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Burgundy.
Burgundy
Cup,
No.
4.—
Bottle of
Burgundy,
pint
of
dry
Roussillon
;
balm
and
borage,
just
sufficient
to
impart
a
cool
aromatic
taste
;
juice
of
1
lemon
;
1
rind
of
same,
rubbed
on
sugar
;
ice
up
;
add
2
bottles
of
soda-water,
and
serve
without
delay.
If
desired,
a
little
liqueur,
either
Maraschino,
noyeau,
or
citronelle,
will
vary
the
flavour.
Burgundy
Clip
d
la
Orbell.
—
Peel
and
juice
of
2
lemons
;
quart
of
seltzer
water
;
2
bottles
of
Bur-
gundy
;
sugar
to
taste
;
when
well
iced,
draw
out
the
peel
and
serve.
Burgundy
Cup
a
la
Guy
.
—
Bottle
of
sparkling
Burgundy,
iced
;
bottle
of
sparkling
Moselle,
iced
;
slice
of
cucumber
;
bottle
of
seltzer
water,
iced
;
pint
of
shaven
ice
;
mix
together
;
serve
as
soon
as
required.
Crimean
Cup
d
la
Marmora
(from
Boyer),
for
a
Party
of
Thirty.
—
Put
1
quart
of
syrup
of
orgeat,
1
pint
Cognac
brandy,
\
pint
Maraschino,
J
pint
Jamaica
rum,
3
bottles
of
champagne,
2
bottles
soda-water,
3
ounces
sugar,
the
oleo-saccharum
and
juice
of
4
good
lemons,
in
a
vessel
;
add
2
bottles
of
soda-water,
and
stir
well
till
the
sugar
is
dissolved
;
pour
in
the
syrup
of
orgeat,
and
whip
the
mixtui’e
up
well
with
an
egg-whisk,
in
order
to
whiten
the
composition; then
add
the
brandy,
rum,
and
Maraschino
;
strain
the
whole