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

CBMEAIT OUP, A LA MAEMOEA.

171. Balaklava Nectax. (BySoyer.)

(For a party offiftcon.)

Thinly peel the rind of half a lemon,shred it fine, and put it in a punch-bowl; add two table-spoonfuls ofcrush ed sugar, and the juice of two lemons,the half of a small cucumber sliced thin, with the peel on ; toss it up several times,then add 2 bottles of soda-water,2 of claret, 1 of champagne,stir well together, and serve.

172. Crimean Cup, h. la Marmora.

(From a reclpo by tho celebrated Soyer.)

(For a party of thirty.)

1 quart ofsyrup oforgeat. 1 pint of Cognac brandy. do. maraschino. ^ do. Jamaica rum. 2 bottles ofchampagne. 2 do. sodarwater. 6 ounces ofsuffar. 4 middling-sized lemons.

Thinly peel the lemons, and place the rind in a bowl with the sugar, macerate them well for a minute or two, in order to extract the flavor from the lemon. Kext squeeze the juice ofthe lemons upon this, add two bottles of soda-water, and stir well till tho sugar is dissolved; pour in the syrup of orgeat, and whip the mixture well with an egg-whisk, in order to wHten the com position. Then add the brandy, rum and maraschino, strain the whole into the punch-bowl, and just before serving add the champagne, which should be well iced. While adding the champagne, stir well with the ladle; this will render the cup creamy and mellow.