Half a pound of loaf sugar steeped in water to saturation, one orange thinly sliced, a handful of fresh young woodruff, and two bottles of Moselle.
N.B. Hock may be substituted for Moselle.
A bottle of Bordeaux added to the foregoing improves it.
To a bottle of matured port add a wine-glass of sherry, some cloves, cinnamon, nutmeg, and a small piece of bruised lemon-peel. Simmer the spice in a little water, then add the wine; heat, but do not let it boil, and sweeten.
The same as for mulled port, with the addition of a wine-glass of brandy.
Fill a tumbler three parts full of pounded ice, to which add two wine-glasses of sherry, a tablespoonful of brandy, two teaspoonfuls of powdered sugar, and two or three small pieces of lemon. Pour the mixture rapidly from one tumbler to another several times, throw in half a dozen strawberries, and drink the mixture through a straw, or stick of maccaroni.
To a quart of cider add half a lemon squeezed, three tablespoonfuls of powdered lump sugar, two wine-glasses of pale brandy, a wine-glass of Curaçoa, two slices of lemon, with grated nutmeg on the top. Ice well, and serve with borage.
To two bottles of cider add a bottle of port and a bottle of soda-water, orange-peel, and plenty of sugar. Ice well and serve with borage.
To a bottle of cider add one wine-glass of sherry, one liqueur-glass of orange-brandy, half a liqueur-glass of Curaçoa, and before drinking add a bottle of seltzer-water, a sprig of mint, and two or three lumps of ice.
Mix together two quarts of old bottled cider, sweeten to taste, taking care that the sugar is perfectly melted, add half a nutmeg grated, a little powdered ginger, a glass of brandy, a glass of noyau, cut a lemon into it in moderately thin slices, and let it remain there. Make it two hours before wanted, and stand in some ice. There is no better recipe than the above.
Three bottles of claret, one bottle of water, one wine-glass of Madeira, a liqueur-glass of Maraschino, four sweet oranges, three thin slices of cucumber or a piece of borage, half a pint of sirup, the flower and young part of borage, orange sliced with the peel; let it stand for three hours, then stir the sirup in one pound of sugar to half a pint of water, boiled till it thickens.