|1||c||Pineapple chunks (crushed, drained)|
|1||q||Water (hot, for sugar)|
|1||c||Tea (black, strong)|
|4||Lemon (peels of 2, juice all 4)|
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.
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- Cambridge Tea — Bénédictine, Milk, Tea
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- Deep Breath — Light rum, Manzanilla sherry, Absinthe, White Crème de Menthe, Soda water, Pineapple juice, Lemon juice, Orgeat, Egg white, Mint