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A Few of the Recipes Found Herein
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The Abbey Cocktail
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Absinthe Cocktail
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Absinthe (Special) Cocktail
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Absinthe Drip Cocktail
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Addington Cocktail
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Adonis Cocktail
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Affinity Cocktail
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After Dinner Cocktail
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1930 • The Savoy Cocktail Book
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It’s a Random Cocktail!
Peach CupCarefully peel one or two fine ripe peaches, and cut up with a silver knife into small pieces, losing as little juice as possible, then place into suitable Cup Vessel (glass bowl or soup tureen).
Pour one bottle of light Still Moselle over the fruit and add 2 or 3 tablespoonsful of castor sugar, stir the mixture gently and cover over carefully, leaving it to draw for 20-30 minutes when another bottle of Still Moselle, previously iced, should be added.
At the moment of service a bottle of Sparkling Moselle should be added to the Cup, which should then be tasted and, if necessary, further sugar added. Serve in suitable glasses, when it is advisable to keep the fruit back in the bowl.
The Cup should be carefully iced, but on no account should ice be put into the Cup.
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