1872 Cooling Cups and Dainty Drinks (Mixellany)

Burgundy. 171 Burgundy Cup, No. 4.—Bottle of Burgundy, pint of dry Roussillon ; balm and borage, just sufficient to impart a cool aromatic taste; juice of 1 lemon; J rind of same, rubbed on sugar; ice up ; add 2 bottles of soda-water, and serve without delay. If desired, a little liqueur, either Maraschino, noyeau, or citronelle, will vary the flavour. Burgundy Cup a la Orbell. —Peel and juice of 2 lemons; quart of seltzer water ; 2 bottles of Bur- gundy ; sugar to taste; when well iced, draw out the peel and serve. Burgundy Cup a la Guy. —Bottle of sparkling Burgundy, iced ; bottle of sparkling Moselle, iced ; slice of cucumber; bottle of seltzer water, iced; pint of shaven ice ; mix together ; serve as soon as required. Crimean Cup a la Marmora {from Soyer), for a Party of Thirty. —Put 1 quart of syrup of orgeat, 1 pint Cognac brandy, -J- pint Maraschino, J pint Jamaica rum, 3 bottles of champagne, 2 bottles soda-water, 3 ounces sugar, the oleo-saccharum and juice of 4 good lemons, in a vessel; add 2 bottles of soda-water, and stir well till the sugar is dissolved; pour in the syrup of orgeat, and whip the mixture up well with an egg-whisk, in order to whiten the composition; then add the brandy, rum, and Maraschino ; strain the whole