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12
DRINKS
A
LA
MODE
sence
of
peppermint,
two
drops
of
essence
of
cloves
or
sugar.
Fill
up
with
pounded
ice.
Citronade.
One
gallon
of
plain
syrup,
three
ounces
tartaric
'
acid
;
dissolve
these
into
a
pint
of
water
;
add
one
ounce
and
a
half
of
citronade
and
three-quarters
of
an
ounce
of
American
foam.
Claret
Punch.
Long
Drink.
Fill
a
half
pint
tumbler
with
chipped
ice,
squeeze
in
half
a
lemon,
add
a
teaspoonful
of
powdered
sugar,
a
teaspoonful
of
raspberry
syrup
;
fill
up
with
claret.
Shake
well
and
ornament
with
fruits
in
season,
and
serve
with
straws.
Corpse
Reviver.
Take
a
long,
thin
liqueur
glass
and
fill
with
equal
portions
of
noyeau,
maraschino,
and
yellow
Chartreuse
respectively,
taking
care not
to
mix
the
ingredients.
Drink
it
off
at
one
draught.
Cramhamball.
Boil
two
bottles
of
porter
in
a
pan,
then
add
half
a
pint
of
rum
and
ten
ounces
of
loaf
sugar
;
boil
for
a
fe
w
minutes,
take
it
from
the
fire
and
put
the
well-whisked
whites
and
yolks
of
seven
eggs.
Stir
the
whole
for
a
few
minutes
and
pour
into
tumblers.