32 / 156
#
33
SUMMER DRINKS
Champagne (and Hock).
These are made the same as Chablis Cup, sub
stituting champagne or hock for chablis.
Cider.
Put intd a bowl one quart of sweet cider,
one bottle of sodaL-waterj one wineglass of
sherry, half a wineglass of brandy, the juice
of half a lemon and the rind of a quarter;
add sugar and nutmeg to taste, and a dash of
extract of pineapple; a sprig of verbena and
two sprigs of borage may be added. Strain
and ice well.
Claret.
Put into a bowl one bottle of claret, half a
pint of coldwater,a tablespoonful of icing sugar,
and a teaspoonful of cloves, cinnamon, and
allspice finely powdered and mixed together;
add the rind of half a lemon, a sprig of balm,
and a lump of ice.
Claret.
Another Mixture.
Put into a bowl the rind of one lemon pared
very thin, add some icing sugar, and pour over
it a wineglass of sherry; then add a bottle of
claret, more sugar to taste, a sprig of ver-
benaj one bottle of soda-water, and a grated
nutmeg; then strain and ice it well.
#