Hot Claret Cup — The Cocktail Ontologist

Variants (2)

Cooling Cups and Dainty Drinks by William Terrington (1869, p.169) — Terrington 1869

2 bottles	claret	base
1 quart	water — boiling water	dilution
6 drops	ginger essence — essence of ginger	other
0.5 gill	ginger syrup	sweetener

Combine the claret, essence of ginger, ginger syrup, and boiling water and serve hot.

This is one of the simpler heated variants embedded inside the otherwise iced cup chapter.

The drink uses concentrated ginger flavoring rather than whole spice decoction.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.26)

2 bottle	claret — Claret	base
1 quart	water — Boiling water	dilution
6 drop	ginger essence — Essence of ginger	other
0.5 gill	ginger syrup — Ginger syrup	sweetener

Combine the claret, ginger essence, ginger syrup, and boiling water and serve hot.

See also: Oxford Claret Cup, Wassail Bowl, Good Bishop