1891 Drinks à La Mode by Mrs de Salis

CUPS OF VARIOUS KINDS

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of lemon, or a dessert-spoonful of lemon squash ; add cucumber and verbena to flavour, put in some broken Wenham Lake ice, and three bottles of seltzer water. Claret Cup (No. i). Take one bottle of claret cup, one of seltzer water, one of sparkling lemonade, a teaspoonful of lemon juice, one pound of pounded ice, and a large wineglassful of Kiimmel ; add three tablespoonfuls of sifted sugar. Float a little borage and balm on the top for an hour, then remove it. Claret Cup (No. 2). Cut the peel of half a lemon very thinly, add to it a bottle of claret, a liqueur glass of noyeau or curagoa, half a wineglass of brandy, two bottles of lemonade, a spray of borage, and two pounds of ice. Just before serving add two bottles of iced soda water and three tablespoonfuls of sugar, which must be stirred in very gently. Claret Cup (No. 3). Put a bottle of claret into a jug, with twelve lumps of sugar, two slices of lemon, a glass of noyeau or curagoa, and one of sherry, imbed in ice, and add a little borage and balm, a verbena leaf or a strawberry. When ready for use add two bottles of iced soda water and remove borage and lemon. Shaven ice can be put a few minutes before serving.