1933 American Bar Guide by R C Miller

of claret and sugar to taste; add a sprig of verbena, one bottle of soda water, and nutmeg. For cup, stra in and ice it well. For mull, heat it and serve it hot. ~~·r:- .... .•,· 192. Bottled Velvet .... W/~ r""~;. . \ A bottle of Moselle, half a pint ot sherry, the peel of a lemon, not too much 1 so as to have the flavor predominate; two tablespoonfuls of sugar; add a sprig of verbena; all must be well mixed, and then strained and iced. 193. Pop-Pi-Ya, Hock or Chablis Cup Dissolve four or five lumps of sugar in a quarter of a pint of boiling water, wi th a little very thin lemon peel; let it stand a guarter ofi an hour; add one bottle of the above wines, and a sprig of verbena, a small glass of sherry; half a pint of water. :Mix well , and let stand half an hou r; strain, and ice it well.

..

194. Cider Nectar

quart of cider. bottle of soda wate r. glass 0£ Pop-Pi-Ya wine. small glass ot brandy.

Juice of half a lemon, peel ofi quarter of a lemon; s~1gar and nutmeg to taste; a sprig of verbena. Flavor 1t to taste with extract of pineapple. Strain, and ice it all wel l.

195. Badminton Peel half of a middle-sized cucumber, and put it into a si lve r cup, with four ounces of powdered sugar, .a little nutmeg, and a bottle of claret. When the sugar is t~oi:oughly dissolved, pour in a bottle of soda water, and it 1s

fit for use.

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