1 c Pineapple (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)

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.


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.


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.

Cocktail summary
Created by
Charles Dickens
Is an
authentic recipe

Dallas Times Herald, 22 December 1980

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