1872 Cooling Cups and Dainty Drinks (Mixellany)

166 Wine Cups. sugar (or some bruised balm leaves), 2 drops oil of orange-peel on sugar, 10 drops essence of lemon, 1 drop neroli; cover these ingredients with brandy ; let them digest for four or five hours, then strain with pressure; bottle the mixture, and add whatever other flavour might be desired—this forming the flavouring basis. When the cup is required, mix together 6 bottles vin ordinaire, 2 bottles of Roussillon, 1 bottle Rota Tent, 1 bottle raisin wine, J gill raspberry syrup, J gill violet syrup (or green ginger ditto), or 1 pint of Curacjoa, and 3 bottles of sparkling cider; sweeten and flavour according to taste, ice up, and just before serving add 5 bottles aerated lemonade, and 8 bottles of potash water, 2 of seltzer water, and some lumps of Lake ice in the cup : lumps or shaven ice can be used in the tumblers used for drinking. BalaJclava Nectar Claret Cup, a la Soyer, for a Party of Fifteen. —Put the thin paring of a lemon into a punch bowl; add 2 tablespoonfuls of crushed sugar, the juice of 2 lemons (strained), slices of cucumber, with the peel on ; add 2 bottles of soda water, 2 bottles of claret, 1 of champagne; stir up, and serve. Claret Cup a la Wilberforce. — 2 bottles of claret, 1 of sparkling champagne, wine-glass of