Claret Cup, No. 2

Ingredients

• Sugar, 1/2 pound
• Lemons, 3
• Brandy, 1/2 tumbler
• Mint, 2 sprigs
• Green cucumber, 1
• Claret, 2 quarts
• Vichy, or seltzer, 2 bottles
• Pineapple, strawberry. Ice, orange.

Method

1. 1

   Dissolve the sugar in enough water to melt it and then allow it to cool.

2. 2

   Place it in a large punch-bowl, and add to it the brandy and the lemon-juice.

3. 3

   Whip this to a foam, then add the thin-cut rind of the lemon, the sprigs of mint, and the rind of the cucumber cut in strips, a quart of chipped ice, and the 2 quarts of claret and lastly the carbonated-water — either vichy or seltzer.

4. 4

   Stand the bowl in a larger one of chipped ice, cover the surface with slices of lemon, orange, pineapple, cut in little pieces, and a few strawberries.

5. 5

   The punch may be put into a large pitcher if more convenient; in either case, serve in glass cups.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 98. The excerpt below is the record exactly as published.

CLARET CUP, NO. 2 Sugar, 1/^ pound, Lemons, 3, Brandy, % tumbler. Mint, 2 sprigs, Green cucumber, 1, Claret, 2 quarts, Vichy, or seltzer, 2 bottles, Pineapple, strawberry. Ice, orange.

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