Put in mixing-glass one small bar-spoonful pulverized sugar, enough water to dissolve, one jigger brandy, three or four dashes port wine, fill two-thirds full of fine ice; stir well, strain in punch-glass, nutmeg on top.
Onelarge bar-spoonfulsyrup inthin lemonade- glass, three pieces twisted lemon peel, fill glass two-thirds full of ice, one and one-half jiggers sherry wine; stir well with bar-spoon, working syrup and peel to top,fill with ice, trim with fruits, serve with straws.
BOWL CLARET CUP.
Fourteen to sixteen glasses. One quart claret, two bottles plain soda, one-half pound pulverized sugar, one large lemon sliced thin, two slices cucumber rind, one orange sliced thin, one ounce of ground cinnamon, cloves and allspice mixed. Stir well, put in two or three good sized lumps of ice, serve in claret-glasses.