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The Bon Vivant's Companion
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1 pint of sherry
Yi pint of brandy
1 wineglasses ratafia* of raspberries
3 oranges and 1 lemon, cut in slices
Some sprigs of green balm and of borage, and
a small piece of rind of cucumber
2 bottles of German seltzer water
2 bottles of soda water
Stir this together, and sweeten with capillaire
or pounded sugar until it ferments; let it stand one hour,
strain, 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 for a party of twenty
persons; for smaller party reduce the proportions.
PORT WINE NECUS
To every pint of port wine allow
1 quart boiling water
Y pound loaf sugar
1 lemon
Crated nutmeg to taste
Put the wine into a jug; rub some lumps of sugar
*Every liqueur made by infusion is called ratafia, 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 the liqueur is drawn off and sugar added to it; it is then
filtered and bottled.