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34
CUPS.
86
CLARET CUP A LA BRUNOW.
(FOR A PARTY OF TWENTY.)
This cup
is
much appreciat ed in Russia, and has long enjoyed deserved
popularity among the highest in tha t country.
Put into a large vessel imbedded in a mixture of ice and salt-the pro–
portion of three pounds of salt to twelve pounds of ice
is
a very good one,–
some sprigs of balm and borage, or slices of cucumber (not too much, or it
will render the drink disagreeably over-herbed) ; pour on the herbs one pint
of sherry, half-pint of branqy, then the peel of a lemon rubbed off lightly
1rith a lump of sugar (oleo-saccharum*); add the strained juice of one lemon
and three oranges, half-pint of Curac:;oa, one gill of ratafia of r aspberries,
two bottles of seltzer water, three bottles of soda and three bottles of claret;
sweeten to taste; draw the " herbing" v.ncl serve.
It
can be made with
champagne or any sparkling wine by substituting some other liqueur; for
instance, in the case of champagne, use noyeau insteac;l of ratafia of rasp –
berries.
87
CLARET CUP A LA LORD SOLTOUN.
P eel one lemon fine, cover with powdered sugar, pour over a glass of
sherry; add one bottle of claret, .sprig of verbena, ancl bottle of soda water .
88
.
CLARET CUP A LA WILBERFORCE.
Two bottles of claret and one of Rparkling champagne, wine-glass. of
maraschino or citronelle; borage, babn and sugar to ·the :flavo'r required; ice
well, a nd before ser vi ng add two bottles of seltzer water.
• Oleo-saccha':um
ls
the name by which the sugared esse nce of lemon
orange. peel, etc., is known .
It
is made by rubbin g a pi ece of s ugar on th e
outer rmd of the fruit and scraping
lt
as
tt
absorbs the essenti a l oil.