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MODERN
AMERICAN
DRINKS.
51
lump
of
ice,
two
jiggers
claret,
one
slice
orange,
one
small
piece
of
cucumber-rind.
Mix
and
fill
glass
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
lemon,
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
strawberries,
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.