1876 Bar-Tender's Guide by Jerry Thomas

OLAKET AJJD CHAKPAGNE OOP, A LA BK0NOW. 67

of water with six cloves, six coriander-seeds, and a bit of cinnamon; whisk all together, and strain them into a tumbler. 169. Claret and. Champagne Cup,a la Brunow. (E)?a party of twenty.) The following claret and champagne cup ought, from its excellence, to be called the nectar of the Czar, as it is BO highly appreciated in Russia, where for many years it has enjoyed a high reputation amongst the aristocracy of the Muscovite empii-e. Proportions: 2 wine-glasses* ratafia of raspberries. 3 oranges and 1 lemon, cut in slices. Some sprigs ofgreen balm, and of borage,a small piece ofrind ofcucumber. 2 bottles of German Seltzer-water. 3 do. soda-water. Stir this together,and sweeten with capillaire or poimd- ed sugar, until it ferments; let it stand one hour, strain it, and ice it well; it is then fit for use. Serve in small glasses. The same for champagne cup: champagne instead of claret; noyau instead of ratafia. This quantity is for an evening party of twenty persons. For a smaller number reduce the proportions. ♦170. Ratafias. Every liqueur made by infusions is caUed ratifia' thatis, when the spirit is made to imbibe thoroughly the aromaticflavor and color of the fruit steeped in it: when this has taken place, the liqueur is drawn off, and sugar added to it; it is then filtered and bot tled. See recipe No.306 in"The Manualfor the Manufacture of Cordialr, iic.," in the latter part of this work. 3 bottles of claret. I pint of Cura9oa. 1 do. sherry. ^ do. brandy.