1929 The Bon Vivant's Companion or How to Mix Drinks by Jerry Thomas

THE BON VIVANT's COMPANION

add two bottles of soda water, two of claret, one of cham pagne, stir well together, and serve.

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CRIMEAN CUP, A LA MARMORA From a recipe by the celebrated Soyer For a party of thirty

One quart ojsyrup 0}orgeat. Two bottles of champagne. One pint oj Cognac brandy. Two bottles of soda water. One-half pint of maraschino. Six ounces of sugcur. One-half pint of Jamaica Four middling-sized lemons, Thinly peel the lemons, and place the rind in a bowl with the sugar, macerate them well for a minute or two,in order to extract the flavor from the lemon. Next squeeze the juice of the lemons upon this, add two bottles of soda water, and stir well till the sugar is dissolved; pour in the syrup of orgeat,and whip the mixture well with an egg-whisk,in order to whiten the composition. Then add the brandy, rum and maraschino, strain the whole into the punch bowl, and just before serving add the champagne, which should be well iced. While adding the champagne,stir well with the ladle; this will render the cup creamy and mellow. Half the quantity given here, or even less, may be made; this recipe being for a party of thirty. rum.

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CRIMEAN CUP, A LA WYNDHAM

For a party of five

Thinly peel the rind of half an orange, put it into a bowl, with a tablespoonful of crushed sugar, and macerate with the ladle for a minute; then add one large wineglass of 68