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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.
Eighty-seven