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Hot Swiss Punch

Place in a copper or tin vessel a half pound granulated sugar, gill Swiss kirsch, two ounces each St. Croix rum and good cognac, light with a match and let burn until sugar is dissolved, then pour over a pint champagne of about fifty degrees (Fahrenheit) temperature. Squeeze in juice of half a medium-sized, juicy orange and add six thin slices pineapple, mix whole well with a ladle, heat, but do not allow to boil, pour into a fancy bowl and serve.

RICKEY (WHISKEY OR GIN) Place in medium-sized fizz glass a square piece of ice, squeeze in juice of a good-sized sound lemon, a wine glass rye whiskey or gin and two dashes orange phosphate, fill with carbonated water or soda and serve.