Balaklava Nectar
Source:
The Bartender's Guide: How To Mix Drinks
page:
68
(By Soyer)
2
table-spoon
sugar
Ingredient: sugar
What it is: AdditiveMany 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.
2
lemon
1/2
cucumber
sliced thin
Ingredient: cucumber
What it is: FruitWidely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon.
2
bottle
soda water
Ingredient: soda water
Also Known As: seltzer, sparkling water, fizzy water What it is: AdditiveWater 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.
2
bottle
claret
Ingredient: claret
Also Known As: Bordeaux What it is: WineName primarily used in British English for red wine from the Bordeaux region of France.
1
bottle
Champagne
(For a party of fifteen.)
Ingredient: Champagne
Also Known As: Sparkling wine What it is: WineSparkling 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.
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.
