1862 Bar Tender's Guide price $1.50 by Jerry Thomas

OLAKEl' AJsD champagne CUP, A LA BRUNO^. 07 of water with six cloves, six coriander-seeds, and a bit of cinnaraon; whisk all together, and strain them into a tumbler. 169. Claxet and Champagne Cup,a la Brunow. (For.1 party of twenty.) The following claret and champagne cup ought, from its excellence, to be called the ncctai* of the Czar, as it is BO highly appreciated in Russia, where for many years it has enjoyed a high reputation amongst the aristocracy of the Muscovito empire. Proportions: 2 wine-glasses* ratafia of raspberries. 0 oranges and 1 lemon, cut in shces. Some sprigs of green balm, and of borage,a small piece ofrind ofcucumber. 2 bottles of German Seltzer-water. 3 do. soda-water. Stir this together,and sweeten with capillaire or pound ed 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. The same for champagne cup: champagne instead of claret; noyau instead ofratafia. This quantity is for an evening party of twenty persons. For a smaller number reduce the proportions. * 170. Ratafias. Every liqueur made by infusions is called ratifia; that is, when the spirit is made to imbibe thoroughly the aromatic flavor and color of the fruit steeped in it: when this has taken place, the liqueur is drawn off, and sugar added to it; it is then filtered and hot- tied. Sec recipe No.30G in TheManualfor the Manufacture of Cordials, etc.," in the latter part of this work. 3 bottles of claret. I pint of Cura9oa. 1 do. sherry. A do. brandy.