Prepare an ounce of oleo-saccharine, add to it a large wineglass of
maraschino, a liqueur glass of cognac, and the juice of half a
lemon. Mix well together, and add several slices of pine-apple, and
a large lump or two of ice. On to this pour first a large bottle of
Apollinaris water, and next a bottle of sparkling wine.
Mix with the contents of a bottle of chablis or sauternes a liqueur
glass of chartreuse and a tablespoonful or two of powdered loaf
sugar. When the latter is dissolved throw in a pound and a half of
pounded ice and a sprig of borage. Pour over these a quart of
Apollinaris water and a bottle of sparkling saumur. For the chablis
or sauternes half a bottle of light claret may be substituted.
To a gill of good pale sherry add a liqueur glass of maraschino and
a few lumps of sugar which have been well rubbed over the rind of a
Seville orange, the juice of which is also to be added to the
mixture. After the sugar is dissolved throw in a sprig of borage or
a slice or two of cucumber and some pounded ice. Then add a quart
bottle of Apollinaris water and a bottle of champagne or some other
sparkling wine.
The following cup for a party of twenty is said to be of Russian
inspiration:--
Pour on to some sprigs of borage or a few slices of cucumber a pint
of sherry and half a pint of brandy, then rub off the fine outside
peel of a lemon with a few lumps of sugar, and add these with the
strained juice of the lemon and of three oranges. Pour into the
mixture half a pint of curaçoa, a wineglass of noyau, a couple of
bottles of German seltzer-water, three bottles of soda-water, and
three bottles of champagne. Sweeten and ice to taste.
Here is a recipe for a cup made with chablis and sparkling red
burgundy:--
With a bottle of chablis mix a liqueur-glass of chartreuse and then
dissolve in it some powdered sugar. Add two pounds of ice in largish
lumps, a slice or two of cucumber, and a sprig of lemon-scented
verbena, or substitute for these a few slices of pine-apple. Pour in
a quart bottle of Apollinaris water, mix well together, and add a
bottle of sparkling burgundy just before serving.