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4
DRINKS
A
LA
MODE
Cider
Cup
(No.
2).
Put
in
a
jug
an
ounce
of
castor
sugar,
a
little
balm
and
borage, a
quart
of
sparkling
cider,
a
liqueur
glass
of
brandy,
half
a
glass
of
sherry,
and
let
these
stand
on
ice
for
an
hour
;
then
pour
in
a
couple
of
bottles
of
iced
soda
water,
or
one
bottle
of
lemonade
and
one
of
soda
water.
Cider
Cup
(No.
3).
Peel
a
lemon
very
thinly
and
cut
three
slices
of
cucumber
and
put
them
with
a
small
sprig
of
mint
into
a
quart
of
cider
and
let
it
stand
for
about
twenty
minutes
;
then
take
away
cucumber,
lemon
peel,
and
mint,
and add
half a
wineglass
of
champagne
fin,
half
a
wineglass
of
curagoa,
half
a
wineglass
of
ginger
brandy,
one
glass
of
sherry,
and
lastly
put
in
two
bottles
of
ginger
beer
and
let
it
stand
on
ice
till
ready
to
serve.
Just
before
serving
put
in
a
lump
of
ice.
Claret
Cup
(Balaklava).
Soyer.
Put
the
thin
paring
of
a
lemon
into
a
punch
bowl,
add two
tablespoonfuls of
sifted
sugar,
the
strained
juice
of
two
lemons,
and
slices
of
cucum-
ber
;
add
two
bottles
of
soda
water,
two
of
claret,
and
one
of
champagne.
Stir
up
and
serve.
Claret
Cup
(Cambridge).
One
bottle
of
claret,
half
a
bottle
of
sherry,
a
gill
of
port,
a
gill
of
cherry
brandy,
and
two
slices