1869 Cooling Cups and Dainty drinks by William Terrington

169

Claret.

add 1 bottle of soda-water, and

taste and strain ;

11- pint of shaven ice. Claret Cup ci — Take equal pro- portions of the following spices in powder, sufficient la Gardner.

a teaspoonful, cinnamon, cloves, cardamoms,

to fill

; add to this mixture 1 gill of pale brandy ;

allspice

add the oleo-saccharum of a lemon, the strained juice of 1 lemon and 2 oranges, then add 2 bottles of

; mix all well together ;

in one

put in ice

claret

;

hour strain clear ; add a thin slice of cucumber, and, just before serving, 2 bottles of soda water. Claret Cup. — Bottle of claret, sweetened to taste, and a bottle of iced soda water. Claret Cup ci la Rawlings. — Bottle of claret, bottle of Rawlings’ ginger beer. Claret Cup ci la Jeanne. — 2 bottles of good claret, 1 gill of raspberry-water ice, teaspoonful of violet syrup, 1 gill pale brandy ; ice up ; then mix and add 2 bottles of potash water. Hot Claret Cup. — 2 bottles of claret, 6 drops of essence of ginger, 1 gill ginger syrup, 1 quart of boiling water. Badminton Cup a la Morrey. — Bottle of claret, bottle of soda-water ; sugar to taste ; balm and borage ; ice up ; but do not let the herbs in long. remain