Honeymoon Cup

A sweet, but pleasant, summer drink, Honeymoon Cup may be served with a cold buffet or as a cooling mid-afternoon ‘refresher.2 tablespoons clear honey

1 pint

6 fl. oz. , or

1 bottle, dry white wine

4 fl. oz. brandy

4 fl. oz. mead or cider

1{ pints lemonade

1 orange, sliced

1 lemon, sliced

1 ripe pear, peeled, cored and sliced

In a small saucepan, heat the honey and one-quarter of the wine over moderate heat, stirring until the honey has dis- solved. Remove the pan from the heat and pour the honey mixture into a punch bowl or large jug. Stir in the remaining wine, the brandy, mead or cider and lemonade. Add the orange, lemon and pear slices.

Chill the cup in the refrigerator for 2 hours, or, if the bowl or jug is too large to fit in the refrigerator, add 12 ice cubes.

To serve, place 2 or 3 ice cubes in each glass and pour the mixture over them. Serve immediately.

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