Posts Tagged ‘pineapple’

Champagne Cup

Wednesday, December 31st, 1969

(2-Gallon Mixture)

For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.
4 Oranges, sliced.
4 Lemons, sliced.
½ Pineapple, sliced.
½ pint Chartreuse.
½ pint Abricontine.
1 pint Curacoa.
1 pint Cognac Brandy.
1 pint Tokay Wine.

Stir well and allow mixture to stand three hours. Strain into another bowl and add:
3 quarts Champagne.
3 pints Apollinaris Water.
1 large piece of Ice.

Stir well; decorate with Fruit; float slices of Grape Fruit on top and serve in Champagne glasses.

Celery Sour

Wednesday, December 31st, 1969

Fill large Bar glass full Shaved Ice.

1 teaspoonful Lemon Juice.
1 teaspoonful Pineapple Syrup.
1 teaspoonful Celery Bitters.

Stir; strain into Fancy Wineglass with Fruit and serve.

Brandy Punch

Wednesday, December 31st, 1969

Fill large Bar glass ¾ full Shaved Ice.

2 teaspoonfuls Bar Sugar dissolved in little Water.
½ Juice of 1 Lemon.
¼ jigger Santa Cruz Rum.
1½ jiggers Brandy.
1 slice Orange.
1 piece of Pineapple.

Shake; dress with Fruit and serve with Straw.

Bombay Punch

Wednesday, December 31st, 1969

(2½-Gallon Mixture for 40 People)

Bruise the skins of 6 Lemons in 1 lb. of Bar sugar and put the Sugar in a Punch bowl and add:
1 box Strawberries.
2 Lemons, sliced.
6 Oranges, sliced.
1 Pineapple, cut into small pieces.
1 quart Brandy.
1 quart Sherry Wine.
1 quart Madeira Wine.

Stir well; empty into another bowl in which a block of Clear Ice has been placed and add:
4 quarts of Champagne.
2 quarts Carbonated Water.

Serve into Punch glasses so that each person will have some of the Fruit.

Blackthorne Sour

Wednesday, December 31st, 1969

Fill large Bar glass ⅔ full Shaved Ice.

4 dashes Lime or Lemon Juice.
1 teaspoonful Pineapple Syrup.
½ teaspoonful green Chartreuse.
1 jigger Sloe Gin.

Stir; strain into Claret glass; ornament with Fruit and serve.