1933 The Bon Vivant's Companion by George A Zabriskie

The Bon 'Vivant's Companion

53

BOTTLED VELVET A bottle of Moselle; half a pint of sherry; the peel of a lemon, not too much so as to have the flavor predom inate; two tahlespoonfuls of sugar; add a sprig of verbena. All must he well mixed, strained, and then iced. CHAMPAGNE VELVET For this drink a bottle of champagne and a bottle of porter (both cold)must he used. Fill the goblet half full of porter and the balance with champagne. Stir with a spoon, slowly and carefully, and serve. CHAMPAGNE HOCK or CHABLIS CUP Dissolve 4 or 5 lumps of sugar in M pint boiling water with a little very thin lemon peel; let it stand M hour; add 1 bottle of the above wines and a sprig of verbena, a small glass of sherry, Vi pint of water. Mix well. Let stand H hour, strain, and ice well.

CIDER NECTAR 1 quart of cider 1 bottle of soda water 1 glass of sherry 1 small glass of brandy

Juice of Mlemon, peel of Mlemon; sugar and nutmeg to taste; a sprig of verbena; flavor to taste with extrad