1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

OLAKET ASD CHAMPAGNE CEP, A LA BEDNOW. 67 of water with six cloves, six coriander-seeds, and a bit of cinnamon; wliisk all together, and strain them into a tumbler. 169. Claret and Cbampagne Cup,a la Brunow. (F.ir a party of twenty.) The following claret and champagne cup ought, from its excellence, to be called the nectar of the Czar, as it is BO highly appreciated in Russia, where for many years it has enjoyed a high reputation amongst the aristocracy of the Muscovite empire. Proportions: 2 wine-glasses* ratafia ofraspberries. 3 oranges and 1 lemon, cut in slices. Some sprigs ofgreen balm, and ofborage,a small piece ofrind ofcucumber. 2 bottles of German Seltzer-water. 3 do. soda-water. Stir this together,and sweeten with capillaire or poimd- ed sugar, until it ferments ^ let it stand one houi, strain it, and ice it well; it is then fit for use. Serve in small glasses. The same for champagne cup: champagne instead of claret; noyau instead ofratafia. This quantity is for an evening party of twenty persons. For a smaller number reduce the proportions. V 170. Eatafio) Every liqueur made by infusions is called ratifia' thatis, wLen the spirit is made to imbibe thoroughly the aromatic flavor and color of the fruit steeped in it; when tliis has taken place, the liqueur is drawn off, and sugar added to itj it is then filtered and bot tled. 3 bottles of claret. I pint of Curagoa. 1 do. sherry. ^ do. brandy.