Tract · Cocktails

Punch · Built in glass · Historical · complexity 3/5

Moselle Cup

Moselle Cup No. 1 infuses Moselle with orange, mint, sage, borage, black currant leaf, and clarified sugar.

Served in Cup.

Family

Variants (6)

Drinking Cups and Their Customs by Henry Porter and George Roberts (1869, p.52) — Drinking Cups 1869 No. 1

1 bottleMoselle wine — Mosellebase
1 orangeorange slice — sweet orangegarnish
2 leafblack currant leaf — black currantother
2 leafborage — A leaf or two.other
2 leafmint — A leaf or two.other
2 leafsage — A leaf or two.other
clarified sugar — Sweeten to taste.sweetener
  1. Let Moselle, orange, and herbs stand for three hours; strain off and sweeten to taste with clarified sugar.

Garnish: Orange and herbs

Drinking Cups and Their Customs by Henry Porter and George Roberts (1869, p.52) — Drinking Cups 1869 No. 2

0.5 lemon peellemon peel — Cut very thin.acid
1 bottleMoselle wine — still or sparkling Mosellebase
1 bottleSoda water — soda-waterdilution
5 thin slicepineapple — pine-applegarnish
1 glasssherry — sherry or brandymodifier
powdered sugar — According to taste.sweetener
  1. Let all stand about an hour; before serving add lumps of clear ice.

Garnish: Pineapple and lemon peel

Ice: Clear ice

Drinks as They Are Mixed by Paul E. Lowe (1904, p.32) — Lowe 1904 Pitcher

1 wholelemon — lemon, slicedacid
1 ponycognac base
0.75 pitcherice — cracked icebase
1 pintSoda water — Apollinarisdilution
1 thin pieceCucumber — cucumber skingarnish
1 wholeOrange — orange, slicedgarnish
4 slicepineapple — pineapplegarnish
Seasonal fruit — fruitgarnish
0.25 sliceShaddock — shaddockgarnish
1 ponyApricot liqueur — abricotinemodifier
1 ponyOrange curaçao — curacoamodifier
1 quartMoselle wine — Moselleother
6 piecesugar — loaf sugarsweetener
  1. Build the cracked ice, sugar, sliced citrus, pineapple, Cognac, liqueurs, Moselle, and Apollinaris in a glass pitcher.
  2. Mix well, add a thin piece of cucumber skin, decorate with fruit and a quarter-slice of shaddock, and serve in stem glasses.

Garnish: Cucumber skin, fruit, and quarter-slice of shaddock

Ice: Cracked ice

Nose
White wine, citrus, cucumber, and apricot notes dominate the aroma.
Palate
This entry matters because it shows the white-wine cup branch adapting the same decorative grammar as larger claret and Champagne bowls, but in smaller pitcher service.
Finish
The finish is cool, vinous, and lightly sparkling.
Summary
A six-person white-wine cup from the decorative pitcher-service branch.

Jack's Manual by J. A. Grohusko (1910, p.64)

1 sliced lemonlemon acid
1 ponybrandy base
1 quartMoselle wine — Mosellebase
1 bottleclub soda — club soda or syphondilution
1 sliced orangeOrange garnish
1 ponycuracao modifier
1 ponyMaraschino modifier
1 large pieceice — large ice blockother
mint — Add mint and serve.other
  1. Build the Moselle, brandy, curacao, maraschino, orange, lemon, club soda, and a large piece of ice in a punch bowl.
  2. Stir well together, add mint, and serve.

Garnish: Mint, sliced orange, and sliced lemon

Ice: Large piece of ice

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.125)

1 ponybrandy base
1 pintMoselle — Mosellebase
1 pintwater — aerated waterdilution
1 rindlemon rind garnish
3 thin slicespineapple garnish
1 ponyanisette modifier
1 glasssherry modifier
on topmint other
  1. Mix well in a pitcher.

Ice: Cracked ice

The Artistry of Mixing Drinks by Frank Meier (1936, p.52)

1 large pieceice — Icebase
1 glassBenedictine modifier
12 unitMaraschino cherry — Maraschino Cherriesmodifier
1 bottleMoselle wine — Still Moselleother
3 peeled ripe, quarteredpeach — Peachesother
1 bottlesparkling Moselle — Sparkling Moselleother
  1. Stir gently and serve.

See also: Cup

Powdered sugar may be added to suit taste. For twelve drinks.