1889 The American Bar-tender's Guide (Australia) by Jerry thomas

PINEAPPLE PUNCH.

United Serv ice Punch .

Take < pint of arrack.

1 pint of Jamaica rum. >2 pound of loaf-sugar. 3 pints of hot tea. 6 lemons.

Pub off the peel of four of the leaons with some of t he sugar. D i s solve the sugar i n t h e t ea ; add t h e juice of all the lemons, and the arrack. Se r ve cold.

Pineapple Punch. (For a party of ten.)

Take 4 bottles of champagne. 1 pint of Jamp,ica rum.

1 pint of brandy. 1 gill of Curaqoa. Juice of four lemons. 2 pineapples sliced.

and other fruits in season. Sweeten to taste with pulverised 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 t he o t her ingredients, except the champagne. Let this mixture stand in ice for about an hour, then add the Champagne, and ornament with slicedorange, Serve in Champagne glasses. Pineapp.'e punch is sometimes made by adding sliced pineapple to brandy punch.

H a v e l o c l t T o b a c c o s .

Dark and Aromatic.