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THE BON VIVant's COMPANION
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PINEAPPLE PUNCH
For a party of ten
Four bottles of champagne. Juice of four lemons.
One pint of Jamaica rum. Four pineapples sliced.
One pint of brandy.
Sweeten to taste with pul-
One gill of curaqao.
verized white sugar.
Put the pineapple with one pound of sugar in a glass bowl,
and let them stand until the sugar is well soaked in the pine
apple, then add all the other ingredients, except the cham
pagne. Let this mixture stand in ice for about an hour, then
add the champagne. Place a large block of ice in the center
of the bowl, and ornament it with loaf sugar, sliced orange,
and other fruits in season.
Serve in champagne glasses.
Pineapple punch is sometimes made by adding sliced
pineapple to brandy punch.
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ORGEAT PUNCH
Use large bar glass
One and one-half table- Juice of one-half a lemon,
spoonsful of orgeat syrup? and fill the tumbler with
One and one-half wine shaved ice.
glasses of brandy.
Shake well, ornament with berries in season, and dash port
wine on top.
Place the straw as in a mint julep.
^ a decoction of which barley was formerly an important ingredient,
but which is now prepared with an emulsion of almonds.
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