Champagne Cup IV

Ingredients

• Two tablespoonfuls of sugar
• the peel of a lemon
• the juice of half a lemon
• three slices of pineapple
• one wine glass of Maraschino
• one wine glass of brandy
• a quart of apollinaris
• a quart of champagne

Method

1. 1

   Rub sugar on the peel of a lemon and mix with the juice of half a lemon.

2. 2

   Add three slices of pineapple, one wine glass each of Maraschino and brandy, and a quart each of apollinaris and champagne.

3. 3

   Ice well.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 18. The excerpt below is the record exactly as published.

Champagne Cup IV Two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed with the juice of half a lemon, three slices of pineapple, one wine glass each of Maraschino and brandy and a quart each of apollinaris and champagne. Ice well. 126 WJNE CUPS AND PUNCHES Champagne Cup V Rub two ounces of sugar over the peel of an orange. Mix with it the juice of an orange, two wine glasses of sherry, one wine glass of Maraschino, and a quart each of apollinaris and champagne. Add a few slices of cucumber and plenty of ice. Hock Cup Pour over a block of ice in a punch bowl, a wine glass of Maraschino, two quarts of apol- linaris, two quarts of sparkling hock and the juice of two lemons. Sweeten with two ounces of sugar. Badminton Claret Cup Rub six lumps of sugar on a lemon, strain the juice of the lemon over the sugar and add a glass of good sherry, two sprigs of verbena, 127 a few slices of cucumber and a quart of claret. Place in the bowl a large piece of ice, and when ready to serve add a quart of sparkling mineral water. Moselle Cup Place the following ingredients in a punch bowl, with a block of ice, two ounces of sugar, the shaved peel of half an orange, three peaches sliced, a small pineapple sliced, half a dozen apricots, a wine glass of sherry, a quart of sparkling Moselle and a quart of apollinaris. Sauterne Cup Pour in a punch bowl, with ice, a quart each of sauterne, apollinaris and champagne, a wine glass of Chartreuse and two tablespoonfuls of sugar. 128 WINE CUPS AND PUNCHES Champagne Punch In a bowl place one sliced orange, one lime sliced very thin, and the juice of another lime, one-fourth of a pineapple sliced, and one- fourth of a pound of sugar. Let stand twelve hours. Put a large block of ice in a punch bowl, add the above ingredients with a wine glass of Maraschino, two tumblers of sauterne, a wine glass of raspberry syrup, and last of all, one quart of champagne,

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