1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

18

OEGEAT PUNCH.

18. Pine-Apple Pnnch.

(For a I arty often.)

4 bottles of cbamj^agne. 1 pint of Jamaica rum.

1 do. brandy. 1 gill of Cm-a9oa. Juice of4lemons. 4 pine-apples sliced. S^veeten to taste with j)ulverized white sugar. Put the pine-apple with one pound of sugar in a glass bowl,and let them stand rmtil the sugar is weU soaked in the pine-apple, then add aU 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 loai sugar, sliced orange, and other fi-uits in season. Serve in champagne glasses. Pine-apple punch is sometimes made by addmg sliced pme-apple to brandy j)unch.

19, Orgeat Punch.

(TJbo large bar glaaa.) table-Spoonful of orgeat syrup, wine-glass ofbrandy.

Juice ofi a lemon,and fiU 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 cfmintjulep.