Aristocrat Sparkling Punch - 1950's

So last night, I sat down to write up this recipe in to my steaming blog-pot of recipes and felt that engulfing feeling of numbness overcome me completely.  So tonight, with a bit more energy I bring you a 1950's dinner party favourite.
I have neglected cocktails on this blog because they're not edible, but when I started this blog I had themed parties in the back of my mind.  So here is a little party favourite to think about for the weekend, and yes I know it is only Tuesday but let us look ahead.

1 bottle of burgandy
4 ounces brandy
1 quart sparkling water
2 bottles of champagne
1 cup cube sugar

1. Dissolve sugar in a cup of sparking water and pour into punch bowl.
2. Add burgandy and brandy, stirring well.  Place a block of ice in the bowl and add champagne and the balance of sparkling water.
3. Garnish the top of iceblock with strawberries or raspberries, or other fruit in season and float thin slices of two oranges on top of punch.

Home-Made Cider

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Farmhouse Fare gives a recipe for home-made cider.  I have put a link to www.allotment.org.uk at the bottom as they go in to more detail about making your own cider and wine.

1. Take fallen apples (smaller ones are better for this recipe) and cut up then place in an earthenware jar.
2. Cover with cold water and protect with muslin and let it stand for 10 days giving it the occasional stir daily.

3. When fermentation has ceased strain and add 1 3/8 (624g) of sugar to each gallon.

4.  Add a slice of beetroot to the mixture to improve the colour.

5. Bottle and let stand uncorked for 14 days.  It should then almost cease working.

6. Cork securely and in two or three months time, you should have sparkling cider.

For a more scientific method, have a look at this.

 

Related articles

• Hard Cider (magicinthebackyard.wordpress.com)


• Mulled Cider Recipe (friendseat.com)