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Cups
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HOCK CUP
Withoutatleast one Hock Cup this book wereincomplete.
So let's mix one thus: ChiU all ingredients thoroughly first.
Then pour into bowl containing a half dozen small cubes of
ice one quart of Hock wine,one quart of seltzer or carbonated
water, three ounces of Arrack, a half pint Curacao, the
strained juice of a half lemon and its yellow shvers of lind
and "g\un" to taste. Stir thoroughly and serve immediately
with fruit decorations if wished. Yes, this will do for 12 to
15 drinks according to size of glass.
A variation of the Hock Cup can be made by using three
ounces of Benedictine, or, to add a rich coloring,four ounces
of Grenadine.
CLARET AND SHERRY CUP
Here's a wonderful Claret Cup that wiU tickle the palate
of your mostfastidious guest. Use your large punch bowlfor
mixing three bottles of Claret,one and a half pints of Sherry,
a half pint of French brandy, a scant pint of Curacao, six
ounces of raspberry syrup, shces of one lemon and three
oranges,two quarts of soda water and three quarts of seltzer.
Add a few sprigs of balm and borage and a thin strip of
cucumber rind. Then sweeten with "gum" to taste and let
stand one hour. Strain and keep iced for one hour. Serve in
small glasses. This should give more than 60 drinks.
CLARET CUP A LA SALTOUN
Now for one more Claret Cup which has been a London
favorite for years and bears the name of Lord Saltoun:
Peel a lemon free of all pith until the fruit is exposed but not
broken except for a few spots where your knife may have
slipped. Over this lay about five tablespoons of powdered
sugar and pour over it a bottle of Claret. Add a half pint
of Sherry,a quart bottle of vichy or seltzer,a sprig of verbena
and let stand for ten minutes in freezer. Then serve, using
small glasses. Good for about a dozen drinks.