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OKGEAT PUNCH.
18. Pine-Apple Punch.
(For a party often.)
4 bottles ofchampagne.
1 piqt of Jamaica I'um.
1 do. brandy.
1 gill of Cura9oa.
Jnice of4 lemons.
4 pine-apples sliced.
Sweeten to taste with pulverized white sugar.
Put the pine-apple 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 champagne. Let this mixture stand in ice for about
an hour,then add the champagne. Place a lai-ge block
of ice in the centre ofthe bowl,and ornament it with loaf
sugar, sliced orange, and other fruits in season.
Serve in champagne glasses.
Pine-apple punch is sometimes made by adding sliced
pine-apple to brandy punch.
19. Orgeat Punch.
(ITbo large bar glass.)
1^ table-spoonful of orgeat syrup.
1^ wine-glass of brandy.
Juice ofi a lemon, and fill the tumbler with shaved ice.
Shake well, ornament with berries in season, and dash
port wine on top.
Place the straw, as represented in cut of mintjulep.