1869 Cooling Cups and Dainty drinks by William Terrington

174

Wine Cups.

ber, 1 drop essence of lemon on sugar ;

put these

ingredients in a jug, with large lump of ice ; im- mediately before serving, add the champagne. Champagne Cup, No. 11. — 2 bottles of sparkling champagne (well iced), \ pint of strawberxy or lemon water ice, 2 bottles of soda-water (iced) mix and use immediately. Champagne or Rhenish Wine Cup . — 2 bottles of sparkling champagne, or Rhenish (iced), 1 pint of milk punch (iced), ] pint of shaven ice, 3 bottles of soda-water (iced) ; pour into a vessel, in ice, these ingredients ; cover this for a quarter of an hour, and serve. Asmannshausen Cup, No. 1. — 1 bottle of As- mannshausen, bottle of sparkling Moselle (iced), 2 bottles of German seltzer water ; if a liqueur is desired, add liqueur-glass of Creme de Rose ; pour the hock (with the liqueur, if used together) into a

seltzer water and Moselle ; stir, and serve. — 1 bottle of red Rhenish

add the

cool vessel

;

drop in a large lump of ice ;

Heidelberg Cup, No. 2.

Kirschwasser

cherry-

or

of

liqueur-glass

wine,

brandy, strained juice of a lemon, half a rind of same rubbed on sugar, pounded loaf sugar to taste, 6 coriander seeds, bruised with a little pounded cinna- mon and steeped in the liqueur till well flavoured