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.

.....

168. Vermouth Frappe

(Use large bar glass )

pony vermouth.

glass filled w ith shaved ice, fill up with cold Seltzer

water.

rL'

•

169. Pop-Pi-Ya and Champagne Cup

(For a party of twenty }

3 bottles of Pop-Pi-Ya or champagne.

pint of Curacoa.

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.

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.