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80
The Complete Buffet Guide, or
2
or 3 dashes of bitters.
3 dashes of Maraschino.
7(
glass of fine old brandy.
Mix well with a spoon and place two or three
strawberries in a fancy glass; strain it, twist a piece
of lemon peel over it; top it off with a squirt of cham–
pagne and .serve.
CLARET AND CHAMPAGNE CUP.
(Use a large punch bowl for a party of
20.)
Claret and Champagne Cup is a Russian drink.
where for many years it has enjoyed a high reputa–
tion amongst the aristocracy. Proportions :
3 bottles of claret wine.
~
pint of red Curacoa.
1
pint of sherry.
1
pint of French brandy.
2
wine-glasses of ratafia of raspber ries.
3 oranges and.
1
lemon, cut in slices.
Some sprigs of green balm and of borage.
2
bottles of German Seltzer wat er.
3 bottles of soda.
Stir this toget her and sweet en . with Capillaire
pounded sugar until it ferments ; let it stand one
hour; strain it and ice
i~
well; it is then fit for u se ;
serve it in small glasses. This quantit y for an eve–
ning party of twenty persons; for a smaller number
<educe the proportions.
FINE LEMONADE FOR PARTIES.
(Use punch bowl- I gallon.)
Take the rind of 8 lemons.