Military Cup

Ingredients

• five small lumps of ice
• a fine lemon
• two teaspoons of fine sugar
• claret until the ice is covered
• a tablespoon of Benedictine cordial
• a quarter of a wine-glass of fine brandy
• half a glass of Sherry

Method

1. 1

   In a tumbler, squeeze lemon over ice, add sugar, and cover with claret.

2. 2

   Shake and pour into a punch bowl.

3. 3

   Repeat until the bowl is filled.

4. 4

   Add Benedictine and brandy, and optionally Sherry.

5. 5

   Stir and serve with iced seltzer.

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 215. The excerpt below is the record exactly as published.

Military Oup Into a tumbler put five small lumps of ice and over the ice squeeze a lemon. The lemon should be a fine one and good for six yigorous squeezes before it is dry. After the lemon juice has trickled over the ice, throw in two teaspoons of fine sugar, and over the sugar pour claret until the ice is covered. Shake the mixture and pour it in a punch bowl which you bave dose at band. In the tumbler make the same mixture five more times. At length when the punch bowl holds the claret, lemon juice, sugar, and ice pour in its midst a tablespoon of Benedic- tine cordial. Ladle this in freely and then add a quarter of a wine-glass of fine brandy

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