3581.—CLARET CUP. (Another Method.)
Ingredients.—1 bottle of claret, 1 bottle of soda water, 2 glasses of Curaçoa, 1 dessertspoonful of castor sugar, or to taste, a few thin strips of lemon rind, a few thin strips of cucumber rind.
Method.—Put the claret into a glass jug, add the lemon rind and the cucumber rind, cover, and let the jug stand embedded in ice for 1 hour. Before serving, add the Curaçoa and the soda water, and sweeten to taste.
3582.—CIDER CUP.
Ingredients.—1 bottle of cider, 1 bottle of soda water, 1 liqueur glass of brandy, a few thin strips of cucumber rind, a few thin strips of lemon rind, a dessertspoonful of lemon-juice, a dessertspoonful of castor sugar, or to taste.
Method.—Surround the cider and soda water with rough ice, and let them cool for ½ an hour. Put the brandy, cucumber and lemon rind, lemon-juice and sugar into a large jug, add the iced cider and soda water, and serve at once.
3583.—HOCK CUP.
Ingredients.—1 bottle of hock, 1 liqueur glass of old brandy, ½ a liqueur glass of Curaçoa or Bénédictine, 2 bottles of seltzer or soda water, a few strips of lemon peel, a little borage.
Method.—Stand the wine, seltzer or soda water in a deep vessel, surround them with rough ice and let them remain for an hour. Have the rest of the ingredients ready, in a glass jug, pour in the wine, add the mineral water, and serve at once.
3584.—HOCK CUP. (Another Method.)
Ingredients.—1 bottle of hock, 1 bottle of seltzer or soda water, 1 glass of Curaçoa, 1 tablespoonful of lemon-juice, a few fine strips of lemon rind; a few fine strips of cucumber rind, a teaspoonful of castor sugar, or to taste.
Method.—Put all these ingredients, except the mineral water, into a glass jug, surround it with ice, cover closely, and let it remain for ½ an hour. Just before serving add the mineral water, which must previously be iced.
3585.—LAGER BEER CUP.
Ingredients.—1 bottle of lager beer (Bass' ale may be substituted), ¼ of a pint of water, 1 glass of sherry, the juice of 2 lemons and the fine rind of 1, 1 tablespoonful of castor sugar, a few leaves of fresh mint, a pinch of grated nutmeg, crushed ice.
