1862 Bar Tender's Guide price $1.50 by Jerry Thomas

18

OEGEAT PUNCH.

18. Pine-Apple Punch.

(For a party often.)

4 bottles ofchampagne. 1 pint ofJamaica rum.

1 do. brandy. 1 gill ofCura9oa. Juice of4 lemons. 4 pine-apples sliced. Sweeten to taste with pulverized white sugar.

Put the pine-apple with one pound of sugar in a glass bowl, and let them stand until the sugar is well soaked in the pine-apple, then add all the other ingredients, except the champagne. Let this mixture stand in ice for about an hour, then add the champagne. Place a large block of ice in the centre ofthe bowl, and ornament it with loaf sugar, sliced orange, and other fruits in season. Serve in champSgne glasses. Pine-apple punch is sometimes made by adding sliced pine-apple to brandy punch.

19, Orgeat Punch.

(TJee large bar glass.)

-table-spoonful of orgeat syrup. 1-^ wine-glass of brandy.

Juice of a lemon, and fill the tumbler with shaved ice. Shake well, ornament with berries in season, and dash port wine on top. - Place the straw, as represented in cut ofmintjulep.