Lincoln Club Cup

The Lincoln Club Cup, originally noted in George J. Keppler’s 1895 cocktail book Modern American Drinks, gets updated at Union Lodge No. 1 in Denver.

1 oz. fino sherry
1 oz. brandy
1 oz. dry white Bordeaux
½ oz. fresh lemon juice
½ oz. fresh orange juice
½ oz. pineapple gomme syrup
2 cucumber slices
1 oz. dry sparkling wine, to top
1 oz. chilled soda water, to top
Tools: muddler, shaker, strainer, fine strainer
Glass: tulip
Garnish: cucumber ribbons, mint, fresh fruit

Combine all of the ingredients in a shaker and muddle the cucumber. Add ice, shake to chill, then double strain into an ice-filled glass. Top with the chilled soda water and sparkling wine. Garnish.

Jason Patz, Union Lodge No. 1, Denver, Colorado


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