1862 The Bartender's Guide price $2,50 by Jerry Thomas

OEGEAT PUNCH.

18

Pine- Apple Punch.

18.

(For a party of ten.)

4 bottles of champagne. 1 pint of Jamaica rum.

1 brandy. I gill of Curayoa. Juice of 4 lemons. 4 pine-apples sliced. Sweeten to taste with pulverized white sugai, do.

Put the pine-apple with one pound of sugar in & glares 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 of the 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.

Orgeat Punch.

19.

(Use large bar glass.)

1^ table-spoonful of orgeat syrup. II wine-glass of brandy. Juice of ^ a lemon, and fill

the tumbler with shaved ice Shake well, ornament with berries in season, and dasL port wine on top. Place the straw, as represented in cut of mint julep.