1869 Cooling Cups and Dainty drinks by William Terrington

170

Wine Cups.

— Into a large jug put a few sprigs of balm

No. 2.

and borage, with thin lemon-peel ;

add £ gill of

brandy,

gill of port wine, 2 oz. pounded sugar ;

pour in 2 bottles of soda-water and claret ;

stand

in refrigerator on ice till required ;

do not let the

herbs or lemon remain

in too long, or they will

overpower the wine disagreeably. Burgundy Cup, No. 1.

— To2 bottles of Burgundy

add L pint of port wine, ^ pint of good cherry-brandy, juice of 2 oranges and 1 lemon (strained), slice of cucumber, sprig of lemon-scented verbena ; mix to- gether half an hour in a refrigerator ; withdraw the herbing ; add sugar to taste, 3 bottles of seltzer water, and a quart of shaven ice, or lumps. Burgundy Cup, No. 2. — Bottle of sparkling Bur- gundy, 1 bottle of Chablis, liqueur-glass of citronelle or Chartreuse, a slice of cucumber, 2 bottles of potash water, and a quart of Lake ice in lumps ; then pro- ceed as in previous formula. Burgundy Cup, No. 3. — Bottle of ordinary Bur- gundy, 4 gill of ordinary brandy ; 4 fresh black- currant leaves or buds, steeped in the brandy two hours ; sweeten with 1 oz. powdered sugar-candy when all well blended, strain the leaves ; add bottle of aerated lemonade, and, just before serving, a pound of ice, in small lumps.