Recipe variants

id	recipe_id	variant_label	is_recommended_spec	source_book	source_author	source_year	source_page	source_pdf_filename	method	garnish	ice	tasting_nose	tasting_palate	tasting_finish	tasting_summary	historical_notes	technique_notes	personal_notes	variant_commentary
1	1	Oxford 1860	0	Oxford Night Caps	Richard Cook	1860	1	1860 Oxford Night Caps.md	["Stud a lemon with cloves and roast it slowly.", "Boil the spices in water until reduced by half, then boil the port and burn off a portion of the spirit with a flame.", "Add the roasted lemon and spice liquor to the wine and let it stand near the fire for 10 minutes.", "Rub sugar on fresh lemon peel, combine it with the juice of half a lemon in a bowl or jug, pour in the wine, grate in nutmeg, sweeten to taste, and serve with the lemon and spices floating."]	Roasted clove-studded lemon and floating spices.	—	—	—	—	—	Cook frames Bishop as one of the University's oldest winter beverages and ties its name to church dignitaries being regaled with spiced wine.	The recipe is built around roasting citrus, decocting spice, and serving warm rather than around rapid bar mixing.	—	—
853	1	—	0	The Modern Bartenders' Guide	O. H. Byron	1884	10	1884 The Modern Bartenders' Guide by O.md	["Build the drink in a large bar glass over fine ice.", "Stir well, dress with fruit, and serve with a straw."]	Mixed fruit	Fine ice	—	—	—	—	—	—	—	—
940	1	1888	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	12	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Combine the sugar, lemon juice, orange juice, seltzer, and fine ice in a large bar glass.", "Fill the balance with Burgundy, add a dash of Jamaica rum, stir well, press with fruit, and serve with a straw."]	Fruit	Three-quarter glass of fine ice	—	—	—	A wine punch in miniature form that preserves claret-and-rum bar logic in a single-glass service.	Bishop is useful because it shows wine-based punch logic still living comfortably beside cocktails and fizzes.	Its single-glass stir and straw service place it between full communal punch and table wine.	—	Compared with claret punch forms, this is shorter and more immediately bar-service oriented.
1242	1	—	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	37	1891 Cocktail Botthby's American Bar-Tender.md	["Make a lemonade with any effervescent water.", "Add the Burgundy and a dash of Jamaica rum, stir, decorate, and serve with straws."]	Decorated top	—	—	—	—	—	This version matters because it shows bishop surviving as a lemonade-and-wine summer form rather than only a hot winter drink.	The drink depends on the effervescent lemonade base and only then the wine-and-rum addition.	—	—
1319	1	Drinks a La Mode 1891	0	Drinks a La Mode	Mrs de Salis	1891	26	1891 Drinks a La Mode by Mrs de Salis.md	["Roast the clove-studded lemon, pound sugar with spices and lemon rind, add water, port, and claret, strain and heat, then press the roasted lemon in a punch bowl and add cherry brandy and the hot wine mixture."]	Roasted lemon	—	—	—	—	—	—	—	—	—
1905	1	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	55	1895 The Mixicologist by C F Lawlor.md	["Dissolve the sugar in one wineglass of water.", "Add the lemon slices, rum, and two or three small lumps of ice.", "Fill the glass with claret or red Burgundy, shake up well, and remove the ice before serving."]	Lemon slices	—	Red wine and lemon rise with a faint rum seasoning.	It is cooler and brighter than a fully mulled wine, but still part of the spiced-wine service world.	The finish is vinous, citrusy, and lightly warming.	A chilled bishop variant sitting between punch and mulled-wine traditions.	Bishop is a useful reminder that hot and cold wine-service families overlap more than modern categories imply. Lawlor preserves the name in a brisker bar form rather than only as a steaming bowl drink.	The removal of the ice after shaking matters; the drink is chilled and integrated, not served on the rocks.	—	Compared with English Bishop, this is colder, quicker, and more bar-glass oriented.
