1869 Cooling Cups and Dainty drinks by William Terrington

171

Burgundy.

Burgundy Cup, No. 4.— Bottle of Burgundy, pint of dry Roussillon ; balm and borage, just sufficient to impart a cool aromatic taste ; juice of 1 lemon ; 1 rind of same, rubbed on sugar ; ice up ; add 2 bottles of soda-water, and serve without delay. If desired, a little liqueur, either Maraschino, noyeau, or citronelle, will vary the flavour. Burgundy Clip d la Orbell. — Peel and juice of 2 lemons ; quart of seltzer water ; 2 bottles of Bur- gundy ; sugar to taste ; when well iced, draw out the peel and serve. Burgundy Cup a la Guy . — Bottle of sparkling Burgundy, iced ; bottle of sparkling Moselle, iced ; slice of cucumber ; bottle of seltzer water, iced ; pint of shaven ice ; mix together ; serve as soon as required. Crimean Cup d la Marmora (from Boyer), for a Party of Thirty. — Put 1 quart of syrup of orgeat, 1 pint Cognac brandy, \ pint Maraschino, J pint Jamaica rum, 3 bottles of champagne, 2 bottles soda-water, 3 ounces sugar, the oleo-saccharum and juice of 4 good lemons, in a vessel ; add 2 bottles of soda-water, and stir well till the sugar whip the mixtui’e up well with an egg-whisk, in order to whiten the composition; then add the brandy, rum, and Maraschino ; strain the whole is dissolved ; pour in the syrup of orgeat, and