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Cup Claret, Hot.
2 bottles Claret.
6 drops Essence of Ginger.
Vz gill Ginger Syrup.
1 quart boiling water.
Cup Claret. For a Party, (use mixing bowl)
10 to 12 pieces loaf sugar.
1 bottle Apollinaris.
2 lemons, 2 oranges, and Yl pineapple,
sliced.
2 wineglasses Maraschino.
Mix well with a ladle. Place bowl in large
dish, packed with ice. When ready to serve,
add:
4 bottles Claret.
1 bottle Champagne, or any other spar
kling wine.
Mix well. Decorate with grapes and ber
ries in season, and serve in small glasses.
Cup Claret. For Party of Twenty.
3 bottles Claret.
% pint Curacoa.
1 pint Sherry.
Vl pint Brandy.
2 wineglasses Ratafia or raspberries.
3 oranges and 1 lemon, sliced.
2 bottles Seltzer Water.
3 bottles Soda Water.
Some sprigs of green balm and borage,
also rind of cucumber.
Stir well. Sweeten with Capillaire or pow
dered sugar until it ferments. Let stand one
hour and strain. Ice well. Serve in small
glasses.
Cup Claret a la Lord Saltoun.
Peel 1 lemon, fine. Cover with crushed
loaf sugar. Pour over it 1 glass of Sherry.
Add 1 bottle Claret, a sprig of verbena, and
a bottle of Soda Water.
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