Crimean Cup, à la Marmora

Source:  The Bartender's Guide: How To Mix Drinks page:  68
(From a recipe by the celebrated Soyer.)
1 quart orgeat syrup

Ingredient: orgeat syrup

Also Known As:  orgeade What it is:  Syrup
Sweet syrup made from almonds, sugar and rose water or orange-flower water. It was, however, originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails, perhaps the most famous of which is the Mai Tai.

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1 pint Cognac

Ingredient: Cognac

What it is:  Brandy

Variety of grape brandy, produced in the wine-growing region surrounding the town of Cognac.

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1/2 pint maraschino

Ingredient: maraschino

What it is:  Liqueur
Bittersweet, clear liqueur flavored with Marasca cherries, which are grown in Dalmatia, Croatia, mostly around the city of Zadar and in Torreglia (near Padua in Northern Italy).

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1/2 pint Jamaica rum

Ingredient: Jamaica rum

What it is:  Rum
Generic term for dark rum from Jamaica. Dark rum differs from gold in that some residual molasses is retained in the final product, in order to slightly sweeten the flavor. Very popular in the late 1800s and superior to most New England rums. Modern approximations include Inner Circle, Gosling's Black Seal and Pusser's Navy Rum.

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2 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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6 ounce 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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4 lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

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 middling-sized
(For a party of thirty.)

Thinly peel the lemons, and place the rind in a bowl with the sugar, macerate them well for a minute or two, in order to extract the flavor from the lemon. Next squeeze the juice of the lemons upon this, add two bottles of soda-water, and stir well till the sugar is dissolved, pour in the syrup of orgeat, and whip the mixture well with an egg-whisk, in order to whiten the composition. Then add the brandy, rum and maraschino, strain the whole into the punch-bowl, and just before serving add the champagne, which should be well iced. While adding the champagne, stir well with the ladle; this will render the cup creamy and mellow. Half the quantity given here, or even less, may be made; this recipe being for a party of thirty.