Rochester
Cup, which is taken from a comparatively modern book, smacks of the antique. At all events my own wine-merchant professes to be “out of” sparkling Catawba and sparkling Isabella. But here is the programme.
Put into a bowl two bottles of sparkling Catawba, two bottles of sparkling Isabella, and one bottle of Sauterne; mix well, then add two wine-glasses of maraschino and two wine-glasses of curaçoa; ice well, and add some strawberries, or a few drops of extract of peach or vanilla.
A very excellent
Champagne Cup
can be made from the recipe headed “Donald’s Cup” at the commencement of this chapter, substituting “the Boy” for the red wine of Bordeaux. And here is a simple little refresher, suitable for a breaking-up party at a young ladies’ school. {99}
Chablis Cup.
Dissolve four or five lumps of sugar in a quarter of a pint of boiling water, and put it into a bowl with a very thin slice of lemon rind; let it stand for half an hour, then add a bottle of Chablis, a sprig of verbena, a wine-glassful of sherry, and half a pint of water. Mix well, and let the mixture stand for a while, then strain, add a bottle of Seltzer water, a few strawberries or raspberries, and a block of ice. Serve in small glasses.
Should you wish to make