91 / 176
CUPS
ADALOR
CUP
1
fresh
peach
perforated
with
fork
1
pint
of
Champagne.
ALE
CUP
Ingredients:
One
bottle
of
Bass
Ale;
one
gill
of
water;
one
glass
of
Sherry,
the
juice
of
two
lemons
and
the
fine
rind
of
one;
one
tablespoonful
of
Castor
sugar;
a
few
leaves
of
fresh
mint;
a
pinch
of
grated
nutmeg;
crushed
ice.
Method:
Remove
the
lemon
rind
well
in
thin
fine
strips,
put
them
into
a
jug
add
the
sherry,
water,
lemon
juice,
sugar,
mint
and
nutmeg,
cover
and
let
the
liquid
stand
for
20
minutes,
strain
into
a
glass
jug,
add
a
few
pieces
of
ice
and
the
ale,
then
serve.
BISHOP'S
CUP
Use
quarry
glass
pitcher
50%
lemon
juice
100%
Plain
Syrup
100%
Jamaica
Rum
1
pint
of
claret
or
red
bergundy.
Dress
with
fruit
and
mint.
BULL'S
EYE
CUP
1
pint
of
Sparkling
Cider
1
pint
of
Imported
Ginger
Ale
100%
Brandy.
BURGUNDY
CUP
Use
large
glass
pitcher,
into
which
put:
1
pony
Brandy
1
pony
brown
Curacao
1
pony
Maraschino
1
quart
Burgundy
1
pint
Sparkling
Water
1
long
cube
of
ice.
Stir
well
and
decorate
with:
1
lemon
sliced
1
orange
sliced
5
or
6
pieces
of
pineapple
Maraschino
cherries
and
a
small
bunch
of
green
mint
on
top.
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