180 / 244
180
SFinc
Cups.
Sherry
Cup
<X
la
W.
T.
—
2
bottles
dry
sherry,
2
bottles
aerated
lemonade,
1
bottle
of
potass
water,
1
drop
of
ambergris,
on
sugar
(split
the
lump
of
sugar,
and
only
use
half of
it)
;
balm
and
borage,
as
required
;
sugar
to
taste
;
dissolve
the
ambergris
and
sugar
in
1
bottle
of
sherry
;
then
the
herbing
when
flavoured,
strain
;
add
the
other
bottle
of
sherry
on
a
large
lump
of
ice,
in
jug;
when
well
cooled,
add
lemonade
and
potass
;
stir
and
serve.
No.
2,
a
la
Kenyon.
—
2
bottles
pale
dry
sherry,
1
pint
Paxaretta
wine,
juice
of
1
lemon,
tablespoon-
ful
of
noyeau,
3
bottles
of
soda-water
;
when
ready
to
serve,
add
1
quart
of
shaven
ice.
No.
3.
—
1
bottle
of
brown
sherry,
sprig
of
balm
with
borage;
steep
the
herbs
in
the
wine,
and
when
flavoured,
withdraw
it
(sherry
soon
ex-
tracts
the
flavour)
;
add some
lumps
of
ice
and
2
bottles
Rawlings'
ginger
beer
(iced)
;
this
is
for
immediate
use.
No.
4,
a
la
John
Bay.
—
bottles
of
sherry,
4
pint
of
Cognac,
3
-
pint of
Cura^oa
;
3
drops
essence
of
almonds
;
if
liked,
2
drops
essence
of
lemons
;
mix
well
together
;
add
slice
of
cucumber,
and
2
quarts
of
shaven
ice
;
or,
after
well
icing,
3 or
4
bottles
of
soda-water.
No.
5.
—
2
bottles
of
brown
sherry,
£
pint
of