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

CIDEB NECTAK.

191. Claret Cup, or Mulled Claiet. (A. la Lord Saltoon.)

Peel one lemou fino, add to it some wliite pounded BUgar ; pour over one glass of sherry, then add a bottle of claret {vin ordinaire^ tlio bcst), and sugar to taste ; add a gpi'îg of verbena, one bottle of soda-water, and nutmeg, ifyou like it. For cup, strain and ice it well. For muU heat it and serve it bot.

192. Bottled Yelvet (A la Sir John Bayley.)

A bottle of Moselle, half a pint of sherry, the peel of a lemon, not too mueh, so as to bave the flavor predominate ; two table-spoonfuls of sugar ; add a sprig of verbena; ail must be well mixed, and then strainedand iced

193. Champagn©, Hock or Chablis Cup. (A laGoodrlohe.)

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 au hour ; add one bottle of the above wiues, and a sprig of verbena, a small glass of sheiTy ; half a pint of water. Mis well, and let stand half an hour ; strain, and ice it well.

194. Cider Nectar. (AlaUarold Llttlcdale.)

1 quart of cider. 1 bottle of soda-watei. 1 glass of sherry. 1 small glass of brandv.