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WEHMAN BROS.' BARTENDERS' GUIDE.
25
CUP- Claret ; for a party. (Use a bowrfor
mixi~g.)
T.;n to twelve pieces of lump sugar,
One bot.tie of apollina ris,
Two l.emo.ns, two ora nges and one-lVllf of a pineapple,
cut m slices,
.
T wo 'Yine-gl11sses of maraschino,
:\hx well with a ladle, place this into your vessel or tin dish
lill"d
wi~h
ice. When the party is ready
tu
call fe>r it, add :
Four bottles of fine claret,
One bot,tle champagne. or any other sparkling wine.
;\1ix thoroughly, aml pl11c" sufficient berries on top tiud serve.
CUP-
1
b aret. For a party of twenty.
Three bottles of claret,
'l'hree-quartcr piut of curacoa,
Uue pint, of sherry,
One-half pint of bra ndy,
Two wine-glasses of ratafia of ruspberries,
Three oranges and one len1on, cut in slices,
1.'wo bottles of seltzt-r water,
Three bottles
of
sodu water.
Stir all these together ,\•ith Isome sprigs of green balm a nd
bora.ge, and
a.
small piece of
cucumb~r-rind;
s weeten witb
c:apilla ire or po w<l ered sugar until it forments ; let it stand
oue hour, strain and ice it well. Serve ir. small glasses.
CUP- Claret, a la Lord Saltoun.
P eet one lemon fine, cover with pounded sugar, J?OUr over
t
a glass of sherry; add on" bottle of claret, a sprig of ver–
bena, and a b'ottle of soda- wuter.
J
, CUP- Claret, a la Wilberforce.
·Two bottles of cl,.ret,
One bottle of sparkling
cb~mpagne,
I
One wine-glass of ma.rasch1no,
Borage, bulrn a nd sugar
to
the flavor required.
Ice.well, and b t>fore serving add two bottlAs of
0
"1tzer water.