Method.—Place all these ingredients, except the seltzer water, in a large jug imbedded in ice for at least 1 hour, keeping the jug covered. When ready to serve, strain into a glass jug, add a few fresh slices of cucumber, and the seltzer water.
3577.—BURGUNDY CUP.
Ingredients.—1 bottle of Burgundy, ½ a bottle of port, 2 bottles of soda water, 1 liqueur glass of Chartreuse, the juice of 2 oranges, the juice of 1 lemon, a few thin slices of cucumber, 1 or 2 sprigs of fresh lemon thyme, 1 tablespoonful of castor sugar.
Method.—Put all the ingredients, except the port wine, into a large glass jug, surround it with rough pieces of ice, cover closely, and let it remain thus for 1 hour. Just before serving add the port wine.
3578.—CHAMPAGNE CUP.
Ingredients.—1 bottle of champagne, 1 liqueur glass of brandy, 2 bottles of seltzer or soda water, ½ a teaspoonful of Maraschino, a few fine strips of lemon peel.
Method.—When the time permits it is much better to ice the liquor which forms the basis of a "cooling cup" than to reduce the temperature by adding crushed ice. Place the champagne and seltzer water in a deep vessel, surround them with ice, cover them with a wet woollen cloth, and let them remain for 1 hour. When ready to serve, put the strips of lemon rind into a large glass jug, add the Maraschino and liqueur brandy, pour in the soda water and serve at once. If liked, a teaspoonful of castor sugar may be added, but it should be stirred in gradually, otherwise the wine may overflow.
3579.—CHAMPAGNE CUP, PARISIAN.
Ingredients.—1 bottle of champagne, 2 bottles of seltzer water, 1 tablespoonful of Swiss absinthe, 1 dessertspoonful of castor sugar, a few thin slices of cucumber, 2 or 3 sprigs of verbena, when procurable.
Method.—Cool the champagne and seltzer water as directed in the preceding recipe. Place the rest of the ingredients in a large glass jug, and when ready to serve add the iced champagne and seltzer water.
3580.—CLARET CUP.
Ingredients.—1 bottle of claret, 1 wineglassful of sherry, 1 liqueur glass of brandy, 1 liqueur glass of noyeau, 1 liqueur glass of Maraschino, the thin rind of 1 lemon, 2 or 3 sprigs of balm, borage or verbena when procurable, castor sugar to taste, 1 large bottle of seltzer or soda water.
Method.—Put the lemon rind, and 1 or 2 tablespoonful of castor sugar into a large jug, cover, and let it stand imbedded in ice for 1 hour. Add the rest of the ingredients, and serve. A few strips of cucumber peel may be used instead of balm, borage or verbena.
