1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Orgeat Punch

54 jigger orgeat sirup 1 lemon—^juice only 54 lime—juice only 1 jigger rye whiskey 1 dash orange bitters 1 pony port wine

Mix all but the port in the order named in a tall 12-ounce glass. Fill wtih cracked ice to a finger-width of the top. Jiggle with a spoon until well frapped. Then float on top the pony of port wine ... do not stir. Says SamGuarino, chief bartender at the Hotel Roose velt bar, \vho originated this drink delight, "The Orgeat Punch has tw^o distinct flavors which register separately when trickling down your throat. First you taste the Oporto, then you get the second rich taste of the orgeat- flavored whiskey mixture." Orgeat sirup, or sirop d'orgeat, is made from the milk of almonds and has long been a favorite flavoring and sweetening liqueur among the Creoles of New Orleans. It is not used as much today as in the past, but drink- mixers who like something different should cultivate its

acquaintance again. Arrack Punch

1 jigger date arrack 2 teaspoons bar sugar 2 dashes lemon juice

Dissolve the sugar in a little water, add the lemon juice, then the arrack; fill the glass nearly full with shaved ice, and shake well. Strain into a glass and serve with a straw. Arrack is the fermented juice of the date palm, and is a name that was applied in Eastern countries to any spirituous liquor of native manufacture, especially ones distilled from the fermented sap of the coco-palm, or from rice and sugar fermented with cocoanut juice. Later Eighty-five