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

68

CRIMEAIT CUP, A LA MARMORA.

171. Balaklava Nectar. (BySoyer.) (For a party offlfteen.)

Tliinly peel the rind of half a lemon, shred it fine, and put it in a puncli-bowl; add two table-spoonfuls of crush ed sugar, and the juice of two lemons, the half of a small caicumber sUced thin, with the peel on ; toss it up several tunes, then add 2 bottles of soda-water, 2 of claret, 1 of 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. ■J: do. maraschino. ^ do. Jamaica rum. 2 bottles of champagne. 2 do. soda-water. 6 ounces of su^ar. 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. Next squeeze the juice of the lemons upon this, add two bottles of soda-water, and stir well till the sugar is dissolved • pour in the syrup of orgeat, and whip the mixture well with an egg-whisk, in orcter to whiten the com position. Then add the brandy, rum and maraschino, strain the whole into the punclpbowl, and just before serving add the champagne, which should bo well iced. "While adding the champagne, stir well with the ladle j this wiU render the cu]) creamy and.mellow.