1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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171. Balaklava Nectar. (BySoyer.)

(For a party offlfteen.) Thinly peel the rind of half a lemon, shred it fine, and put it in a punch-bowl; add two table-spoonfuls ofcrush ed sugar, and the juice of two lemons,the half of a small cucumbei sliced thin, with the peel on 5 toss it up several times,then add 2 bottles of soda-water,2 of claret, 1 of champagne, stir well together, and serve.

172. Crimean Cup,a la Marmora.

(From a recipe by tho celebrated Soyer.)

(For a party of tiiii-ty.)

1 quart ofsyrup of orgeat. 1 pint ofCognac brandy, ^ jdo. maraschino. 1 do. Jamaica rum. -2 bottles ofchamiiagne. 2 do. soda-water. 6 ounces ofsugar. 4 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 thejuice ofthe 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 com position. 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.