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

CIDEK NECTAE.

75

191. Claret Cup, or Mulled Claiet.

(A la Lord Saltouii.)

Peel one lemon fine, add to it some wliite ponndcd sugar; pour over one glass of sherry, then add a Lottie of claret {viii ordinaire, the Lest), and sugar to taste; add a sprig of verLena, one Lottie of soda-water, and nutmeg, if you like it. For cup, strain and ice it well. For mull heat it and serve it hot.

192. Bottled Yelvet.

(A la SirJuhn Bayley.)

A Lottie of Moselle, lialf a pint of sherry, the peel of a lemon,not too much,so as to have the flavor predominate; two tahle-spoonfuls of sugar; add a sprig of verLena; aU must Le well mixed, and then strained and iced.

193. Champagne,Hock or Chablis Cup.

(A la Ooodriche.)

Dissolve four or five lumps of sugar in a quarter of a pint of boiling water, with a little very thin lemon peel; let it stand a quarter of .an hour; add one Lottie.of the ahove wines, and a sprig of verLena, a small glass of sherry; half a pint of water. Mix well, and let stand half ail hour; strain, and ice it well.

194. Cider Nectar.

(A la narold Ltttlcdalo.)

1 quart of cider. ' 1 Lottie ofsod.a-water. 1 glass ofsherry. 1 small glass ofLiaandy,