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FANCY DRINKS
maraschino, half one of Cognac, half one of curaqao. Mix
well together, pour in two bottles of soda water, and one of
champagne, during which time work it up and down with
the punch ladle, and it is ready.
Half a pound of pure ice is a great improvement.
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CLARET CUP
Bott a bottle of thin claret; add half a pint of cold water,a
tablespoonful of finely powdered sugar, and a teaspoonful
of cinnamon, cloves, and allspice, finely powdered and
mixed together. Mix all well together, then add half the
thin rind of a small lemon. This is a delicious summer bev
erage for evening parties.
PORTER CUP
Mix in a tankard or covered jug a bottle of porter,and an
equal quantity of table ale; pour in a glass of brandy, a
dessert-spoonful of syrup of ginger,add three or four lumps
of sugar, and half a nutmeg grated; cover it down,and ex
pose it to the cold for half an hour; just before sending it to
table, stir in a teaspoonful of carbonate of soda. Add the
fresh cut rind of a cucumber.
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CHAMPAGNE, HOCK OR CHABLIS CUP
A la Goodriche
Dissolve four or five lumps of sugar in a quarter of a pint
of boiling water, with a little very thin lemon peel; let it
stand a quarter of an hour; add one bottle of the above
wines, and a sprig of verbena, a small glass of sherry; half
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