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

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2 Oranges, cut in slices; and a few slices of Pineapple; stir u~ well with.a spoon or ladle, then place it into your dish filled 'ivith ice, and serve. 228. CLARET CUP FOR .A. PARTY. LUse a bowl for mixing.)

8 to, 12 pieces of lump sugar; 1 l:fottle of .A..pollinaris water; 2 Lemons, cut ll;i. slices; 2 Oranges, cut in slices; 1/2 Pineapple, cut in slices; 2 wine glasses of Maraschino;

mix well with a 'ladle place this into yom vessel or tin dish filled with ice, then when the party is ready to call for it, add 4 bottles of very fine Claret; 1 bott~e of Champagne, or any other sparkling wme; mix thoroughly and place sufficient berries on t9p and serve it into a fancy wine glass, and you will hav.e an elegant Claret Cup. 229. RASPBERRY SHRUB. (Use a bowl for mixing.) 1 quart of Vinegar; 3 quarts of ripe Raspberries; after standing a day, strain it, adding to each pint a pound of sugar, and skim it clear, while boiling about half an hour. Put a wine glass of brandy to each pint of the shrub, when cool. 2 spoonfuls of this mixed with a tumbler of water, is an excellent drink in warm weather and dmĀ·ing a fever. 230. CURRANT SHRUB. (Use a bowl for mixing; general rule for preparing.) 1 quart of st.rained cmrant juice; l1/2 lbs. of loaf sugar; boil it gently 8 or 10 minutes, skimming it well;

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