1899 The Mixicologist by C F Lawlor

THE MIXICOLOGIST.

79

Mulled Claret.

The best way of mulliug claret is simply to heat it with a sufficient quantity of sugar and a stick of cinnamon. To this a small quantity of brandy may be added, if preferred.

Champagne Cup.

To a bottle of champagne add a wine-gla.ss of Madeira or sherry, a liquor-glass of Maraschino, two slices of Seville orange-peel, and one slice of lemon- peel. Before drinking, pour in a bottle of seltzer- water, and serve with a sprig of verbena or a very small piece of thinly-cut peeling of cucumber.

Moselle Cup.

To a bottle of Moselle add a sweet orange sliced, a leaf or two of mint, sage, borage, and the black currant. Let this stand for three hours; strain off, and sweeten to taste with clarified sugar.

Hock Cup.

To a bottle of hock add three wine-glasses of sherry, one lemon sliced, and some balm or borage. Let it• stand two hours; sweeten to taste, and add a bottle of seltzer-water.