1869 Cooling Cups and Dainty drinks by William Terrington

1G8

Wine Cups.

ice up, add 2 bottles of lemon-

sweeten to taste ;

ade, and 1 of German seltzer water. Claret Cup a la Cutler. — The oleo-saccharum and strained juice of 1 lemon, and 1 Seville orange, infused in 1 bottle of green ginger wine ; add a few slices of cucumber, and strain ; add 1 bottle of dry Roussillon and 2 bottles of claret ; sweeten — Bottle of claret, liqueur-glass of Cura^a or Maraschino, juice of 1 lemon, oleo-saccharum of £ lemon, slice of cucumber, and sprig of verbena ; strain, ice up, and add 1 or 2 bottles of soda-water. Claret Cup a la Guy. — Bottle of claret, bottle of sparkling Moselle, gill of whisky (if liked) ; add oleo-saccharum and juice of 1 Seville orange ; slice of cucumber ; sweeten to taste ; ice up, add 1 pint of shaven ice, and 1 bottle of seltzer water. Claret Cup a la Knott. — 2 bottles of claret, ^ pint . of orange brandy, £ gill Cura 5 oa, slice of cucumber ; ice up, and add 3 bottles aerated lemonade. Claret Cup a la Keble. — Bottle of claret, 4- bottle of raisin or rhubarb wine, £ gill of pale brandy, 2 or 3 sprigs of young mint ; sweeten to to taste ; ice up, and add 4 bottles of soda- water. Claret Cup cl la Maclean.