1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

15

Fill the tumbler with shaved ice, shake well, orna ment with one or two slices of lemon, and flavor with a few drops of vanilla extract.

18. Pine-Apple Punch. (For a part3'of ten.)

4 bottles of champagne. I pint of Jamaica rum.

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I do. brandy. I gill of Curacoa. Juice of 4 lemons. 4 pine-apples sliced. Sweeten to taste with pulverized white sugar.

Put the laine-apple with one 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, ex cept 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 of the bowl, and ornament it with loaf sugar, sliced orange, and other fruits in sea Serve in champagne glasses. Pine-apple punch is sometimes made by adding sliced pine-apple to brandy punch. 19. Orgeat Punch. (Use large bar glass.)' I table-spoonful of orgeat syrup. I wine-glass of brandy. Juice of a lemon, and fill the tumbler with shaved ice. Shake well, ornament with berries in season, and dash port wine on toi^. Place the straw, as in mint julep. son.