1 oz Port Wine (Ramos Pinto Ruby Port)
1 1/2 oz Green Tea
1/2 oz Sugar (by weight, ~1/2 oz by volume with Florida Crystals)
3/8 oz Lemon Juice
2 pieces Pineapple (frozen)
Dissolve sugar in tea after steeping and while still warm; cool tea syrup. Muddle pineapple. Add rest of ingredients and ice, shake, and strain into a punch cup.
While Andrea was cooking dinner on Friday night, I decided to make a punch that I spotted in Jerry Thomas' Bartender's Guide from 1862 (online here). The Cold Ruby Punch stood out because I was in the mood for a fortified wine like port or sherry and this one had that and Batavia Arrack! The original recipe I modified and scaled back to a two serving size (double the above recipe) is as follows:
Cold Ruby Punch.
Take 1 quart of Batavia Arrack.
1 quart of Port wine.
3 pints of green tea.
1 pound of loaf-sugar.
Juice of six lemons.
1/2 of a pineapple cut in small pieces.
Dissolve the sugar in the tea, add the other materials.