1864 Bar Tender's Guide price $2 00 by Jerry Thomas

18'T'

OEGEAT pWcH.

18. Pine-Apple Punch.

(Fora party often.)

4 bottles ofchampagne. 1 pint of Jamaica rum.

1 do. brandy. 1 gill of Curajoa. 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 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.

19. Orgeat Punch.

(Use large bar glass.) .

table-spoonful of orgeat syrup.

1-1 wine-glass of bjandy. Juice of^ a lemon,and fill the tumbler with shaved ice. Sliake well, ornament with berries in season, and dasb port wine on top. Place the straw, as represented in cut of mintjulep.

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