1933 American Bar Guide by R C Miller

,0 pint of green tea. The juice of three lemons. ,0 of a pineapple, cut up in small pieces. Sweeten with white sugar to taste. Strain and bottle immediately. Keep for one month before using.

48. Canadian Punch

2 quarts of rye whiskey. 1 pint of Jamaica rum. 6 lemons, sliced. 1 pineapple, sliced. 4 quarts of water. Sweeten to taste, and ice.

49. Tip-Top Punch (For a party of fiH)

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1 bottle of Pop-l?i-Ya wine. 2 do. soda-water. 1 liqueur glass of Curacoa. 1 tablespoonful of powdered sugar. 1 slice of pineapple, cut up. Put all the ingredients together in a small punch-bowl; mix well, and serve in champagne goblets. 50. Arrack Most of the anack imported into this country is dis– tilled from rice, and comes from Batavia. It is but little used in America, except to flavor punch; the taste of it is very agreeable in this mixture. Arrack improves very much with age. It is much used in some parts of Indi a, where it is distilled from toddy, the juice of the cocoanut tree. An imitation of arrack punch is made by adding to a bowl of punch a few grains of benzoin, commonly called flowers of Benjamin. 18