Beer Cup

Oxford Night Caps by Richard Cook (1860, p.38) — Oxford 1860

1. Prepare the drink with the same ingredients and method as Cider Cup, but use one quart of strong beer instead of cider or perry.

Garnish: Fresh balm and flowering borage.

Ice: Tub of ice

Beer Cup shows how the ornamental English cup template could absorb beer as readily as cider or wine.

This is a straightforward base-liquid substitution within the iced cup family.

Das Mixerbuch by A. Brehmer (1924) — Brehmer 1924, porter or bottled beer cup

1. Warm porter or bottled beer with sugar, toast, nutmeg, and ginger for half an hour, then serve.

Ice: None