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

FANCY DRINKS.

59

145 CLARET CUP, or MULLED CLARET.

Peel one lemon; add to it some white powdered sugar; pour over one glass of sherry; then add a bottle of Bordeaux, and sweeten to taste. One bottle ofsoda-water,and nutmeg if you like it. For Cup, strain and ice it well; for hlull, heat it and serve it hot.

146

BOTTLED SILK.

A bottle of Moselle; half a pint of sheny; the peel ofa lemon not too much,so as to have the flavour predominate; two table- spoonfuls of sugar, and a sprig of Verbena. All must be well mixed,and then strained and iced. 147CHAMPAGNE,HOCK,or CHABLISCUP. Dissolve four or five lumps of sugar in a quarter of a pint op boiling water, with a little very thin lemon peel; let it stand a quarter of an hour; add one bottle of the above wines and a sprig of Verbena; a small glass of sheny; half a pint of water. Mix. well and let it stand half an hour. Strain and ice it well. 148 CIDER NECTAR, (a la Ritchie.) One quart of cider; one bottle of soda water; one glass of sherry; one wine glass of brandy; juice of halfa lemon; peel of a. quarter of a lemon; sugar and nutmeg to taste; a spring of Ver bena. Flavour it to taste with pine-apple. Strain and ice it all well. This is a very delicious beverage.

149

BADMINTON.

Peel half of a medium-sized cucumber,and put it into a silver cup, with four ounces of powdered sugar, a little nutmeg,and a. bottle of claret. When the sugar is thoroughly dissolved, pour in a bottle of soda-water, and it is fit for use.