1872 Cooling Cups and Dainty Drinks (Mixellany)

174 Wine Cups. ber, 1 drop essence of lemon on sugar; put these ingredients in a jug, with large lump of ice; im- mediately before serving, add the champagne. ChampagneGup, No. 11.—2 bottles of sparkling champagne (well iced), i pint of strawberry or lemon water ice, 2 bottles of soda-water (iced); mix and use immediately. Champagne or Rhenish Wine Cup. —2 bottles of sparkling champagne, or Rhenish (iced), 1 pint of milk punch (iced), 1 pint of shaven ice, 3 bottles of soda-water (iced); pour into a vessel, in ice, these ingredients; cover this for a quarter of an hour, and serve. Asmannshausen Cup, No. 1.—1 bottle of As- mannshausen, bottle of sparkling Moselle (iced), 2 bottles of German seltzer water; if a liqueur is desired, add liqueur-glass of Cr&me de Rose; pour the hock (with the liqueur, if used together) into a cool vessel; add the seltzer water and Moselle; drop in a large lump of ice; stir, and serve. Heidelberg Cup, No. 2.—1 bottle of red Rhenish wine, liqueur-glass of Kirschwasser or cherry- brandy, strained juice of a lemon, half a rind of same rubbed on sugar, pounded loaf sugar to taste, 6 coriander seeds, bruised with a little pounded cinna- mon.and steeped in the liqueur till well flavoured;