1872 Cooling Cups and Dainty Drinks (Mixellany)

Claret 169 taste and strain; add 1 bottle of soda-water, and \\ pint of shaven ice. Claret Cup a la Gardner. —Take equal pro- portions of the following spices in powder, sufficient to fill a .teaspoonful, cinnamon, cloves, cardamoms, allspice ; add to this mixture 1 gill of pale brandy ; add the oleo-saccharum of a lemon, the strained juice of 1 lemon and 2 oranges, then add 2 bottles of claret; mix all well together ; put in ice; in one hour strain clear ; add a thin slice of cucumber, and, just before serving, 2 bottles of soda water. Claret Cup. —Bottle of claret, sweetened to taste, and a bottle of iced soda water. Claret Cup a la Eawlings. —Bottle of claret, bottles of Rawlings' ginger beer. Claret Cup a la Jeanes. —2 bottles of good claret, 1 gill of raspberry-water ice, J teaspoonful of violet syrup, 1 gill pale brandy; ice up; then mix and add 2 bottles of potash water. Hot Claret Cup. —2 bottles of claret, 6 drops of essence of ginger, J gill ginger syrup, 1 quart of boiling water. Badminton Cup a la Morrey. —Bottle of claret, bottle of soda-water; sugar to taste; balm and borage; ice up ; but do not let the herbs remain in long.