1908 The World's Drinks and How to Mix Them by Hon Wm Boothby

34

CUPS.

86

CLARET CUP A LA BRUNOW.

(FOR A PARTY OF TWENTY.) This cup is much appreciat ed in Russia, and has long enjoyed deserved popularity among the highest in tha t country. Put into a large vessel imbedded in a mixture of ice and salt-the pro– portion of three pounds of salt to twelve pounds of ice is a very good one,– some sprigs of balm and borage, or slices of cucumber (not too much, or it will render the drink disagreeably over-herbed) ; pour on the herbs one pint of sherry, half-pint of branqy, then the peel of a lemon rubbed off lightly 1rith a lump of sugar (oleo-saccharum*); add the strained juice of one lemon and three oranges, half-pint of Curac:;oa, one gill of ratafia of r aspberries, two bottles of seltzer water, three bottles of soda and three bottles of claret; sweeten to taste; draw the " herbing" v.ncl serve. It can be made with champagne or any sparkling wine by substituting some other liqueur; for instance, in the case of champagne, use noyeau insteac;l of ratafia of rasp – berries.

87

CLARET CUP A LA LORD SOLTOUN. P eel one lemon fine, cover with powdered sugar, pour over a glass of sherry; add one bottle of claret, .sprig of verbena, ancl bottle of soda water .

88

. CLARET CUP A LA WILBERFORCE. Two bottles of claret and one of Rparkling champagne, wine-glass. of maraschino or citronelle; borage, babn and sugar to ·the :flavo'r required; ice well, a nd before ser vi ng add two bottles of seltzer water.

• Oleo-saccha':um ls the name by which the sugared esse nce of lemon orange. peel, etc., is known . It is made by rubbin g a pi ece of s ugar on th e outer rmd of the fruit and scraping lt as tt absorbs the essenti a l oil.