1872 Cooling Cups and Dainty Drinks (Mixellany)

Claret 1(35 Curacjoa, 1 gill of ratafia of raspberries, 2 bottles of German seltzer water, 3 bottles of soda, and 3 bottles of claret; sweeten to taste; draw the " herbing," and serve. It can be made with cham- pagne or any sparkling wine, by substituting some other liqueur; for instance, in the case of cham- pagne, use noyeau instead of ratafia of raspberries. Claret Cup a la Webber. —Bruise 1 doz. of cloves, -J doz. allspice, which digest in 1 gill of sherry, and \ gill of pale brandy; in three hours strain, and prepare the oleo-saccharum of 2 lemons. Into a vessel (imbedded in ice) put a few young borage leaves and a sprig of verbena (Aloysia citriodora); pour on the spirit and a liqueur-glass- ful of noyeau, Cura§oa, or Maraschino; add Jib, pounded sugar, the oleo-saccharum and juice (strained) of 3 lemons, 3 bottles of claret; sweeten to taste; withdraw the herbing; add L bottle champagne, 2 bottles of soda-water, 1^ pint lumps of ice ; cover close ; serve as soon as possible. Claret Cup for a Large Out-Door Gathering. — In a small jug put some slices of cucumber, peeled; one or two drops of lemon-grass oil (citronelle) on it as it absorbs the essential oil. To save much repetition, this term will be used throughout the work for this latter process.