Page:Jerry Thomas - The bar-tender's guide (1887).djvu/89

 Let this mixture stand in ice for about an hour, then add the Champagne, and ornament with sliced orange, and other fruits in season.

Serve in Champagne glasses.

Pineapple punch is sometimes made by adding sliced pineapple to brandy punch.

 

Take 1 pint of hot green tea.

½ pint of brandy.

½ pint of Jamaica rum.

1 wine-glass of CuraçoaCuraçao [sic].

1 wine-glass of Arrack.

Juice of two limes.

A slice of lemon.

White sugar to taste.

1 gill of warm calf’s foot jelly.

To be drunk as hot as possible.

This is a composition worthy of a king, and the materials are admirably blended; the inebriating effects of the spirits being deadened by the tea, whilst the jelly softens the mixture, and destroys the acrimony of the acid and sugar.

The whites of a couple of eggs well beat up to a froth, may be substituted for the jelly where that is not at hand.

If the punch is too strong, add more green tea to taste.

