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Cups
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As you are about to serve,add the strips of lemon peel to
the champagne and seltzer, stir in the two ounces of brandy
and teaspoon of Marschino, and serve. This mixture will
provide "cups"for at least fifteen.
MAKING A WINE CUP
A large glass pitcher of the lemonade-containing type may
be used to pour into it one pint of ice-cold champagne and a
pint of chilled Claret wine,three ounces ofFrench brandy and
three ounces of Curacao. Stir gently and add one pint of
highly charged seltzer or carbonated water (some use Apol-
linaris). Now put in an orange sliced and the slices cut into
fours,and a thinly sliced lemon. To this may be added afew
sprigs of fresh, bruised mint leaves or an ounce of Creme de
Menthe and, if desired, a couple of cucumber rind shavings.
To make up for the loss in chill, due to the additions of the
fruits, etc., use cracked ice sparingly—not more than four or
five tablespoonfuls.
Some persons do not add the mint leaves to the mixture,
but cutthem into small pieces to be floated on top of the cups
when served. It is a matter of personal choice, either way.
Mintleaves are sometimes diflficult to getfresh and the Creme
de Menthe offers an excellent substitute. If you like more
mint, flavor than here suggested, by all means flavor to suit
your own taste.
MAKING CLARET CUPS
Claret cupsare easyto makeand very popular. Here are a
few suggestions,from which you may be able to devise some
of your own even more tempting and delicious.
Use a glass pitcher to mix one cold bottle of Claret wine,
a quart of cold seltzer or carbonated water, half a sliced and
quartered lemon and a cup of"gum." Stir and serve at once
or put in freezer till wanted. It must be kept cold to be most
palatable. A dozen ice cubes will help this lo-cup mixture.
Here's another Claret Cup you'll like; Mix in your pitcher
one bottle of cold Claret wine,a quarter of seltzer or carbon-