This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Large glass with ice, essences, syrup and champagne cider.
One bottle raisin or angelica wine, 1/4 pt. strong syrup mixed in a bowl, 1 qt. lemonade, ice, sprigs of scented verbena. Liqueur Supreme-1/4 pt. each maraschino, kirschwasser and curacao, 1/2 pt. strong syrup, 1 bottle brandy, or champagne.
Large lemonade-glass half filled with shaved ice, 1 tablespoon sugar, 1 wine-glass cognac, 1 glass champagne, sprays of jessamine or orange flowers, nutmeg, dust of sugar on top.
Lemonade-glass with ice, 1/2 glass each rose nectar and cognac; 1 spoon sugar, 4 slices lemon, red rose buds dusted with sugar, rim of glass rubbed with lemon; straws.
Large lemonade tumbler, the rim wet with whisky and dipped in powdered sugar to frost it; 1/2 filled with ice, 1 tablespoon sugar, 1 spoon maraschino, 1 1/2 wineglass whisky, piece lemon-rind, 1/2 pt. milk; stirred; bay leaf dusted with sugar set in; straws.
A punch-bowl made ice-cold; 1 pt. rye whisky, 1 bottle pale sherry, 2 drops ambergris, 1 drop musk-essence, 2 tablespoons grated pineapple, spray of verbena; all set on ice for 2 hours; then added 2 bottles sparkling Moselle.
" 'To make ypocras hit were gret lernynge.' The ' ypocras' would not be acceptable to a generation which likes the curacao dry. Red wine was the foundation of this drink, and to it there were added ginger, cinnamon, spices of various kinds, sugar-candy and other condiments, according to whether the drink was being brewed for those of high degree or for common people. The butler is to taste it constantly, 'alleway,' the writer declares, and if the result be not perfect, ginger, cinnamon or sugar is to be added until it is all that it should be".