1872 Cooling Cups and Dainty Drinks (Mixellany)

1G8 Wine Cups. sweeten to taste ; ice up, add 2 bottles of lemon- ade, and 1 of German seltzer water. Claret Cup a la Cutler. —The oleo-saecharum and strained juice of 1 lemon, and 1 Seville orange, infused in 1 bottle of green ginger wine; add a few slices of cucumber, and strain; add 1 bottle of dry Roussillon and 2 bottles of claret; sweeten to taste; ice up, and add 4 bottles of soda- water. Claret Cup a la Maclean* —Bottle of claret, liqueur-glass of Curac^oa or Maraschino, juice of 1 lemon, oleo-saccharum of J lemon, slice of cucumber, and sprig of verbena ; strain, ice up, and add 1 or 2 bottles of soda-water. Claret Cup a la Guy. —Bottle of claret, bottle of sparkling Moselle; add to the above oleo-sac- charum and juice of J a Seville orange; slice of cucumber ; sweeten to taste ; ice up, add 1 pint of shaven ice, and 1 bottle of seltzer water. Claret Cup a la Knott. —2 bottles of claret, ^ pint of orange brandy, \ gill Curacaoa, slice of cucumber; ice up, and add 3 bottles aerated lemonade. Claret Cup a la Keble. —Bottle of claret, J a pint of raisin or rhubarb wine, J gill of pale brandy, 2 or 3 sprigs of young mint; sweeten to