1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

OLAEET AIID CTTAMVAGinS OUP, À LA BEUNOW.

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of water with six cloves, six coriander-seeds, and a tît of cinnamon; whisk all together, and strain them into a tumbler. 169. Claret and Champagne Cnp, à la Brunow. (F 17 a party of twonty.) The followhig claret and Champagne cup ought, from ils excellence, to be calleJ the nectar of the Ozar, as it is go faighly appreciated in Russla, where for many years it has eiijoyed a high réputation amongst the aristocracy of the Muscovite empire. Proportions : 3 wine-glasses* ratafia of raspberries. 3 oranges and 1 lemon, eut 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. eoda-water. Stir this together, and sweeten with capillaire or pound- ed sugar, until it ferments ; let it stand one hour, strain it, and ice it well; it is then fit for use. Serve in small glasses. The same for Champagne cup: Champagne instead of claret ; noyau instead of ratafia. This quautity is for an evening party of twenty persons. For a smallcr number reduce the proportions. 170. Ratafias Evory liqueur mad© by infusions is called ratifia' that is, when the spirit ia made to imbibe thoroughly the aromatic flavor and color of the fruit steepcd in it; when this has taken place, the liqueur is drawu od) and sugar addcd to it ; it is then ûltorod and bo^ tled. 3 bottles of claret. I pint of Curaçoa. 1 do. sherry. ^ do. brandy.