Modern American Drinks by George J. Kappeler (1895, p.50) — George J. Kappeler 1895
| 1 whole | Lemon juice (fresh) — juice of a lemon | acid |
| 1 whole | lemon peel — lemon peel | acid |
| 1 pint | claret — claret | base |
| 1 slice | Cucumber rind — cucumber-rind | garnish |
| 1 pint | champagne — champagne | other |
| 1 tablespoon | sugar — fine sugar | sweetener |
- Cut the peel from a lemon in one long piece and put it with a few lumps of ice in a glass pitcher.
- Add the sugar, lemon juice, cucumber rind, and claret, then mix well.
- Add the cold champagne and serve.
Garnish: Long lemon peel and cucumber rind
Ice: A few lumps
- Nose
- Citrus and sparkling wine lead, with claret adding depth beneath the lively top notes.
- Palate
- This version sits between claret cup and champagne cup, taking body from the former and brilliance from the latter.
- Finish
- The finish is cool, sparkling, and lightly vinous.
- Summary
- A hybrid wine-and-champagne cup that captures the social exuberance of the family.
Balaklava Cup is useful because it shows cup service thriving through combination rather than strict category purity. Kappeler is happy to let claret and champagne share the same social vessel.