1869 Cooling Cups and Dainty drinks by William Terrington

17G

Wine Cups.

sweeten to taste, ice up, and before serving add 1 bottle of German seltzer water. No. G. — Quart of Rhenish wine, gill of old East India arrack, strained juice of 2 lemons, oleo- saccharum of same, G woodruff leaves, or sprigs of mint, then mis together ; when sufficiently herbed, strain ; sweeten to taste ; ice up, and, before serving, add 2 bottles of potash water. No. 7. — Bottle of sparkling hock, sprig of fresh mint, glass of English gin or Scotch whisky ; mace- rate the mint in the spirit till well flavoured; strain, then add 1 pint of shaven ice, and the wine ; stir up, and serve. A la Gurton, No. 8. — Rub the rind of a man- darin orange with a lump of sugar ; put this into a jug; 1 drop of lemon-grass oil on sugar and a slice of cucumber ; pour on 1 gill of pale brandy when sufficiently flavoured, strain into a bottle. Take \ pint of lemon-juice, strained clear by fil- tering it through washed sand, which well sweeten ; ice well 3 bottles of sparkling hock and 2 bottles when ready for use, mix the wine and juice together, add i gill of citronelle (or Maraschino) ; and according to taste, the aromatic spirit, then the seltzer water ; keep it cool, and of seltzer water ;

serve.