1871 The Gentleman's Table Guide by E Ricket and C Thomas

The Gentleman's Table Guide.

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very thin, a small bunch of balm, powdered sugar candy or syrup, and 1 glass of cura$oa. Mix as No. 1. No. 3.-CHAMPAGNE CUP. ^^0 1 bottle of champagne, add 1 bottle of Malvern or Brighton seltzer water, 3 Tangerine oranges cut in slices, the peel of half a lemon, powdered loaf sugar, a bunch of woodroffe or borage, and a glass of Chartreuse. Mix as No. 1. No. 4.-CHAMPAGNE CUP. 50 1 bottle of champagne, add 1 bottle of seltzer or soda water, a glass of sherry, a glass of liqueur, lemon peel cut thin, a bunch of borage, powdered sugar to taste, or the rind of cucumber cut thin; black currant leaves can be used in the place of borage. Mix as No. 1. No. 5.-CHAMPAGNE CUP, N.T.Y.C. (4 la BEDFORD.) |0 1bottle of champagne add 1 bottle of soda or seltzer water, 1 glass of curaqoa, 1 glass of brandy, sprigs of borage, pieces No. 6.—MOSELLE CUP. §0 1 bottle of Moselle, still or sparkling, add. 1 bottle of Vichy, seltzer, or soda water, 3 Tangerine oranges cut in slices. of pure block ice. No sugar.