166 / 244
1G6
Wine
Cups.
sugar
(or
some
bruised
balm
leaves),
2
drops
oil
of
orange-peel
on
sugar,
10
drops
essence
of
lemon,
1
drop
neroli
;
cover
these
ingredients
with
brandy
;
let
them
digest
for
four
or
five
hours,
then
strain
with
pressure
;
bottle
the
mixture,
and add
whatever
other
flavour
might
be
desired
—
this
forming
the
flavouring
basis.
When
the
cup
is
required,
mix
together
6
bottles
vin
ordinaire,
2
bottles
of
Roussillon,
1
bottle
Rota
Tent,
1
bottle
raisin
wine,
g-
gill
raspberry
syrup,
£
gill
violet
syrup
(or
green
ginger
ditto),
or
1
pint
of
Curacjoa,
and
3
bottles
of
sparkling
cider
;
sweeten
and
flavour
according
to
taste,
ice
up,
and
just
before
serving
add
5
bottles
aerated
lemonade,
and
8
bottles
of
potash
water,
2
of
seltzer
water,
and
some
lumps
of
Lake
ice
in
the
cup
:
lumps
or
shaven
ice
can be used
in
the
tumblers
used
for
drinking.
BalaJclava
Nectar
Claret
Cup, a
la
Boyer,
for
a
Party
of
Fifteen.
—
Put
the
thin
paring
of
a
lemon
into
a
punch
bowl
;
add
2
tablespoonfuls
of
crushed
sugar,
the
juice
of
2
lemons
(strained),
slices
of
cucumber,
with
the
peel
on
;
add
2
bottles
of
soda
water,
2
bottles
of
claret,
1
of
champagne
;
stir
up,
and
serve.
Claret
Cup
d
la
Wilberforce.
—
2
bottles
of
claret,
1
of
sparkling
champagne,
wine-glass
of