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

places in the Crescent City to wet their whistles. One popular oasis was Logan's "Pelican CoflFee-house," told of in the foregoing page, where the Arrack Punch and Pineapple Julep were counted the best in town.

Louisiana Party Punch 1 quart rum

1 pint lemon juice 1 pint strong tea 2 pints carbonated water Yz pound granulated sugar

This recipe makes one gallon of punch—sufficient for 12 guests, depending upon capacity. Make the tea quite strong and allow it to cool. Mix the ingredients and pour into a gallon jug the day before serving as this will promote blending and enhance the flavor and bouquet of the punch. Have it well chilled by placing the jug in the ice box. When party time arrives put a large piece of ice in the punch bowl with slices of orange and lemon and other fruits in season. Serve to your guests in regulation 5-ounce punch cups.

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