1933 American Bar Guide by R C Miller

167. Sleeper To a gill of old rum add one ounce of sugar, two yolks of eggs, and the juice of half a lemon; boil half a pint of water with six cloves, six coriander seeds and a bit of cinnamon; whisk all together, and strain th~m into a tumbler. ' ..... ~ 1 Yi pony vermouth. Yi glass filled w ith shaved ice, fill up with cold Seltzer water. rL' r ~ \ .. ~ • 169. Pop-Pi-Ya and Champagne Cup (For a party of twenty } 3 bottles of Pop-Pi-Ya or champagne. % pint of Curacoa. 1 do. rum. .Yi do. brandy. 2 wine-glasses *ratafia of raspberries. 3 oz;anges and 1 lemon, cut in slices. Some sprigs of green balm, and of borage, a small piece of rind of cucumbez;. 2 bottles of Seltzer water. 3 do. soda-water. Stir this together, and sweeten with capillaire or pounded sugar, until it ferments; let it stand one hour, strain it, and ice it well; it is then fit for use. Serve in small glasses. • 170. Ratafias. Every liqueur made by infusion s is called ratifia ; that is, when the spirit is made to imbibe thorough~y the aromatic flavor a~d col~r of the fruit steeped in it; w hen ~his .h~s taken place, the liquor is drawn off, and sugar added to it; it 1s then filtered and bottled. so 168. Vermouth Frappe (Use large bar glass )