Claret Cup Recipes: • 1 red Bordeaux • 4 ounces Amontillado • 2 ounces Maraschino • Thin cut rind of 1 lemon(s) • superfine sugar • club soda

Preparation:

Mix in large bowl or just “let stand an hour or so for interjubilation of ingredients,” as our Lawton Mackall advised the prospective cup-brewer back in 1939. Then add as big a berg of ice as you can produce, pour in a liter of chilled club soda, and deck out with a few sprigs of fresh mint or, for true authenticity, borage — if you can find it (or even figure out what it is; we can’t). A curl of fresh cucumber rind would not go amiss, either. For a Claret Punch, shake 6 ounces red Bordeaux, a generous splash of sherry, a smaller splash of Grand Marnier, a teaspoonful of superfine sugar, and a slice each of orange and lemon well with cracked ice and pour unstrained into a tall glass; lance with straw and serve it forth.