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Claret.
1G5
Curafjoa,
1
gill
of
ratafia
of
raspberries,
2
bottles
of
German
seltzer
water,
3
bottles
of
soda,
and
3
bottles
of
claret
;
sweeten
to taste
;
draw
the
“
herbing,”
and
serve.
It
can
be
made
with
cham-
pagne
or
any
sparkling
wine,
by
substituting
some
other
liqueur
;
for
instance,
in
the
case
of
cham-
pagne,
use
noyeau
instead
of
ratafia
of
raspberries.
Claret
Cup
ci
la
Webber.
—
Bruise
1
doz.
of
a
cloves,
^
doz.
allspice,
which
digest in
1
gill
of
sherry,
and
\
gill
of
pale
brandy
;
in
three
hours
|
strain,
and
prepare
the
oleo-saccharum
of
2
lemons.
Into
a
vessel
(imbedded
in
ice)
put
a
few
young
borage
leaves
and
a
sprig
of
verbena
(
aloysia
i
citrioclora)
pour
on
the
spirit
and
a
liqueur-glass-
ful
of
noyeau,
Cura
9
oa,
or
Maraschino
;
add
^lb.
pounded
sugar,
the
oleo-saccharum
and
juice
(strained)
of
3
lemons,
3
bottles
of
claret
;
sweeten
to taste
;
withdraw
the
herbing
;
add
1
bottle
champagne,
2
bottles
of
soda-water,
pint
lumps
of
ice
;
cover
I
close
;
serve
as
soon
as
possible.
Claret
Cup
for
a
Large
Out-Door
Gathering
.
In
a
small
jug
put
some
slices
of
cucumber,
peeled;
one
or
two
drops
of
lemon-grass
oil
(
citronelle
on
it
as
it
absorbs
the
essential
oil.
To
save
much
repetition,
this
term
will
be
used
throughout
the
work
for
this
latter
I
process.