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PREFACE.
PREFACE.
The principal object of these pages is to furnish a collection of recipes for the brewing of compound drinks, technically called "Cups," all of which have been selected with the most scrupulous attention to the rules of gastronomy, and their virtues tested and approved by repeated trials. These we are inclined to put into type, from a belief that, if they were more generally adopted, it would be the means of getting rid of a great deal of that stereotyped drinking which at present holds sway at
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PREFACE TO THE SECOND EDITION.
PREFACE TO THE SECOND EDITION.
The Second Edition of this book contains much additional matter, all of which has been derived from notes collected by one of the original authors of the work, whose untimely death is mourned, and whose genial hospitality is remembered, by very many friends. The compiler believes that the additions made will greatly increase the usefulness of the book to all compounders of Cups. CUPS AND THEIR CUSTOMS. As in all countries and in all ages drinking has existed as a necessary institution, so we fin
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HINTS TO CUP-BREWERS.
HINTS TO CUP-BREWERS.
There are certain things to be observed in the compounding of cups, which, though patent to every man's common sense, we may be pardoned for mentioning. When a drink is to be served hot, never let the mixture boil, but let the heat be applied as gently as possible: a fierce heat causes the spirit to evaporate, and moreover destroys or materially alters the fine aromatic flavour on which so much of its delicacy depends. When the hot cup is brewed, be careful to retain the heat as much as possible
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Metheglin.
Metheglin.
To nine gallons of boiling water put twenty-eight pounds of honey, add the peel of three lemons, with a small quantity of ginger, mace, cloves, and rosemary; when this is quite cold, add two tablespoonfuls of yeast. Put this into a cask, and allow it to ferment; at the expiration of six months, bottle it off for use. Another favourite drink in olden times was that called "Lamb's Wool," which derived its name from the 1st of November, a day dedicated to the angel presiding over fruits and seeds,
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Lamb's Wool.
Lamb's Wool.
To one quart of strong hot ale add the pulp of six roasted apples, together with a small quantity of grated nutmeg and ginger, with a sufficient quantity of raw sugar to sweeten it; stir the mixture assiduously, and let it be served hot. Of equal antiquity, and of nearly the same composition, is the Wassail Bowl, which in many parts of England is still partaken of on Christmas Eve, and is alluded to by Shakspeare in his "Midsummer Night's Dream." In Jesus College, Oxford, we are told, it is drun
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The Wassail Bowl.
The Wassail Bowl.
Put into a quart of warm beer one pound of raw sugar, on which grate a nutmeg and some ginger; then add four glasses of sherry and two quarts more of beer, with three slices of lemon; add more sugar, if required, and serve it with three slices of toasted bread floating in it. Another genus of beverages, if so it may be termed, of considerable antiquity, comprise those compositions having milk for their basis, or, as Dr. Johnson describes them, "milk curdled with wine and other acids," known unde
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Punch.
Punch.
Extract the oil from the rind of a large lemon by rubbing it with lumps of sugar; add the juice of two lemons and of two Seville oranges, together with the finely pared rind; put this into a jug with one pint of old rum, one pint of brandy, and half a pound of powdered lump sugar; stir well together, then add one pint of infusion of green tea and one quart of boiling water. Mix well, and let it be served quite hot. This is an excellent recipe for ordinary Punch; and the addition of green tea can
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Noyau Punch
Noyau Punch
is made by adding two glasses of noyau to the above recipe. A tablespoonful of Guava jelly administers a fine flavour to a bowl of Punch. Preserved tamarinds, put into Punch, impart a flavour closely resembling arrack; and a piece or two of preserved ginger, with a little of the syrup, added to Punch, acts as a stimulant, and prevents any ill effects which might otherwise arise from the acids it contains....
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Gin Punch.
Gin Punch.
As a mild summer drink, and one readily made, we recommend Gin Punch, according to the following recipe:— Stir the rind of a lemon, and the juice of half a one, in half a pint of gin; add a glass of Maraschino, half a pint of water, and two tablespoonfuls of pounded white sugar, and, immediately before serving, pour in two bottles of iced soda-water....
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Whisky Punch.
Whisky Punch.
To one pint of whisky and two glasses of brandy add the juice and peel of one lemon and a wine-glassful of boiling ale; well stir into it half a pound of powdered sugar, and add a quart of boiling water. This is said to be the most fascinating tipple ever invented; and, to quote the words of Basil Hall, "It brightens a man's hopes, crumbles down his difficulties, softens the hostility of his enemies, and, in fact, induces him for the time being to think generously of all mankind, at the tiptop o
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Milk Punch.
