But sans rum whence the Rum Booze? Port Wine is sometimes substituted for white wine, but is not considered so palatable. This liquor should be drunk when quite hot. If the wine be poured boiling hot among the eggs, the mixture will become curdled.
Without the rum the mixture is one form of Egg Flip.
When treating of gin I should have mentioned that at one well-known City hostelry, “The Olde Cheshyre Cheese” in Wine Office Court, Fleet Street, gin is never known by any other name than “rack.” Why, I know not. But in the same old tavern should you require Scotch Whisky you must call for “Scotch,” without mentioning the word whisky; and if Irish, “Cork” is the password.
CHAPTER IX CUPS WHICH CHEER
Claret combinations — Not too much noyeau — A treat for schoolboys — The properties of borage — “Away with melancholy” — Salmon’s Household Companion — Balm for vapours — Crimean cup — An elaborate and far-reaching compound — Orgeat — A race-day cup — “Should auld acquaintance be forgot?” — Sparkling Isabella — Rochester’s delight — Freemason’s relish — Porter cup — Dainty drink for a tennis-party.
It is probable that there are almost as many recipes for claret cup as there are letters in Holy Writ, or acres in Yorkshire. This is the late Mr.
Donald’s Cup.
- One bottle claret.
- 1 wine-glass pale brandy.
- ½ do. yellow chartreuse.
- ½ do. curaçoa.
- ½ do. maraschino.
- 2 bottles Seltzer water.
- 1 lemon cut in thin slices.
- A few sprigs of borage.
- Ice and sugar to taste. {92}
To my taste there is rather too much liqueur in the above. Here is a simple recipe for