1948 The Bon Vivant's Companion by George A Zabriskie (2nd edition)


The BonVivant's Companion

glass of curacao, noyau, or maraschino improves it. A good lemon punch may be made by substituting lemons instead of oranges.

Pineapple Punch For a party of ten

4 bottles of champagne I pint of Jamaica rum

I pint of brandy I gill of curacao Juice of 4 lemons 4 pineapples, sliced Sweeten to taste with pulverized white sugar.

Put the pineapple with one pound of sugar into a glass bowl, and let it stand until the sugar is well soaked into the pineapple, thenaddall the otheringredients, except the champagne. Let this mixture stand in ice for about an hour, then add the champagne. Place a large block of icein the center of thebowl; ornament with loafsugar, sliced orange, andother fruits in season. Serve in cham pagne glasses. Pineapple punch is sometimes made by adding sliced pineapple to Brandy Punch.

Planter^s Punch

I jigger Jamaica rum Yi jigger lemon or lime juice Sugar to taste. Ice well in large bar glass.

Port Wine Punch Same as Claret Punch, using port wine instead of claret. [86]

Made with