| 1 | c | Pineapple chunks (crushed, drained) |
| 1 | c | Sugar |
| 1 | q | Water (hot, for sugar) |
| 1 | c | Tea (black, strong) |
| 6 | Cloves | |
| 20 | Coriander seeds | |
| 1⁄2 | t | Cinnamon |
| 1 | pt | Brandy |
| 1 | pt | Rum |
| 1 | q | Water (boiling) |
| 4 | Lemon (peels of 2, juice all 4) | |
| 1 | q | Milk (hot) |
Instructions
Dissolve the sugar in the first measure of water. Pour everything except the lemon juice and the milk into a large nonreactive container. Cover and let steep for 6 hours. Add the lemon juice and milk, mix well, then strain through cheesecloth until clear.
Notes
I would muddle enough pineapple chunks to make a cup and not strain it too well. I would sub a broken cinnamon stick for the 1/2 t ground cinnamon. The rum suggestion is "a heavy bodied Jamaican or Martinique". This looks like it makes about 150 ounces, so I've called it 28 x 5 oz punch cups.
History
His great granddaughter provided this recipe to the Dallas Times Herald. It looks updated but must have confused the heck out of 1980's Dallas.
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