1895 American Bar-Tender by R. C. Miller

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of claret and sugar to taste; add a sprig of verbena, one bottle of soda water, and nutmeg. For cup, strain and ice it well. For mull, heat it and serve it hot. 192. Bottled Velvet. A bottle of Moselle, half a pint of sherry, the peel of a lemon, not too much,so as to have the flavor predom inate; two table-spoonfuls of sugar; add a sprig of verbena; all must be well mixed, and then strained and iced. 193. Champagne,Hock or Chablis Cup. Dissolve four or five lumps of sugar in a quarter of a pint of boiling water, with a little very thin lemon peel; let it stand a quarter of an hour; add one bottle of the above wines, and a sprig of verbena, a small glass of sherry; half a pint of water. Mix well, and let stand half an hour; strain, and ice it well. 194. Cider Nectar. I quart of qider. I bottle of soda water. I glass of sherry. I small glass of brandy. Juice of half a lemon, peel of quarter of a lemon; sugar and nutmeg to taste; a sprig of verbena. Flavor jt to taste Avith extract of pineapple. Strain, and ice it all Avell. 195. Badminton. Peel half of a middle-sized cucumber, and put it into a silver cup,with four ounces of powdered sugar, a little nutmeg, and a bottle of claret. When the sugar is thoroughly Gissolved, pour in a bottle of soda Avater, and it is fit for use.

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