Milk Punch.
To the rinds of twelve lemons and two Seville oranges add 2½ pounds of loaf sugar, a bottle of pale brandy, and a bottle and a half of old rum, with a sufficient quantity of grated nutmeg. Let this mixture stand for a week; then add the juice of the fruit, with five pints of water; lastly, add one quart of boiling milk, and, after letting it stand for an hour, filter the whole through jelly-bags till it is clear. Bottle for use. The longer it is kept, the better it will be. In Cambridge (a town
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Milk Punch, No. 2.
Milk Punch, No. 2.
Boil together a quart of milk, four ounces of loaf sugar, a small stick of cinnamon, and the peel of one lemon; then beat together the yolks of three eggs and the white of one; add the boiling compound very gradually, and keep continually stirring the mixture while you pour into it a wine-glassful of rum and one of noyau. Serve hot. The following compound is said to have been held in high esteem by the Prince Regent, from whom it derives its name....
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Regent's Punch.
Regent's Punch.
To a pint of strongly made green tea add the rinds and juice of two lemons, one Seville orange, and one sweet orange, with half a pound of loaf sugar and a small stick of cinnamon. After standing for half an hour, strain the mixture, add a bottle of champagne, half a bottle of sherry, three wine-glasses of brandy; rum, Curaçoa, and noyau, of each a wine-glass, and a pint of pine-apple syrup. Ice the compound well, and, immediately before drinking, add a bottle of soda-water....
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Cold Milk Punch (German Recipe).
Cold Milk Punch (German Recipe).
Take the finely shredded rind of one, and the juice of three, lemons, one bottle of rum, one pint of arrack, half a pound of loaf sugar, and a quart of cold water. When the sugar is melted, pour one quart of boiling milk on the above, cover it closely for four hours, and run it through a bag, as it should be quite bright. Many other recipes for Punch might be added, as, for instance, Egg Punch, Almond Punch, Punch à la Romaine, Spiced Punch, Red Punch, Leander Punch, &c.; but the few we
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Claret Cup, No. 1.
Claret Cup, No. 1.
To a bottle of Bordeaux claret add two wine-glasses of sherry and a wine-glass of Maraschino, with a small quantity of powdered lump sugar. Let the above be well iced and put into a cup, and, immediately before drinking, add a bottle of soda-water which has also been previously iced, and stick in two sprigs of borage....
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Claret Cup, No. 2.
Claret Cup, No. 2.
To each bottle of ordinary claret add a bottle of soda-water, a glass of sherry or Curaçoa, the peel of a lemon cut very thin, with powdered sugar according to taste. Let the whole stand an hour or two before serving, and then add some clear ice....
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Claret Cup, No. 3.
Claret Cup, No. 3.
To the above add a few slices of cucumber, or some sprigs of borage instead of cucumber....
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Claret Cup, No. 4.
Claret Cup, No. 4.
As No. 2, except the lemon-peel, for which substitute, when in season, a pint of ripe raspberries, or four or five peaches or nectarines cut in slices. This is a most delicious beverage....
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Mulled Claret.
Mulled Claret.
The best way of mulling claret is simply to heat it with a sufficient quantity of sugar and a stick of cinnamon. To this a small quantity of brandy may be added, if preferred....
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Burgundy Cup.
Burgundy Cup.
To a bottle of Burgundy wine add a wine-glass of noyau, three wine-glasses of pine-apple syrup, one wine-glass of brandy, and a quarter of a pound of powdered sugar; ice well; add a bottle of seltzer- or soda-water before drinking, and serve with a sprig of borage....
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Hock Cup, No. 1.
Hock Cup, No. 1.
To a bottle of hock add three wine-glasses of sherry, one lemon sliced, and some balm or borage. Let it stand two hours; sweeten to taste, and add a bottle of seltzer-water....
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Hock Cup, No. 2.
Hock Cup, No. 2.
"May-Trank" is a most popular beverage on the Rhine. Take with each bottle of light hock about a dozen sprigs of woodruff, a quarter of an orange cut in small slices, and about two ounces of powdered sugar. The herbs are to be removed, after having been in the wine half an hour. A bottle of sparkling wine added to four or five bottles of still hock is a great improvement. A little ice is recommended....
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Hock Cup, No. 3.
Hock Cup, No. 3.
Instead of woodruff and orange take to each bottle of hock about half a pint of highly flavoured strawberries. Sugar as above. The fruit is to be taken with the wine after having been in it about an hour....
