Tract · Cocktails

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

Sublime Cup

Chicote's Sublime Cup is a Champagne fruit cup with sugar, grenadine, maraschino, cognac, apples, strawberries, mint, and soda.

Served in Wine goblet. Ice: Crushed ice.

Variants (2)

El Bar Americano en España by Pedro Chicote (1927, p.97)

2 tablespoonazúcar base
2 tablespooncoñac base
1 bottlesoda dilution
200 gfresas del tiempo garnish
2 applemanzanas — manzanas partidas en rodajitasgarnish
2 tablespoonCuraçao modifier
2 tablespoonmarrasquino modifier
1 bottlechampagne — Added moments before service.other
hojitas de hierbabuena other
2 tablespoonjarabe de granadina sweetener
  1. Build in a large vessel with the sweeteners, liqueurs, cognac, sliced apples, strawberries, mint, and soda.
  2. Add enough ice to chill very well.
  3. Add a bottle of Champagne moments before service.

Garnish: Apples, strawberries, and mint

Ice: Crushed ice

Cocktails by Pedro Chicote (1928, p.258) — Sublime

2 tablespooncognac — Conacbase
2 tablespoonsugar — Azucarbase
Soda water — Sodadilution
2 wholeapple — Manzanasgarnish
200 gramstrawberries — Fresas del tiempogarnish
2 tablespooncuracao modifier
2 tablespoonMaraschino liqueur — Marrasquinomodifier
1 bottlechampagne — Add just before serving.other
mint — Hojitas de hierbabuenaother
2 tablespoonGrenadine — Jarabe de granadinasweetener
  1. Chill thoroughly with ice, then add Champagne just before serving.

Garnish: Apples, strawberries, and mint

Ice: Large added quantity before finish

This matters because it preserves a fruit-heavy social cup branch in Chicote's Madrid chapter.

The soda measure is not clearly recoverable from the OCR, so it is preserved without a forced amount.

See also: Champagne Cup, Orange Cup

Proportion for four people.