1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

CLARET CUP. ( 4 or 6 Cover s.)

U se h alf-gall on pit cher. T w o t ab lespoon fu ls sugar , One ji gger M ar asch in o, O ne j i gger Yel l ow Ch ar t r eu se, M i x t oget h er w it h sm all gl ass o f Selt zer , One bot t le Sau t er n e. St i r t oget her w it h spoon , add one l ar ge lump o f ice, slide slices o f fr u i t aroun d t he sides o f the ice, then t ak e sm all bunch o f m in t cover ed w it h pow der ed sugar , in ser t on t op w it h st em s dow n w ar d , pu t about a dozen o f ch er r ies or st r aw ber r i es over the m int . Ser ve in sm all stem glasses. CHAMPAGNE CUP. . . ( Fo r Fo u r .) U se a h alf-gall on gl ass pit cher. T w o spoon fu ls o f sugar , One sm all gl ass selt zer t o d issolve the sugar , One j i gger Ben ed ict in e, One j i gger Br an d y, O n e-h al f ji gger Yel l ow Ch ar t r euse, One quar t Cham pagne. St i r well w it h spoon, add one lar ge lum p o f ice, slide slices o f fr u i t aroun d the sides o f the ice, t hen t ak e a sm all bunch o f m in t cover ed w it h powdered sugar , in ser t on t op w it h st em s dow n­ w ar d , put abou t a dozen o f ch er r ies over the m int . Ser ve in sm all st em gl asses.' 42