Claret-Cup (Strong)

Ingredients

• about an ounce and a half of white sugar
• a table-spoonful of hot water
• a whole bottle of claret
• two thin slices of lemon
• one thin slice of cucumber-peeling
• one sherry-glassful of sherry
• one table-spoonful of good brandy
• one table-spoonful of noyeau or maraschino
• Rub a nutmeg about half a dozen times across the grater

Method

1. 1

   Dissolve sugar in hot water, add a little claret.

2. 2

   Combine with the rest of the claret, lemon, cucumber, sherry, brandy, and noyeau.

3. 3

   Let it stand for 15 minutes, then adjust flavors.

4. 4

   Add ice and soda-water carefully.

Nutrition per serving

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 62. The excerpt below is the record exactly as published.

about an ounce and a half of white sugar, and dissolve it by pouring a table-spoonful of hot water on it, and- afterwards adding a little claret. I have always found this plan best, as otherwise the sugar is apt to settle at the bottom of the cup or jug, thereby often making the compound not quite sweet enough at starting, and a great deal too sweet at the finish. We will suppose, therefore, that the sugar is com- pletely dissolved, and added to a whole bottle of 154 Common-sense Cookery. claret in the jug or cup selected for the purpose. Add two thin slices of lemon — cut across the lemon, care being taken to avoid any pips — and one thin slice of cucumber-peeling about as long and as broad as the first finger, and the thickness of the blade of a dinner- knife. Next add one sherry-glassful of sherry, one table-spoonful of good brandy — not some of that dreadful cheap brandy that smells like naphtha — and one table-spoonful of noyeau or maraschino. Rub a nutmeg about half a dozen times across the grater

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