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Claret.
169
taste
and
strain
;
add
1
bottle
of
soda-water,
and
11-
pint
of
shaven
ice.
Claret
Cup
ci
la
Gardner.
—
Take
equal
pro-
portions
of
the
following
spices
in
powder,
sufficient
to
fill
a
teaspoonful,
cinnamon,
cloves,
cardamoms,
allspice
;
add
to
this
mixture
1
gill
of
pale
brandy
;
add
the
oleo-saccharum
of
a
lemon,
the
strained
juice
of
1
lemon
and
2
oranges,
then
add
2
bottles
of
claret
;
mix
all
well
together
;
put
in
ice
;
in
one
hour
strain
clear
;
add
a
thin
slice
of
cucumber,
and,
just
before
serving,
2
bottles
of
soda
water.
Claret
Cup.
—
Bottle
of
claret,
sweetened
to
taste,
and
a
bottle
of
iced
soda
water.
Claret
Cup
ci
la
Rawlings.
—
Bottle of
claret,
bottle
of
Rawlings’
ginger
beer.
Claret
Cup
ci
la
Jeanne.
—
2
bottles
of
good
claret,
1
gill
of
raspberry-water
ice,
teaspoonful
of
violet
syrup,
1
gill
pale
brandy
;
ice
up
;
then
mix
and add
2
bottles
of
potash
water.
Hot
Claret
Cup.
—
2
bottles
of
claret,
6
drops
of
essence
of
ginger,
1
gill
ginger
syrup,
1
quart
of
boiling
water.
Badminton
Cup
a
la
Morrey.
—
Bottle
of
claret,
bottle
of
soda-water
;
sugar
to
taste
;
balm
and
borage
;
ice
up
;
but
do
not
let
the
herbs
in
long.
remain