1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

HOW TO MIX FANCY DRINKS.

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SODA NEGUS. (Use a small punch howl; about 1 quart) 1 pint of Port wine. 12 lumps of loaf sugar. 8 cloves. Grated nutmeg sufficient to fill a small teaspoon; put the above ingredients into a thoroughly clean saucepan, warm and stir them well, but do not suffer it to boil; upon the warm wine empty a bottle of plain soda. This makes a delicious and refreshing drink. CLARET CUP A LA BRUNOW. (For a party of ten.) Take 1% bottle of Claret. % pint of Curacoa. % pint of sherry. % pint of brandy. 1 wine-glass of raspberry ratafia (see Index). 1% oranges In slices. • ^ lemon in slices. 1 bottle of Seltzer water, bottle of soda-water. Stir all these together with some sprigs of green balm and borage, and a small piece of cucumber- rind; sweeten with capillaire or powdered sugar until it ferments; let it stand one hour, strain and Ice It well. Serve in small glasses. This is a preparation highly esteemed in Russia.

CLARET CUP FOB A PARTY.

(Use a bowl for mixing.)

10 to 12 pieces of lump sugar. 1 bottle of Apollinaris, or Seltzer water.