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RECIPES FOR CUPS
CHAMPAGNE
I Bottle good Champagne
I large bottle Soda Water
i gill Brandy
jgill Curafao
Few dashes Maraschino
3 Slices Orange
2small pieces Pineapple
6 Grapes
STILL HOCK OR MOSELLE
The ingredients should be similar to above, but a peach (in
slices) should be substituted for the pineapple.
CLARET
I bottle good Claret
I large bottle Soda Water
i gill Brandy
i gill Curafao
Add sugar to taste
J gill Sherry
2 slices Orange
2 slices Lemon Peel
Small sprig of Borage
CIDER
I bottle Cider
I large bottle Soda Water
J gill Brandy
i gill Curasao
Few dashes Marascliino
All Cups should be suitably iced before being served.
3 slices Orange
2 small pieces Pineapple
Small sprig Borage or
Cucumber Peel
BEER CUP
i pint of water, i glass of Golden Sherry,the juice of2lemons
and the fine rind of i, I tablespoonful of castor sugar, a few
leaves of fresh mint, a pinch of grated nutmeg. Allow the
whole to stand in a jug for 20 minutes, strain into a glass jug,
add a few pieces of crs/cked ice and i bottle of Pale Ale or
Lager Beer and serve,
(Note—^We candidly do not think this is worth the trouble,
and anjnvay we have never tried it. We did start to make it
once, but unfortunately drank all the available beer during the
20 minutes' wait.)
SHANDY GAFF
Equal quantities of Pale Ale and Old English Ginger Beer
poured into a jug with a few pieces of cracked Ice. Add a
dash ofany good liqueur if Uked.
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