1891 Drinks à La Mode by Mrs de Salis

DRINKS A LA MODE

4

Cider Cup (No. 2). Put in a jug an ounce of castor sugar, a little balm and borage, a quart of sparkling cider, a liqueur glass of brandy, half a glass of sherry, and let these stand on ice for an hour ; then pour in a couple of bottles of iced soda water, or one bottle of lemonade and one of soda water. Cider Cup (No. 3). Peel a lemon very thinly and cut three slices of cucumber and put them with a small sprig of mint into a quart of cider and let it stand for about twenty minutes ; then take away cucumber, lemon peel, and mint, and add half a wineglass of champagne fin, half a wineglass of curagoa, half a wineglass of ginger brandy, one glass of sherry, and lastly put in two bottles of ginger beer and let it stand on ice till ready to serve. Just before serving put in a lump of ice. Put the thin paring of a lemon into a punch bowl, add two tablespoonfuls of sifted sugar, the strained juice of two lemons, and slices of cucum- ber ; add two bottles of soda water, two of claret, and one of champagne. Stir up and serve. Claret Cup (Cambridge). One bottle of claret, half a bottle of sherry, a gill of port, a gill of cherry brandy, and two slices Claret Cup (Balaklava). Soyer.