Английская Википедия:Claret cup (drink)
Claret cup is a type of wine cocktail that was popular in 19th-century western Europe and North America. The basic ingredients of claret cup are chilled claret or similar wine, carbonated water, sugar, and flavorings that supply a citrusy or herbal aroma.
One 1877 recipe called for dissolved cane sugar, a bottle of claret, two thin lemon slices, one cucumber peel, a glass of sherry, a spoonful of brandy, a spoonful of noyeau or maraschino, and grated nutmeg. Then blend, wait, taste test, and add ice and a bottle of carbonated water.[1] The lighter recipe subtracted the sherry and brandy, doubled the soda water, and added a few drops of almond extract.[1] A strong cup was suitable for drinking with dinner, a lighter one might consumed after sport, such as badminton or cricket.[1][2] An 1895 recipe from America added a little curaçoa liqueur and garnished with mint sprigs; the same cookbook suggested that someone wanting to make a "claret cup (English style)" build off the base American recipe but add "a few strawberries" and borage.[3] An 1879 recipe for superior claret cup suggested a ratio of two bottles of claret to one bottle of champagne, plus three glasses of sherry, one glass of noyau, half a pound crushed ice, with a borage or cucumber-curl garnish.[4]
Other recipes used grated cinnamon, allspice, cloves and cardamom instead of nutmeg; some added orange slices or even pineapple chunks. Riffs on the basic recipe added a broad range of other flavors including Kirschwasser, rhubarb wine, violet syrup, or ginger beer (one at a time, not all together).[5] Common garnishes and herbal flavorings included the edible borage flower, lemon verbena, citronella oil, and sprigs of mint or lemon balm.[2]
Variations on the theme included the champagne cup, hock cup,[6] Chablis cup, burgundy cup,[5] cider cup, and Moselle cup, each with adjustments to the amount of sugar.[7] There was also a variation called Claret Cup à la Henry VIII (although it is unclear how Henry VIII is involved in the matter):[8]
The various "wine cups," as they were called, are best when "fresh and sparkling" and thus it was recommended that they be prepared immediately before the opening of a party.[9] An 1894 British etiquette guide firmly advised readers on the correct service of claret-cup: "Champagne-cup and claret-cup are, in the country, served on a separate table, or in an adjoining room. Small tumblers and champagne-glasses should be placed upon the same table...in town, where space is made the most of, these drinks are usually placed on the sideboard. A manservant should be at hand to pour out the cup as required."[10] Claret cup can be served out of jugs,[10] glass pitchers, or a punch bowl.[11] One guide to fancy beverages recommends preparing and consuming claret cup in the summer months, "regulating the proportion of ice to the weather."[12]
In wintertime, mulled claret cups would be served from pots of claret, heated low and slow with sugar and a cinnamon stick, and served warm.[13][6]
The refreshment of claret cup gets a nod in Edward Lear's volume of light verse More Nonsense.[14] Soda water, sugar, ice and "burrage" for preparing a claret cup are referenced in the lyrics of Thespis (1871), the first comic-opera collaboration of Gilbert & Sullivan.[15] Claret cup is served, to the general satisfaction of the characters, in George Bernard Shaw's You Never Can Tell (1897).[16]
Шаблон:Ill, a popular beverage in South America with a similar formula, is a direct borrowing into Spanish from the English-language claret cup.[17]
See also
References
External links
- ↑ 1,0 1,1 1,2 Шаблон:Cite book
- ↑ 2,0 2,1 Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ 5,0 5,1 Шаблон:Cite book
- ↑ 6,0 6,1 Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ 10,0 10,1 Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite journal
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