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The Bon Vivant's Companion
of pineapple; strain, and ice it all well. This is a delicious
beverage and requires only to be tasted to be appreciated.
CLARET CUP
To a bottle of tbin claret add Yi pint of cold water,
a tablespoonful finely powdered sugar, and a teaspoon-
ful of cinnamon, cloves, and allspice, finely powdered,
mixed together. Mix all well together, then add Yi the
tbin rind of a small lemon. This is a delicious summer
beverage for evening parties.
CLARET CUP or MULLED CLARET
Peel one lemon fine, add to it some white powdered
sugar; pour over it one glass of sherry, then add a bottle
of claret, and sugar to taste; add a sprig of verbena, one
bottle of soda water, and nutmeg, if you like it. For cup,
strain and ice it well. For mull, beat it and serve hot.
CLARET AND CHAMPAGNE CUP
A LA BRUNOW
The following claret and champagne ought, from its
excellence, to be called the Nedtar of the Czar, as it is
so highly appreciated in Russia, where for many years it
enjoyed a high reputation among the aristocracy of the
Muscovite Empire. Proportions:
3 bottles of claret
% pint of curacao