The Bar-tender's Guide/Punch Grassot
Punch Grassot.
(The following recipe was given by M. Grassot, the eminent French custodian of the Palais Royal, to Mr. Howard Paul, the celebrated “Entertainer,” when performing in Paris.)
(Use a large goblet.)
- Take 1 wine-glass of brandy.
- Take 1 tea-spoonful of Curaçoa.
- Take 1 drop of acetic acid.
- Take 2 tea-spoonfuls of simple syrup.
- Take 1 tea-spoonful of strawberry syrup.
- Take ¼ of a pint of water.
- Take Half a small lemon, sliced.
Mix, serve up with ice, in large goblet, and, if possible, garnish the top with a slice of peach or apricot. In cold weather this punch is admirable served hot.