Festive Punches

St. Charles Punch 1 teaspoon sugar 1 lemon-juice only 1ones distilled from the fermented sap of the
large shot of port wine 1 pony cognac brandy 1/3coco-palm, or from rice and sugar fermented with
teaspoon Curacaococoanut juice. Later the arrack imported from
Dissolve the sugar with a little water in a mixing glass.Bastavia and Japan was considered superior in
Add the lemon juice, the port wine, the cognac, andconcoct¬ing the punch, at which time the name
last the Curacao. Fill the glass with fine ice and jigglearrack was shortened to "Rack."
with the bar spoon. Pour into a long thin glass, garnishArrack punch was a favorite tipple in the New
with fruit, and serve with a straw. Years ago this wasOr¬leans of the splendid idle 40's when flourished
a famed punch very much in demand at theW. J. Logan's "Pelican" coffee-house "at Gravier and
celebrated St. Charles Hotel bar. Don't omit the straw;Union in the rear of Clapp's Church," as he always
this drink demands long and delib¬erate sipping foradvertised his place. The Pelican's specialties were
consummate enjoyment.Arrack Punch and Pineapple Julep, both mixed in huge
Orgeat Punchbowls and prepared fresh every day. As a punch it
1/2 shot of orgeat syrup 1 lemon-juice only 1/2bears no resemblance to the mixtures we now call by
lime-juice only 1 large shot of rye whiskey 1 dashthat name, and the Pineapple Julep of Host Logan
orange bitters 1 small shot of port winecame nearer being a punch than the drink designated
Mix all but the port in the order named in a tall 12-ouncetoday as julep.
glass. Fill with cracked ice to a finger-width of the top.Pineapple Julep 1 quart sparkling Moselle wine 2 large
Jiggle with a spoon until well frapped. Then float on topshots of dry gin 2 large shots of maraschino syrup 2
the pony of port wine ... do not stir.large shots of raspberry syrup 2 oranges-juice only
Said Sam Guarino, once the chief bartender at theSugar to taste Slices of pineapple
Hotel Roosevelt bar, who originated this drink delight:This punch, for it is not really a julep according to our
"The Orgeat Punch has two distinct flavors whichmod¬ern acceptation of the term julep, should be
register separately when trickling down your throat.prepared by placing a large piece of ice in a punch
First you taste the Oporto, and then you get thebowl and pouring on the mixture then ladling it over the
second rich taste of the orgeat-flavored whiskeyice long enough to melt some of the ice and chill the
mixture."whole. It is recommended to serve the punch along
Orgeat sirup, or sirop d'orgecut, is made from the milkwith stone coasters so the glass doesn't drip all over
of almonds and has long been a favoritethe guest who is drinking it.
flavor¬ing and sweetening liqueur among theThe pineapple should be the fresh fruit, if possible, and
Creoles of New Orleans. It is not used as much todaysliced over the bowl. Cher¬ries from the
as in the past, but drink-mixers who like somethingmaraschino bottle, strawberries, and other fruits in
different should cultivate its acquaintance again. Arrackseason can be added. This recipe makes enough for
Punchsix servings.
A large shot of date arrack 2 teaspoons bar sugar 2In the days of old, the days of gold, and the days of
dashes of lemon juice'49, when embryonic miners flocked through New
Dissolve the sugar in a little water, add the lemon juice,Orleans on their way to the newly discovered
then the arrack; fill the glass nearly full with shaved ice,California gold fields, these same would-be miners
and shake well. Strain into a glass and serve with afound many places in the Crescent City to wet their
straw. Printed coasters may be appropriate to servewhistles. One popular oasis was Logan's "Pelican
along with this festive punch.Coffee¬house," told of in the foregoing page,
Arrack is the fermented juice of the date palm, and iswhere the Ar¬rack Punch and Pineapple Julep
a name that was applied in Eastern countries to anywere counted the best in town.
spirituous liquor of native manufacture, espe¬cially