1869 Cooling Cups and Dainty drinks by William Terrington

182

Cider Cups.

and borage ;

the wine sufficiently to taste,

herb

mix and ice up ;

and strain

sweeten to taste ;

;

add 2 bottles seltzer water, and serve. No. 2. — Bottle of port wine ;

pint of cold bishop

( vide page 188),

2

of Curaqoa,

of

gill

bottles

seltzer water, 1 pint of shaven ice. No. 3. sugar, add a little spice to taste ; when cold, add bottle of soda-water.

— Warm 1 pint of port wine with 2 oz. of

strain

clear

This is deli-

cious and refreshing.

—

Cider Cup d la Ensor. 2 bottles of sparkling cider, 1 gill of Curagoa, 1 gill of brown brandy, the juice strained, and the peel of 1 lemon rubbed on sugar; slice of cucumber; pour 1 pint boiling water on the candy when dis- solved and cool ; add the brandy, cucumber, liqueur, and juice ; in a few minutes, add the cider and a quart of shaven ice ; use immediately. No. 2. — Bottle of sparkling cider, bottle of spark- ling perry, pint of Chablis wine, liqueur-glass of jrlb. of sugar-candy ;

cucumber,

Maraschino,

2

of

or

citronelle

slice

mix

bottles of potass water, pint of pounded ice ;

well ; withdraw the cucumber, and serve. No. 3. — Bottle of cider, gill of diy sherry, slice of pine-apple, or 1 oz. guava or apple jelly, a little balm and borage, sugar to taste, bottle soda-water