Method.—Remove the lemon rind in thin, fine strips, put them into a jug, add the water, sherry, lemon-juice, sugar, mint and nutmeg, cover and let the liquid stand for 20 minutes. Strain into a glass jug, add a few pieces of ice and the lager beer, then serve.
Ingredients.—1 pint of claret; 1 pint of water, 1 tablespoonful of Maraschino, 1 tablespoonful of kirsch, 1 orange cut in thin slices, the juice of 2 oranges, the juice of 3 lemons, 1 tablespoonful of castor sugar, broken ice.
Method.—Strain the orange and lemon-juice into a glass jug, and add the rest of the ingredients. Break the ice into small pieces, and put it into the cup just before serving.
Ingredients.—1 bottle of champagne, ½ a bottle of Madeira, ¼ of a pint of French brandy, 1½ pints of water, ¼ of a lb. of loaf sugar, 2 lemons, a few leaves of balm, 2 or 3 sprigs of borage.
Method.—Rub the peel off one lemon with some lumps of sugar, then remove every particle of pith, also the rind and pith of the other lemon, and slice them thinly. Put the balm, borage, the sliced lemons and all the sugar into a jug, add the water, Madeira and brandy, cover surround with ice, and let the mixture remain thus for about 1 hour. Also surround the champagne with ice, and add it to the rest of the ingredients when ready to serve.
Ingredients.—1 bottle of Moselle, 2 glasses of Curaçoa, 1 bottle of seltzer or soda water, the juice and thin rind of 1 lemon, a few thin slices of cucumber, 1 tablespoonful of castor sugar, or to taste, crushed ice.
Method.—Put the lemon rind and lemon-juice, the sugar, cucumber, Curaçoa and wine into a jug, let it stand covered for 15 or 20 minutes, then add the mineral water and a little crushed ice, and serve at once.
Ingredients.—1 quart bottle of Sauterne, 1 pint bottle of Apollinaris, 1 wineglassful of brandy, 1 wineglassful of Curaçoa, the juice of 1 lemon, 1 lemon thinly sliced, 1 orange thinly sliced, 2 pieces of cucumber rind, a few small sprigs of mint, crushed ice.
Method.—Put all the above-mentioned ingredients, except the mint and ice, into a large glass jug, surround it with ice, and let it stand for 1 hour. Serve with small sprigs of mint floating on the top. If liked, a little castor sugar may be added, and, if more convenient, the cup may be cooled by adding 2 or 3 tablespoonfuls of crushed ice, instead of surrounding it with ice.