1869 Cooling Cups and Dainty drinks by William Terrington

177

Moselle.

No. 9. — Macerate Jib. of fresh greengages, apri- cots, or peaches in 1 pint of gin; strain with pressure; add this to a quart of Rhenish wine and 1 bottle of potash water. One or more of the kernels bruised — Bottle of Moselle, J pint of dry sherry, thin peel of 1 lemon, 2 tablespoonfuls of pounded sugar ; mix when sufficiently flavoured, and strain ; add ice, and serve up. Moselle, No. 2. — Bottle of sparkling Moselle (iced), pint of lemon -water ice ; add, if desired, 2 drops of elder-flower water, as it imparts a distinctive flavour; 1 bottle of German seltzer water (iced). Moselle, No. 3. — Bottle of Moselle (iced), pint of Chablis (iced), J pint of pine-apple ice, bottle of aerated lemonade (iced), bottle of potass water (iced) ; mix well in iced vessel ; serve and add cucumber, if cool taste is required. Moselle, No. 4. — 2 bottles of Moselle (sparkling muscat), J gill of pale brandy, J pint of thin bright strawberry syrup ; mix, and add 1 quart of shaven ice. — Infuse in a gill of sherry or brandy (or both) 2 leaves of black currant, 2 leaves N and left in the spirit is an improvement. Bottled Velvet (d la Sir John Bayley ). Moselle, INo. 5.