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Hock Cup, No. 4.
Hock Cup, No. 4.
Take some thin slices of pine-apple instead of the strawberries....
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Hock Cup, No. 5.
Hock Cup, No. 5.
Take to each bottle of hock two highly flavoured peaches peeled and cut in slices. Sugar as above....
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Champagne Cup.
Champagne Cup.
To a bottle of champagne add a wine-glass of Madeira or sherry, a liqueur-glass of Maraschino, two slices of Seville orange-peel, and one slice of lemon-peel. Before drinking, pour in a bottle of seltzer-water, and serve with a sprig of verbena or a very small piece of thinly cut peeling of cucumber....
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Moselle Cup, No. 1.
Moselle Cup, No. 1.
To a bottle of Moselle add a sweet orange sliced, a leaf or two of mint, sage, borage, and the black currant. Let this stand for three hours; strain off, and sweeten to taste with clarified sugar....
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Moselle Cup, No. 2.
Moselle Cup, No. 2.
To each bottle of still or sparkling Moselle add one bottle of soda-water, a glass of sherry or brandy, four or five thin slices of pine-apple, the peel of half a lemon cut very thin, and powdered sugar according to taste: let the whole stand about an hour, and before serving add some lumps of clear ice....
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Moselle Cup, No. 3.
Moselle Cup, No. 3.
As No. 2, except the pine-apple, for which substitute a pint of fresh strawberries, or three or four peaches or nectarines....
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Moselle Cup, No. 4.
Moselle Cup, No. 4.
As No. 2, but add, instead of fruit, some sprigs of woodruff. Woodruff is a herb much used on the Rhine for making May-Trank, its peculiar flavour being most powerful in May: it grows in forests in many parts of England....
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Moselle Cup, No. 5.
Moselle Cup, No. 5.
When neither fruit nor woodruff can be obtained, add, instead of sherry or brandy, a glass or two of milk-punch, or essence of punch, and a little more of the lemon-peel....
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Cutler's Moselle Cup.
Cutler's Moselle Cup.
Half a pound of loaf sugar steeped in water to saturation, one orange thinly sliced, a handful of fresh young woodruff, and two bottles of Moselle. N.B. Hock may be substituted for Moselle. A bottle of Bordeaux added to the foregoing improves it....
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Mulled Port.
Mulled Port.
To a bottle of matured port add a wine-glass of sherry, some cloves, cinnamon, nutmeg, and a small piece of bruised lemon-peel. Simmer the spice in a little water, then add the wine; heat, but do not let it boil, and sweeten....
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Mulled Sherry.
Mulled Sherry.
The same as for mulled port, with the addition of a wine-glass of brandy....
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Sherry Cobler.
Sherry Cobler.
Fill a tumbler three parts full of pounded ice, to which add two wine-glasses of sherry, a tablespoonful of brandy, two teaspoonfuls of powdered sugar, and two or three small pieces of lemon. Pour the mixture rapidly from one tumbler to another several times, throw in half a dozen strawberries, and drink the mixture through a straw, or stick of maccaroni....
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Cider Cup.
Cider Cup.
To a quart of cider add half a lemon squeezed, three tablespoonfuls of powdered lump sugar, two wine-glasses of pale brandy, a wine-glass of Curaçoa, two slices of lemon, with grated nutmeg on the top. Ice well, and serve with borage....
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Morgan's Herefordshire Cup.
Morgan's Herefordshire Cup.
To two bottles of cider add a bottle of port and a bottle of soda-water, orange-peel, and plenty of sugar. Ice well and serve with borage....
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Donaldson's Cider Cup.
Donaldson's Cider Cup.
To a bottle of cider add one wine-glass of sherry, one liqueur-glass of orange-brandy, half a liqueur-glass of Curaçoa, and before drinking add a bottle of seltzer-water, a sprig of mint, and two or three lumps of ice....
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The "Field" Cider Cup.
The "Field" Cider Cup.
Mix together two quarts of old bottled cider, sweeten to taste, taking care that the sugar is perfectly melted, add half a nutmeg grated, a little powdered ginger, a glass of brandy, a glass of noyau, cut a lemon into it in moderately thin slices, and let it remain there. Make it two hours before wanted, and stand in some ice. There is no better recipe than the above....
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White's Club House Cup.
White's Club House Cup.
Three bottles of claret, one bottle of water, one wine-glass of Madeira, a liqueur-glass of Maraschino, four sweet oranges, three thin slices of cucumber or a piece of borage, half a pint of sirup, the flower and young part of borage, orange sliced with the peel; let it stand for three hours, then stir the sirup in one pound of sugar to half a pint of water, boiled till it thickens....
