1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

68

CRQIEAN CUI'j A LA MAiiJIOllA.

ITl. Balaklava Nectar. (BySoyor.)

(For a party offifteen.) Thinly peel the rind of half a lemon,shred it fine, and pnt it in a pimch-howl; add two table-spoonfuls of crush ed sugar, and the juice of two lemons,the half of a small cucumber sliced thin, with the peel on; toss it up several times,then add 2 bottles of soda-water, 2 of claret, 1 oi champagne,stir well together, and serve.

172. CriniBan Cup,h la Marmora.

(FrGm a recipe by the celebrated Soyer.) (For a party of thirty.)

1 quart ofsyrup oforgeat. 1 pint ofCognac brandy. 1 do. maraschino. J do. Jamaica rum. 2 bottles ofchampagne. 2 do. soda-water. 6 ounces ofsugar. 4 middhng-sized lemons.

Thinly peel the lemons, and place the rind in a boivl with the sugai, 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 bottles 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 brandy, rum and maraschino, strain the whole into ^ho pimch-bowl, and just before serving add the champagne, which should be well iced. While adding the champagne, stir well with the ladle; this will render the cup creamy and mellow.