(2) Mix with 1 bottle of Claret £ breakfast-cupful of
sherry, ^lb. of sugar dissolved in a little water, 1 bottle of
soda-water, the thinly-sliced peel of a lemon, two or three
slices of cucumber, or a sprig of borage or verbena, and
ice.
(3) Pour a bottle of Claret into a large jug and add three
thick slices of cucumber, loz. or 2oz. of caster sugar, a sprig
of balm and borage, J wineglassful of brandy or curagoa, and
1 pint bottle of seltzer-water, and well mix them. Stand the
jug on ice for an hour, strain, and decant for use.
(4) Pom- into a large bowl 1 imperial pint of Claret and
1 wineglassful of brandy, then throw in five or six leaves of
fresh mint, the thinly-pared rind of one lemon, and, if in
season, three thin slices of cucumber, and sweeten to taste ;
then add 1 breakfast-cupful of finely-pounded ice, and on top
of all throw in two bottles of either soda- or seltzer- water.
Serve immediately.
(5) Take a large bowl holding 5 pints, squeeze in the juice
of three lemons, add 4 table-spoonfuls of powdered loaf sugar,
2 liqueur-glasses of curaijoa, and two slices of cucumber with-
out seeds ; then pour in 3 pints of Claret and 1 bottle of
soda-water. Mix thoroughly with a spoon, adding about fib.
of ice in one lump ; mix again, then decorate with a thinly-
sliced orange, berries of any kind cut up small, and finally
with a small bunch of fresh mint. Serve in small glasses.
(6) Put the thin rind of a lemon into a bowl or basin,
and sprinkle with 2oz. of crushed loaf sugar and a very
little nutmeg ; next pour in a liqueur- glassful of cura^oa and
about a teacupful of sherry. When these are incorporated,
add a bottle of Claret, and two or three well washed and
dried sprays of lemon thyme. A few minutes before serving
break in as much ice as required, and pour in a bottle of
soda-water.-
(7) Put 2oz. of finely-powdered loaf sugar into a bowl, pour
over it a wineglassful of elder-flower wine, and stir in a
table-spoonful of brandy, two or three slices of lemon, and
a bottle of Claret. Add a bottle of lemonade a few minutes
before serving.
(8) Rub 3oz. of loaf sugar on a lemon rind, then put the
sugar into a mortar with ground spices to taste, using a
little each of nutmeg, cinnamon, and cloves, or any one
singly ; pound them well together, turn them into a bowl,
put in 2 breakfast-cupfuls of broken ice, and pour in a
bottle of Claret, or, if desired, Claret and water in equal
quantities.
(9) Cut a piece of cucumber about 4in. long- into thin
slices ; place in a bowl, and sprinkle with about 3
table-spoonfuls of crushed loaf sugar ; pour over this a
bottle of Claret, and add three thin slices of lemon. Let
this remain for an hour or so, then add two sprays of blue-
flowered borage, and a few minutes before serving pour in a
bottle of soda-water.
(10) Rub off the rind of a lemon with 2oz. of loaf sugar,
pound it, put it into a bowl together with three thin slices
of the lemon, and pour a wineglassful of pale dry sherry and
a bottle of Claret over it ; a few minutes before serving
add two or three sprays of lemon verbena, 2 breakfast-
cupfuls of broken ice, and a bottle of champagne (dry for
preference). Serve at once.
Claret Fizz.— Put 1 wineglassful of Claret into a tumbler
with a few lumps of ice, shake them round for a minute or
| Claret — continued. ✪ Frozen Claret
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Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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(2) Mix with 1 bottle of Claret £ breakfast-cupful of
sherry, ^lb. of sugar dissolved in a little water, 1 bottle of
soda-water, the thinly-sliced peel of a lemon, two or three
slices of cucumber, or a sprig of borage or verbena, and
ice.
(3) Pour a bottle of Claret into a large jug and add three
thick slices of cucumber, loz. or 2oz. of caster sugar, a sprig
of balm and borage, J wineglassful of brandy or curagoa, and
1 pint bottle of seltzer-water, and well mix them. Stand the
jug on ice for an hour, strain, and decant for use.
(4) Pom- into a large bowl 1 imperial pint of Claret and
1 wineglassful of brandy, then throw in five or six leaves of
fresh mint, the thinly-pared rind of one lemon, and, if in
season, three thin slices of cucumber, and sweeten to taste ;
then add 1 breakfast-cupful of finely-pounded ice, and on top
of all throw in two bottles of either soda- or seltzer- water.
Serve immediately.
(5) Take a large bowl holding 5 pints, squeeze in the juice
of three lemons, add 4 table-spoonfuls of powdered loaf sugar,
2 liqueur-glasses of curaijoa, and two slices of cucumber with-
out seeds ; then pour in 3 pints of Claret and 1 bottle of
soda-water. Mix thoroughly with a spoon, adding about fib.
of ice in one lump ; mix again, then decorate with a thinly-
sliced orange, berries of any kind cut up small, and finally
with a small bunch of fresh mint. Serve in small glasses.
(6) Put the thin rind of a lemon into a bowl or basin,
and sprinkle with 2oz. of crushed loaf sugar and a very
little nutmeg ; next pour in a liqueur- glassful of cura^oa and
about a teacupful of sherry. When these are incorporated,
add a bottle of Claret, and two or three well washed and
dried sprays of lemon thyme. A few minutes before serving
break in as much ice as required, and pour in a bottle of
soda-water.-
(7) Put 2oz. of finely-powdered loaf sugar into a bowl, pour
over it a wineglassful of elder-flower wine, and stir in a
table-spoonful of brandy, two or three slices of lemon, and
a bottle of Claret. Add a bottle of lemonade a few minutes
before serving.
(8) Rub 3oz. of loaf sugar on a lemon rind, then put the
sugar into a mortar with ground spices to taste, using a
little each of nutmeg, cinnamon, and cloves, or any one
singly ; pound them well together, turn them into a bowl,
put in 2 breakfast-cupfuls of broken ice, and pour in a
bottle of Claret, or, if desired, Claret and water in equal
quantities.
(9) Cut a piece of cucumber about 4in. long- into thin
slices ; place in a bowl, and sprinkle with about 3
table-spoonfuls of crushed loaf sugar ; pour over this a
bottle of Claret, and add three thin slices of lemon. Let
this remain for an hour or so, then add two sprays of blue-
flowered borage, and a few minutes before serving pour in a
bottle of soda-water.
(10) Rub off the rind of a lemon with 2oz. of loaf sugar,
pound it, put it into a bowl together with three thin slices
of the lemon, and pour a wineglassful of pale dry sherry and
a bottle of Claret over it ; a few minutes before serving
add two or three sprays of lemon verbena, 2 breakfast-
cupfuls of broken ice, and a bottle of champagne (dry for
preference). Serve at once.
Claret Fizz.— Put 1 wineglassful of Claret into a tumbler
with a few lumps of ice, shake them round for a minute or
| Claret — continued.