Classic Mixology: Cocktail & Mixed Drink Recipes

Balaklava Nectar

(By Soyer)
2 table-spoon sugar

Ingredient: sugar

What it is:  Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.

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2 lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

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1/2 cucumber

Ingredient: cucumber

What it is:  Fruit
Widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon.

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sliced thin
2 bottle soda water

Ingredient: soda water

Also Known As:  seltzer, sparkling water, fizzy water What it is:  Additive
Water which is carbonated and thus made effervescent by the addition of carbon dioxide gas under pressure. In 1767 Englishman Joseph Priestley invented soda water, also known as Carbonated water, when he first discovered a method of infusing water with carbon dioxide when he suspended a bowl of water above a beer vat at a local brewery in Leeds, England.

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2 bottle claret

Ingredient: claret

Also Known As:  Bordeaux What it is:  Wine
Name primarily used in British English for red wine from the Bordeaux region of France.

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1 bottle Champagne

Ingredient: Champagne

Also Known As:  Sparkling wine What it is:  Wine
Sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation. It is produced exclusively within the Champagne region of France.

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(For a party of fifteen.)

Thinly peel the rind of half a lemon, shred it fine, and put it in a punch-bowl; add two table-spoonfuls of crushed sugar, and the juice of two lemons, the half of a small cucumber sliced thin, with the peel on; toss it up several times, then add 2 bottles of soda-water, 2 of claret, 1 of champagne, stir well together, and serve.