Tract · Cocktails

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

Freemasons' Cup

A beer and wine cup with Scotch ale, mild beer, brandy, sherry, loaf sugar, and nutmeg; served hot or cold.

Served in Cup.

Variants (2)

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

0.5 pintbrandy base
1 pintScotch ale base
1 pintsherry modifier
1 pintmild beer other
plentynutmeg — Grated.other
0.5 poundloaf sugar sweetener
  1. Combine ingredients and serve either hot or cold.

Garnish: Grated nutmeg

Cooling Cups and Dainty Drinks by William Terrington (1869, p.187) — Terrington 1869

0.5 pintbrandy base
1 pintScotch ale base
1 pintsherry modifier
1 pintmild beer other
nutmeg — To taste.other
0.5 poundsugar candy — crushed sugar-candysweetener
  1. Combine the Scotch ale, mild beer, brandy, sherry, crushed sugar-candy, and grated nutmeg to taste.
  2. Serve either hot or cold.

The ritual-society naming reinforces how many of Terrington's cups are social institutions as much as recipes.

Its dual-temperature flexibility makes it a bridge between bowl, cup, and hot compound drink traditions.

See also: Cambridge Ale Cup, Loving Cup, Purl

The text explicitly says it can be used either hot or cold.