1872 Cooling Cups and Dainty Drinks (Mixellany)

176 Wine Cups. sweeten to taste, ice up, and before serving add 1 bottle of German seltzer water. No. 6.—Quart of Rhenish wine, \ a gill of East India arrack, strained juice of 2 lemons, oleo- saccharum of same, 6 woodruff leaves, or sprigs of mint, then mix together ; when sufficiently herbed, strain; sweeten to taste; ice up, and, before serving, add 2 bottles of potash water. No. 7.—Bottle of sparkling hock, sprig of fresh mint, glass of English gin or Scotch whisky; mace- rate the mint in the spirit till well flavoured ; strain, then add 1 pint of shaven ice, and the wine; stir up, and serve. A la Gurton, No. 8.—Rub tho rind of a man- darin orange with a lump of sugar ; put this into a jug; 1 drop of lemon-grass oil on sugar and a slice of cucumber ; pour on 1 gill of pale brandy; when sufficiently flavoured, strain into a bottle. Take J pint of lemon-juice, strained clear by fil- tering it through washed sand, which well sweeten ; ice well 3 bottles of sparkling hock and 2 bottles of seltzer water ; when ready for use, mix the wine and juice together, add \ gill of citronelle (or Maraschino); and according to taste, the aromatic spirit, then the seltzer water; keep it cool, and serve.