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The Bon 'Vivant's Companion
53
BOTTLED VELVET
A bottle of Moselle; half a pint of sherry; the peel of
a lemon, not too much so as to have the flavor predom
inate; two tahlespoonfuls of sugar; add a sprig of verbena.
All must he well mixed, strained, and then iced.
CHAMPAGNE VELVET
For this drink a bottle of champagne and a bottle of
porter (both cold)must he used. Fill the goblet half full of
porter and the balance with champagne. Stir with a
spoon, slowly and carefully, and serve.
CHAMPAGNE HOCK or CHABLIS CUP
Dissolve 4 or 5 lumps of sugar in M pint boiling water
with a little very thin lemon peel; let it stand M hour;
add 1 bottle of the above wines and a sprig of verbena,
a small glass of sherry, Vi pint of water. Mix well. Let
stand H hour, strain, and ice well.
CIDER NECTAR
1 quart of cider
1 bottle of soda water
1 glass of sherry
1 small glass of brandy
Juice of Mlemon, peel of Mlemon; sugar and nutmeg
to taste; a sprig of verbena; flavor to taste with extrad