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CLAEET
AND
ClIAMrxiGNE
CUP,
A
LA
ERUNOW.
G7
of
water
with
six
cloves,
six
coriander-soecls,
and
a
bit
of
cinnamon
;
whisk
all
together,
and
strain
them
into
a
tumbler.
1
69.
Claret
and
Champagne
Cup,
a
la
Brunow.
(F
)r
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
Cura9oa.
1
do. sherry.
^
do.
brandy.
'
2
wine-glasses*
ratafia
of
raspberries.
3
oranges
and
1
lemon,
cut
in
slices.
Some
sprigs
of
green
balm,
and
of
borage,
a
small piece
of
rind
of
cucumber.
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,
strani
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
of
ratafia.
This
quantity
is
for
an
evening
party
of
twenty
persons.
For
a
smaller
number
reduce
the
proportions.
*
I'JO.
Ratafias.
Every
liqueur
made
by
infusions
is
called
ratifia-
that
is,
when
the
spirit
is
made
to
imbibe
thoroughly
the
aromatic
flavor
and
color
of
the
fruit
steeped
in
it:
when
this
has
taken
place,
tho
liqueur
is
drawn
off,
and
sugar
added
to
it
;
it
is
then
filtered
and
bo!r
fcled.
See
recipe
No.
30G
in
"
The
Manual
for
the
Manufacture
of
Gordiah,
ik<c.,"
in
tlie
latter
part
of
this
work.