Club Cup
In developing a drink appropriate for ringing in the new year, I looked to the legacy of “Cups,” a genre of drink popular in the nineteenth century. Typically a mix of wine and/or spirits, fruit, sweetener in the form of sugar and/or liqueur, and carbonation, these cocktails are often presented with opulent garnish. Ours is inspired specifically by Claret Cups, which were a popular expression of this template built on French red wine (traditionally from Bordeaux).
INGREDIENTS
6 leaves mint
3 chunks pineapple
2 lemon wheels
½ oz. Yuletide syrup
¾ oz. aged Jamaican rum*
2 oz. beaujolais wine
2 oz. soda
Mint bouquet, for garnish
Pineapple wedge or rind and fronds, for garnish
Lemon wheels, for garnish
ABV LEVEL
Muddle mint, pineapple chunks, and lemon slices with syrup. Add rum and claret. Add a few ice cubes. Shake vigorously for 10 seconds. Double strain into an ice-filled Collins glass. Top with soda. Garnish with any or all of the following: a pineapple wedge or rind, pineapple fronds, lemon wheel(s), mint (slapped).
* this cocktail would also be very good with brandy de Jerez or Cognac
