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CUFS AMD THEIB CUSTOMS.
Claret Cup,
No. 1-
To a bottle of Bordeaux claret acid two wine-glasses
of skerry and a wine-glass of Maraschino, with a small
quantity of powdered lump sugar. Let the above be
well iced and put into a eup
3
and, immediately before
drinking, add a bottle of soda-water which has also
been previously iced, and stick in two sprigs of borage.
Claret Cup,
No. 2.
To each bottle of ordinary claret add a bottle of soda-
water, a glass of sherry or Curagoa, the peel of a lemon
cut very thin, with powdered sugar according to taste.
Let the whole stand an hour or two before serving, and
then add some clear ice.
Claret Cup,
No. 3.
To the above add a few slices of cucumber, or some
sprigs of borage instead of cucumber.
Claret Cup,
No. 4.
As No. % except the lemon-peel, for which substitute,
when in season, a pint of ripe raspberries, or four or
five peaches or nectarines cut in slices. This is a most
delicious beverage.
Mulled Claret
The best way of mulling claret is simply to heat it
with a sufficient quantity of sugar and a stick of cin-
namon. To this a small quantity of brandy may be
added, if preferred.