Copus Cup — The Cocktail Ontologist

Drinking Cups and Their Customs by Henry Porter and George Roberts (1869, p.59) — Drinking Cups 1869

1 lemon	lemon juice — juice of one lemon	acid
2 quart	ale — Heated.	base
4 wine-glass	brandy	base
1 slice	lemon slice — Stuck on toast with cloves.	garnish
3 wine-glass	noyau	modifier
12 clove	cloves	other
grate	nutmeg	other
1 slice	toast — Stuck with lemon and cloves.	other
1 pound	lump sugar	sweetener

Heat ale, add brandy, noyau, sugar, and lemon juice; toast bread, stick lemon and cloves on it, grate nutmeg over it, and serve hot.

Garnish: Clove-stuck lemon toast and nutmeg

Cooling Cups and Dainty Drinks by William Terrington (1869, p.186) — Terrington 1869

0.25 pint	brandy	base
1 whole	lemon and cloves — lemon stuck with cloves	base
0.25 pint	noyeau	modifier
0.5 oz	cinnamon — Bruised.	other
2 quarts	old ale — hot old ale	other
1 slice	toast	other
4 oz	sugar — pounded sugar	sweetener

Roast the clove-studded lemon before the fire until dark brown.
Meanwhile stir together the brandy, noyeau, and bruised cinnamon.
Put the roasted lemon into a bowl, squeeze it with a spoon, add the toast and lay the lemon on it, then add the pounded sugar.
Pour on the hot old ale, add the spirits, and let the cup stand a quarter hour before serving.

Garnish: Toast beneath the roasted lemon.

This is one of Terrington's clearest survivals of older roasted-citrus hot-cup practice inside a Victorian handbook.

Roasting the lemon is essential both for aroma and for the cup's darker, softened citrus profile.

Variants (2)