1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

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Claret Cup a la Bourgeois.

Take of

1 Bottle.

Claret, Lemonade, Elder Flower Wine,

1 Bottle.

1 Glass.

Brandy, Sugar, Lemon,

1 Petit verre. 2 ozs. 3 rings.

Mixing: Pound the sugar, or use sugar dust. Throw the elder flower wine (or water) over this, next add a tablespoon- ful of brandy, the lemon rings, and the claret. Just before serving add the lemonade.

Claret Cup a la Dufferin.

Take

1 Bottle.

Claret,

\ Pint. 2 ozs.

Sherry, Sugar, Lemon, Soda Water,

1

1 Bottle, as wanted. 3 Sprays. 1 Glass.

Nutmeg and Ice, Lemon Thyme, Curacoa,

Mixing: Peel the lemon very fine, taking none of the white pith ; put in a claret bowl. Put 2 ozs. of castor sugar over it and a little grate of nutmeg ; now throw in the cura- coa and the sherry; next add the claret and 3 sprays of lemon thyme, washed and dried ; serve with \ pint of broken ice and add iced soda water at the moment of serving.