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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.

201