1887 The bar-tender's guide

PLA IX SYPOTP.

116

1 glass of Sherry. 1 lemon. 1 sprig of verbena. Peel off the rind of the lemon, and add some pow- dered sugar. Pour upon them the Sherry and claret, and sweeten to taste. Add a sprig of verbena and the soda-water, with nutmeg if desired. Strain and ice it well.

Mulled Claret, a la Lord Saltoun.

This is prepared in the same manner as " Lord Sal- toun's Claret Cup/ 5 except that it is served hot.

SYKUPS, ESSENCES, TINCTITKES, COLOKINGS, &c.

These preparations consist of ingredients used in the following recipes for making Prepared Punches, Cocktails, etc.

Plain Syrup,

Take 6}4 pounds of loaf-sugar. }4 gallon of water. The white of 1 egg. Boil until dissolved, and filter through flannel.