1934 Harry Johnson's new and improved Bartenders' Manual

192 —

CLARET AND CHAMPAGNE CUP

A LA BRUNOW.

(Use a large punch bowl for a party of twenty.

The following claret and champagne should from its

excellence be called the Nectar of the Czar, as it is so

highly appreciated in Eussia, where for many years it

has enjoyed a high reputation amongst the aristocracy

of the Muscovite Empire.

Proportions.

3 bottles of claret;

pint of curagoa;

1 pint of sherry;

1 pint of brandy (Martell);

2 wine glasses of ratafia of raspberries;

3 oranges and 1 lemon, cut in slices;

Some sprigs of green balm, and of borage;

2 bottles of German seltser water;

3 bottles of soda water;

Stir this together, and sweeten with capillaire

pounded sugar until it ferments; let it stand one hour;

strain it and ice it well; it is then fit for use; serve it

in small glasses. The same for champagne cup, cham

pagne (Piper Heidsick) instead of claret; noyan in

stead of ratafia. This quantity for an evening party of

twenty persons, for a smaller number reduce the pro

portions.

PRUSSLAN GRANDEUR PUNCH.

(Use a large bowl.)

lbs. of loaf sugar;

6 lemons, cut in slices;

1 gill of anisette;

1 bottle of Berlin kummel;

6 oranges, sliced;

1 bottle of kirschwasser;