Being served at my birthday party. From The Punch Bowl, via Jerry Thomas’ Bartenders Guide: How to Mix Drinks (1862).
UPDATE: This punch may have flown in 1862, but today it’s too weak and flavorless (the pineapples did nothing). I ultimately doctored it up by cutting the water back to about 1 1/2 quarts, and added a cup of triple sec and a cup of cherry liqueur. Much better punch.
1 fresh pineapple, peeled, cored, and cut into rings (not canned!)
6 lemons, thinly sliced
4 quarts water
2 750ml bottles rye whiskey (I’m using one bottle of Canadian, one of a lighter Bourbon)
2 cups dark Jamaican rum
Place everything gently into a punch bowl and add a large block of ice. Serves 35 to 50.