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Loving Cup.
Loving Cup.
One pint of mountain wine, one of Madeira, and one of Lisbon, one bottle of champagne, one liqueur-glass of pale brandy, three thin slices of lemon, sugar, nutmeg. Ice to taste....
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Djonka (a Russian Beverage).
Djonka (a Russian Beverage).
One pound and a half of lump sugar in very large lumps, one bottle of Cognac, one bottle of sherry or Madeira, three bottles of Moselle or hock, one bottle of champagne, half a pound of blanched almonds, the thinly shred rind of four lemons, four peaches sliced, or one pine-apple or preserved fruit. These are the ingredients. Now to prepare the nectar. On a large well-tinned copper stewpan place a gridiron, and on the gridiron the big lumps of sugar. Pour by degrees the Cognac over the sugar, li
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Hot Ale Cup.
Hot Ale Cup.
To a quart of ale, heated, add two wine-glasses of gin, one wine-glass of sherry, two tablespoonfuls of American bitters, plenty of cloves and cinnamon, and four tablespoonfuls of moist sugar....
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Copus Cup.
Copus Cup.
Heat two quarts of ale; add four wine-glasses of brandy, three wine-glasses of noyau, a pound of lump sugar, and the juice of one lemon. Toast a slice of bread, stick a slice of lemon on it with a dozen cloves, over which grate some nutmeg, and serve hot....
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Donaldson's Beer Cup.
Donaldson's Beer Cup.
To a pint of ale add the peel of half a lemon, half a liqueur-glass of noyau, a bottle of seltzer-water, a little nutmeg and sugar, and ice to taste....
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Freemasons' Cup.
Freemasons' Cup.
A pint of Scotch ale, a pint of mild beer, half a pint of brandy, a pint of sherry, half a pound of loaf sugar, and plenty of grated nutmeg. This cup may be drank either hot or cold....
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Egg Flip.
Egg Flip.
Add the whites and yolks of three eggs, beaten together with three ounces of lump sugar, to half a pint of strong ale; heat the mixture nearly to the boiling-point; then put in two wine-glasses of gin or rum (the former being preferable), with some grated nutmeg and ginger; add another pint of hot ale, and pour the mixture frequently from one jug to another before serving. Under this head we supply only a few recipes which, by experience, we know to be good, omitting a long list of the rarer and
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Curaçoa.
Curaçoa.
To every wine-quart of the best pale brandy add the very finely pared rinds of two Seville oranges and of one lemon, and let the mixture stand for three weeks. Then carefully strain off the liquid, and add as much finely powdered sugar-candy as the liquid will dissolve (about a pound to each bottle). The mixture should be frequently shaken, for a month. If the rind of a shaddock can be procured, a third part of it, mixed with the orange, will impart a peculiar aromatic and very delicious flavour
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Cherry Brandy.
Cherry Brandy.
To each wine-bottle of brandy add a pound of Morello cherries (not too ripe), and half a pint of the expressed juice of the small black cherry called "Brandyblacks." Let this stand for a week, and then add half a pound of powdered lump sugar and a quarter of a pound of powdered sugar-candy, with half an ounce of blanched bitter almonds. The longer it is kept, the better it will become. Where the juice of the black cherry cannot be obtained, sirup of mulberries will be found an excellent substitu
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Brandy Bitters.
Brandy Bitters.
To each gallon of brandy add seven ounces of sliced gentian-root, five ounces of dried orange-peel, two ounces of seeds of cardamoms, one ounce of bruised cinnamon, half an ounce of cloves, and a small quantity of cochineal to colour it. Many other ingredients may be added which complicate the flavour; but none will make the above compound more wholesome or palatable....
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Ginger Brandy.
Ginger Brandy.
To each bottle of brandy add two ounces of the best ginger bruised; let it stand for a week; then strain the liquid through muslin, and add a pound of finely powdered sugar-candy. This should be kept at least one year....
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Hunting-flask.
Hunting-flask.
As to the best compound for a hunting-flask, it will seldom be found that any two men perfectly agree; yet, as a rule, the man who carries the largest, and is most liberal with it to his friends, will be generally esteemed the best concocter. Some there are who prefer to all others a flask of gin into which a dozen cloves have been inserted, while others, younger in age and more fantastic in taste, believe in equal parts of gin and noyau, or of sherry and Maraschino. For our own part, we must ad
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