Chapter XXII · Drinks and Refreshments · No. 2944
2944—Punch with Kirsch
Throw a good half oz. of tea into one quart of boiling water, and let it infuse for ten minutes. Put into a punch or salad-bowl one lb. of loaf-sugar; strain the infusion of tea over the sugar, and dissolve the latter; stirring the while with a silver spoon.
Add one and a half pints of Kirsch, set it alight, and serve in glasses.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2944, p. 818. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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