Another way and a simpler:
D. Pour into a large jug one bottle of claret, add two wine-glassfuls of sherry, and half a glass of maraschino. Add a few sliced nectarines, or peaches, and sugar to taste (about a tablespoonful and a half). Let it stand till the sugar is dissolved, then put in a sprig of borage. Just before using add one bottle of Stretton water, and a large piece of ice.
My ideal claret cup:
E. 2 bottles Pontet Canet.
2 wine-glassfuls old brandy.
1 wine-glassful curaçoa.
1 pint bottle sparkling moselle.
2 bottles aerated water.
A sprig or two of borage, and a little lemon peel.
Sugar ad lib.: one cup will not require much.
Add the moselle and popwater just before using; then put in a large block of ice.
Those who have never tried can have no idea of the zest which a small proportion of moselle lends to a claret cup.
My earliest recollection of a cup dates from old cricketing days beneath “Henry’s holy shade,” on “a match day”—as poor old “Spanky” used to phrase it; a day on which that prince of philosophers and confectioners sold his wares for cash only. Not that he had anything to do with the compounding of the