Louisiana Punch from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Put the sugar into a bowl and squeeze over the juices of the Orange and Lemons. Mix well till all the sugar is impregnated with the juices. Add a half pint of cold water, and then add the Kirsch, a...
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Ingredients
- The Juice of a Large Louisiana Orange
- The Juice of 4 Lemons
- A Cupful of Pulverized Sugar
- ½ Pint of Water
- A Gill of Kirsch
- A Gill of Fine Rum
- A Gill of Champagne
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