1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

18

OEQEAT PUNCH.

18. Pine-Apple Punch.

(Fora I arty often.)

4 bottles of cliampagne. 1 pint of Jamaica rum.

1 do. brandy. 1 gill of Curag.oa. 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 glaea bowl, and let them stand until the sugar is well soaked in the pine-apple, then add all the other ingredients, exoe^it the champagne. Let this mixture stand in ice for about an hour, then add the champagne. Place a large block of ice in the centre ofthe bowl, and ornament it with loai siig.ar, sliced orange, and other fruits in season. Serve in champagne glasses. Pine-apple punch is sometimes made by adding sliced pme-apple to brandy punch.

19. Orgeat Punch.

(IJae large bar glass.) 11 table-spoonful of orgeat syrup. 1J wine-glass ofbrandy.

Juice ofi a lemon, and fill the tumbler with shaved ioa Shake well, ornament "with berries in season, and dash port "wine on top. Place the straw, as represented in cut cjf mintjulep.