Mixed
Drinks
castor
sugar.
Put
all
the
ingredients,
except the
port
wine,
into
a
large
glass
jug,
surround
it
with
rough
pieces
of
ice,
cover
closely,
and
let
it
remain
thus
for
1
hour.
Just
before
serving
add
the
port
wine.
Champagne.
—
1.
—
Champagne,
1
bottle;
brandy,
1
liqueur
glass;
seltzer
or
soda
water,
2
bottles;
maraschino,
}/2
teaspoonful;
a few
fine
strips
of
lemon
peel.
When
the
time
permits,
it
is
much
better to
ice
the
liquor
which
forms
the
basis
of
a
"cooling
cup"
than
to
reduce
the
temperature
by
adding
crushed
ice.
Place
the
champagne
and
seltzer
water
in
a
deep
vessel,
surround
them
with
ice,
cover
them
with
a
wet
woolen
cloth,
and
let
them
remain
for
1
hour.
When
ready
to
serve,
put
the
strips
of
lemon
rind
into
a
large
glass
jug,
add
the
maraschino
and
liqueur
brandy,
pour
in
the
soda
water,
and
serve
at
once.
2.
—
Parisian.
—
Champagne,
1
bottle;
seltzer
water,
2
bottles;
Swiss
absinthe,
1
tablespoonful;
lump
sugar, 1
dessertspoonful;
cucumber,
a
few
thin
slices;
verbena,
2
or
3
sprigs,
when
procurable.
Cool
the
champagne
and
seltzer
water
as directed
in
the preceding
recipe.
Place
the
rest
of
the
ingredients
in
a
large
glass
jug,
and
when
ready
to
serve
add
the
iced
champagne
and
seltzer
water.
Cider.
—
Cider,
1
bottle;
soda
water,
1
bottle;
brandy,
1
liqueur
glass;
cucumber
and
lemon
rind,
a few
thin
strips;
lemon
juice,
a
dessertspoonful;
castor
sugar, 1
dessertspoonful,
or to
taste.
Surround
the
cider
and
soda
water
with
rough
ice,
and
let
them
cool
for
half
an
hour.
Put
the
brandy,
cucumber
and
lemon
rind,
lemon
juice
and
sugar,
into
a
large
jug,
add
the
iced
cider
and
soda
water,
and
serve
at
once.
Claret.
—
1.
—
Claret,
1
bottle;
"
sherry,"
1 wineglassful;
brandy,
noyau
and
maraschino,
each
1
wineglassful;
thin rind
of
1
lemon;
2
or
3
springs
of
mint;
loaf
sugar,
to
taste;
seltzer
or
soda
water,
1 large
bottle.
Put
the
claret,
lemon
rind,
and
1
or
2
tablespoonfuls
of
loaf
sugar
into
a
large
jug,
cover,
and
let
it
stand
embedded
in
ice
for
1
hour.
Add
the
rest
of
the
ingredients,
and
serve.
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