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XALAPA PUNCH (FOR 20-25)


GRATED PEEL OF 2 LEMONS,
2-1/2 QUARTS STRONG HOT TEA,
1 PINT SUGAR SYRUP,
1 QUART APPLEJACK,
1 QUART LIGHT RUM,
1 BOTTLE DRY RED WINE,
1 LEMON SLICED THIN

PLACE PEEL IN PUNCH BOWL, POUR OVER WITH TEA and LET STAND 10 OR 15 MINUTES and ADD SUGAR SYRUP, LET COOL, WHEN COLD ADD LIQUOR, JUST BEFORE SERVING ADD BLOCK OF ICE and LEMON SLICES SERVE WHEN WELL CHILLED




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.