1929 The Bon Vivant's Companion or How to Mix Drinks by Jerry Thomas

THE BON VIVANT'S COMPANION

PINEAPPLE PUNCH

For a party of ten

Four bottles of champagne. One pint of Jamaica rum.

Juice of four lemons. Four pineapples sliced. Sweeten to taste with pul verized white sugar.

One pint of brandy. One gill of curagao.

Put the pineapple with one pound of sugar in a glass bowl, and let them stand until the sugar is well soaked in the pine apple, then add all the other ingredients, except the cham pagne. Let this mixture stand in ice for about an hour,then add the champagne. Place a large block of ice in the center of the bowl, and ornament it with loaf sugar, sliced orange, and other fruits in season. Serve in champagne glasses. Pineapple punch is sometimes made by adding sliced pineapple to brandy punch.

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ORGEAT PUNCH Use large bar glass

One and one-half table- Juice of one-half a lemon, spoonsful of orgeat syrup? and fill the tumbler with One and one-half wine shaved ice. glasses of brandy. Shake well, ornament with berries in season, and dash port wine on top. Place the straw as in a mint julep. 2 a decoction of which barley was formerly an important ingredient, but which is now prepared with an emulsion of almonds. lO