1869 Cooling Cups and Dainty drinks by William Terrington

1G5

Claret.

Curafjoa, 1 gill of ratafia of raspberries, 2 bottles of German seltzer water, 3 bottles of soda, and 3 bottles of claret ; sweeten to taste ; draw the “ herbing,” and serve. It can be made with cham- pagne or any sparkling wine, by substituting some other liqueur ; for instance, in the case of cham- pagne, use noyeau instead of ratafia of raspberries. Claret Cup ci la Webber. — Bruise 1 doz. of | strain, and prepare the oleo-saccharum of 2 lemons. Into a vessel (imbedded in ice) put a few young borage leaves and a sprig of verbena ( aloysia add ^lb. pounded sugar, the oleo-saccharum and juice (strained) of 3 lemons, 3 bottles of claret ; sweeten to taste ; withdraw the herbing ; add 1 bottle champagne, 2 bottles of soda-water, pint lumps of ice ; cover ; serve as soon as possible. Claret Cup for a Large Out-Door Gathering . In a small jug put some slices of cucumber, peeled; one or two drops of lemon-grass oil ( citronelle on To save much repetition, this term will be used throughout the work for this latter I process. i citrioclora) pour on the spirit and a liqueur-glass- ful of noyeau, Cura 9 oa, or Maraschino ; I close it as it absorbs the essential oil. a cloves, ^ doz. allspice, which digest in 1 gill of sherry, and \ gill of pale brandy ; in three hours