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OLAEliT AND CHAMPAGNE CUP, A. LA BEUNOW. G7
of water with six cloves, six coriander-seeds, and a hit of
cinnamon; whisk all together, and strain them into a
tumbler.
169. Claret and Champagne Cup,a la Bmnow.
(For a party of twenty.)
The following claret and champagne cup ought, from
its excellence, to be called the nectar of the Czar, as it is
so highly appreciated in Russia,where for many years it
has enjoyed a high reputation amongst the aristocracy of
the Muscovite empire. Proportions:
3 bottles of claret.
I pint of Curagoa.
1 do. sherry.
J do. brandy.
2 wine-glasses* ratafia ofraspberries.
3 oranges and 1 lemon, cut in slices.
Some sprigs ofgreen balm, and of borage, a small piece
of rind ofcucumber.
2 bottles of German Seltzer-water.
3 do. soda-water.
Stir this together,and sweeten with capillaire or pound
ed sugar, until it ferments; let it stand one hour, strain
it, and ice it well; it is then fit for use. Serve in small
glasses.
The same for champagne cup: champagne instead of
claret; noyau instead ofratafia.
This quantity is for an evening party of twenty persons.
For a smaller number reduce the proportions.
*ITO. Ratafias. Every liqueur made by infusions is called ratifia;
thatis, when the spirit is made to imbibe thoroughly the aromatic flavor
and color of the fruit steeped in it: when tliis has taken place, the
liqueur is drawn off, and sugar added to it; it is then filtered and bot
tled. See recipe No.306 in"The Manualfor the Manufacture of Cordials,
etc.," in the latter part of this work.