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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
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