1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

OLAEKP AUD CHAIU'AGNE OUP, i. LA BEUNO"W. 67 of water witb six cloves, six coriander-seeds, and a bit of cinnamon; whisk all together, and strain them into a tumbler. 169. Claret and Champagne Cup,h la Brunow, (F )r a party of twenty.) The folloAving claret and champagne cup ought, from its excellence, to be called the nectar of-the Ozar, as it is BO hif^hly appreciated in Russia, where for many years it has enjoyed a high reputation amongst the aristocracy o the Muscovite empire. Proportions: 2 wine-glasses* ratafia ofraspberries. 3 oranges and 1 lemon, cut in slices. Some sprigs of green balm, and of borage,a small piece ofrind ofcucumber. 2 bottles of German Seltzer-water. 3 do. soda-water. Stir this together,and sweeten with capiUaire or pound ed suo-ar, until it ferments; let it stand one hour, strain it, and ice it well; it is then fit for use. Serve in small glasses. • a # The same for champagne cup: champagne instead oi claret; noyau instead'ofratafia. This quantity is for an evening party of twenty persons. For a smaller number reduce the proportions. ♦170. Batafia." Every liqueur made by infusions is called • thati" when the spirit is made to imbibe thoroughly the aromaticflavor and color of the fruit steeped in it: when this has taken ^ Uqueur is drawn off, and sugar added to it; it is then filtered and bot tled See recipe No.306 in"The Manualfor the Manufacture of Cordials, etc.," in the latter part of this work. 3 bottles of claret. ^ pint of Curapoa. 1 do. sherry. ^ do. brandy.