18. Pine-Apple Punch.
(For a party of ten.)
4 bottles of champagne.
1 pint of Jamaica rum.
1 pint ofdo. 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.
19. Orgeat Punch.
(Use large bar glass.)
112 table-spoonful of orgeat syrup.
112 wine-glass of brandy.
Juice of 12 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.
