Burgundy Cup

Drinking Cups and Their Customs by Henry Porter and George Roberts (1869, p.51) — Drinking Cups 1869

1. Combine Burgundy, noyau, pineapple syrup, brandy, and sugar; ice well; before drinking add seltzer or soda water and serve with borage.

Garnish: Borage

Ice: Iced

Drinks a La Mode by Mrs de Salis (1891, p.2) — Drinks a La Mode 1891

1. Combine the wines, Chartreuse, cucumber, Salutaris water, and shaven ice, then imbed the jug in ice.

Garnish: Cucumber

Ice: Shaven ice

Modern American Drinks by George J. Kappeler (1895, p.51) — Red

1. Mix the sugar with a little water in a glass pitcher.
2. Add the lemon juice, brandy, orange curacoa, clear ice, lemon slices, orange slices, cucumber peel, red Burgundy, and cold plain soda.
3. Mix until cold and add a few sprigs of mint on top.

Garnish: Mint, lemon, orange, cucumber rind

Ice: A few lumps

Nose

Burgundy, orange liqueur, mint, and cucumber create a lush cup aroma.

Palate

The drink is richer than a simple cooler and more fruit-ornamented than many claret cups, but it remains airy and social because of the soda lengthening.

Finish

The finish is vinous, citrusy, and gently herbal.

Summary

A full social wine cup with strong fruit-garnish identity.

This recipe matters because it shows how cup culture could absorb regional wine specificity while keeping a broadly recognisable garnish-and-soda grammar.

Modern American Drinks by George J. Kappeler (1895, p.51) — White

1. Prepare the drink in the same manner as Red Burgundy Cup, substituting white Burgundy for red and white curacoa for orange.

Garnish: Mint, lemon, orange, cucumber rind

Ice: A few lumps

Nose

White wine, citrus, and herb notes make the cup feel lighter and brighter than the red version.

Palate

The structure remains recognisably that of the Burgundy cup family, but the white-wine base makes it feel fresher, paler, and more lifted.

Finish

The finish is cool, citrusy, and lightly floral-fruity.

Summary

A white-wine branch of the Burgundy cup family with the same social garnish architecture.

Placing both red and white versions side by side is useful evidence that cup service was often about a repeatable format rather than a single fixed wine identity.

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.212)

1. Fill a glass pitcher one-fourth full of cracked ice and add the sugar, sliced lemon, sliced orange, pineapple, Cognac, abricotine, curaçao, Burgundy, and Apollinaris.
2. Mix thoroughly, adding the thin rind of a cucumber, dress with fruit, and serve in fancy stem glasses.

Garnish: Fruit and cucumber rind

Ice: Cracked ice

The World's Drinks and How to Mix Them by Hon. Wm Boothby (1908, p.35) — a la Orbell

1. Combine the lemon peel and juice with the sugar.
2. Add the Burgundy and seltzer water.
3. Ice the cup thoroughly, draw out the peel, and serve.

Garnish: Lemon peel removed before service

Ice: Well iced

Nose

Lemon oil and cool red wine rise first.

Palate

This is a notably stripped-back cup, less ornate than the richer family exemplars and closer to a sparkling wine cooler in feel.

Finish

The finish is brisk, lightly vinous, and citrus-clean.

Summary

A lean Burgundy branch of the cup family.

This version matters because it shows that by 1908 cup service could be deliberately simplified without losing its social identity. Boothby preserves a more economical wine-cup line alongside the grander bowl formulas.

The Buffet Blue Book by John H. Considine (1912, p.68)

1. Add the wine, carbonated water, Apricotine, cura?ao, lemon juice, sugar, pineapple, and sliced oranges to a punch bowl with ice.
2. Stir and serve cold.

Ice: Ice

The OCR for this item is damaged; the base looks like Burgundy wine with carbonated water and fruit.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.23)

1. Build the ingredients in a glass pitcher with cracked ice, mix thoroughly with the cucumber rind, dress with fruit, and serve in fancy stem glasses.

Ice: Ice

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.60) — Straub 1913

1. Stir well in a large glass pitcher with a long cube of ice.
2. Decorate with sliced fruit, cherries, and mint on top.

Garnish: Sliced fruit, cherries, and mint

Ice: 1 long cube ice

This is useful because Straub keeps the large-format decorative wine-cup tradition fully alive rather than reducing cups to shorthand garnished wines.

The large-pitcher format and explicit fruit decoration are central; this is shared-service bowl logic, not a single-glass cooler.