168 / 244
1G8
Wine
Cups.
sweeten
to
taste
;
ice
up,
add
2
bottles
of
lemon-
ade,
and
1
of
German
seltzer
water.
Claret
Cup
a
la
Cutler.
—
The
oleo-saccharum
and
strained
juice
of
1
lemon,
and
1
Seville
orange,
infused
in 1
bottle
of
green
ginger
wine
;
add
a
few
slices
of
cucumber,
and
strain
;
add
1
bottle
of
dry
Roussillon
and
2
bottles
of
claret
;
sweeten
to
taste
;
ice
up,
and
add
4
bottles
of
soda-
water.
Claret
Cup
cl
la
Maclean.
—
Bottle
of
claret,
liqueur-glass
of
Cura^a
or
Maraschino,
juice
of
1
lemon,
oleo-saccharum
of
£
lemon,
slice
of
cucumber,
and
sprig
of
verbena
;
strain,
ice
up,
and
add
1
or
2
bottles
of
soda-water.
Claret
Cup
a
la
Guy.
—
Bottle
of
claret,
bottle
of
sparkling
Moselle,
gill
of
whisky
(if
liked)
;
add
oleo-saccharum
and
juice
of
1
Seville
orange
;
slice
of
cucumber
;
sweeten
to
taste
;
ice
up,
add
1
pint
of
shaven
ice,
and
1
bottle
of
seltzer
water.
Claret
Cup
a
la
Knott.
—
2
bottles
of
claret,
^
pint
.
of
orange
brandy,
£
gill
Cura
5
oa,
slice
of
cucumber
;
ice
up,
and
add
3
bottles
aerated
lemonade.
Claret
Cup
a
la
Keble.
—
Bottle
of
claret,
4-
bottle
of
raisin
or
rhubarb
wine,
£
gill
of
pale
brandy,
2
or
3
sprigs
of
young
mint
;
sweeten
to