1 wineglass Orange Brandy (1/2 oz Grand Marnier)
1/2 Lemon Peel (1/8)
2 bottle Soda Water (6 oz)
Sugar to Taste (1/2 oz Simple Syrup)
A few sprigs Borage, Woodruff, or Balm, or half rind of small Cucumber (1/8 Cucumber Rind)
A few slices of lemon (2)
Mix all but soda water in a jug and immerse in ice for an hour to steep. Strain and add soda water. The original recipe makes around 8 servings; scaled down version makes around 2.
Before making the Horse Tonic, I started on the Madeira (or Sherry) Cup from the 1871 Gentleman's Table Guide as the recipe required a bit of steeping time. While we are big fans of sherry, I opted for Madeira since there are fewer reasons in the historical literature to mix with it and modern bartenders have not warmed up to it yet like they have sherry. I was also drawn to the Cup by the cucumber rind which imparts a very pleasing flavor to drinks such as in the Tea Julep; moreover, it is often more readily available than the borage, woodruff, or balm options in the recipe.