2240	1	Harry Johnson 1900	0	New and Improved Bartenders' Manual	Harry Johnson	1900	206	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the sugar, citrus, squeezed orange, and water, syphon selters, or vichy in a large bar glass.", "Add the fine shaved ice.", "Fill the glass with Burgundy and flavour with a few drops of Jamaica rum.", "Stir up well with a spoon, dress the top with a little fruit, and serve with a straw."]	Seasonal fruit	Fine shaved ice	Wine and citrus rise first, with the rum acting more as a shadowy aromatic lift than a second obvious base.	Bishop is vinous and cooling rather than spirit-heavy, sitting in the middle ground between cup, cobbler, and punch logics.	The finish is soft, grapey, and gently citrus-lit.	A wine-led mixed drink that keeps older bishop service alive inside Johnson's standardised bar world.	Bishop is one of those historically important wine drinks that later cocktail history tends to sideline. Johnson's version helps keep visible the wine-service branch that coexisted with the sharper cocktail canon.	The rum is not there to dominate. It functions as flavouring, which is an important reminder that old mixed drinks often used spirits as accents rather than as obvious bases.	—	—
2272	1	A la Prusse	0	New and Improved Bartenders' Manual	Harry Johnson	1900	236	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Roast the bitter oranges until pale brown.", "Lay them in a tureen, cover them with the pounded sugar, add three glasses of claret, cover, and let stand until the next day.", "When required for use, place the tureen in a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve.", "Boil the remainder of the claret, add the strained juice, and serve warm in glasses."]	—	—	Warm wine and roasted bitter orange create a deeper and more cooked citrus aroma than cold bishop service.	This is a fuller winter bishop, with roasted orange bitterness and warm wine giving it more ritual gravity than the iced or lengthened wine-drink branch.	The finish is warm, citrus-bitter, and vinous.	A hot roasted-orange bishop that preserves one of the great winter wine-service branches.	The roasted bitter orange technique is exactly the kind of detail that makes historical mixed drinks distinctive. Johnson preserves a service method that is easy to lose if one reduces bishop to merely 'mulled wine with citrus'.	The overnight standing and later reheating are both part of the drink's identity. It is a staged preparation, not a quick single-glass mix.	—	—
2436	1	—	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	19	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Add the sugar, lemon, seltzer, shaved ice, wine, and rum to a large bar glass.", "Shake well, dress with fruit, and serve with a straw."]	Seasonal fruit.	Finely shaved ice	—	—	—	—	This is a useful bridge between older wine punches and later single-glass claret refreshers.	Sheridan keeps Bishop in the shaken, fruit-dressed bar-glass punch tradition rather than treating it as a hot mulled wine.	—	—
2557	1	A la Prusse	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	102	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Roast the oranges pale brown, lay them in a tureen with the sugar and three glasses of claret, and let stand covered until the next day.", "When needed, warm the tureen in boiling water, press and strain the oranges, boil the remaining claret, add the strained juice, and serve warm in glasses."]	—	—	—	—	—	—	This is an important later witness for the hot bishop branch surviving as a distinct roasted-orange service rather than only as a cold claret mixture.	The overnight orange-sugar maceration and warm finishing service are the defining logic here.	—	—
2575	1	—	0	Daly's Bartenders' Encyclopedia	Tim Daly	1903	23	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in water and add the lime juice, orange bitters, ice, and Jamaica rum.", "Fill with claret, spoon well, dress with fruit, and serve with straws."]	Fruit.	Fine ice	—	—	—	—	This is a good turn-of-the-century checkpoint for Bishop as a bar-glass claret punch rather than only a heated wine service.	The recipe depends on spooned iced wine-punch service rather than bowl scale or hot preparation.	—	—
2780	1	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	17	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the sugar, lemon juice and rind, a squirt of seltzer, shaved ice, claret, and Jamaica rum to the glass.", "Shake well, dress with fruit, and serve with a straw."]	Fruit	—	Red wine, citrus, and a hint of rum give the drink a cooler profile than older hot-bishop forms.	This is a very useful comparative variant because it shows Bishop turning into a chilled, dressed claret service rather than remaining only a mulled-wine drink.	The finish is lightly spiced, wine-led, and refreshing.	A chilled claret Bishop that shows the old wine-service family adapting to the late bar.	—	—	—	—
