1929 The Bon Vivant's Companion or How to Mix Drinks 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 oj green balm, Two-thirds pint oj curagao. and oj borage,and a small One pint ojsherry. One-halj pint oj brandy. Two wineglasses oj ratafia^ oj raspberries. Three oranges and one lem on, cut in slices. piece oj rind oj cucum ber. Two bottles oj German seltzer water. Three bottles ojsoda water. 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 oj claret.

• ■*126. •• 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 punchbowl; 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