Cups and Punches Recipes
When making these drinks, especially the cold cups, it is often convenient to add the sugar in the form of a syrup (see below), which dissolves more
readily.
In addition to the wine cups given here, a popular and useful standby is the proprietary long drink sold as Pimms' Cup.
This is made with four different bases
No 1 contains gin and bitters;
No 2 whisky;
No 3 brandy;
No 4 rum.
The cups are served iced and are often garnished With a sprig of borage or mint.
When serving cups and punches, allow 200 ml (1/3 pt) per glass.
Put the sugar in a saucepan with the water and dissolve it slowly. Bring to the boil and boil to 105°C (220°F). Cool and bottle.Use as required.
readily.
In addition to the wine cups given here, a popular and useful standby is the proprietary long drink sold as Pimms' Cup.
This is made with four different bases
No 1 contains gin and bitters;
No 2 whisky;
No 3 brandy;
No 4 rum.
The cups are served iced and are often garnished With a sprig of borage or mint.
When serving cups and punches, allow 200 ml (1/3 pt) per glass.
Sugar syrup for drinks
450 g (1 lb) sugar 300 ml (1/2 pt) waterPut the sugar in a saucepan with the water and dissolve it slowly. Bring to the boil and boil to 105°C (220°F). Cool and bottle.Use as required.
