Punch à la Joanes (Ponche á la Joanes)
Origin: Buenos Aires
Source: Hortensia S. de Garnier, 1890
Ingredients
- sugar, in lumps
- peel of ripe lemons (cáscara de limones)
- boiling water
- 2 lemons, juiced (zumo)
- 1 botella (bottle) good cognac
- 2 lemon slices per cup (rebanaditas)
Instructions
- Rub lumps of sugar on ripe lemon peel.
- Sweeten the boiling water in a punch bowl with the lemon-rubbed sugar.
- Add the juice of 2 lemons and a bottle of good cognac.
- Serve piping hot in cups with two thin lemon slices each.