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(Beverages) - (The International Jewish Cook Book)

Squeeze into a glass pitcher the strained juice of one and one-half
lemons, add two tablespoons of powdered sugar, one tablespoon of red
curaçao; then pour in three cups of claret, and one cup of apollinaris
water. Mix thoroughly, add a few slices of orange or pineapple, or both,
and a few maraschino cherries. Cut the rinds from two cucumbers without
breaking them, hang them on the inside of the pitcher from the top; drop
in a good-sized lump of ice and serve at once in thin glasses. Place a
bunch of mint at the top of the pitcher.

Other Recipes

Badminton Claret Cup

Rub six lumps of sugar on a lemon, strain the juice of the lemon over
the sugar and add a glass of good sherry, two sprigs of verbena, a few
slices of cucumber and a quart of claret. Place in the bowl a large
piece of ice, and when ready to serve add a quart of sparkling mineral

Other Recipes

Claret Cup


Six bottles of claret, one of sherry, three wine glasses of brandy, five

bottles of soda water, sugar to taste.

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