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

18

ORGKAT I'URCH.

18. Pine-Apple Punch.

(For a party aftea)

4 bottles ofchampagne. 1 pint of Jamaica rum.

1 lo. brandy. 1 gill of Curajoa. Juice of4 lemons. 4 pine-apples sliced. Sweeten to taste with.pulverized white sugar.

Put the pine-apple Avith one pound.of sugar in a glana boAvl, and let them stand until the sugar is Avell soaked in the pine-apple, then add all the other ingredients, except the champagne. Pet this mixture stand in ice for about an hour,then add the champagne. Place a larwe block of ice in the centre ofthe bowl,and ornament it Avith loal sugar, sliced orange, and other fruits in season. Serve in champagne glasses. Pine-applo punch is sometimes made by adding sliced pmo-apple to brandy prrnch.

19. Orgeat Punch.

(Use large bar glass.)

11 table-spoonful oforgeat syrup. wine-glass of brandy.

Juice of A a lenmn, and fill the tumbler with shaved ice Shake Avell. ornament Avith berries in season, and dash port Avine on top. Place the straAV, as represented in cut ofmintjulep.