Pineapple Punch — The Cocktail Ontologist

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.54) — For a Party of Ten (Wehman Bros. 1912)

4 lemon	lemon juice — Lemon juice	acid
1 pint	brandy — Brandy	base
4 bottle	champagne — Champagne	base
1 pint	Jamaica rum	base
	fruit — Orange and seasonal fruit	garnish
2 whole	pineapple — Pineapples	garnish
1 gill	curacao — Curacoa	modifier
	sugar — Pulverized white sugar	sweetener

Let a quarter pound of sugar soak into the pineapple in a glass bowl, add all other ingredients except the champagne, let stand in ice about an hour, add the champagne, ornament with orange and seasonal fruit, and serve in champagne glasses.

Ice: Ice

About Town Cocktail Book by Joe Fitchett (1925, p.32) — About Town 1925

3 lemons	lemon juice — Lemon Juice	acid
3 oranges	orange juice — Orange Juice	acid
1 cupful	Grated pineapple — Grated Pineapple	base
1 pint	rum	base
1 cupful	Grape juice — Grape Juice	dilution
0.5 cupful	tea — Fresh-made tea.	dilution
2 cupfuls	water — Initial boil amount.	dilution
2.5 quarts	water — Balance of the water after the boiled pineapple step.	dilution
1 bottle	port	modifier
1 bottle	sherry	modifier
2 cupfuls	sugar	sweetener

Boil the pineapple with two cupfuls of water for fifteen minutes and strain through cheesecloth, pressing out the juice.
Add the remaining ingredients, put into a punch bowl with a large lump of ice, and serve perfectly chilled in sherbet glasses.

Ice: Large lump of ice

This matters because it preserves a fully worked late social-bowl punch with boiled-fruit preparation still visible inside party service.

The boiled-pineapple base is important enough to preserve because it separates this from simpler pineapple-and-rum bowls.

Variants (2)