1869 Cooling Cups and Dainty drinks by William Terrington

207

Fruit Frinks.

luted acetic acid best), adding fresh fruit till suffi- ciently strong ; when required for use, dissolve a little carbonate of soda in a small quantity of water, and dash it in. Orangeade. — Mix a pint of clear orange-juice, pint of syrup, ^ pint of lemon-juice, 2 drops of neroli ; dilute with water as desired. Knickerbocker a la Monsieur. — To the strained juice of 1 lemon, or orange, add 2 tablespoonfuls of raspberry syrup, 1 wine-glass of Jamaica rum, table- spoonful of Cura 5 oa ; mix in soda-water glass ; add balance with shaven ice. Knickerbocker d la Madame. — j pint lemon- water ice, k pint sherry or Madeira, 1 bottle seltzer water, i pint shaven ice. White Lion. — Rind of lime or lemon in soda- water glass ; pour in equal quantities of raspberry syrup, rum, and Cura^a ; sweeten to taste ; add shaven ice to top of glass ; rub the rim of glass with a slice of pine-apple.

— Cherry- water ice, 1 pint ;

St. Charles.

gill of

Kirschwasser ;

^ pint shaven ice ;

bottle seltzer

water.

—

Benson Hill.

tumbler two-thirds

with

Fill

lemonade,

of brandy ;

up

wine-glass

with

fill

green lime-shrub.