1876 Jerry Thoma's Bar-Tender's Guide or How to Mix Drinks (Soft Cover)

CLARET AND CHAMPAGNE CUP, À LA BRUNOW. 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. (Fora party of twenty.) The following claret and champagne cup ought, from itsexcellence, to be called the nectar of the Czar, as it is so highly appreciated in Russia, where for many years it has enjoyed a high reputation amongst the aristocracy of he Muscovite empire. Proportions: 2 wine-glasses* ratafia of raspberries. 3 oranges and 1 lemon, cut in slices. Some sprigs of green balm, and of borage, a small piece ofrind of cucumber. 2 bottles of German Seltzer-water. 3 do. soda-water. Stir this together, and sweeten with capillaire or pound- id 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 called ratifia that is, when the spirit is made to imbibe thoroughly the aromatic flavor and color of the fruit steeped in it when this has taken place, the liqueuris drawn off, and sugar added to it; it is then filtered and bot­ tled. 3 bottles of claret. 2/3 pint of Curaçoa. 1 do. sherry. 1/2 do. brandy.