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 A form of Claret Cup, a red-wine and herb punch. Compare with: Pimms No1 Cup  Original Receipt from ‘The Cook’s Guide, and Housekeeper’s & Butler’s Assistant: A Practical Treatise on English and Foreign Cookery (1867) Francatelli 1867BADMINTON CUP Ingredients: One bottle of red Burgundy, one quart of German Seltzer water, the rind of one orange, the juice of two, a wine glass of Curacao, a bunch of balm, ditto of borrage, a sprig of verbina, one ounce of bruised sugar-candy, a few slices of cucumber. Process: Place these ingredients in a covered jug imbedded in rough ice for about an hour previously to its being required for use, and afterwards decanter the cup free from the herbs &c; The Exeter Flying Post – Wednesday 24 July 1878 – has; “But perhaps while I am upon the subject I may as well tell you how I have made a Badminton Cup for myself this afternoon in order to drink to those who are in cooler quarters than I happen to be at the moment. It is Morrey’s plan. Into a large jug put a few sprigs of balm and borage, with thin lemon peel, add half a gill of brandy, half a gill of port wine, two ounces pounded sugar; pour in two bottles of soda-water and claret, stand in refrigerator or ice till required; do not let the herbs or lemon remain in too long or they will over-power the wine. Or if you prefer a flavour of the mint try this. Take three sprigs of fresh-gathered mint, put them into a soda-water glass, add two tablespoonful of sugar, glass of brandy, juice of one orange; in ten minutes fill the glass up with shaven ice, draw the mint out, and re-arrange them stem upwards; lay the thin peel of orange on top; pour on one table- spoonful of rum and one table-spoonful of white sugar-candy, crushed; suck through straws devoutly; and if you do not then laugh the world to scorn with all its politics, speeches, and stocks, you may assure yourself at once that you are not meant for an epicure, and that your life is not a life that any properly-conducted Assurance Office would take without an extra premium.”  |
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