1869 Cooling Cups and Dainty drinks by William Terrington

172

Wine Cups.

into the punch-bowl, and, just before serving, add the champagne ; stir well with the ladle : this will render the cup creamy and mellow. Champagne Cup a la Brunow, vide Claret No. 1 Crimean Cup a la Wyndham, No. 3 (for a Party of Five). — The oleo-saccharum of j orange; add 1 large wine-glass of Maraschino, half one of Cura^a, half one of Cognac ; mix well together ; pour in 2 bottles of soda-water, 1 of champagne ; mix well with the spoon ; add lib. lump of Lake ice. Champagne Cup a la Ariadne, No. 4. — Bottle of champagne (iced) ; gill of Amontillado ; liqueur- glass of citronelle or Maraschino ; juice and paring of a Seville orange or lemon, rubbed on sugar verbena and cucumber ; sugar to taste ; bottle of seltzer water. Champagne Cup a la Parisienne, No. 5. — Bottle of sparkling champagne (iced); bottle dry champagne and imme- diately before serving pour in the bottle of sparkling champagne ; soda or seltzer if desired. Champagne Cup a la Tanfteld. — Bottle of sparkling champagne (iced) ; bottle of Chablis (iced) liqueur-glass of Chartreuse, or eau de Dantzic ; slice (iced) ; J gill absinthe Suisse ; syrup to taste ; mix the syrup and liqueur together. well ; add the dry champagne ; quart of shaven ice,