1922 Home-Made Beverages and American Drinks by M E Steedman

26

Home-made Beverages.

half a bottle of champagne,a bottle of claret and a bottle of seltzer water, and serve. Burgundy Cup. Embed a jug in ice,and place in it a bottle of Burgundy, a liqueur-glassful of chartreuse, the strained juice of a lemon, and sugar to' taste. Before serving, add half a pint of port and 2 bottles of well iced seltzer water. Chablis Cup. Embed a jug in ice, and put into it twopints of chablis, one and a half gills of sherry, and a sprig of borage. Rub 10 lumps of sugar on the rind of a large lemon, then pound them and stir into the liquid. Let it all stand for 1 hour, then add two bottles of well iced seltzer water and serve. Champagne Cup (No. 1). Put a bottle of iced champagne into a large jug, add a sprig of borage, a wineglassful of brandy, a table-spoonful of maraschino, and two bottles of iced soda water. Champagne Cup (No.2). Put a bottle of iced champagne into a large jug, add 2 or 3 sprigs of verbena, 3 slices of cucumber, 1 oz. castor sugar, a liqueur-glass ful of Curasao, and two bottles of iced soda water. Cider Cup (No, 1). Embed a large jug in ice, and pour into it a quart of cider, a glass of brandy, a pint of lemonade, six lumps of sugar, and a sprig of borage and balm. Let it stand fpr half an ^ hour, then add a bottle of iced soda water. Cider Cup (No,2). Put a quart of iced cider into a large jug, add a sprig of mint, 6 lumps of sugar previously rubbed on to the rind of a lemon and then pounded, a wineglassful of sherry and one of curafao, and lastly two bottles of iced soda water. Claret Cup (No. 1). Put a bowl in a tub of ice, and pour into it the strained juice of 2 lemons, a gill of brandy, and two bottles of claret. Rub 2 oz.loaf sugar