1888 Harry Johnson's new and improved bartender's manual (1888)

-84- another, until it is thoroughly ~ixed, pom· it into a bottle and cork it and put a mce label on it and you will have an elegant bottle of Cocktail. ' 192. CLARET AND CHAMPAGNE CuP A LA BRUNOW. (Use a large punch bowl for a party of twenty.) The following Claret and Champagne should from its excellence be called the Nectar of the Ozar, as it is so highly appre~iated in Russia, where for many years it h as enJo;yed a high r epu– tation amongst the aristocracy of the Muscovite Empire. Proportions : 3 bottles of Claret; 2 /a J?int of Curayoa; 2 wine glasses of ratafia of raspberries; 3 oranges and one lemon cut in slices; Some sprigs of green balm, and of borage; 2 bottles of German Selters water; 3 bottles of Soda water; stir this together, and sweeten with capillaire pounded sugar, until it ferme~ts; let it stand one hour; strain it and ice it well; it is then fit for use; serve it in small glasses. The same for Champagne cup; Champagne instead of Claret; Noyan instead of r atafia. This quantity for an evening party of twenty persons, for a smaller number reduce the proportions. 193. BOMBAY PUNCH. (Use a large bowl.) Rub the sugar over the Lemon~./ until it has absorbed all the yellow part of the skins of 6 Lemons, then put in the punch bowl: 1 lb. of loaf sugar; 2 bottles of imported Selters water; 1 Pineapple, cut up into slices; 1 pmt of Sherry; 1 pint of Brandy;