| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
German, Beverages, Ethnic |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Lemon juice |
| 3 |
tb |
Sugar |
| 1 |
|
Lemon |
| 2 |
pk |
Moselle wine |
| 1 |
pk |
Champagne |
INSTRUCTIONS
Chill wine and champagne.
Chill glass punch bowl thoroughly in refrigerator or by filling with ice.
When cold, dissolve suger in lemon juice in it. Peel lemon in spiral, with
top of lemon left on. Rub lemon spiral around sides of bowl and leave peel
in bowl, hanging top end over edge. Pour wine over peel and let stand in
refrigerator, 15-20 minutes. Add chilled champagne.
Serve in glass punch cups, with 1-2 small ice cubes in each cup.
If you like a greater sparkle, add a glass of club soda.
This is the original of the now popular bottled wine drink.
Classically, it is made with white wine and German champagne.
The spiral of lemon peel, cut with the top of the lemon left on to be hung
over the side of the punch bowl, is the "cold duck" that inspired the
drink's name. The homemade version is an elegant far cry from the insipid
bottled version.
Source: The German Cookbook Posted on GEnie by COOKIE.LADY [MUMSIE], Jun
08, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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