1881 American and Other Drinks (second edition) Hard cover by Leo Engel

FANCY DRINKS.

53

129 RUSSIAN AMBROSIAL FLUID.

For a Party ofFifteen, Thinly peel the rind of half a lemon,shred it fine, and put it in a punch bowl; add two table-spoonfuls ofcrushed sugar,and thejuice oftwo lemons; the half ofa small cucumber sliced thin with th( peel on. Toss it up several times, then add two bottles of soda- water;two bottles ofclaret,orone ofChampagne. Stir well together and serve.

130

WHITE LION.

One and a half tea-spoonful of powdered white sugar;halfalime (squeeze outjuice and putthe rind in glass)—one wneglass ofSanta; Cruzrum;halfa tea-spoonful ofCuraqoa;halfatea-spoonful ofrasp- bery syrup. Mix well, ornament with berries in season, and cool with chipped ice.

131

CRIMEAN GUP. For a Party of Thirty.

One quart of syrup of oranges; one pint Otard brandy; half a pint of Maraschino; half a pint of Jamaica rum; two bottles of Champagne; two bottles of soda-water; six ounces of sugar; four medium sized lemons. Thinly peel the lemons,and place the rind in a bowl with the sugar. Macerate them well for a minute or two in order to extract the flavour from the lemons; next squeeze th., 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 oranges and whip the mixture well with an egg whisk,in order to whiten the composition; then add the brandy,rum and Maraschino. Strain the whole into a punch bowl and,just before serving,add the cham pagne, which should be well iced. While adding the champagne stir well with ladle, this will render the Cup creamy and mellow.