Gin Puff.
A mixing-glass half-full fine ice, add one jigger Tom gin, two jiggers milk; shake well, strain into a medium-sized glass and fill with siphon seltzer.
Gin Milk Punch.
Put into a large mixing-glass one tablespoonful fine sugar, add one jigger Tom gin, fill the glass one-third full fine ice, fill up with milk; shake well, strain into a long punch-glass, grate a little nutmeg on top. Serve.
Gin Tea Punch.
Grate off the yellow part of the rinds of six lemons into a punch-bowl, add one pound cut-loaf sugar, the juice of the six lemons, half a pint of boiling water; mix well, add two quarts old Tom gin. Infuse one teaspoonful coriander seeds in a pint of boiling green tea for twenty minutes, then add while hot to the mixture in the bowl, stir well and when cold strain, bottle, cork and seal. Keep in a cool place.
Glee Club Punch.
Put two lumps of sugar into a hot-drink glass, add a little lemon juice, three cloves, one small piece cinnamon, fill the glass half-full of boiling water, add one dash brandy, fill up with warm claret; mix well, grate a little nutmeg on top.
Hancock Punch.
Fill a mixing-glass half-full of fine ice, add the juice and rind of half a lime, half a tablespoonful fine sugar, one third of a jigger St. Croix rum, two-thirds of a jigger whiskey; shake well, strain into long thin eight-ounce glass, fizz up with a little siphon seltzer.