1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

18

OlîGEAT PUITGH.

18. Fine-Apple Punch.,

(For a i:ar^ of ton.)

#

4 bottles of champa^e.

v

1 pint of Jamaica l'um. 1 do. brandy. I gill of Curaçoa. Jnice of 4 lemous. 4 pine-app).es sliced. Sweeton to taste Tvith pulvcrized "white sugar.

Put the pine-apple ^vitb one pound of sugar în a glass bowl, and let tbem stand until tbo sugar is well soaked in the pine-apple, then add ail the other ingrédients, exccpt the Champagne. Let this mixture stand in ice for about 'au hour, then add the Champagne. Place a large block of ice in the centre of the bowl, and ornament it with loai 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.

(tJae large bar glass.)

H table-spoonful of orgeat syrup. II wine-glass of brandy.

Juice of i a lemon, and fîll the tumbler with sbaved ico, Shake well, ornament with bernes in season, and dasb port wine on top. Place the straw, as represented in eut of mint julep.