1869 Drinking Cups and their Customs (Mixellany)

CUPS AND THEIR CUSTOMS*

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Burgundy Cup, To a bottle of Burgundy wine add a wine-glass of noyau, three wine-glasses of pine-apple syrup, one wine-glass of brandy, and a quarter of a pound of powdered sugar; ice well| add a bottle of seltier- or soda-water before drinking, and serve with a sprig of borage. Hock Cup 9 No. 1. To a bottle of hock add three wine-glasses of skerry, one lemon sliced, and some balm or borage. Let it stand two hours; sweeten to taste, and add a bottle of seltzer-water. Hock Cup, No. 2. i€ May-Trank $J is a most popular beverage on the Bhine, Take with each bottle of light hock about a dozen sprigs of woodruff, a quarter of an orange cut in small slices, and about two ounces of powdered sugar. The herbs are to be removed, after having been in the wine half an hour* A bottle of sparkling wine added to four or five bottles of still hock is a great improvement* A little ice is recommended. Hock Cup, No. 3. Instead of woodruff and orange take to each bottle of hock about half a pint of highly flavoured straw- berries. Sugar as above. The fruit is to be taken with the wine after having been in it about an hour.