Brandy Punch

Brandy Punch

Cognac 70, 30 lemon juice, mineral water (Narzan) 40, 40 sugar syrup, fruit 30, 40 ice.

To prepare a cold punch into a glass or glass of a capacity of 250 cm3 put edible ice, squeeze the lemon juice or pour the diluted citric acid (1 l of water – 50 g of citric acid), sugar syrup (sugar syrup containing 800 g of sugar in 1 l)., liqueur, brandy, pour fitter and mix well.
In a glass put a slice of lemon, orange, fresh or canned pineapple or other fruit.

To the punch apply a straw.


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