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171. Balaklava Nectar. (BySoyer.)
(For a party offlfteen.)
Thinly peel the rind of half a lemon, shred it fine, and
put it in a punch-bowl; add two table-spoonfuls ofcrush
ed sugar, and the juice of two lemons,the half of a small
cucumbei sliced thin, with the peel on 5 toss it up several
times,then add 2 bottles of soda-water,2 of claret, 1 of
champagne, stir well together, and serve.
172. Crimean Cup,a la Marmora.
(From a recipe by tho celebrated Soyer.)
(For a party of tiiii-ty.)
1 quart ofsyrup of orgeat.
1 pint ofCognac brandy,
^ jdo. maraschino.
1 do. Jamaica rum.
-2 bottles ofchamiiagne.
2 do. soda-water.
6 ounces ofsugar.
4 middling-sized lemons.
Thinly peel the lemons, and place the rind in a bowl
with the sugar, macerate them well for a minute or two,
in order to extract the flavor from the lemon. Next
squeeze thejuice ofthe lemons upon this, add two bottles
of soda-water, and stir well till the sugar is dissolved;
pour in the syrup of orgeat, and whip the mixture
well with an egg-whisk, in order to whiten the com
position. Then add the brandy, rum and maraschino,
strain the whole into the punch-bowl, and just before
serving add the champagne, which should be well iced.
"While adding the champagne, stir well with the ladle;
this will render the cup creamy and mellow.