1869 Cooling Cups and Dainty drinks by William Terrington

173

Champagne.

2 bottles of potass water

of cucumber or of borage ;

1 pint of shaven ice.

or seltzer (iced) ;

— Bottle of champagne,

Champagne Cup, No. 7.

of pale brandy, or Curaijoa ;

pint of tea,

gill

1

make an infusion of of gunpowder and orange Pekoe tea, mixed, but be careful not to let it stand too long, or it will be unpleasantly strong and bitter ; filter the decoction clear, to which add the brandy, and sweeten to taste ; ice up, and add the champagne just before serving. Champagne Cup, No. 8. — Bottle of sparkling champagne (iced), bottle of soda-water (iced), 2 oz. powdered loaf-sugar, sprig of borage and balm, juice and thin peel of 1 lemon ; pour the cham- pagne on the lemon, sugar, and herbs ; cover the vessel, which is in ice, till the sugar is dissolved add the soda-water. Champagne Cup, No. 9. — 1 bottle sparkling champagne (iced), liqueur-glass of Curac;oa or Mara- schino, liqueur-glass of pale brandy, sprig of ver- bena, thin slice of cucumber, 2 bottles of potash water ; ice as before stated. Champagne Cup, No. 1 0. — 1 bottle of sparkling champagne, 3 bottles of green-gooseberry wine, pint of orange-brandy ; sugar to taste ; 6 bottles of aerated lemonade, or soda-water ; slice of cucum- 1 oz.