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

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CBIMEA2Î CUP, A LA aiAKMORA.

171. Balaklava Nectar. (BySoyor.)

(For a party offiftecn.)

Tliiîily peel the rind of half a lemon, sbred it fine, and put it in a punch-bowl ; add two tatle-spoonfuls of crush- ed sugar, and the juice of two lemous, the half of a small cucumher sliced thin, with the peel on ; toss it up severa] times, then add 2 bottles of soda-water, 2 of claret, 1 oi Champagne, stir well together, and serve.

172. Crin^uan Cup, à la Marmora.

(From a recipe by the celobrated Boyer.) (For a party of tliirty.)

1 quart of syrup of orgeat. 1 pint of Cognac brandy. ^ do. maraschino. do. Jamaica rum. 2 bottles of Champagne. 2 do. soda-water, 6 ounces of sngar. 4 middling-sized lemons.

Thinly peel the lemons, and place the rind m a bowl with the sugar, macerate them well for a minute or two, in 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 whip the mixture well Avith an egg-whisk, in order to whiteu the com position. Then add the brandy, rum and maraschino, Btrain the whole into tlfe punch-bowl, and just beforo serving add the Champagne, which shomd be well iced. While adding the Champagne, stir Avell with the ladlej tins will render tho cup creamy aud mellow.