1933 The Bon Vivant's Companion by George A Zabriskie

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The Bon Vivant's Companion

of pineapple; strain, and ice it all well. This is a delicious beverage and requires only to be tasted to be appreciated.

CLARET CUP To a bottle of tbin claret add Yi pint of cold water, a tablespoonful finely powdered sugar, and a teaspoon- ful of cinnamon, cloves, and allspice, finely powdered, mixed together. Mix all well together, then add Yi the tbin rind of a small lemon. This is a delicious summer beverage for evening parties. CLARET CUP or MULLED CLARET Peel one lemon fine, add to it some white powdered sugar; pour over it one glass of sherry, then add a bottle of claret, and sugar to taste; add a sprig of verbena, one bottle of soda water, and nutmeg, if you like it. For cup, strain and ice it well. For mull, beat it and serve hot. CLARET AND CHAMPAGNE CUP A LA BRUNOW The following claret and champagne ought, from its excellence, to be called the Nedtar of the Czar, as it is so highly appreciated in Russia, where for many years it enjoyed a high reputation among the aristocracy of the Muscovite Empire. Proportions:

3 bottles of claret % pint of curacao