A heaping tablespoonful fine sugar, dissolve with a little water in a glass pitcher containing a few lumps of clear ice; add the juice of half a lemon, one pony brandy, half a pony maraschino, half a pony orange curaçoa, half an orange sliced, two slices of lemon, one slice cucumber-rind, one pint claret, one cold bottle plain soda; mix. Finish with a few sprigs of mint on top, stems down.
Claret Cup (per glass).
Dissolve in a long thin bar-glass one teaspoonful fine sugar, three dashes lemon-juice and two dashes orange curaçoa in a little water; add one lump of ice, two jiggers claret, one slice orange, one small piece of cucumber-rind. Mix and fill glass with seltzer.
Claret Cup à l’Anglaise.
This is a modification of the English claret cup, and shares the general fashionable rage for all things a l’Anglaise. Take twelve ounces of fine sugar, the zest of a lemon, two oranges without their seeds, pour upon this two bottles of claret and two bottles plain soda; add the small end of a cucumber not peeled (if you have borage add a little). Pour this mixture into a large bowl upon chopped ice. Serve when cold.
Claret Cup (English Style).
Put into a punch-bowl one large piece of clear ice, one tablespoonful fine sugar, one lemon sliced thin, one slice cucumber-rind, one pony curaçoa, one jigger sherry, one pint claret; add a little borage, a few strawberries, and one bottle plain soda. Stir until cold and serve.
Claret and Seltzer.
A long thin bar-glass half-full claret, then fill with cold seltzer.