Claret Cup

Ingredients

• Five lumps of sugar dissolved in water
• one liqueur glass of Medford rum
• one quart of good claret
• one orange sliced thin
• one lime sliced thin
• the juice of one lemon
• one bottle of club soda

Method

1. 1

   Dissolve sugar in water, then add rum, claret, orange, lime, and lemon juice.

2. 2

   Mix in a pitcher, add club soda, and garnish with mint.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 214. The excerpt below is the record exactly as published.

one bottle of club soda. Decorate the top with different kinds of thinly sliced fruits and a bunch of young mint. Serve at once. Ohampeigne Oup Two gills of brandy, two gills of red cura^oa, one gill of green Chartreuse, a quarter of a pound of loaf sugar, and the juice of five lemons. After mixing, pour into a pitcher in which there is a large piece of ice. Then add ^ quart and a half of Champagne and one quart of Apollinarìs. 898 MBS. SEELT'a COOK BOOK Olaret Oup Ice the olaret in the botile, also the club soda. Do net put ice in the pitcher. Mix one teaspoonful of orushed mint juice with the juice of one lemon, one teaspoonful of sugar, two ponies of brandy, two ponies of cura^oa. When thoroughly mixed in a glass pitcher, add one bottle of daret and one bottle of club soda fresh f rom the ice, the thin peel of a whole lemon, a few slices of orange and pineapple, and decorate the top with a bunch of young mint, which has been slightly dampened and sprinkled with powdered sugar it give it a frosted appearance. Olaret Oup Five lumps of sugar dissolved in water, one liqueur glass of Medford rum, one quart of good claret, one orange and one lime sliced thin

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