Source: The Bartender's Guide: How To Mix Drinks page: 75(À la Sir John Bayley.)
1 bottle Moselle
Ingredient: MoselleAlso Known As: Mosel What it is: Wine
Wine produced in three countries along the Moselle (or Mosel) river: France, Luxembourg and Germany. Moselle wines are mainly white , and sometimes sparkling, and are made in some of the coldest climates used for commercial winemaking. As the area under vine is very small, these wines are seldom seen on the export market.
1/2 pint sherry wine
Ingredient: sherry wineWhat it is: Sherry
Fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called vino de Jerez. Typically dry, "fino" sherry when only the generic name is used.
Ingredient: lemonWhat it is: Fruit
Common name for Citrus limon.
2 table-spoon sugar
Ingredient: sugarWhat 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.
1 sprig verbena
Ingredient: verbenaWhat it is: Herb
Genus in the family Verbenaceae. It contains about 250 species of annual and perennial herbaceous or semi-woody flowering plants. The majority of the species are native to the New World from Canada south to southern Chile. The flowers are small, with five petals, and borne in dense spikes. Typically some shade of blue, they may also be white, pink, or purple.
A bottle of Moselle, half a pint of sherry, the peel of a lemon, not too much, so as to have the flavor predominate; two table-spoonfuls of sugar; add a sprig of verbena; all must be well mixed, and then strained and iced.