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A Few of the Recipes Found Herein
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Claret Cup
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Peach Cup
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Rhine Wine Cup
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Sauterne Cup
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1930 • The Savoy Cocktail Book
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It’s a Random Cocktail!
Glasgow PunchFrom a recipe in the possession of Dr. Shelton Mackenzie.
Melt lump sugar in cold water, with the juice of a couple of lemons, passed through a fine hair-strainer. This is the sherbet, and must be well mingled. Then add old Jamaica Rum—one part of Rum to five of sherbet. Cut a couple of limes in two, and run each section rapidly around the edge of the jug or bowl, gently squeezing in some of the delicate acid. This done, the Punch is made. Imbibe freely.
Read Harry Braddock’s notes on Punch.
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Another Random One!
Peach CupCarefully peel one or two fine ripe peaches, and cut up with a silver knife into small pieces, losing as little juice as possible, then place into suitable Cup Vessel (glass bowl or soup tureen).
Pour one bottle of light Still Moselle over the fruit and add 2 or 3 tablespoonsful of castor sugar, stir the mixture gently and cover over carefully, leaving it to draw for 20-30 minutes when another bottle of Still Moselle, previously iced, should be added.
At the moment of service a bottle of Sparkling Moselle should be added to the Cup, which should then be tasted and, if necessary, further sugar added. Serve in suitable glasses, when it is advisable to keep the fruit back in the bowl.
The Cup should be carefully iced, but on no account should ice be put into the Cup.
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