1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

92

The Coniplete Buffet Guide , or

CLARET CUP FOR A PARTY. (Use a howl for mixing.)

10 to 12 pieces of lump sugar. 1 bottle of Apollinaris , or Seltzer water. 2 lemons, 2 oranges and ~ pineapple, cut in slices. 2 wine-glasses of Maraschino. Mix well with a ladle, place this into your vessel or tin dish filled with ice , when the party is ready to call for it, add: 4 bottles fine claret. 1 bottle of champagne, or any other sparkling wine. Mix thoroughly and place sufficient berries on top and serve it, and you will have an elegant Claret Cup.

BOTTLED VELVET. (Use a punch bowl.)

1 quart bottle of Moselle. ~ pint of sherry wine. 2 tablespoonfuls of powdered sugar. 1 lemon. r sprig of verbena.

Peel the lemon very thin, using only sufficient of the peel to produce the desired flavor; add the other ingredients, strain and ice.

BALAKLAVA NECTAR. (For a party of t en or twelve.)

Thinly peel the rind of ~ lemon, shred it fine, and put it in a punch bowl, add 4 tablespoonfuls of crushed or powdered sugar and the juice of one lemon. 1 gill of Maraschino.