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FANCY DRINKS
The BonVivant's Companion
Claret Cup or Mulled Claret
Peel one lemon fine, add to it somewhite powdered sugar; pour
over it one glass of sherry, then add a bottle of claret, and sugar to
taste; add a sprig of verbena, one bottle of sodawater, and nutmeg,
if you like it. For cup, strain and ice it well. For mull, heat it and
serve hot.
Claret and Champagne Cup
a la Bruno
The following claretandchampagne ought, fromitsexcellence,
to be called the Nectar of the Czar, as it is so highly appreciated
in Russia, where for many years it enjoyed a high reputation
among the aristocracy of the Muscovite Empire. Proportions;
3 bottles of claret
% pint of curacao
1 pint of sherry
pint of brandy
2 wineglasses ratafia* of raspberries
3 oranges and i lemon, cut in slices
Some sprigs of green balm and of borage,
and a small piece of rind of cucumber
2 bottles of German seltzer water
2 bottles of soda water
Stirthis together, and sweeten withcapillaire or pounded sugar
*Every liqueur made by infusion iscalled ratafia, that iswhen the spirit
is made to imbibe thoroughly the aromatic flavor and color of the fruit
steeped in it.When this has takenplace the liqueur is drawn off and sugar
added to it; it is then filtered and bottled.
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