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

OLAEET AND CHAilPAGNE CDP, A LA BEDNOW. G7 of water with six cloves, six coriancler-soeds, and a hit of cinnamon; whisk all together, and strain them into a tiiinblor. 169. Claret and Champagne Cnp,h la Bruno-w. (F >r a party of twenty.) The following claret and champagne cnp ought, from its excellence, to be called the nectar of the Czar, as it is so highly api .eciated in Russia, where for many years it has enjoyed a high reputation amongst the aristocracy of the 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 of rind of cucumber. 2 bottles of German Seltzer-water. 3 do. soda-water. Stir this together, and sweeten with capillaire or pound ed supr, untQ it ferments; let it stand one hour, strain It and ice it well; it is then fit for use. Servo in small glasses. The same for champagne cup: champagne instead of claret; noyau instead of ratafia. hhis quantity is for an evening party of twenty persons, e or a smaller number reduce the proportions. * 110. natafias. Every liqueur made by infusions is called ratijia- tint is, when tlie spirit is made to imbibe tborongbly the aromatic flavor en.l color of tlie fruit stooped in it: when tliis has taken place, the liqueur is drawn off, and sugar added to it; it is then filtered and bo;:- t .-d. See rccipG N"o. 30G in The Manualfor the Manufacture of Cordials, tdc.f in the latter part of this 'work. 3 bottles of claret. §■ pint of Curaijoa. 1 do. sherry. ^ do. brandy.