1895 Modern American drinks; how to mix and serve all kinds of cups and drinks



lump of ice, two jiggers claret, one slice orange, one small piece of cucumber-rind. Mix and fill glass with seltzer. Claret Cup a l'Anglaise. This is a modification of the English claret cup, and shares the general fashionable rage for all things a l'Anglaise. Take twelve ounces of fine sugar, the zest of a lemon, two oranges without their seeds, pour upon this two bottles of claret and two bottles plain soda; add the small end of a cucumber not peeled (if you have borage add a lit- Pour this mixture into a large bowl upon Put into a punch-bowl one large piece of clear ice, one tablespoonful fine sugar, one lemon sliced thin, one slice cucumber-rind, one pony curagoa, one jigger sherry, one pint claret; add a little bor- age, a few strawberries, and one bottle plain soda. Stir until cold and serve. Claret and Seltzer. A long thin bar-glass half-full claret, then fill with cold seltzer. Heidsieck Cup. Mix same as Champagne Cup, using Heidsieck champagne. tle). chopped ice. Serve when cold. Claret Cup (English Style).

Made with