To the above add a few slices of cucumber, or some sprigs of borage instead of cucumber.
Claret Cup, No. 4.
As No. 2, except the lemon-peel, for which substitute, when in season, a pint of ripe raspberries, or four or five peaches or nectarines cut in slices. This is a most delicious beverage.
Mulled Claret.
The best way of mulling claret is simply to heat it with a sufficient quantity of sugar and a stick of cinnamon. To this a small quantity of brandy may be added, if preferred.
Burgundy Cup.
To a bottle of Burgundy wine add a wine-glass of noyau, three wine-glasses of pine-apple syrup, one wine-glass of brandy, and a quarter of a pound of powdered sugar; ice well; add a bottle of seltzer- or soda-water before drinking, and serve with a sprig of borage.
Hock Cup, No. 1.
To a bottle of hock add three wine-glasses of sherry, one lemon sliced, and some balm or borage. Let it stand two hours; sweeten to taste, and add a bottle of seltzer-water.