1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

64

of gin; a bottle of sherry is put into a saucepan, with a stick of cinnamon, a nutmeg grated, a dozen large lumps of sugar, and the rind of a lemon peeled very thin; when the wine boils it is poured upon the gin and beer, and the whole drunk hot. 186. Claret Cup. To a bottle of thin claret add half a pint of cold water, a table-spoonful of finely powdered sugar, and a tea- spoonful of cinnamon, cloves and allspice, finely pow- 'dered and mixed together. Mix all well together, then add half the tlfin rind of a small lemon. This is a delicious summer beverage for evening parties. See No. 191. 187. Porter Cup. Mix in a tankard or covered jug a bottle of porter, and an equal quantity of table-ale; pour in a glass of brandy, a dessert-spoonful of syrup of ginger, add three or four lumps of sugar, and half a nutmeg grated; cover it down, and expose it to the cold for half an hour; just before sending it to table, stir in a teaspoonful of car bonate of soda. Add the fresh-cut rind of a cucumber. 188. English Curacca. Cut away the peel of oranges very thin, until you have obtained half a dozen ounces of it; put these into a quart bottle, and then pour in a pint of genuine whiskey. Cork the bottle down tightl)^ and let the rind remain infused for ten or twelve days, giving the bottle a good shake as often as you have an oppurtunity for so doing; at the end of this period, take out the orange peel, and, fill the bottle with clarified syrup, shake it wel

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