1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPER'S MANUAL.

38

— CARDINAL.

1 46.

made the same as bishop, substituting champagne

This is

for port.

— BISHOP (PROTESTANT).

147.

This is hardly more than a rum punch.

Mix an ordinary

punch of St. Croix or Jamaica, and add claret.

— ARCHBISHOP.

148.

The same as bishop (144), substituting claret for port.

— CLARET CUP.

149.

One bottle of claret ;

one pint of cold water ;

one tea-

spoonful of ground cinnamon and cloves ;

one lemon, the

Ice well.

rind of.

— MULLED CLARET.

150.

One lemon, the peer of ;

five or six tablespoonful s of white

loaf sugar, pounded ;

one glass of sherry wine ;

one bottle

More sugar if neces-

one bottle of soda water.

of claret ;

Heat it,

and serve hot with grated nutmeg.

sary.

— CHAMPAGNE CUP.

151.

Dissolve some sugar in boiling water, with a little lemon peel ; only a few lumps of the sugar. Let it stand for a while, and pour in a quart bottle of champagne with a sprig of verbena ; a glass of sherry and two tumblers of water. Mix, strain and ice well.

152.— ORANGEADE.

two slices

Half an orange ;

one tablespoonful of sugar ;

; one tablespoonful of raspberry syrup.

of orange

Fill the

; shake well and dash

add water

tumbler with shaved ice ;

Use large bar

Ornament with berries.

with port wine.

glass.