1923 Harry of Ciro's ABC of mixing cocktails (second impression)

RECIPES FOR CUPS.

The following recipe is suitable for Claret Cup, White Wine Cup, and Cider Cup. i an Orange cut in slices, i Lemon cut in slices, 2 or 3 Cherries, i Liqueur glass Dry Curacao, i Liqueur glass Maraschino, i Liqueur glass Brandy, I bottle Lemonade, i bottle Claret, White Wine, or Cider as the case may be. CHAMPAGNE CUP. The above recipe is suitable for Cups made with Champagne or other Sparkling Wines, with the substitution of Soda or Perrier Water for Lemonade. BURGUNDY CUP. I bottle full-bodied Burgundy (but not a Vintage Wine), I Claret glass containing one-third each of White Curagao, Brandy and Madeira (or old White Rum), Peel of one Lemon sliced very fine, also a lump of sugar rubbed on the rind to extract the essential oil and a teaspoonful of the juice, small piece of crushed Pineapple, i leaf of Bay or small sprig of Scented Verbena, or i leaf of Scented Geranium (as an alternative, but not so good two small slices of Cucumber rind), 3 bottles of Soda to be added just before serving, 4 bottles if a Summer drink. Sugar to taste. Lump of Ice if desired, but it is not an improve ment, except in hot weather.

For Orange Brandy and Sloe Gin, see page 82. 80