1872 Cooling Cups and Dainty Drinks (Mixellany)

184 Ale Cups. orange-juice (strained), the oleo-saccharum of 3 oranges and 3 lemons, bottle of orange-brandy, 10 drops (or more to taste, if required) of essence of apple ; mix well together; sweeten to taste, and add 1 quart of shaven ice and 8 bottles of potass water; keep iced till required ; freeze up as much as possible. Ale and Beer Cups should be made with good sound ale, and drunk from the tankard; being more palatable and presentable in this way than in glasses. Cambridge Ale Cup. —Boil in 3 pints of water 1 oz. of cloves, 1 oz. of cinnamon, 1 oz. of mace, (all bruised together), for one hour; strain clear; add 3 oz. pounded sugar, with the juice and thin peel of a lemon ; then 3 pints of good college ale, and |- pint of sherry; make hot immediately before serving; add a thin slice of fresh toast, with some nutmeg grated on it. Ale Cup.— -Macerate J oz. cinnamon, 2 cloves, 1 allspice, a little grated nutmeg, in a gill of sherry; in two hours, strain; press, and put this in a jug; pour in 2 pints Burton ale (No. 1), and 4 bottles Rawlings' ginger beer. This is a drink that will make you forget all care; a little ice is an improvement in the glass.