Page:Jerry Thomas - The bar-tender's guide (1887).djvu/115

 

This is prepared in the same manner as Claret Cup, but substituting Champagne and noyeau, instead of Ciaret and ratafia.

 

Take 2 bottles of Claret.

1 bottle of Champagne.

2 bottles of soda-water.

2 table-spoonfuls of powdered sugar.

2 lemons.

½ a small cucumber.

Peel and shred fine the rind of half a lemon; add the sugar, the juice of both the lemons, and the cucumber sliced thin, with the peel on. Toss it up several times, and add the Claret, Champagne, and soda-water. Stir well together and serve.

 

Take 1 pint of syrup of orgeat.

½ pint of Cognac brandy.

¼ pint of Maraschino.

¼ pint of Jamaica rum.

1 bottle of Champagne.

1 bottle of soda-water.

3 ounces of sugar.

2 lemons.

