Punch Grassot
Source:
The Bartender's Guide: How To Mix Drinks
page:
28
(The following recipe was given by M. Grassot, the eminent French comedian of the "Palais Royal," to Mr. Howard Paul, the celebrated "Entertainer," when performing in Paris.)
1
wine-glass
brandy
Ingredient: brandy
What it is: BrandyBrandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.
5
drop
Curaçao
Substitution:
Triple sec
Ingredient: Curaçao
Also Known As: Curaçoa What it is: BittersLiqueur flavored with the dried peels of the laraha citrus fruit, grown on the island of Curaçao. Earlier versions were based on brandy or rum but now use neutral spirits.
1
drop
acetic acid
Ingredient: acetic acid
Also Known As: ethanoic acid What it is: AdditiveAn organic acid which gives vinegar its sour taste and pungent smell.
2
tea-spoon
simple syrup
Ingredient: simple syrup
Also Known As: sugar syrup What it is: SyrupSimple 1:1 or 2:1 ratio of sugar and water, boiled then cooled. Used an efficient substitute when drinks call for dissolving sugar; has the added benefit of not diluting the drink. Better flavor comes from using raw cane sugar even though it makes darker syrup than very refined white sugar.
1
tea-spoon
strawberry syrup
Ingredient: strawberry syrup
What it is: SyrupCombination of concentrated strawberry juice and simple (sugar) syrup.
1/4
pint
water
Ingredient: water
What it is: AdditiveUbiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.
lemon
sliced peel
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.
