1869 Cooling Cups and Dainty drinks by William Terrington

197

Cobblers and Smashes.

— The same, using claret. — The same, using Sauterne.

Claret Cobbler.

Sauterne Ditto.

Port or Sherry Cobbler, or Sangciree. — } pint brown sherry, 2 tablespoonfuls of powdered sugar slice of pine-apple; pounded ice; grate some nutmeg on top ; use straws. Brandy Sangaree. — 1 gill of brandy ; 1 gill of water, a teaspoonful of sugar in a large glass fill nearly to the brim with ice, and pour on the top a glass of port wine. Nectar. — Raisins (chopped), 2lbs. ; honey, 41bs. juice of 2 lemons strained, the peel of same, rubbed off on sugar, 2 gallons of water (boiling) ; when cool, add 3 bottles of sherry, or 3 pints of rum, or brandy, or gin, mixed ; strain with expression ia 14 days ; filter clear ; bottle. Soda Nectar. — Juice of 1 lemon, strained; three- quarters of a tumblerful of water ; sugar to taste ; d teaspoonful carbonate of soda ; mix, and drink while effervescing-, O Nectar — for 90° in the Shade. — Put a lemon ice in a soda-water glass ; add 4 gill of whisky and a bottle of iced soda-water. Spider. — Gill of gin, bottle of lemonade, | pint lumps of ice. Stone Fence. — Gill of whisky, 4 pint of cider, -5- pint of shaven ice.