1891 Wehman’s Bartender’s Guide by Henry J. Wehman

WEHMAN'S BABTENDERS' GUIDE.

65

Claret'up.

1 bottle of Claret. Yi pint of cold water.

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1 table-spoonful of powdered Sugar. 1 tea-spoonful of powdered Cinnamon, Cloves and All Spice, mixed. ^ 1 small Lemon. Mix the ingredients well together, adding the thin rind of the, lemon. This Is a nice Summer beverage for evening parties.

Porter Cup.

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1 bottle of Porter.

1 bottle of Ale. 1 glass of Brandy. 1 dessert-spoonful of Syrup of Ginger. 3 or 4 lumps of Sugar. Yz Nutmeg, grated. 1 tea-spoonful Carbonate of Soda. 1 Cucumber. ■

• Mix the porter and ale in a covered jug; add the brandy, syrup of ginger and nutmeg; cover it and expose It to the cold for half un hour before serving.

Claret Cup a la Brunow.—CJ'or a party often.)

'X Y bottle of Ciaret. pint of Curacoa.

Yz pint of Sherry. % pint of Brandy. 1 wine glass of Raspberry Ratafia. \Y2 Oranges in slices. Yz a Lemon In slices. ^ 1 bottle of Seltzer water. \Y bottle of Soda water.

Stir all these together with some sprigs of green balm and borage, and a small piece of cucumber-rind; sweeten with caoillaire or powdered sugar until it ferments; let It stand one hour, strain and ice it well. Serve in small glasses.