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Claret Cup

Ingredients

• 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

Instructions

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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Source

The International Jewish Cook Book (1919).