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

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CRIMEAN CUP, A LA MARMORA.

171. Balaklava Nectar. (By Soyer.) (For a party of fifteen.)

Thinly peel the rind of half a lemon, shred itfine,am pat it in a punch-bowl; add two table-spoonfuls of crush ed sugar, and the juice of two lemons, the half of a smal cucumber sliced thin, with the peel on ; toss it up sever times, then add 2 bottles of soda water, 2 of claret, 1 champagne, stir well together, and serve.

172. Crimban Cup, a la Marmora. (From a recipe by the celebrated Soyer.) (For a party of thirty.)

1 quart of syrup of orgeat. 1 pint of Cognac brandy. 1/2 do. maraschino. 1/2 do. Jamaica ram. 2 bottles of champagne. 2 do. soda-water. 6 ounces of sugar. 4 middling-sized lemons.

Thinly peel the lemons, and place the rind in a bo with the sugar, macerate them well for a minute or tw in order to extract the flavor from the lemon. Ne squeeze the juice of the lemons upon this, add two bottl of soda-water, and stir well till the sugar is dissolved pour in the syrup of orgeat, and whip the mixtur well with an egg-whisk, in order to whiten the col position. Then add the brandy, rum and maraschin strain the whole into the punch-bowl, and just befo serving add the champagne, which should be well ice While adding the champagne, stir well with the lad this will render the cup creamy and mellow.