The Bar-tender's Guide/Bottled Velvet

by Jerry Thomas

Bottled Velvet.

Sir John Bayley’s Recipe.

• Take 1 bottle of Moselle.
• Take 1 pint of Sherry.
• Take 2 table-spoonfuls of sugar.
• Take 1 lemon.
• Take 1 sprig of verbena.

Peel the lemon very thin, using only sufficient of the peel to produce the desired flavor; add the other ingredients; strain and ice.