1876 Bar-Tender's Guide by Jerry Thomas

68

CEIMEAIf CUP, A LA MAIiaiOKA.

171. BalaMava Nectar. (BySoyer.)

(For a party offifteen.)

Thinly peel the rind of half a lemon,shred it fine, and put it in a punch-howl; add two tahle-spoonfuls ofcrush ed sugar, and the juice of two lemons,the half of a small cucuniher sliced tliiu, with the peel on; toss it up several times,then add 2 hottles of soda-water, 2 of claret, 1 oi champagne,stir well together, and serve.

172. CrirLuan Cup,a la Marmora.

(From a rccipo by the celebrated Soyor.)

(For a party of thirty.)

1 quart ofsyrup of orgeat. 1 pint ofCognac hrandy. 1 2 do. maraschino. J do. Jamaica rum. 2 hottles ofchampagne. 2 do. soda-water. 6 ounces ofsugar. 4 middling-sized lemons.

Thinly peel the lemons, and place the rind in a howl with the sugar, macerate them well for a minute or two, in order to extract the flavor from the lemon. Next squeeze the juice ofthe lemons upon this, add two hottles of soda-water, and stir well till the sugar is dissolved ; pour in the syrup of orgeat, and whip the mixture well with an egg-whisk, in order to whiten the com position. Then add the hrandy, rum and maraschino, strain the whole into the punch-howl, and just before serving add the champagne, Avhich should he well iced. While adding the chamj^ague, stir Veil with the ladle; this will render the cup creamy and mellow.