Method

Take several pineapples, 1 bottle each Rhine wine and champagne, ¼ bottle maraschino, ½ bottle arrack or Jamaica rum, the juice from 6 lemons and 3 oranges, and 2–3 lbs sugar.

First boil the sugar with lemon juice and a small quantity of water until it turns into a transparent syrup. Pound the pineapple in a mortar until it turns into a soft pulp, place in a bowl, and pour on the boiled syrup. Add the arrack or rum, cover, and cool. Add the strained lemon and orange juice, the wine, maraschino, champagne, etc. Strain everything through a napkin and chill on ice until it turns into an icy slush.

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