1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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OKGEAT PUNCH.

18. Pine-Apple Punch.

(For a party often.)

4 bottles ofchampagne. 1 piqt of Jamaica I'um.

1 do. brandy. 1 gill of Cura9oa. Jnice 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 lai-ge block of ice in the centre ofthe bowl,and ornament it with loaf sugar, sliced orange, and other fruits in season. Serve in champagne glasses. Pine-apple punch is sometimes made by adding sliced pine-apple to brandy punch.

19. Orgeat Punch.

(ITbo large bar glass.)

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

Juice ofi 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 of mintjulep.