Bucellas.—Press the pulp and juice out of 30 lb. Lisbon grapes, add 6 gal. cold soft water that has been well boiled; stir well, and covering the vessel close, let it stand 24 hours; add 30 lb. bright, strong, moist sugar, stir well until it is dissolved, and in 3 days more strain the liquor into your cask upon the thin rinds of 8 lemons and 1 oz. bitter almonds, blanched, and beaten with a spoonful of water in a stone mortar. When you have filled the cask, cover the bung-hole with a tile, and let the liquor work over; when it has ceased fermenting, pour in 3 pints French brandy and 4 oz. sugar candy, and stop it up for a year; then bottle it, seal the corks, and keep it 12 months.
Burgundy Cup.—(a) 1 bot. ordinary Burgundy, ½ gill ordinary brandy; 4 fresh black currant leaves or buds, steeped in the brandy 2 hours; sweeten with 1 oz. powdered sugar candy; when all well blended, strain the leaves; add bottle of aerated lemonade, and, just before serving, 1 lb. ice, in small lumps.
(b) Peel and juice of 2 lemons; 1 qt. seltzer water; 2 bot. Burgundy; sugar to taste; when well iced, draw out the peel and serve.
Buttered Jack.—Take a brass pan, put in ½ lb. lump sugar, 1 glass sherry, and 1 lb. fresh butter to melt; beat up 6 fresh eggs well with a little sherry, and having moderately cooled the pan with 2 bot. light dinner sherry, add the eggs while gently stirring, and place on the hob till quite hot, taking care not to let it boil; sweeten to taste. The pan must not be too hot when pouring in the eggs, or they will curdle.
Cardinal.—The same as Bishop. Substitute claret for port wine.
Chablis Cup.—(a) Dissolve 5 lumps sugar in 1 pint boiling water; add a little thin lemon peel; when cool, add wineglass of dry sherry, 1 bot. Chablis, and 1 lb. ice.
(b) Put 1 bot. Chablis and a liqueur glass of chartreuse, maraschino, or noyeau, into a jug embedded in ice; add a lump of ice; immediately before serving add a bottle of seltzer water.
Champagne Cup.—(a) 1 qt. bot. champagne, 2 bot. soda water, 1 liqueur glass of brandy or curaçao, 2 tablespoonfuls powdered sugar, 1 lb. pounded ice, and a sprig of green borage.
(b) 1 bot. champagne (iced); 1 gill Amontillado; liqueur glass of citronelle or maraschino; juice and paring of a Seville orange or lemon, rubbed on sugar; verbena and cucumber; sugar to taste; 1 bot. seltzer water.
(c) 1 bot. sparkling champagne (iced), 1 bot. soda water (iced), 2 oz. powdered loaf sugar, sprig of borage and balm, juice and thin peel of one lemon; pour the champagne on the lemon, sugar, and herbs; cover the vessel, which is in ice, till the sugar is dissolved; add the soda water.