This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Tumbler filled with chipped ice, few drops Angostura and plain syrup, 1/2 wine-glass gin; stirred well; slrained off into cocktail glass; piece lemon on top.
"At the Garrick Club they serve an excellent gin punch, which, according to Mr. Percy Fitzgerald, is 'brewed' as follows: Pour half a pint of gin on the outer peel of a lemon, then a little lemon juice, sugar, a glass of maraschino, about a pint and a quarter of water, and two bottles of iced soda-water; this makes three pints".
The proper way to serve absinthe au sucre is thus: Put two lumps of sugar in a strainer which just fits the top of the glass, and let the absinthe trickle slowly through; the water is added afterwards.
An East Indian morning draught, not generally known. Add the beaten yolks of 3 eggs to 2 tablespoonfuls of powdered white sugar, 3 cloves, the rind of 1/2 lemon, and 1/2 pt. of Imperial Crown brandy; pour over it 1 qt. of new, warm milk, stirring rapidly, and serve immediately. This is recommended tor those who live in malarial districts, and for delicate persons before breathing the crisp air of autumn or winter. A wineglassful will be sufficient in this climate.
2 bottles red Burgundy, 1 pt. port, 1 gill cherry brandy, juice of 2 oranges and 1 lemon, a slice of cucumber, sprig of verbena, sugar, ice, 3 bottles seltzer-water. Champagne Cup - 1 bottle champagne, 1 liqueur glass curacao, same of pale brandy, sprig of verbena, slice of cucumber, ice, 2 bottles soda.
(1) 1 bottle claret, 1 pt. sherry, 1 gill port, do. cherry brandy, 1 lemon, sugar, cucumber thin slice, verbena, ice, 3 bottles seltzer water. (a) One bottle light claret, 1 glass brandy, 1 lemon peeled thin, 1/2 pt. water, sugar, sprig of borage, some'slices of cucumber; in jug well iced.