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FANCY DRINKS
highly appreciated in Russia, where for many years it has
enjoyed a high reputation amongst the aristocracy of the
Muscovite empire. Proportions:
Three bottles of claret.
Some sprigs of green balm,
Two-thirds pint of curagao. and of borage,and a small
One pint of sherry.
piece of rind of cucum-
One-half pint of brandy.
ber.
Two wineglasses of ratafia ^ Two bottles of German
of raspberries.
seltzer water.
Three oranges and one lem- Three bottles of soda water,
on, cut in slices.
Stir this together, and sweeten with capillaire or pounded
sugar, until it ferments; let it stand one hour, strain it, and
ice it well; it is then fit for use. Serve in small glasses.
The same for champagne cup: champagne instead of
claret; noyau instead of ratafia.
This quantity is for an evening party of twenty per
sons. For a smaller number reduce the proportions.
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BALAKLAVA NECTAR
Soyer's Recipe
For a party of fifteen
Thinly peel the rind of half a lemon,shred it fine, and put
it in a punch bowl; add two tablespoonfuls of crushed sugar,
and the juice of two lemons, the half of a small cucumber
sliced thin, with the peel on; toss it up several times, then
1 Every liqueur made by infusion is called ratafia. That is, when
the spirit is made to imbibe thoroughly the aromatic flavor and color of the
fruit steeped in it; when this has taken place, the liqueur is drawn off.
Sugar is added, and it is then filtered and bottled.— J. T. In modern
usage,the word refers specifically to a liqueur of this character from Dantzig.
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