27 / 92
Cups.
27
on to the rind of 2 lemons, pound it, and stir
it into the liquid. Before serving, add a bottle
of iced champagne and 2 bottles of iced soda
water.
Claret Cup (No.2).
Pour a bottle of claret into a bowl, stand it
in ice, add a wineglassful each of sherry,noyeau,
and maraschino, half a pint of lemonade,
sugar to taste, 2 sprigs of borage or verbena,
and let it all stand for an hour, then add a
bottle oficed soda water and serve.
Cool Cup (No. 1).
Rub 2oz.loaf sugar on to the rind of a lemon,
pound it, place in a bowl, add a pint of claret,
half a pint of water, a little powdered cinnamon
and grated nutmeg, and a sprig of borage.
Let it stand in ice for an hour before serving.
Cool Cup (No.2).
Embed a jug in ice, pour into it one and a half
pints of lemonade, and 3 gills of sherry, add
two or three slices of cucumber and a sprig of
mint or thyme, and let it stand for an hour
before using.
Hock Cup.
Rub 2 oz. sugar on to the thinly pared rind
of two-lemons, pound it, and place it in a bowl
with the strained juice, a liqueur-glassful each
of cura9ao and chartreuse, and a quart of
iced hock. Stir well, add two bottles of iced
soda water and serve.
L&ger Beer Cup.
Rub 2 oz. loaf sugar on to the rind of a large
lemon, pound it, place it in a bowl, add the
thinly pared rind of another lemon, and the
strained juice of both, one and a half gills of
sherry, a sprig of mint, half pint of iced water,
and 2 bottles of iced lager beer and serve.
Liqueur Cup.
Put a pint of claret into a jug, add a sliced
lemon, a liqueur-glassful each of cura9ao,kirsch,
brandy and maraschino, 1 oz. castor sugar,
and a pint of water, and let it stand in ice for
one hour before serving.