Description
CUPS.
The following receipts are intended more for private houses and dinner parties than for a public bar.
One quart cups are sufficient to ‘serve six people, and pint cups serve three.
CLARET CUP No.1.
Take a large glass pitcher, into which squeeze the juice of one lemon; add 1 tablespoon of powdered sugar
1 pony brandy
1 pony curacao 1 large piece of ice 1 bottle good claret
1 orange sliced
2 pieces of cucumber rind 1 bottle Delatour soda
Stir this well with a large bar spoon, and put on top a bunch of green mint.
Serve in a medium size thin tumbler.
Apollinaris or Johannis water may be used in place of the Delatour soda if preferred.
CLARET CUP No.2.
A favorite cup of the late H.M.Kinsley.
Take a large glass pitcher, into which put 1 lemon, sliced
1 orange, sliced
2 pieces cucumber rind
1 pony brandy
1 pony curacao
1 pint good claret
1 pint apollinaris
1 pint cold champagne
1 large piece of ice.
Stir this well with a large spoon and put a small bunch of green mint on top.
Serve in medium size thin tumblers.
RHINE WINE CUP.
Use large glass pitcher, into which put 1 lemon, sliced
1 orange, sliced
2 pieces cucumber rind
1 pony brandy
1 pony maraschino 1 quart Rhine wine 1 pint apollinaris
The juice of one lemon 1 large piece of ice.
Stir this well, decorate with small bunch of green mint and serve in small thin tumblers.
SAUTERNE CUP.
Use large glass pitcher, into which put 1 lemon, sliced
1 orange, sliced
2 pieces cucumber rind
1 pony brandy
1 pony maraschino 1 quart sauterne 1 pint apollinaris
The juice of one lemon 1 large piece of ice.
Stir well, decorate with small bunch of mint and serve in small thin tumblers.
BURGUNDY CUP.
Use large glass pitcher, into which put 1 lemon, sliced 1 orange, sliced 1 pieces cucumber rind
1 pony brandy
1 pony maraschino
1 quart red or white Burgundy, as preferred 1 pint apollinaris The juice of one lemon 1 large piece of ice.
Stir well, and decorate with small bunch of green mint.
Serve in small thin tumble re.
CHAMPAGNE CUP.
Use large glass pitcher, into which put 1 lemon, sliced
1 orange, sliced
2 pieces cucumber rind
1 pony brandy
1 pony white curacao 1 quart champagne 1 pint apollinaris The juice of one lemon 1 large piece of ice.
Stir this well, decorate with small bunch of green mint, with a little powdered sugar on top.
Serve in email thin tumblers.
MOSELLE CUP.
Use large glass pitcher, into which put 1 lemon, sliced
1 orange, sliced
2 pieces cucumber rind
1 pony brandy
1 pony maraschino 1 quart Moselle wine 1 pint apollinaris
The juice of one lemon 1 large piece of ice
Stir this well, decorate with small bunch of green mint.
Serve in small thin tumblers.
[The above cups are all made dry; if you desire them sweet add a small table-spoon of powdered sugar to each cup.]
CIDER CUP.
Use large glass pitcher, into which put 1 lemon, sliced
1 orange, sliced
2 pieces encumber rind
1 pony brandy
1 pony white curacao 1/2 quarts champagne cider, or sweet cider.
as preferred
The juice of one lemon
1 large piece of ice.
Stir well, decorate with small bunch of green mint.
Serve in medium size tumblers.
VELVET.
Use large glass pitcher, into which put 1 large lump of ice 1 bottle Dublin stout
1 pint champagne
Stir well and serve in small thin tumblers.
Dark imported beer may be used in place of Dublin stout if preferred.
This makes a very bracing drink m warm weather.
IMPERIAL PUNCH.
Use large punch bowl, into which put Five pounds of sugar, and dissolve this with a little water, then add 4 quarts cold coffee
3 quarts port wine
2 quarts good brandy 2 gallons cream
1 large piece of ice
Stir well and serve in small glass cups.
This may also be frapped by putting it into a large ice cream freezer, and freezing it soft.
The above serves one hundred people.
HOLLAND PUNCH.
Use large pun eh bowl, into which dissolve four pounds of sugar, then add
4 quarts brandy i quarts sauterne
1 quart rum
2 quarts lemon juice
8 quarts apollinaris or Johannis water
1 large lump of ice
Stir well and serve in small glass cups.
This may also be frapped if desired, by putting it in a large ice cream freezer and freezing
The above serves one hundred people.
STRAWBERRY PUNCH.
Use large punch bowl, into which dissolve three pounds of sugar, then add
2 quarts lemon juice
5 quarts claret
3 quarts strawberry juice 8 quarts apollinaris water
1 large piece of ice
Stir well and serve in small glass cups.
This may also be frapped by putting it into a large ice cream freezer, and freezing it soft.
The above serves one hundred people.
CHAMPAGNE PUNCH.
Use large punch bowl, into which dissolve
4 pounds of sugar, then add
2 quarts lemon juice
5 quarts Rhine wine
3 pints brandy 1/2 pint curacao
5 quarts champagne (cold) 10 quarts apollinais or siphon of soda 1 large piece of ice
Stir well and serve in small glass cups.
This may also be frapped by putting it into a large ice cream freezer, and freezing it soft.
The above will serve one hundred people.
RUM PUNCH.
Use large bowl, into which dissolve 5 pounds of sugar, then add
2 quarts lemon juice
5 quarts sauterne
2 ½ quarts rum
1 quart apple brandy
1 pint brandy
8 quarts apolliaaris
1 large
Piece of ice
Stir well and serve in small glass cups.
This may also be frapped by putting it into a large ice cream freezer and freezing it soft.
The above will serve one hundred people.
CLARET PUNCH.
Use large punch bowl, into which dissolve
4 pounds of sugar, then add
2 quarts lemon juice 10 quarts claret
2 quarts brandy
5 quarts apollinaris
1 large piece of ice
Stir well and serve in small glass cups.
This may all be frapped by putting it into a large ice cream freezer and freezing it soft.
The above will serve one hundred people.
SAUTERNE PUNCH.
Use large punch bowl, into which dissolve 4 pounds of sugar, then add
2 quarts lemon juice
10 quarts sauterne
2 quarts brandy
1 pint apple brandy
4 quarts apollinaris
1 can of grated pineapple
1 large piece of ice
Stir well and serve in small glass cups.
This may also be frapped by putting it into a large ice cream freezer and freezing it soft.
The above serves one hundred people.
PARISIAN PUNCH.
Use large punch bowl, into which dissolve
6 pounds sugar, then add
8 quarts white Burgundy
2 quarts brandy
3 quarts creme de curacoa
2 quarts lemon juice
8 quarts apollinaris
Stir well and serve in small glass cups.
This may also be frapped by putting it into a large ice cream freezer and freezing it soft.
The above serves on hundred people.
FISH HOUSE PUNCH.
This recipe was furnished me by a member of the celebrated Fish House Club of Philadelphia:
2 quarts lemon juice
8 lbs. cut loaf sugar dissolved
1 gal rum
1 gal brandy
2 gal apple brandy
16 quarts of water
Put this in a large punch bowl, with a large lump of ice, stir well, and serve in Burgundy glasses.
Apollinaris or Johannis water may be used if desired.
The above serves one hundred people.
HOT CLAEET PUNCH.
Take the peeling from 12 oranges and 12 lemons
2 ounces whole cinnamon 6 pounds sugar
Boil this and then strain it, after which add 20 quarts of claret wine and let it come to a boil again, then serve in glass cups.
For one hundred people.
