The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 3506

Dolgorouski Punch

Punch a la Dolgorouski

For ten persons allow one quart of peach water ice (No. 3602); beat it up well and incorporate in a third as much Italian meringue (No. 140), then mix in slowly a gill and a half of kirsch, and two gills of Cliquot champagne; with this preparation fill some natural water glasses, having the bottom of the glass red and the upper part white, made and frozen the same as American sherbet.