1949 Bottoms Up, Guide to Pleasant Drinking

Page 28

CUPS

CHAMPAGNE CUP

CLARET CUP

Use Large Glass Pitcher 4 Teaspoons Powdered Sugar 6 oz. Carbonated Water /^ i oz. Triple Sec /'i oz. Curacao 2 oz. Brandy

Use Large Class Pitcher 4 Teaspoons Powdered Sugar 6 oz. Carbonated Water Yi oz.. Triple Sec Yi oz. Curacao 2 oz. Brandy

Fill pitcher with cubes of Ice. Add I Pint of Champagne. Stir well and decorate with as many fruits as avail able and also Rind of Cucumber inserted on each side of pitcher.Top with small bunch of Mint Sprigs. Serve in 5 oz. Claret glass.

Fill pitcher with cubes of Ice. Add 1 Pint of Claret. Stir well and decorate with as many fruits as avail able and also Rind of Cucumber inserted on each side of pitcher.Top with small bunch of Mint Sprigs. Serve in 5 oz. Claret glass.

CIDER CUP

LOVING CUP

Use Large Class Pitcher 4 Teaspoons Powdered Sugar 6 oz. Carbonated Water yi oz. Triple Sec Yi oz. Curacao 2 oz. Brandy

Use Large Class Pitcher 4 Teaspoons Powdered Sugar 6 oz. Carbonated Water Yt oz. Triple Sec Yi oz. Curacao 2 oz. Brandy

Fill pitcher with cubes of Ice. Add I Pint of Cider. Stir well and decorate with as many fruits as avail able and also Rind of Cucumber inserted on each side of pitcher.Top with small bunch of Mint Sprigs. Serve in 5 oz. Claret glass.

Fill pitcher with cubes of Ice. Add I Pint of Claret. Stir well and decorate with as many fruits as avail able and also Rind of Cucumber inserted on each side of pitcher.Top with small bunch of Mint Sprigs. Serve in 5 oz. Claret glass.