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Claret Cup


  • juice of 1 1/2 lemons
  • 2 tablespoons of powdered sugar
  • 1 tablespoon of red curaçao
  • 3 cups of claret
  • 1 cup of apollinaris water
  • orange or pineapple
  • maraschino cherries
  • 2 cucumbers
  • ice
  • 1 bunch of mint


Squeeze into a glass pitcher the strained lemon juice, add powdered sugar, red curaçao; then pour in claret, and apollinaris water. Mix thoroughly, add a few slices of orange or pineapple, or both, and a few maraschino cherries. Cut the rinds from the 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.


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The International Jewish Cook Book (1919).

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