1919 Home made beverages

Mixed Drinks

with ice, and let the mixture remain thus for about 1 hour. Also surround the champagne with ice, and add it to the rest of the ingredients when ready to serve. Moselle. — Moselle, 1 bottle; Curacoa, 2 glassfuls; seltzer or soda water, 1 bottle; the juice and thin rind of 1 lemon; a few thin slices of cucumber; castor sugar, 1 tablespoonful, or to taste; crushed ice. Put the lemon rind and lemon juice, the sugar, cucumber, Curacoa and wine into a jug, let it stand, covered, for 15 or 20 minutes, then add the mineral water and a little crushed ice, and serve at once. Sauterne. — Sauterne, 1 qt. bottle; Apollinaris, 1 pt. bot- tle; brandy, 1 wineglassful; Curacoa, 1 wineglassful; juice of 1 lemon; 1 lemon, thinly sliced; 1 orange, thinly sliced; cucumber rind, 2 pieces; mint, a few small sprigs; crushed ice. Put all the above mentioned ingredients, except the mint and ice, into a large jug, surround it with ice, and let it stand for 1 hour. Serve with small sprigs of mint floating on the top. If liked, a little loaf sugar may be added, and, if more convenient, the cup may be cooled by adding 2 or 3 tablespoonfuls of crushed ice, instead of surrounding it with ice. Wine. — Champagne (iced), 1 pt.; good claret, 1 pt.; Apollinaris, 1 pt.; brandy, 1 wineglassful; Curacoa, 1 wineglassful; orange, sliced, 1 ; lemon, sliced, 1 ; cucumber rind, 2 pieces; green mint; ice. Put all these ingredients into a large glass jug, adding 2 or 3 tablespoonfuls of crushed ice. If liked, a little loaf sugar may be added. The cup is served with small sprigs of mint floating on its surface. California Cup.— White wine, 1 bottle; sherry, 1 glassful; soda or seltzer water, 1 bottle; fresh or pre- served pineapple, cut into sections, 3 or 4 slices; lemon (the juice and thin rind), 1; loaf sugar, 1 dessertspoon-, ful, or to taste; ice. Strain the lemon juice into a large glass jug, add the sugar, lemon rind, pineapple, wine, a few lumps of ice, and lastly the soda water. Serve at once. 203