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

CEiaiEAlf CDP, A. LA MAEMOEA.

171. Balaklava Nectar. (BySoyor.)

(For a party offifteen.) Thinly peel the rind of half a lemon,shred it fine, and put it in a pxmch-bowl; add two table-spoonfuls ofcrush ed sugar, and the juice of two lemons, the halfof a small cucumber sliced thin, with the peel on; toss it up several times,then add 2 bottles of soda-water,2 of claret, 1 oi champagne,stir well together, and serve.

172. Crimean Cup,a la Marmora. (From a recipe by the celebrated Soyer.) (For a party of tliirty.)

1 quart ofsyrup of orgeat. 1 pint ofCognac brandy. i do. maraschino. 1 do. Jamaica rum. 2 bottles ofchampagne. 2 do. soda-water. 6 ounces ofsuofar. 4 middling-sized lemons.

Thmty peel the lemons, and place the rind m a bowl with the sugar, macerate them well for a minute or two, in order to^ extract the flavor from the lemon. Next squeeze the juice ofthe lemons upon this, add two bottles of soda-water, and stir well till the sugar is dissolved, pour in the syrup of orgeat, and whip the mixture weU with an egg-whisk, in order to whiten the com position. Then add the brandy, rum and maraschmo, stram the whole into ihe punch-bowl, and just before Bennng add the champagne, which should be well iced, mile addmg the champagne, stir well with the ladle: this wfll render the cup creamy and mellow.