1872 Cooling Cups and Dainty Drinks (Mixellany)

197

Gobblers and Smashes.

Claret Cobbler. —The same, using claret. Sauterne Ditto. —The same, using Sauterne.

Port or Sherry Cobbler, or Sangaree. —J pint brown sherry, 2 tablespoonfuls of powdered sugar; slice of pine-apple; pounded ice; grate some nutmeg on top; use straws. Brandy Sangaree. —1 gill of brandy; ] gill of water, a teaspoonful of sugar in a large glass; fill nearly to the brim with ice, and pour on the top a glass of port wine. Nectar. —Raisins (chopped), 2lbs.; honey, 41bs.; juice of 2 lemons strained, the peel of same, rubbed off on sugar, 2 gallons of water (boiling); when cool, add 3 bottles of sherry, or 3 pints of rum, or brandy, or gin, mixed; strain with expression in 14 days ; filter clear ; bottle. Soda Nectar. —Juice of 1 lemon, strained; three- quarters of a tumblerful of water ; sugar to taste ; J teaspoonful carbonate of soda; mix, and drink while effervescing, Nectar — for 90° in the Shade. — Put a lemon ice in a soda-water glass; add J gill of whisky and a bottle of iced soda-water. Spider. —Gill of gin, bottle of lemonade, £ pint lumps of ice. Stone Fence. —Gill of whisky, J pint of cider, £ pint of shaven ice.