Cambridge Ale Cup — The Cocktail Ontologist

Variants (2)

Cooling Cups and Dainty Drinks by William Terrington (1869, p.184) — Terrington 1869

1 whole	lemon — lemon juice and thin peel	acid
3 pints	water	base
0.5 pint	sherry	modifier
3 pints	ale — college ale	other
1 oz	cinnamon — Bruised with the other spices.	other
1 oz	cloves — Bruised with the other spices.	other
1 oz	mace — Bruised with the other spices.	other
	nutmeg — Grate on the toast.	other
1 slice	toast — fresh toast	other
3 oz	sugar — pounded sugar	sweetener

Boil the bruised cloves, cinnamon, and mace in the water for one hour, then strain clear.
Add the sugar, lemon juice and peel, college ale, and sherry.
Make hot immediately before serving and add a thin slice of fresh toast with grated nutmeg.

Garnish: Toast with grated nutmeg.

The named Cambridge association mirrors the institutional branding Terrington gives to several wine cups.

The long spice decoction differentiates this from the quicker hot ale cup formulas.

Das Mixerbuch by A. Brehmer (1924) — Brehmer 1924, Cambridge ale cup

1 lemon	Lemon juice (fresh) — lemon juice	acid
1 lemon	lemon peel	acid
28 g	cloves	base
1.5 liter	water	dilution
0.13 liter	sherry	modifier
1.5 liter	ale	other
28 g	cinnamon	other
28 g	mace	other
dusting	nutmeg	other
1 slice	toast	other
84 g	sugar	sweetener

Boil spices in water for one hour, strain, add sugar, lemon, ale, and sherry, heat, add nutmeg-dusted toast, and serve.

Garnish: Nutmeg-dusted toast

Ice: None

See also: Copus Cup, Freemasons' Cup, Purl

Terrington remarks that ale and beer cups are more palatable and presentable from the tankard than from glasses.