- 1 quart of champagne.
- 1 glassful of white Curaçao.
- 1 glassful of sherry.
- Juice of 1 orange.
- 1 slip of borage, or a slice of cucumber, or green celery-tops.
- 1 pint of Apollinaris.
MOSELLE CUP
- 1 quart of Braunberger or Zeltinger.
- 1 pony of brandy.
- Juice of 1 orange.
- Juice of 1 lemon.
- 1 slip of borage or a slice of cucumber.
- 1 pint of Apollinaris.
- No sugar.
SAUTERNE CUP
Use brand “Graves.”
To a quart of Sauterne add the strained juice of four large lemons. Sweeten with powdered sugar to taste, add a cocktail glassful of brandy, two thirds glassful of maraschino (noyau can be used, but it is not so good), and a teaspoonful of Angostura bitters. Put it on ice until ready to use, and then, not before, add a bottle of Delatour soda, also chilled, or the same amount of soda from syphon. Lastly, add six thin slices of cucumber and a few pieces of any fruit convenient, such as pineapple, raspberries, strawberries, etc., and a piece of ice. Borage is better than cucumber for cups if it can be had.
CIDER CUP
- 1 pint of cider.
- 1 sherry-glassful of sherry.
- 1 sherry-glassful of brandy.
- 1 liqueur-glassful of Curaçao.
- Piece of ice.
- ½ of 1 orange sliced.
- 1 yellow rind of 1 lemon.
- 1 slice of cucumber.
- A dash of nutmeg.
- Sugar to taste.