Heidelberg Cup, No. 2

  • 1 bottle of red Rhenish wine
  • Liqueur-glass of Kirschwasser or cherry-brandy
  • Strained juice of a lemon
  • Half a rind of same rubbed on sugar
  • Poured loaf sugar to taste
  • 6 coriander seeds, bruised with a little pounded cinnamon and steeped in the liqueur till well flavoured

Mix well together and strain; pour into a jug containing a good lump of ice; then add a thin slice of cucumber, if a cool taste is desired.

From Cooling Cups and Dainty Drinks by William Terrington, 1869