15 / 204
SEE PAGES I to 6.
15
Fill the tumbler with shaved ice, shake well, orna
ment with one or two slices of lemon, and flavor with a
few drops of vanilla extract.
18.
Pine-Apple Punch.
(For a part3'of ten.)
4 bottles of champagne.
I pint of Jamaica rum.
,
I do. brandy.
I gill of Curacoa.
Juice of 4 lemons.
4 pine-apples sliced.
Sweeten to taste with pulverized white sugar.
Put the laine-apple with one pound of sugar in a glass
bowl, and let them stand until the sugar is well soaked
in the pineapple, then add all the other ingredients, ex
cept the champagne. Let this mixture stand in ice for
about an hour, then add the champagne. Place a large
block of ice in the centre of the bowl, and ornament it
with loaf sugar, sliced orange, and other fruits in sea
son.
Serve in champagne glasses.
Pine-apple punch is sometimes made by adding sliced
pine-apple to brandy punch.
19. Orgeat Punch.
(Use large bar glass.)'
I table-spoonful of orgeat syrup.
I wine-glass of brandy.
Juice of a lemon, and fill the tumbler with shaved
ice.
Shake well, ornament with berries in season, and
dash port wine on toi^.
Place the straw, as in mint julep.