Cup de Luxe
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1 pint of white grape juice
- 1 pint of cider
- 1 pint of Apollinaris
- ⅓ cupful of grenadine
- a pint of cracked ice
Method
- 1 pint of white grape juice, 1 pint of cider, 1 pint of Apollinaris, ⅓ cupful of grenadine, Ice, Mint, Strawberries, Pineapple, Cherries.
- Serve in a tall, straight glass pitcher and mix in the following manner;
- mix the cider, grape juice and grenadine, pour into the pitcher, add a pint of cracked ice, stir and add the mint, strawberries, cherries and half of a small pineapple shredded finely.
- Pour in the Apollinaris when ready to serve and not before.
- Serve in tall thin glasses.