Porter Cup

Dark-coloured style of beer. The name was first used in the 18th century from its popularity with the street and river porters of London. It is generally brewed with dark malts.

Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.

Traditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top, it was the end product of a process that saw the dark molasses-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean and Brazil, refined into white sugar. Raw cane sugar the best, easily available substitute.

Sugar syrup made with ginger. Can be purchased or easily made: (1) Mix 1 cup sugar and 1 cup water in a sauce pan. Bring it to a boil. Simmer gently until the sugar dissolves. Stir occasionally. (2) Add 1/2 cup of thinly sliced fresh ginger. Simmer for 15 minutes. (3) Remove from heat; let cool, then add 2 Tablespoons of lemon juice. (4) Pour into container and refrigerate until ready to use.

Sodium salt of carbonic acid. It most commonly occurs as a crystalline heptahydrate, which readily effloresces to form a white powder, the monohydrate; and is domestically well known for its everyday use as a water softener. It has a cooling alkaline taste, and can be extracted from the ashes of many plants. It is synthetically produced in large quantities from table salt in a process known as the Solvay process.