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MODERN AMERICAN DRINKS.
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lump of ice, two jiggers claret, one slice orange, ,
one small piece of cucumber-rind. Mix and· fill _
g lass with seltzer.
Claret Cup
a
l'Anglaise.
This is a modification of the English claret cup,
and shares the general fashionable rage for all
things a l 'Anglaise. Take twelve ounces of fine
sugar, the zest of a iemon, two oranges without·
their seeds, pour upon this two bottles of claret
and two bottles plain soda; add the small end of a
cucumber not peeled (if you have borage add a lit–
tle). Pour this mixture into a large bowl upon
chopped ice. Serve when cold.
Claret Cup (English Style).
Put into a punch-bowl one large piece of clear
ice, one tablespoonful fine sugar, one lemon sliced
thin, one slice cucumber-rind, one pony curagoa,
one jigger sherry, one pint claret; add a little bor–
age, a few strawberri es, and one
bottle
plain soda.
Stir until cold and serve.
Claret and Seltzer.
A
long thin bar-glass half-full claret, then fill
with cold seltzer.
Heidsieck Cup.
Mix same as Champagne Cup, using Heidsieck
champagne.