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CUPS.
33
BURGUNDY CUP A LA ORBELL.
81
P eel a ncl juice of two lemons, quart of seltzer wa t er, two bottles of
Burgum1y ; sugiJ:r tp taste; when well iced, clraw out the peel ancl serve.
CAMBRIDGE CLARET CUP.
82
One bottle of elaret, half-bottle of sherry, gill of port, gill of eherry
urandy, oleo-sacchrum,
*
ancl strained juice of one lemon; sweeten to taste;
at1rl cucumber and verbena sufficient to flavor; strain; ice up. When ready
for use a<ld three bottles of iced seltzer water.
CHAMPAGNE CUP A LA ARIADNE.
83
Bottle of iced champagne, gill of Amontillado, liqueur glass of citronelle
or ma raschino, juice and pari11g
of
an ora11ge or lemon rubbed on sugar,
verbena and cucumber; sugar to taste and a siphon of seltzer cold.
CIDER CUP.
84
MADE IN A PITCHER FOR FOUR.
Take a pint of cider, a jigger of sherry, a jigger of brandy, a jigger of
Curai;oa, a piece ·of ice, 011e-half of an ora n,ge sli ced, one YElllow rincl of lemo11,
one slice of cucumber, a ·little sugar to taste and nutmeg on top.
CLARET AND CHAMPAGNE CUP.
85
For one quart of claret take the juice of four peeled lemons and two
oranges which have been squeezed into a bowl containing four tablespoonfuls
of bar suga r; in this bowl now macerate the leaves of six sprigs of mint;
then pour
in
one po11y of J amaica rum, two ponies of bra ndy a11c1 two of
maraschino or some other cordial; stir the whole like wildfire a nd then pour
in the cla ret; to the whole then add one bottle of pla in soda (or one of
champag ne if Cha mpagne Cup be clesircd) , one pin t of Rhine win e a nd the
peel of a cucumber; cut up one small pineapple or ta ke a can of presen ·ed
pineappl es a nd some sli ced seedless ora nges to ga rnish the whole, aiH1 po11r
in.to a bowl a ro11ncl one large l11mp of ice a nd ser ve in thin glasswa1'e.