Variants (4)
Recommended The Bar-Tender's Guide by Jerry Thomas (1862, p.72) — Jerry Thomas 1862
- Macerate the lemon peels with the sugar in a bowl to draw out the oils.
- Squeeze in the lemon juice and add the soda-water, stirring until the sugar dissolves.
- Pour in the orgeat and whip the mixture with an egg-whisk to whiten it.
- Add the brandy, rum, and maraschino, then strain into a punch-bowl.
- Just before serving, add the well-iced champagne and stir with the ladle until creamy and mellow.
Garnish: Lemon peel
Ice: Iced champagne
- Nose
- Sweet almond, lemon oil, and sparkling wine rise together from the bowl.
- Palate
- The palate is lush, creamy, and festive, with orgeat softening the wine and spirit mix into something richer than a normal cup.
- Finish
- The finish is long, frothy, and citrus-scented.
- Summary
- A luxurious party cup that borders on bowl-scale dessert service without losing its sparkling freshness.
This is a crucial entry because it shows cup service becoming richer, paler, and more whipped in texture, not just more aromatic. It helps link party cups to later festive bowls, whipped punches, and creamy celebratory mixed drinks.
The whisking step is fundamental. Whitening the mixture changes the drink's texture and visual identity, while adding champagne at the end preserves lift.
Compared with Brunow's cup or Balaklava Nectar, the Marmora cup is much more opulent and textural. It proves that the cup family could move in both refreshing and luxurious directions at once.
Recommended How to Mix Drinks; or, The Bon-Vivant's Companion by Jerry Thomas (1876, p.74) — Jerry Thomas 1876
- Macerate the lemon peels with the sugar in a bowl to draw out the oils.
- Squeeze in the lemon juice and add the soda-water, stirring until the sugar dissolves.
- Pour in the orgeat and whip the mixture with an egg-whisk to whiten it.
- Add the brandy, rum, and maraschino, then strain into a punch-bowl.
- Just before serving, add the well-iced champagne and stir with the ladle until creamy and mellow.
Garnish: Lemon peel
Ice: Iced champagne
- Nose
- Sweet almond, lemon oil, and sparkling wine rise together from the bowl.
- Palate
- The palate is lush, creamy, and festive, with orgeat softening the wine and spirit mix into something richer than a normal cup.
- Finish
- The finish is long, frothy, and citrus-scented.
- Summary
- A luxurious party cup that borders on bowl-scale dessert service without losing its sparkling freshness.
This is a crucial entry because it shows cup service becoming richer, paler, and more whipped in texture, not just more aromatic. It helps link party cups to later festive bowls, whipped punches, and creamy celebratory mixed drinks.
The whisking step is fundamental. Whitening the mixture changes the drink's texture and visual identity, while adding champagne at the end preserves lift.
Compared with Brunow's cup or Balaklava Nectar, the Marmora cup is much more opulent and textural. It proves that the cup family could move in both refreshing and luxurious directions at once.
The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.97) — A la Marmora
- Stir the syrup, spirits, wine, soda, sugar, and fruit well with a ladle in a bowl.
- Place the mixture into a dish filled with shaved ice and serve.
Garnish: Thin slices of lemon, orange, and pineapple.
Ice: Iced bowl service
This is a valuable later witness for a named decorative cup-bowl service that remains clearly distinct from ordinary punch.
The fruit slicing and ice-dish transfer are part of the cup ritual, not optional garnish flourish.
The Ideal Bartender by Tom Bullock (1917, p.36) — Bullock 1917
- Pour the ingredients into a small punch bowl and stir well.
- Pack the bowl in fine ice, and when cold serve in fancy stem glasses.
Ice: Bowl packed in fine ice
This matters because Bullock preserves a late luxury cup branch that still carries the ornamental bowl-service logic of earlier books.
The bowl packed in fine ice is a core part of the service, not a detail to flatten away.