Applegreen's Bar Book by John Applegreen (1904, p.46) — Applegreen 1904 Bowl
| 12 whole lemon | lemon peel — lemon peelings | acid |
| 12 whole orange | Orange peel — orange peelings | base |
| 2 oz | cinnamon — whole cinnamon | other |
| 20 quart | Claret wine — claret wine | other |
| 6 pound | sugar — sugar | sweetener |
- Boil the citrus peels, cinnamon, and sugar, then strain.
- Add the claret wine, bring it to the boil again, and serve in glass cups.
- Nose
- Hot citrus peel, cinnamon, and red wine dominate the aroma.
- Palate
- This is useful because it preserves the fully scaled festive hot-wine branch as a serious service form rather than a domestic afterthought.
- Finish
- The finish is warming, spiced, and vinous.
- Summary
- A large-format mulled claret service from the festive hot-punch branch.