Dissolve six ounces of sugar in half-a-pint of boiling water; add the juice of three lemons, one pint of old brandy, a wine-glassful of cherry brandy, a wine-glassful of maraschino, half a wine-glassful of yellow chartreuse, two bottles of champagne. All these should be mixed in a large silver bowl. Add a few sprigs of borage, a few slices of lemon, half-a-dozen strawberries, half-a-dozen brandied cherries, and three bottles of seltzer water. Put the bowl, having first covered it over, into the refrigerator for one hour, and before serving, put a small iceberg into the mixture, which should be served in little tumblers.
How many people, I wonder, are aware that
Champagne and Guinness’ Stout
make one of the best combinations possible? You may search the wide wide world for a cookery book which will give this information; but the mixture is both grateful and strengthening, and is, moreover, far to be preferred to what is known as
Rich Man’s Shandy Gaff,
which is a mixture of champagne and ale. The old Irishman said that the “blackgyard” should never be placed atop of the “gintleman,” intending to convey the advice that ale should not be placed on the top of champagne. But the “black draught” indicated just above is well worth attention. It should be drunk out of a pewter tankard, and is specially recommended as a between-the-acts refresher for the amateur actor.
Ale Cup.
Squeeze the juice of a lemon into a round of hot toast; lay on it a thin piece of the rind, a tablespoonful of pounded sugar, a little grated nutmeg, and a sprig of balm. Pour over these one glass of brandy, two glasses of sherry, and three pints of mild ale. Do not allow the balm to remain in the mixture many minutes.
One of the daintiest of beverages is a