1869 Cooling Cups and Dainty drinks by William Terrington

181

Sherry and Port.

Scotch whisky, £ gill of preserved ginger or pine- apple ; put these into a cooler ; add slice of cucum- ber, and, when required, 2 bottles of seltzer water (iced), 2 pints of shaven ice. No. 6. — 2 bottles of sherry, pint lemon-water lumps of sugar (rubbed with lemon-peel), slice of cucum- ber; add wine, ice, brandy, sugar, cucumber, toge- ice, h- pint orange - brandy, 2 bottles aerated lemonade (iced), German seltzer water, 3

; ice up when ready to serve ;

add lemonade

ther

and seltzer. No. 7.

— Bottle of sherry, 1 bottle of sparkling gooseberry, wine-glass of Kirschwasser, 2

green

bottles of potash water, quart of shaven ice. No. 8.

— Bottle of sherry, 2 bottles of seltzer or

potass water (iced), sprig of mint. No. 9. — Bottle of dry sherry, peel, liqueur-glass of Kirschwasser. No. 10. — Bottle of sherry, 2 bottles of ginger beer. — Bottle of sherry, liqueur-glass essence of punch or shrub, quart of shaven ice, bottle of lemonade or soda-water. Port-wine Cup. — Bottle of port ; ditto of dry Roussillon or Bordeaux wine ; a few black- currant tops, steeped in the port wine till they just (I impart a flavour, or a very small quantity of balm No. 11. Seville orange-