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: brandyWhat it is: Brandy
Brandy (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
1 drop acetic acid
Ingredient: acetic acidAlso Known As: ethanoic acid What it is: Additive
An organic acid which gives vinegar its sour taste and pungent smell.
2 tea-spoon simple syrup
Ingredient: simple syrupAlso Known As: sugar syrup What it is: Syrup
Simple 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 syrupWhat it is: Syrup
Combination of concentrated strawberry juice and simple (sugar) syrup.
1/4 pint water
Ingredient: waterWhat it is: Additive
Ubiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.
Ingredient: lemonWhat it is: Fruit
Common name for Citrus limon.
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.