1896 Fancy Drinks and Popular Beverages by the Only William

105

PUNCHES.

321. '.ll!JtnetlJ. Boil one bottle of Burgundy with one pound of lump-sugar, half a stick of cinnamon, a little bit of mace and coriander, and two bay-leaves; light with a burning paper, and let it burn until it goes out by itself; then fill it into glasses, and drink it warm. 322. '.lmerican l}lnncq. Rub the peel of six lemons on one pound of sugar; squeeze the juice of the lemons and that of six oranges on it; remove the seeds carefully; add four pounds of loaf-sugar, and five cloves and two leaves of mace tied up in a piece of linen, likewise two quarts of water; refine the sugar to syrup; skim well, fill into bot– tles, and keep for the punch. Now mix three-fourths of a quart of green t ea, one pint of cognac, one quart of old Jamaica rum, one bottle of champagne, and a cup of chartreuse well sweetened to taste with the syrup, pour it into a punch-bowl, add a big lump of ice, three oranges cut in slices, and three lemons with– out the seeds ; let the beverage stand for two hours, stir repeat– edly, and serve. 323. '.lnanns l}lundJ. Dissolve two and one-half pounds of lump-sugar in three quarts of boiling water, add three bottles of Rhine wine, one bot– tle o f old Jamaica rum, and two bottles of champagne; let it stand on a warm stove for an hour, and add finally the juice of a mash ed a nanas (pineapple). Keep the vessel well covered or the aroma will escape. 324. '.lnanas lPunctJ a l''.lmeriqnc. (FOR TEN PERSONS.) Peel and cut four pineapples of medium ,;ize, put the slices with one pound of pulverized sugar in a bowl, and let it stand well covered on a cool place, until the sugar has gone entirely into the sl ices; a dd one pint o f old Jamaica rum, one pint o f best b ra ndy, o ne g ill of curai;ao, a nd the juice of four lemons; place a big piece of ice in the middle of the bowl; add four bot– tles o f champagne, and serve in champagne glasses.