1872 Cooling Cups and Dainty Drinks (Mixellany)

172 Wine Cups. into the punch-bowl, and, just before serving, add the champagne ; stir well with the ladle: this will render the cup creamy and mellow. Champagne Cup a la Brunow, vide Claret No. 1. Crimean Cup a la Wyndham, No. 3 (for a Party of Five). —The oleo-saccharum of | orange ; add 1 large wine-glass of Maraschino, half one of Curacjoa, half one of Cognac; mix well together ; pour in 2 bottles of soda-water, 1 of champagne; mix well with the spoon ; add lib. lump of Lake ice. Champagne Cup a la Ariadne, No. 4.—Bottle of champagne (iced); gill of Amontillado ; liqueur- glass of citronelle or Maraschino; juice and paring of a Seville orange or lemon, rubbed on sugar; verbena and cucumber; sugar to taste; bottle of seltzer water. Champagne Cup a la Parisienne, No. 5.—Bottle of sparkling champagne (iced); bottle dry ditto (iced); a teaspoonful of absinthe Suisse; syrup to taste ; mix the syrup and liqueur together well; add the dry champagne; quart of shaven ice, and imme- diately before serving pour in the bottle of sparkling champagne ; soda or seltzer if desired. Champagne Cup a la Tanfield. — Bottle of sparkling champagne (iced); bottle of Chablis (iced); liqueur-glass of Chartreuse, or eau de Dantzic; slice