1934 The bon Vivant's Companion (7th printing 1934) by Jerry Thomas

FANCY DRINKS

maraschino, half one of Cognac, half one of curaqao. Mix well together, pour in two bottles of soda water, and one of champagne, during which time work it up and down with the punch ladle, and it is ready. Half a pound of pure ice is a great improvement.

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CLARET CUP

Bott a bottle of thin claret; add half a pint of cold water,a tablespoonful of finely powdered sugar, and a teaspoonful of cinnamon, cloves, and allspice, finely powdered and mixed together. Mix all well together, then add half the thin rind of a small lemon. This is a delicious summer bev erage for evening parties.

PORTER CUP

Mix in a tankard or covered jug a bottle of porter,and an equal quantity of table ale; pour in a glass of brandy, a dessert-spoonful of syrup of ginger,add three or four lumps of sugar, and half a nutmeg grated; cover it down,and ex pose it to the cold for half an hour; just before sending it to table, stir in a teaspoonful of carbonate of soda. Add the fresh cut rind of a cucumber.

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CHAMPAGNE, HOCK OR CHABLIS CUP

A la Goodriche

Dissolve four or five lumps of sugar in a quarter of a pint of boiling water, with a little very thin lemon peel; let it stand a quarter of an hour; add one bottle of the above wines, and a sprig of verbena, a small glass of sherry; half 71