1872 Cooling Cups and Dainty Drinks (Mixellany)

Moselle. 177 No. 9.—Macerate ^lb. of fresh greengages, apri- cots, or peaches in 1 pint of gin; strain with pressure; add this to a quart of Rhenish wine and 1 bottle of potash water. One or more of the kernels bruised and left in the spirit is an improvement. Bottled Velvet (a la Sir John Bayley). —Bottle of Moselle, ^ pint of dry sherry, thin peel of 1 lemon, 2 tablespoonfuls of pounded sugar; mix when sufficiently flavoured, and strain; add ice, and serve up. Moselle, No. 2.—Bottle of sparkling Moselle (iced), pint of lemon-water ice; add, if desired, 2 drops of elder-flower water, as it imparts a distinctive flavour; 1 bottle of German seltzer water (iced). Moselle, No. 3.—Bottle of Moselle (iced), pint of Chablis (iced), J pint of pine-apple ice, bottle of aerated lemonade (iced), bottle of potass water (iced); mix well in iced vessel; serve and add cucumber, if cool taste is required. Moselle, No. 4.—2 bottles of Moselle (sparkling- muscat), J gill of pale brandy, J pint of thin bright strawberry syrup ; mix, and add 1 quart of shaven ice. Moselle, No. 5.—Infuse in a gill of sherry or brandy (or both) 2 leaves of black currant, 2 leaver N