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58. Chinese Cocktail.
I dash Angostura, 3 dashes Maraschino, 3 dashes
Curai^ao, J Syrup Grenadine, i Jamaica Rum.
Shake well and strain.
(Recipe by F. P. Newman, Paris.)
59. Cream Fizz.
I glass of Gin, Juice of i Lemon, i teaspoonful
Sugar or Gomme ; add last i teaspoonful of Fresh
Cream.
Shake well, strain into wineglass, and squirt of
soda on top.
60. Claret Lemonade.
Use large tumbler.
Half fill with fine Ice, Juice of i Lemon, 2 tea-
spoonfuls Gomme Syrup, i glass of Claret, and fill
with syphon.
Stir slowly, and serve with a straw.
61. Champagne Cup.
Put 2 or 3 lumps of Ice in a large jug and add
I liqueur of Brandy, i liqueur of Maraschino,
I liqueur of Curasao, i bottle of Champagne, i bottle
of Soda Water.
Stir well, and decorate with fruits in season and
two sprigs of fresh mint and a slice of cucumber
peel.
62. Cider Cup.
I liqueur of Calvados, 1 liqueur of Brandy,
I liqueur of Curasao, i bottle of Cider, i bottle of
Perner or Soda Water.
Prepare the same way as Champagne Cup.
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