Modern American Drinks by George J. Kappeler (1895, p.54) — George J. Kappeler 1895
| 0.5 whole | Lemon juice (fresh) — juice of half a lemon | acid |
| 0.5 pony | brandy — brandy | base |
| 1 bottle | champagne — champagne | base |
| 0.5 pony | Jamaica rum | base |
| 1 bottle | Soda water — plain soda | dilution |
| Seasonal fruit — fruit in season | garnish | |
| 0.5 pony | Maraschino liqueur — maraschino | modifier |
| mint — fresh mint | other | |
| 1 jigger | Orgeat syrup — orgeat syrup | sweetener |
| 1 tablespoon | sugar — fine sugar | sweetener |
- Put three lumps of clear ice into a glass pitcher.
- Add the lemon juice, orgeat syrup, brandy, maraschino, Jamaica rum, and sugar.
- Add the iced champagne and cold plain soda, then mix well.
- Ornament with fruit in season, put a few sprigs of fresh mint on top, and serve.
Garnish: Seasonal fruit and fresh mint
Ice: Three lumps
- Nose
- Almond syrup, sparkling wine, mint, and citrus make for a lush celebratory cup aroma.
- Palate
- This is a richer and sweeter cup than the plainer wine-led versions, with orgeat and rum adding exotic weight inside the same social-service frame.
- Finish
- The finish is sparkling, nutty-sweet, and perfumed.
- Summary
- An opulent mixed-spirit champagne cup with a distinctly lush late-century style.
Marmora Cup matters because it shows the cup family absorbing heavier syrups and multiple spirits without ceasing to be a cup. The form remains social and garnish-driven even when the flavour palette becomes richer.