1872 Cooling Cups and Dainty Drinks (Mixellany)

180 Wine Cups. Sherry Cup a la W. T. —2 bottles dry sherry, 2 bottles aerated lemonade, 1 bottle of potass water, 1 drop of ambergris, on sugar (split the lump of sugar, and only use half of it); balm and borage, as required; sugar to taste; dissolve the ambergris and sugar in 1 bottle of sherry; then the herbing; when flavoured, strain ; add the other bottle of sherry on a large lump of ice, in jug; when well cooled, add lemonade and potass ; stir and serve. No. 2, a la Kenyon. —2 bottles pale dry sherry, |- pint Paxaretta wine, juice of 1 lemon, tablespoon- ful of noyeau, 3 bottles of soda-water; when ready to serve, add 1 quart of shaven ice. No. 3.—1 bottle of brown sherry, sprig of balm with borage; steep the herbs in the wine, and when flavoured, withdraw it (sherry soon ex- tracts the flavour); add some lumps of *ice and 2 bottles Rawlings' ginger beer (iced); this is for immediate use. No. 4, a la John Day. —2 bottles of sherry, J pint of Cognac, J pint of Cura^oa ; 3 drops essence of almonds; if liked, 2 drops essence of lemons; mix well together; add slice of cucumber, and 2 quarts of shaven ice ; or, after well icing, 3 or 4 bottles of soda-water. No. 5.—2 bottles of brown sherry, J pint of