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CUPS
33
Claret
Another Mixture.
Put into a bowl one bottle of bordeaux, two
wineglasses of sherry, one wineglass of maras
chino, a small quantity of icing sugar, and one
bottle of soda-water; mix well, then ice.
Claret (and Champagne).
Another Mixture, Large Bowl.
Put into a bowl three bottles of claret, one
gill of cura9oa, one pint ofsherry, half a pint of
wandy, two wineglasses of raspberry syrup,
three oranges^ and one lemon cut into slices;
add a few sprigs of green balm and borage, a
small piece of the rind of a cucumber, two
bottles of seltzer-water, and three bottles of
soda-water. Mix well and sweeten with icing
sugar; let it stand for one hour, then strain and
put in a block of ice. Serve in small glasses.
Above IS for a party of twenty; reduce ingre
dients if for a smaller party. For champagne
cup I champagne instead of claret, noyeau
instead of raspberry.
Crimean.
One quart of syrup of orgeat, one pint of
brandy, half a pmt of maraschino, half a pint
of Jamaica rum two bottles of champai^ue,
Ina
?°^^-water, six ounces of icing
sugar, and the jmce of four lem ns.
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