1885 New Guide Hotel Bar Restaurant

COWSLIP AND CLARET CUPS.

91

Cowslip Cup.

1 Quart bottle.

Cowslip,

Soda Water,

1 Bottle.

Cognac, Lemon,

Petit Verre.

1

One half.

2 ozs.

Sugar,

Pint, broken.

Ice,

1

Mixing :

Ex-

Peel half the lemon, place it in the bowl.

Pound the sugar in a mortar

press the juice and strain it.

Add a

and put with the lemon, etc., into the claret bowl.

Then add 1 bottle of cow-

tablespoonful of white brandy.

strain and ice ;

Let it stand 1 hour :

adding the

slip wine.

soda water just before serving.

Chablis Cup.

Chablis,

1 Bottle.

2 ozs.

Sugar,

Lemon peel, Dry Sherry,

1

1 Glass.

Ice, 1 Pint, broken. Mixing: Rub off the rind of the lemon on to the sugar. Pound the sugar in a mortar; add the sherry; next the ice; then the chablis. Stir and serve.

Children*s Claret Cup.

Common Claret,

1 Bottle.

Lump Sugar,

3 ozs.

Lemon,

1 Rind.

Spices Ground,

to taste.

Cinnamon, Cloves, Nutmeg. Ice,

1 Pint.