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39- CHARLrE
PAUL'S OWN
DECA:\TER
BITTERS.
Take a large botllc or decanter, a nd put in
<]uarter pound
of
raisins. two ounces cinnamon, one
o unce snake root . one lemon a nd one orange cut in
slices, one ounce cloves, one ounce a llspice, and
fill
wi th Santa Cruz rum, a nd remain until it suits the
palate ; then decant a nd fill up again with the rum.
T o be kept in bottles a nd sen·cci in pony glai;ses.
40-CHI NESE COCKT.\IL. S. D.
Fill the t umbler with chipped ice; put in half a
t easpoonful
of
powdered sugar; add three or four
<irops of Angost ura bitters and half a wine-glassful
of brandy, shake well and strain olT into an ordinary
wine glass, putting
n
sma ll piece of lemon peel on
t op.
-11 -CLARET CUP. L. D.
Fill ha lf-pint tumbler with chipped ice ; put in a
teaspoonful of powdered sugar, and squeeze half
a lemon in ; add half
a
liqueur-glassful of
cura~oa
a nd
a
glass of claret, fill up with soda water ;
ornament with fruits in season, a nd serve with
s traws .
'
42-CLARET CUP .'\ LA LORD SALTOUN .
Take a small punch bowl; peel the rind off one
l<'mon, add a tablespoonfnl of powdered sugar,
pour upon it a glass of sherry and a bottle of claret
a nd sweeten to taste ; add a sprig of verbena a nd
a bottle of soda water; strain a nd ice it well , a nd
serve with nutmC'g.