1887 The bar-tender's guide

PINEAPPLE PUNCH,

84

The juice of two lemons. The rind of half a lemon. Four ounces of syrup. 1 quart bottle of German Seltzer water.

Ice well, before serving.

United Service Punch.

Take % pint of Arrack.

1 pint of Jamaica rum. % pound of loaf-sugar. 3 pints of hot tea. 6 lemons. Eub off the peel of four of the lemons with some of the sugar. Dissolve the sugar in the tea ; add the juice of all the lemons, and the Arrack. Serve cold.

Pineapple Punch.

(For a party of ten.)

Take 4 bottles of Champagne. 1 pint of Jamaica rum.

1 pint of brandy. 1 gill of Curac^oa, Juice of four lemons. 2 pineapples sliced. Sweeten to taste with pulverized white sugar. Put the pineapple with quarter of a pound of sugar in a glass bowl, and let them stand until the sugar is well soaked in the pineapple, then add all the other ingredients, except the Champagne.