Champagne Cup

Ingredients

• the juice of half a good-sized, sound lemon
• one tablespoonful of powdered sugar
• two ponies of red curacoa
• one bottle of plain soda
• two slices of cucumber-rind
• three pints of any brand of champagne
• about a quarter of a pound of ice
• half a bunch of fine, fresh mint
• six champagne-glasses

Method

1. 1

   Squeeze lemon juice into a pitcher, sweeten with sugar, add curacoa, soda, cucumber-rind, champagne, and ice.

2. 2

   Mix thoroughly and garnish with strawberries, pineapple, orange, and mint.

3. 3

   Serve in champagne-glasses.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 319. The excerpt below is the record exactly as published.

Champagne Cup. — Squeeze the juice of half a good-sized, sound lemon into a fancy glass pitcher large enough to contain five pints; sweeten with one tablespoonful of powdered sugar, then add two ponies of red curacoa, one bottle of plain soda, and two slices of cucumber-rind. Pour in three pints of any brand of champagne, adding about a quarter of a pound of ice, then mix thoroughly with a spoon, and ornament the punch nicely with strawberries, very thin slices of pineapple, a finely sliced, medium-sized orange, and half a bunch of fine, fresh mint; send the cup to the table with six champagne-glasses

Cook this with the app: pantry check, scaling, and the assistant.