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,0
pint of green tea.
The juice of three lemons.
,0
of a pineapple, cut up in small pieces.
Sweeten with white sugar to taste. Strain and bottle
immediately. Keep for one month before using.
48. Canadian Punch
2 quarts of rye whiskey.
1 pint of Jamaica rum.
6 lemons, sliced.
1 pineapple, sliced.
4 quarts of water.
Sweeten to taste, and ice.
49. Tip-Top
Punch
(For a party of
fiH)
"@
1 bottle of Pop-l?i-Ya wine.
2
do.
soda-water.
1 liqueur glass of Curacoa.
1 tablespoonful of powdered sugar.
1 slice of pineapple, cut up.
Put all the ingredients together in a small punch-bowl;
mix well, and serve in champagne goblets.
50.
Arrack
Most of the anack imported into this country is dis–
tilled from rice, and comes from Batavia. It is but little
used in America, except to flavor punch; the taste of it
is very agreeable in this mixture. Arrack improves very
much with age. It is much used in some parts of Indi a,
where it is distilled from
toddy,
the juice of the cocoanut
tree. An imitation of arrack punch is made by adding to
a bowl of punch a few grains of benzoin, commonly called
flowers of Benjamin.
18