Recommended The Bar-Tender's Guide by Jerry Thomas (1862, p.71) — Jerry Thomas 1862
| 1 whole | lemon — lemon | acid |
| 8 oz | brandy — brandy | base |
| 3 whole | Claret wine — claret | base |
| 2 whole | Seltzer water — German Seltzer-water | dilution |
| 3 whole | Soda water — soda-water | dilution |
| 1 whole | Cucumber — cucumber rind | garnish |
| 6 whole | Orange — oranges | garnish |
| 16 oz | Orange curaçao — curaçao | modifier |
| 4 oz | Raspberry ratafia — raspberry ratafia | modifier |
| 16 oz | sherry — sherry | modifier |
| borage — borage | other | |
| Lemon balm — green balm | other | |
| sugar — capillaire or powdered sugar | sweetener |
- Combine the wines, spirits, ratafia, sliced fruit, herbs, cucumber rind, and mineral waters in a large vessel.
- Sweeten with capillaire or powdered sugar until lively.
- Let the mixture stand for one hour.
- Strain it, ice it well, and serve in small glasses.
Garnish: Sliced citrus, herbs, cucumber rind
Ice: Ice
- Nose
- Citrus peel, cooling herbs, wine fruit, and light spice rise in an expansive bowl aroma.
- Palate
- It is layered, sparkling, and social, with wine, liqueur, herbs, and mineral water combining into something broader than punch but more dressed than a simple cup.
- Finish
- The finish is bright, perfumed, and gently vinous.
- Summary
- A grand party cup that turns bowl service into a refined aromatic spectacle.
This entry is important because it shows the cup tradition as a major social form in its own right, not merely a footnote to punch. Thomas's Russian framing and aristocratic language also reveal how prestige and cosmopolitanism were attached to large-format wine cups in this period.
Resting and straining matter here. The cup should taste integrated and polished, not like a bowl of raw components hurried together at the last moment.
Brunow's cup looks like an evolutionary meeting point between punch, cup, and sparkling wine service. It is one of the clearest ancestors of later luxury party cups and wine coolers.