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181
Sherry
and
Port.
Scotch
whisky,
£
gill
of
preserved
ginger
or
pine-
apple
;
put
these
into
a
cooler
;
add
slice
of
cucum-
ber,
and,
when
required,
2
bottles
of
seltzer
water
(iced),
2
pints
of
shaven
ice.
No.
6.
—
2
bottles
of
sherry,
pint
lemon-water
ice,
h-
pint
orange
-
brandy,
2
bottles
aerated
lemonade
(iced),
German
seltzer
water,
3
lumps
of
sugar
(rubbed
with
lemon-peel),
slice
of
cucum-
ber;
add
wine,
ice,
brandy,
sugar,
cucumber,
toge-
ther
;
ice
up
when
ready
to
serve
;
add
lemonade
and
seltzer.
No.
7.
—
Bottle
of
sherry,
1
bottle
of
sparkling
green
gooseberry,
wine-glass of
Kirschwasser,
2
bottles
of
potash
water,
quart
of
shaven
ice.
No.
8.
—
Bottle
of
sherry,
2
bottles
of
seltzer
or
potass
water
(iced),
sprig
of
mint.
No.
9.
—
Bottle
of
dry
sherry,
Seville
orange-
peel,
liqueur-glass
of
Kirschwasser.
No.
10.
—
Bottle
of
sherry,
2
bottles
of
ginger
beer.
No.
11.
—
Bottle
of
sherry,
liqueur-glass
essence
of
punch
or
shrub,
quart
of
shaven
ice,
bottle
of
lemonade
or
soda-water.
Port-wine
Cup.
—
Bottle
of
port
;
ditto
of
dry
Roussillon
or
Bordeaux
wine
;
a
few
black-
currant
tops,
steeped
in
the
port
wine
till
they
just
(I
impart
a
flavour,
or a
very
small
quantity
of
balm