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

the arrack imported from Batavia and Japan was con sidered'superior in concocting the punch, at which time the name arrack was shortened to "Rack." Arrack punch was a favorite tipple in the New Or leans of the splendid idle 40's when flourished W. J. Logan's "Pelican" coffee-house "at Gravier and Union in the rear of Clapp's Church," as he always advertised his place. The Pelican's specialties were Arrack Punch and Pineapple Julep, both mixed in huge bowls and prepared fresh every day. As a punch it bears no resemblance to the mixtures we now call by that name, and the Pine apple Julep of Host Logan came nearer being a punch than the drink designated today as julep.

Pineapple Julep

1 quart sparkling Moselle wine 2 jiggers dry gin 2 jiggers maraschino sirup 2 jiggers raspberry sirup 2 oranges—^juice only sugar to taste slices pineapple

This punch, for it is not really a julep according to our modern acceptation of the term julep, should be prepared by placing a large piece of ice in a punch bowl and pouring on the mixture then ladling it over the ice long enough to melt some of the ice and chill the whole. The pineapple should be the fresh fruit, if possible, and sliced over the bowl. Cherries from the maraschino bottle, strawberries, and other fruits in season can be added. This recipe makes enough for six servings. In the days of old, the days of gold, and the days of '49, when embryonic miners flocked through New Or leans on their way to the newly-discovered California gold fields, these same would-be miners found many Eighty-six