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RECIPES FOR WINE CUP, CYDER CUP AND COCKTAILS.
CLARET.—To 2 bottles Claret add 3 bottles Soda Water, a liqueur glass of Sherry or Orange Curaçao, the peel of a Lemon, powdered Sugar to taste, a few slices Cucumber Peel, or, instead, some sprigs of Borage.
CHAMPAGNE.—To each bottle Champagne add 2 bottles Soda Water, a liqueur glass Orange Curaçao, a few slices Cucumber Peel (Maraschino may be substituted for Curaçao).
CYDER CUP.—To each bottle Cyder add 2 bottles Soda Water, a wine glass Brandy, and the peel of a Lemon with a sprig of Borage. A small amount of Sugar to be added to taste, if a dry Cyder.
When the above Cups are completed, they should be put on the ice, but on no account should ice be put into the cup.
MANHATTAN COCKTAIL.—Half fill a tumbler with chipped ice, add 4 drops Angostura Bitters, half a wine glass Scotch Whisky, half a wine glass of Italian Vermouth, half a glass Curaçao, half a liqueur glass plain Syrup, well shake, put in a piece of Lemon, and serve.
BRANDY COCKTAIL.—Half fill a tumbler with chipped ice, add 4 drops Angostura Bitters, 1 wine glass Brandy, half a wine glass Curaçao, half of Syrup, well shake, put in a small piece of Lemon, and serve.
Empties allowed for as follows: BOTTLES.—Champagne, 3d. doz.; Port, Sherry, Brandy, etc., 6d. doz.; Whisky (White and Black), 9d. doz.; Claret, 6d. doz. JARS.—½ Gallon, 1/6; 1 Gallon, 2/-; and 2 Gallon, 4/-. CASKS.—4 Gallon, 4/-; Octaves, 10/-; Quarter Cask, 15/-.