1934 The bon Vivant's Companion (7th printing 1934) by Jerry Thomas

FANCY DRINKS

highly appreciated in Russia, where for many years it has enjoyed a high reputation amongst the aristocracy of the Muscovite empire. Proportions: Some sprigs of green balm, Two-thirds pint of curagao. and of borage,and a small One pint of sherry. piece of rind of cucum- One-half pint of brandy. ber. Two wineglasses of ratafia ^ Two bottles of German of raspberries. seltzer water. Three oranges and one lem- Three bottles of soda water, on, cut in slices. Stir this together, and sweeten with capillaire or pounded sugar, until it ferments; let it stand one hour, strain it, and ice it well; it is then fit for use. Serve in small glasses. The same for champagne cup: champagne instead of claret; noyau instead of ratafia. This quantity is for an evening party of twenty per sons. For a smaller number reduce the proportions. Three bottles of claret.

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BALAKLAVA NECTAR

Soyer's Recipe For a party of fifteen

Thinly peel the rind of half a lemon,shred it fine, and put it in a punch bowl; add two tablespoonfuls of crushed sugar, and the juice of two lemons, the half of a small cucumber sliced thin, with the peel on; toss it up several times, then 1 Every liqueur made by infusion is called ratafia. That is, when the spirit is made to imbibe thoroughly the aromatic flavor and color of the fruit steeped in it; when this has taken place, the liqueur is drawn off. Sugar is added, and it is then filtered and bottled.— J. T. In modern usage,the word refers specifically to a liqueur of this character from Dantzig. 67