Description
CLARET CUP
Put a few sticks of barley sugar into a large jug with a few slices of orange and lemon, some cherries, a sprig of mint and some cucumber peel. Pour over this a tumblerful of brandy and half that amount of any sweet liqueur, such as Cointreau, Curacao or Grand Marnier Let this stand, covered, for about six hours. Pour in two bottles of claret and stand the jug on ice until you are ready for the cup. Then splash in a syphon of soda water. You should taste the cup before adding the soda water and add, if necessary, some soft sugar.
CLARET CUP AUX CERISES (An Austrian Receipe)
Crush a pound of red or black cherries, cover with a quarter bottle of rum and let stand several hours in a cool place. Add two or three bottles of claret, a sliced orange, thin lemon peel and a bunch of borage. Ice well and add soda water.
SAUTERNE CUP
Put in a large bowl or jug: One liqueur glass of yellow Chartreuse, one of brandy and one of Kirsch, two quart bottles of Sauterne. Add the peel of half a lemon in a strip pared thin, a sliced orange, cherries, grapes, strawberries and raspberries, small pieces of pineapple (any or all these fruits), and a bunch of borage. Ice well. Just before serving put in a strip of cucumber peel, and add soda water.
HOCK CUP
(For Six Persons)
Use a large glass jug. Fill it one quarter full of cracked ice. Add six or eight teaspoonfuls of sugar, one lemon, sliced, one sliced orange, ‘ four slices of pineapple, one liqueur glass of brandy, one of Apricot brandy, one of Curacao, one quart of Hock, and one pint of soda water. Mix and add a piece of cucumber rind. Decorate with small fruits and a few pieces of grapefruit.
MOSELLE CUP
Same as above, substituting Moselle for Hock.
MARCEL’S CUP
Put one bottle of vin rosemio a jug with sugar to taste, add a port glass of brandy, a port glass of Benedictine, one slice of orange, one slice of lemon, a sprig of mint and some cucumber peel. Let the jug stand on ice for an hour, then strain the Cup into another jug and add, just before serving, about half a syphon of soda-water. This will make sufficient Cup for six or eight people. It depends on the people !
CHAMPAGNE CUP. I
Put a small teacupful of sugar in a jug with a few slices of orange, lemon and pineapple, also a few cherries. Add a port glass of brandy and let this stand on ice for an hour. Stir well, and pour in two pints of champagne (previously iced). Stir again with a swizzle stick.
CHAMPAGNE CUP. II
One cupful of pieces of pineapple, two sliced oranges, one sliced lemon, half a pint of Curacao, one gill of Chartreuse, one gill of Apricot brand}’, half a pint of brandy, half a pint of Sattterne. Stir well, and let stand over night. When ready to use, add plenty of ice, one pint of soda water, and one quart and a half of champagne. Garnish with small fruits.
CIDER CUP
One hesitates to give a recipe for this well-known cup, but there are just a few changes in the method of preparation which make rather a difference. Put into a glass jug a few pieces of barley sugar, a slice of lemon, three slices of orange, some mint, cucumber rind, and six cloves. Pour over this a pint of still cider, and let this stand on ice for one hour before serving. Then add a pint of sparkling cider, a bottle of dry ginger ale, both of which should have been on ice previously.
JAMAICA GUP
Take half a dozen sticks of barley sugar and put them in a large jug with an orange cut in slices, a few slices of pineapple, the peel of a cucumber, and (if you can get them) a teacupful of Jamaica Pimento berries. Pour over a tumbler and a half of whisky, cover the jug and let it stand on ice for six hours. Then strain the cup into a glass jug and “fizz” it with three bottles of strong dry ginger ale instead of the usual soda water.
HOT PUNCHES
GANNON PUNCH Put a quart of still dry cider into a saucepan with three oranges stuck with cloves, and bring it to the boil. Sweeten to taste with lump sugar and let the cider boil for a few minutes. Then add a tumblerful of whisky and serve very hot in a punch bowl.
JACUT PUNCH
Put half a dozen baked apples, fresh from the oven, into a punch bowl with six tablespoonfuls of sugar. Pour in a Tittle boiling water and stir well. Add six brandy glasses of Calvados and then pour in sufficient boiling water to make a drink for twelve people. sv
RUM PUNCH
(Eight or ten Persons)
One pint of Jamaica Or Santa Cruz rum, half a pint of brandy, and one wineglass of Cointreau, the peel of one lemon and one orange pared in a thin long strip. Add one sliced orange, one sliced lemon, sugar to taste. Put these .ingredients in a bowl and add three pints of boiling water. Stir well and serve.
HOT TEA PUNCH
One pint of brandy and one pint of rum, two sliced oranges, one sliced lemon, three pints of hot tea, freshly brewed, sugar to taste. Mull with a poker.
GIN TODDY
Put a “nice drop of gin” into a tumbler with a slice of lemon, sugar to taste and a little cinnamon. Add very hot water and stir well.
HONEYSUCKLE
Dissolve two teaspoonfuls of honey in a tumbler with boiling water. Add a slice of lemon, some rum (as much or as little as you like) and fill up the glass with hot water. Stir thoroughly.
