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Festive Punches

St. Charles Punch 1 teaspoon sugar 1Eastern countries to any spirituous liquor of
lemon-juice only 1 large shot of port winenative manufacture, espe¬cially ones
1  pony  cognac brandy 1/3 teaspoon Curacaodistilled from the fermented sap of the
coco-palm, or from rice and sugar fermented
Dissolve the sugar with a little water in awith cocoanut juice. Later the arrack
mixing glass. Add the lemon juice, the portimported from Bastavia and Japan was
wine, the cognac, and last the Curacao. Fillconsidered superior in concoct¬ing the
the glass with fine ice and jiggle with thepunch, at which time the name arrack was
bar spoon. Pour into a long thin glass,shortened  to  "Rack."
garnish with fruit, and serve with a straw.
Years ago this was a famed punch very much inArrack punch was a favorite tipple in the New
demand at the celebrated St. Charles HotelOr¬leans of the splendid idle 40's when
bar. Don't omit the straw; this drink demandsflourished W. J. Logan's "Pelican"
long and delib¬erate sipping forcoffee-house "at Gravier and Union in the
consummate  enjoyment.rear of Clapp's Church," as he always
advertised his place. The Pelican's
Orgeat  Punchspecialties were Arrack Punch and Pineapple
Julep, both mixed in huge bowls and prepared
1/2 shot of orgeat syrup 1 lemon-juice onlyfresh every day. As a punch it bears no
1/2 lime-juice only 1 large shot of ryeresemblance to the mixtures we now call by
whiskey 1 dash orange bitters 1 small shotthat name, and the Pineapple Julep of Host
of  port  wineLogan came nearer being a punch than the
drink  designated  today  as  julep.
Mix all but the port in the order named in a
tall 12-ounce glass. Fill with cracked ice toPineapple Julep 1 quart sparkling Moselle
a finger-width of the top. Jiggle with awine 2 large shots of dry gin 2 large shots
spoon until well frapped. Then float on topof maraschino syrup 2 large shots of
the  pony  of  port  wine  ...  do  not stir.raspberry syrup 2 oranges-juice only Sugar
to  taste Slices  of  pineapple
Said Sam Guarino, once the chief bartender at
the Hotel Roosevelt bar, who originated thisThis punch, for it is not really a julep
drink  delight:according to our mod¬ern acceptation of
the term julep, should be prepared by placing
"The Orgeat Punch has two distinct flavorsa large piece of ice in a punch bowl and
which register separately when trickling downpouring on the mixture then ladling it over
your throat. First you taste the Oporto, andthe ice long enough to melt some of the ice
then you get the second rich taste of theand chill the whole. It is recommended to
orgeat-flavored  whiskey  mixture."serve the punch along with stone coasters so
the glass doesn't drip all over the guest who
Orgeat sirup, or sirop d'orgecut, is madeis  drinking  it.
from the milk of almonds and has long been a
favorite flavor¬ing and sweetening liqueurThe pineapple should be the fresh fruit, if
among the Creoles of New Orleans. It is notpossible, and sliced over the bowl.
used as much today as in the past, butCher¬ries from the maraschino bottle,
drink-mixers who like something differentstrawberries, and other fruits in season can
should cultivate its acquaintance again.be added. This recipe makes enough for six
Arrack  Punchservings.
A large shot of date arrack 2 teaspoons barIn the days of old, the days of gold, and the
sugar 2  dashes  of  lemon  juicedays of '49, when embryonic miners flocked
through New Orleans on their way to the newly
Dissolve the sugar in a little water, add thediscovered California gold fields, these same
lemon juice, then the arrack; fill the glasswould-be miners found many places in the
nearly full with shaved ice, and shake well.Crescent City to wet their whistles. One
Strain into a glass and serve with a straw.popular oasis was Logan's "Pelican
Printed coasters may be appropriate to serveCoffee¬house," told of in the foregoing
along  with  this  festive  punch.page, where the Ar¬rack Punch and
Pineapple Julep were counted the best in
Arrack is the fermented juice of the datetown.
palm, and is a name that was applied in



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