Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Good Claret
  • A Pony of Curacoa
  • An Orange, Sliced
  • A Dash of French Cognac
  • ½ Cupful of Loaf Sugar
  • A Large Piece of Ice
  • The Juice of a Lemon


Dissolve the sugar and lemon juice. Add the Claret, Curacoa, Brandy and sliced orange and lemon juice. Stir well. Put to cool. When ready to serve pour into a thin, small tumbler and decorate the top with a sprig of fresh green mint.

This Claret Cup is also made by preparing one quart of Orangeade, and adding one quart of Claret. Freeze as directed, or serve with crushed ice, having the glasses half full of the pounded ice.