Page:Jerry Thomas - The bar-tender's guide (1862).djvu/22



4 bottles of champagne.

1 pint of Jamaica rum.

1 brandy.

1 gill of Curaçoa.

Juice of 4 lemons.

4 pine-apples sliced.

Sweeten to taste witib pulverized white sugar.

Put pine-apple with one pound of sugar in a glass bowl, and let them stand until the sugar is Aell 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 large block of ice in the centre of the 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.

1 table-spoonful of orgeat syrup.

1 wine-glass of brandy.

Juice of 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 mint julep.