1872 Cooling Cups and Dainty Drinks (Mixellany)

170 Wine Cups. No. 2.—Into a large jug put a few sprigs of balm and borage, with thin lemon-peel; add J gill of brandy, ^ gill of port wine, 2 oz. pounded sugar; pour in 2 bottles of soda-water and claret; stand in refrigerator on ice till required ; do not let the herbs or lemon remain in too long, or they will overpower the wine disagreeably. Burgundy Cup, No. 1.—To 2 bottles of Burgundy addl pint of port wine, a gill of good cherry-brandy, juice of 2 oranges and 1 lemon (strained), slice of cucumber, sprig of lemon-scented verbena; mix to- gether half an hour in a refrigerator; withdraw the herbing; add sugar to taste, 3 bottles of seltzer water, and a quart of shaven ice, or lumps. Burgundy Cup, No. 2.—Bottle of sparkling Bur- gundy, 1 bottle of Chablis, liqueur-glass of citronelle or Chartreuse, a slice of cucumber, 2 bottles of potash water, and a quart of Lake ice in lumps; then pro- ceed as in previous formula. Burgundy Cup, No. 3.—Bottle of ordinary Bur- gundy, J gill of ordinary brandy; 4 fresh black- currant leaves or buds, steeped in the brandy two hours ; sweeten with 1 oz. powdered sugar-candy; when all well blended, strain the leaves; add bottle of aerated lemonade, and, just before serving, a pound of ice, in small lumps.