PINEAPPLE JULEP (for a party of 6—Use a small punch bowl)

Ingredients

• 1 quart Sparkling Moselle (or Sparkling Riesling) (A sparkling white wine from the Mosel region.)
• 1.5 ounces Grenadine (Originally '1 jigger Cusenier Grenadine'. Converted to modern measurement (1 jigger = 1.5 fl oz).)
• 1.5 ounces Maraschino liqueur (Originally '1 jigger Maraschino'. Converted to modern measurement.)
• 1.5 ounces Old Tom Gin (Originally '1 jigger Sir Robert Burnette's Old Tom Gin'. Old Tom is slightly sweeter than London Dry.)
• 1.5 ounces Lemon juice (Originally '1 jigger Lemon Juice'. Freshly squeezed recommended.)
• 1.5 ounces Orange bitters (Originally '1 jigger'. This is a very large historical quantity. Modern palates may prefer starting with 2-3 dashes and adjusting to taste.)
• 1.5 ounces Angostura bitters (Originally '1 jigger'. This is a very large historical quantity. Modern palates may prefer starting with 2-3 dashes and adjusting to taste.)
• 4 whole Oranges (Sliced.)
• 2 whole Lemons (Sliced.)
• 1 whole Pineapple (Ripe. Sliced and quartered.)
• 4 tablespoons Granulated sugar
• 25 ounces Sparkling mineral water (Apollinaris) (Originally '1 bottle Apollinaris Water'. Estimated standard large bottle size (approx. 750ml).)
• 1 block Ice (Large square block for the punch bowl.)

Instructions

1. 1Wash and slice the oranges and lemons into wheels. Peel, core, slice, and quarter the ripe pineapple.
2. 2In a small punch bowl, combine the sugar, lemon juice, grenadine, Maraschino liqueur, Old Tom Gin, orange bitters, and Angostura bitters. Stir until the sugar is dissolved.
3. 3Pour in the Sparkling Moselle wine and the sparkling mineral water. Place a large square block of ice into the center of the bowl to chill the mixture without diluting it too quickly.
4. 4Dress the bowl with the prepared fruit slices. Serve the julep immediately in fancy stem glasses, ensuring each guest receives some of the fruit garnish.