- 1 ½ oz. Gin
- 1 ½ oz. Calvados
- 1 Egg White
- 1 tsp. Sugar Syrup
- Several Dashes of Grenadine
- ½ oz. Lemon Juice
Mix ingredients well in a shaker. Pour over ice cubes into a sour glass.
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Dissolve sugar in tea in a simmering saucepan with the lemon peel. Add the port and scotch. Raise the heat, but do not boil. Add cognac, but leave enough to ignite. Ignite in a ladle and pour flaming into punch, extinguishing the fire with a lid. Serves about 15.