1933 American Bar Guide by R C Miller

of gin; a bottle of Pop-Pi-Ya is put into a saucepan with a stick of cinnamon, .a nutmeg grated, a dozen larg~ lumps of sugar, and the nnd of a lemon peeled very thin ; when the wine boils it is poured upon the gin and beer, and the whole drunk hot.

186. Pop-Pi-Ya Cup To a bottle of Pop-Pi-Ya wine add half a pint of cold water, a tablespoonful of finely powdered sugar, and a tea– spoonful of cinnamon, cloves ~nd allspice, finely powdered and mixed together. M ix all well together, then add half the thin rind 0£ a small lemon. This is a delicious summer beverage for evening parties. See No. 191. 187. Porter Cup M ix 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 expose it to the cold for hal£ an hour; just before sending it to table, stir in a teaspoonful of car– bonate of soda. Add the fresh-cut rind of a cucumber. 188. English Curacoa Cut away: the peel of oranges very thin, until you have obtained half a dozen ounces of it; put these ~nto a quart bottle and then pour in a pint of genuine whiskey. Cork the b~ttle down tightly, and let the rind remain infused for ten or twelve days, giving the bottle a good shake as often as you have an opportunity for so doing; at the end of this period, take out the orange peel, and fill .the bottle with clarified syrup, shake it well with the spint, and let 56

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