Claret Cup

Cut three thick slices of cucumber into a bottle of claret poured into a large jug, add a sprig of balm and of borage, a pint bottle of Seltzer water, one to two ounces of sifted sugar or crushed sugar candy, and half a wineglassful of brandy or Curacoa. Stir well together, place the jug, covered over, upon ice for an hour, strain out the herbs and cucumber, pour into a decanter and serve.

If there is not time to ice the cup, break up half a pound of clear ice into very small pieces, stir into the claret, and use less Seltzer water.

Badminton Cup

Badminton Cup is made with Burgundy, with an equal quantity of Seltzer water, and the addition of the juice and peel of an orange to the ingredients given for claret cup.

Champagne Cup

Champagne Cup has an equal quantity of wine and Seltzer water, an ounce of crushed sugar candy, the juice and peel of two oranges, balm, and borage.

Cider Cup

Cider Cup has a pint of soda water to a quart of cider, a wineglass of brandy, and the other ingredients as for Champagne cup.