4999 Claret Cup

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place in a bowl, 30 g (1 oz) loaf sugar, the zest of 1 lemon, 3 slices of lemon, 3 slices of orange, a thin piece of cucumber rind, 1 tsp.Angostura Bitters and ½ dl (2 fl oz or ¼ U.S. cup) each of Brandy, Maraschino and Curaçao. Now add bottles of red wine and 1 bottle of soda water.

Cover the bowl, allow to infuse for 2 hours then pass through a muslin. Add a few pieces of crushed ice and a few nice clean mint leaves.