Mix one tablespoonful fine sugar with a little water in a glass pitcher, add the juice of half a lemon, one pony brandy, one pony orange curaçoa, a few lumps of ice, two slices lemon, two slices orange, one slice cucumber-peel, one pint red Burgundy, one bottle of cold plain soda; mix. Place a few sprigs of mint on top.
Burgundy Cup (White).
Mix in the same manner as Red Burgundy, substituting white Burgundy for red, and white curaçoa for orange.
Champagne Cup No. 1.
Put into a glass pitcher two or three lumps of clear ice, the juice of half a lemon, one-half tablespoonful fine sugar, one pony maraschino, one pony white curaçoa, one pony pale brandy, a few slices of orange, two slices of lemon, one slice cucumber-rind; pour in one quart of cold champagne, one bottle of cold plain soda; mix. Top off with a few sprigs of fresh mint.
Champagne Cup No. 2.
Three lumps of ice in a glass pitcher, add one tablespoonful fine sugar, one pony maraschino or white curaçoa, one pony pale brandy, one lemon sliced, one orange sliced, one slice cucumber-peel, pour in one pint claret, one quart iced champagne, one bottle cold plain soda. Mix and add a few sprigs fresh mint.
Cider Cup.
Put into a glass pitcher one tablespoonful fine sugar, a little water—dissolve; add the juice of half a lemon, a few lumps of clear ice, half a pony white curaçoa, half a pony brandy, one pint cider, one bottle plain soda, two slices of lemon, two of orange, one of cucumber-rind, a few lumps of clear ice; mix until cold. Add a few sprigs of fresh mint on top, stems down.