Claret Cup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Dissolve the sugar and lemon juice. Add the Claret, Curacoa, Brandy and sliced orange and lemon juice. Stir well. Put to cool. When ready to serve pour into a thin, small tumbler and decorate the t...
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Ingredients
- A Pint of Good Claret
- A Pony of Curacoa
- An Orange, Sliced
- A Dash of French Cognac
- ½ Cupful of Loaf Sugar
- A Large Piece of Ice
- The Juice of a Lemon
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