Classic Mixology: Cocktail & Mixed Drink Recipes

Claret Cup, or Mulled Claret

(À la Lord Saltoun.)
1 lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

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peeled
white sugar

Ingredient: white sugar

What it is:  Additive
Class of edible crystalline substances, mainly sucrose for table sugar. Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.

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pounded
1 wine-glass sherry wine

Ingredient: sherry wine

What it is:  Sherry
Fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called vino de Jerez. Typically dry, "fino" sherry when only the generic name is used.

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1 bottle claret

Ingredient: claret

Also Known As:  Bordeaux What it is:  Wine
Name primarily used in British English for red wine from the Bordeaux region of France.

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1 sprig verbena

Ingredient: verbena

What it is:  Herb
Genus in the family Verbenaceae. It contains about 250 species of annual and perennial herbaceous or semi-woody flowering plants. The majority of the species are native to the New World from Canada south to southern Chile. The flowers are small, with five petals, and borne in dense spikes. Typically some shade of blue, they may also be white, pink, or purple.

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1 bottle soda water

Ingredient: soda water

Also Known As:  seltzer, sparkling water, fizzy water What it is:  Additive
Water which is carbonated and thus made effervescent by the addition of carbon dioxide gas under pressure. In 1767 Englishman Joseph Priestley invented soda water, also known as Carbonated water, when he first discovered a method of infusing water with carbon dioxide when he suspended a bowl of water above a beer vat at a local brewery in Leeds, England.

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nutmeg

Ingredient: nutmeg

What it is:  Spice
Seed from an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. Nutmeg is the actual seed of the tree while mace is the dried "lacy" reddish covering or arillus of the seed. Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavour. Nutmeg is a tasty addition to cheese sauces and is best grated fresh (see nutmeg grater). Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.

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Peel one lemon fine, add to it some white pounded sugar; pour over one glass of sherry, then add a bottle of claret (vin ordinaire, the best), and sugar to taste; add a sprig of verbena, one bottle of soda-water, and nutmeg, if you like it. For cup, strain and ice it well. For mull, heat it and serve it hot.