1872 Cooling Cups and Dainty Drinks (Mixellany)

178 Wine Cups. of mint, 1 of horehonnd ; when sufficiently herbed, strain clear with pressure ; add thin peel of a lemon, the juice of same, and of 2 oranges ; put all into a jug with a 21b. lump of ice ; add a bottle of soda-water and a bottle of sparkling Moselle ; stir, cover, and serve. Moselle, No. 6.—Bottle of Moselle (iced); flavour with Angelique, or a tablespoonful of Creme d'Angelique, bottle of aerated lemonade (iced), or potass water. Moselle, No. 7.—Bottle of Moselle, wine-glass of dry sherry, 3 slices of pine-apple, or 2 apricots sliced, thin peel of ^ a n orange ; sugar to taste; bottle of seltzer water, some lumps of Lake ice. Sauterne. —Bottle of Sauterne, 2 sliced peaches, 1 sliced apricot; infuse the first in sufficient brandy to cover them; strain with pressure'; break the stones of the fruit ; add to the spirit, and strain ; add the wine and 2 bottles of potass water; serve with lumps of Lake ice. No. 2.—Bottle of Sauterne, wine-glass of Amon- tillado, 1 drop essence ambergris, on lump of sugar, which break in two, and use half the quantity (ambergris being very powerful); 1 oz. white bruised sugar-candy ; mix the sugar, sherry, and ambergris ; when well mixed, put in slice of cucumber, the