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

Cups.

27

on to the rind of 2 lemons, pound it, and stir it into the liquid. Before serving, add a bottle of iced champagne and 2 bottles of iced soda water. Claret Cup (No.2). Pour a bottle of claret into a bowl, stand it in ice, add a wineglassful each of sherry,noyeau, and maraschino, half a pint of lemonade, sugar to taste, 2 sprigs of borage or verbena, and let it all stand for an hour, then add a bottle oficed soda water and serve. Cool Cup (No. 1). Rub 2oz.loaf sugar on to the rind of a lemon, pound it, place in a bowl, add a pint of claret, half a pint of water, a little powdered cinnamon and grated nutmeg, and a sprig of borage. Let it stand in ice for an hour before serving. Cool Cup (No.2). Embed a jug in ice, pour into it one and a half pints of lemonade, and 3 gills of sherry, add two or three slices of cucumber and a sprig of mint or thyme, and let it stand for an hour Rub 2 oz. sugar on to the thinly pared rind of two-lemons, pound it, and place it in a bowl with the strained juice, a liqueur-glassful each of cura9ao and chartreuse, and a quart of iced hock. Stir well, add two bottles of iced soda water and serve. L&ger Beer Cup. Rub 2 oz. loaf sugar on to the rind of a large lemon, pound it, place it in a bowl, add the thinly pared rind of another lemon, and the strained juice of both, one and a half gills of sherry, a sprig of mint, half pint of iced water, and 2 bottles of iced lager beer and serve. Liqueur Cup. Put a pint of claret into a jug, add a sliced lemon, a liqueur-glassful each of cura9ao,kirsch, brandy and maraschino, 1 oz. castor sugar, and a pint of water, and let it stand in ice for one hour before serving. before using. Hock Cup.