1862 The Bartender's Guide price $2,50 by Jerry Thomas

CLAEET AND ClIAMrxiGNE CUP, A LA ERUNOW.

G7

of water with six cloves, six coriander-soecls, and a bit of cinnamon ; whisk all together, and strain them into a tumbler.

Claret and Champagne Cup, a la Brunow.

1 69.

(F )r a party of twenty.)

The following claret and champagne cup ought, from its excellence, to be called the nectar of the Czar, as it is so highly appreciated in Russia, where for many years it has enjoyed a high reputation amongst the aristocracy of the Muscovite empire. Proportions :

3 bottles of claret. I pint of Cura9oa. 1 do. sherry. ^ do. brandy.

'

2 wine-glasses* ratafia of raspberries. 3 oranges and 1 lemon, cut in slices. Some sprigs of green balm, and of borage, a small piece of rind of cucumber. 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, strani glasses. The same for champagne cup: champagne instead of claret ; noyau instead of ratafia. This quantity is for an evening party of twenty persons. For a smaller number reduce the proportions. and ice it well ; it is then fit for use. Serve in small

it,

* I'JO. Ratafias.

Every liqueur made by infusions is called ratifia- made to imbibe thoroughly the aromatic flavor

when the spirit is

that is,

when this has taken place, tho

and color of the fruit steeped in it:

drawn off,

and sugar added to it ;

it is then filtered and bo!r

liqueur is

fcled. See recipe No. 30G in " The Manual for the Manufacture of Gordiah, ik