"Gabi Porter"
Red Cup
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Red Cup

Sean Muldoon and Jack McGarry, The Dead Rabbit, New York City / April 2013

This recipe is adapted from Richard Cook, Oxford Nightcaps, 1835 and appears in Dead Reckoning.

  • 1 1/2oz. Chateau du Breuil VSOP Calvados
  • 3/4 oz. Grahams LBV Port Wine
  • 3/4 oz. lemon juice
  • 1/2 oz. lemon sherbet
  • 3/4 oz. cucumber extract
  • 1 tsp. of redcurrant jelly

Add all ingredients to a shaker with ice and shake vigorously. Then add 1.5oz cucumber soda. Strain in an ice-filled wineglass. Garnish with freshly grated nutmeg.