Yes, it's another party drink from a David Wondrich book, in this case, Killer Cocktails. Who is surprised? The man has an uncanny sense for what makes our guests happy.
"Back in the early part of the nineteenth century, the Garrick Club was one of London's sportier institutions, with a membership made up of actors, slumming aristocrats, and other racy types."
• 1 liter (1 bottle) Bols Genever
• 8.5 ounces fresh squeezed lemon juice (preferably from Meyer lemons if in season)
• 8 ounces Luxardo Maraschino liqueur
• peel, with as little pith as possible, from 4 lemons
• 1 liter chilled fizzy water (soda or seltzer)
At least 36 hours before serving, freeze a huge ice block for the punch bowl.
An hour or two before serving, peel 4 of your lemons (you’ll probably need 10-12 large ones) and put them in a closed container with the other ingredients except the fizz water to get to know each other.
To serve, put the ice block in the bowl, carefully pour the punch over it, and add the fizz water.
Serves 40-50 people for a while and instills in even the most cocktail-unaware an urge to buy obscure ingredients like genever.