1869 Cooling Cups and Dainty drinks by William Terrington

183

Cider Cups.

macerate the herb in the wine, strain clear; add the flavouring and the cider ; sweeten to taste pour in on a lump of ice in a covered vessel ; add soda-water just before using. No. 4. — Infuse in a gill of brandy, or whisky, 1 scruple of the essence of jargonelle pear (acetate of amyl), 2 dessert-spoonfuls of guava jelly, or quince ; slice of cucumber, if desired, for a cool taste ; .quart of cider,* bottle of perry, sugar to taste ; add 3 bottles of lemonade or soda-water ; ice up. No. 5. — 1 bottle of cider, ^ pint green ginger wine, 2 bottles ginger beer, tablespoonful pounded sugar; mis in a jug containing a lib. lump of Lake ice. Cider Nectar (a la Harold Littledale), No. 6. 1 quart cider, 1 bottle soda-water, 1 glass of sherry, 1 small glass of brandy, juice of lemon (strained), j- of a lemon rubbed on sugar ; sugar and nutmeg cup well deserves all the praise it has received. No. 7. — Bottle of sparkling cider, 4 pint of dry sherry, liqueur-glass of Curacjoa, quart of shaven ice. Cider Cup ( for a Gathering). — 10 bottles of sparkling cider, 3 ditto sparkling perry, quart of rough cider, ^ pint of lemon-juice (strained), pint of to taste ; a sprig of verbena ; flavour it to taste with extract of pine-apple ; strain and ice well. This