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

CEIMEAN cur, A LA MAKMOKA.

68

Balaklava Nectar.

171.

(BySojcr.)

(For a party of fifteen.)

Thinly peel the rind of half a lemon, shred it fine, and put it in a punch-bowl ; add two tatle-spoonfuls of crush- 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 oi champagne, stir well together, and serve.

172. Crimean Cup, a la Marmora.

(From a recipe by the celebrated Soyer.)

(For a party of thirty.)

1 quart of syrup of orgeat. 1 pint of Cognac brandy. do. maraschino. Jamaica rum. 2 bottles of champagne. 2 do. soda-water. 6 ounces of sugar. 4 middling-sized lemons. ^ do.

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. Next squeeze the juice of the lemons upon this, add'tw'o bottles of soda-water, and stir well till the sugar is dissolved ; pour in the syrup of orgeat, and whip the mixture Avell w^ith an egg-whisk, in order to whiten the com- position. Then ?.dd 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 Avill render the cuj) creamy and mellow.