73 / 220
Cups
73
"gum," a couple of pinches each of powdered cloves, cinna
mon and aU-spice, a half ounce of Arrack, the juice of half a
lemon and the rind of it cut into thin yeUow strips—being
careful not to get any of the white pith. Mix thoroughly
and start serving. This wiU give refreshment to four or five.
CHAMPAGNE CUP ARIADNE
And now we'U stray from the "cups" with that dehght of
all connoisseurs:The Champagne Cup Ariadne. Your mouth
wUl water whUe mixing a quart of champagne,three oimces of
Amontillado, four ounces of Maraschino cordial, the juice
and part of the scraped rind of an orange (or lemon if you
prefer),a small flavoring of verbena or Arrack,a thin strip of
cucumber and "gum" to sweeten as you wiU. Now add a
quart of vichy or seltzer, stir and serve in hollow stemmed
sparkling Burgundy glasses. You'll have enough for more
than a dozen guests.