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THE MIXICOLOGIST.
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Mulled Claret.
The best way of mulliug claret is simply to heat it
with a sufficient quantity of sugar and a stick of
cinnamon. To this a small quantity of brandy may
be added, if preferred.
Champagne Cup.
To a bottle of champagne add a
wine-gla.ssof
Madeira or sherry, a liquor-glass of Maraschino, two
slices of Seville orange-peel, and one slice of lemon-
peel. Before drinking, pour in a bottle of seltzer-
water, and serve with a sprig of verbena or a very
small piece of thinly-cut peeling of cucumber.
Moselle Cup.
To a bottle of Moselle add a sweet orange sliced, a
leaf or two of mint, sage, borage, and the black
currant. Let this stand for three hours; strain off,
and sweeten to taste with clarified sugar.
Hock Cup.
To a bottle of hock add three wine-glasses of
sherry, one lemon sliced, and some balm or borage.
Let it• stand two hours; sweeten to taste, and add
a bottle of seltzer-water.