1864 Bar Tender's Guide price $2 00 by Jerry Thomas

OLARET AIJD CHAAIPAGNE CUP, A LA BRUNOW. 67 of "Water with six cloves, six coriander-seeds, and a bit of cinnamon; whisk all together, and strain them into a tumbler. 169. Claret and Champagne Cup,h. la Brunow. (For a party of twenty.) Tiie following claret and champagne cup ought, from its excellence, to be called the nectar of the Czttr, 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: 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 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 ferm'ents; 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 of ratafia. This quantity is for an evening party of twenty persons. For a smaller number reduce the proportions. * 170. Tiatafins. Every liqueur made by infusions is called raii/fa; that is, when tlie spirit is made to imbibe thoroughly the aromatic ILu or and color of the fruit steeped in it: when this has taken p ace, t e licnieur i-s drawn off, and sugar added to it; it is then filtore an ^ ot- tled. See recipe No.306 in '• The Manualfor the Manufacture of Cordiab, etc.," in,tiio latter part of this work. 3 bottles of claret. I pint of Cura9oa. 1 do. sherry. ^ do. br.andy.