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

68

CEDIEAN CUP, A LA MAEMOEA.

171. Balaklava 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 tatle-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. CrirLcan Cu.p, a la Marmora.

(From a recipe by the celebrated Soyer.) (For a party of tliirty.)

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1 quart ofsyrup oforgeat. 1 pint ofCognac brandy. a do. maraschino. ^ do. Jamaica rum. 2 bottles of champagne. 6 ounces of sngar. 4 middling-sized lemons. 2 do. soda-water.

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Thinly peel the lemons, and place the rind in a bowl with the sugar, macerate them well for a minute or two, ill order to extract the flavor from the lemon. Next squeeze the juice of the lemons upon this, add two bottles of soda-water,'- and stir well till the sugar is dissolved; pour in the syrup of orgeat, and whiji 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 the punch-bowl, and just before serving add the champagne, which should be Avell iced. "While adding the champagne, stir well with the ladle j this will render the cup creamy and mellow.