I tried this Claret-Cup recipe this week, and I must say, it was a delightful journey back in time. I was a bit skeptical about the nutmeg and Maraschino combination, but it added a warm, aromatic note that cut through the richness of the claret. The most surprising detail was the borage — I'd never heard of it before, but the subtle cucumber-like flavour it imparted was refreshing and unusual. This drink would be perfect for a modern comfort-seeker looking to elevate their cocktail hour. I served it in a large, vintage-inspired punch bowl, and it was a hit at my dinner party. The key is to adjust the ice according to the weather, as the recipe suggests. On a warm evening, the extra ice really helped to chill the drink without watering it down. If you're looking to impress with a unique, historical cocktail, this Claret-Cup is a winner. Just be prepared to explain the borage to your guests — it's a conversation starter for sure.