1902 Recipes of American and other Iced Drinks by Charlie Paul

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39-CHARLIE PAUL'S OWN DECANTER

BITTERS. Take a large bottle or decanter, and put in quarter pound of raisins,two ounces cinnamon,one ounce snake root, one lemon and one orange cut in slices, one ounce cloves, one ounce allspice, and fill with Santa Cruz rum,and remain until it suits the palate ;then decant and fill up again with the rum To be kept in bottles and served in pony glasses. 40-CHINESE COCKTAIL. S.D. Fill the tumbler with chipped ice; put in half a teaspoonful of powdered sugar; add three or four drops of Angostura bitters and halfa wine-glassful of brandy,shake well and strain offinto an ordinary wine glass, putting a small piece of lemon peel on 41--CLARET CUP. L.D. Fill half-pint tumbler with chipped ice ; put in a teaspoonful of powdered sugar, and squeeze half a lemon in ; add half a liqueur-glassful of curacoa and a glass of claret, fill up with soda water • ornament with fruits in season, and serve with straws. 42—CLARET CUP A LA LORD SALTOUN. Take a small punch bowl; peel the rind off one lemon, add a tablespoonful of powdered sugar potir upon It a glass of sherry and a bottle of claret and sweeten to taste ; add a sprig of verbena and a bottle of soda-water ; strain and ice it well and serve with nutmeg.