3010	1	Lowe 1904	0	Drinks as They Are Mixed	Paul E. Lowe	1904	14	1904 Drinks as they are Mixed by Paul E Lowe.md	["Add the sugar, lemon juice, lemon peel, Seltzer, shaved ice, and Jamaica rum to the glass.", "Fill with claret or Burgundy, shake, decorate with fruit, and serve with a straw."]	Fruit	Shaved ice	Wine, lemon peel, and a little rum lift the aroma.	Lowe's Bishop is valuable because it preserves the chilled over-bar branch of the name rather than only the older mulled parlour style.	The finish is cool, vinous, and lightly spiced by rum.	A chilled over-bar Bishop preserving the name's cooler branch.	—	—	—	—
3110	1	Stuart 1904, opening service section	0	Stuart's Fancy Drinks and How To Mix Them	Thos. Stuart	1904	10	1904 Stuart's Fancy Drinks and How To Mix Them.md	["Build in a large bar glass half-filled with fine ice, fill with Burgundy, add a dash of Jamaica rum, stir well, dress with fruit, and serve with a straw."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
3234	1	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	167	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Dissolve the powdered sugar in water in a large soda glass and add the lemon slices, fine ice, and Jamaica rum.", "Fill with claret or red Burgundy, shake well, remove the ice, and serve."]	Lemon slices	Fine ice	—	—	—	—	—	Removing the ice before service is a distinctive printed step.	—	—
3749	1	—	0	Manual del Cantinero	Carlos Golfrin	1909	211	1909 Manual del Cantinero by Carlos Golfrin.md	["Combine the red wine, citric syrup, sugar syrup, and concentrated lemon essence.", "Roast the bitter orange, squeeze in half of its juice, and let the mixture infuse for twenty-four hours.", "Filter the batch and charge it in the apparatus to six atmospheres."]	—	—	—	—	—	—	—	Presented as a carbonated batch drink rather than a single-service bishop.	—	—
3879	1	—	0	Jack's Manual	J. A. Grohusko	1910	36	1910 Jack's Manual by J A Grohusko.md	["Stir the sugar, citrus juices, fine ice, Burgundy, and Jamaica rum well.", "Dress with fruits in season and serve with straws."]	Seasonal fruit	Fine ice	—	—	—	—	—	—	—	—
4232	1	—	0	The Buffet Blue Book	John H. Considine	1912	20	1912 The Buffet Blue Book bu John H Considine.md	["Build the sugar, orange juice, lemon juice, seltzer, and fine ice in a large bar glass.", "Fill up with Burgundy, dash with Jamaica rum, stir well, dress with fruit, and serve with a straw."]	Mixed fruit	Fine ice	—	—	—	—	—	—	—	—
4454	1	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	8	1912 Wehman Bros.md	["Add the sugar, lemon juice, orange juice, seltzer, ice, Burgundy, and Jamaica rum to the glass, stir well, dress with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4455	1	a La Prusse (Wehman Bros. 1912)	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	9	1912 Wehman Bros.md	["Roast the oranges, cover them with sugar and some port in a tureen, rest overnight, warm the tureen in boiling water, press and strain the orange mixture, boil the remaining port, combine, and serve warm."]	—	—	—	—	—	—	—	—	—	—
4456	1	English (Wehman Bros. 1912)	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	9	1912 Wehman Bros.md	["Roast the clove-studded orange, quarter it, pour hot port over it, sweeten to taste, simmer for half an hour, and serve."]	—	—	—	—	—	—	—	—	—	—
4771	1	—	0	Bartenders' Manual	Bartenders Association of America	1913	14	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well over fine ice, dress with fruit, and serve with a straw."]	Seasonal fruit	Fine ice	—	—	—	—	—	—	—	—
5253	1	—	0	Manual del Cantinero	John Escalante	1915	5	1915 Manual del Cantinero by John Escalante.md	["Half-fill the shaker with large pieces of ice.", "Add the ingredients, shake until well frapped, strain into a large glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
6832	1	—	0	El Bar Americano en España	Pedro Chicote	1927	146	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well and strain into a water goblet already holding finely chopped seasonal fruit."]	Seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
6950	1	Cheerio 1928	0	Cheerio! A Book of Punches and Cocktails	Charles	1928	31	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Pour the sugared water into a large glass, add the lemon slices, Jamaica rum, and a few small lumps of ice.", "Fill with claret or red Burgundy, shake well, remove the ice, and serve."]	—	A few small lumps of ice	—	—	—	—	—	—	—	—
7486	1	Chicote 1928	0	Cocktails	Pedro Chicote	1928	344	1928 Cocktails by Pedro Chicote.md	["Shake and strain into a water glass over fruit."]	Seasonal fruit	Crushed ice	—	—	—	—	This matters because it keeps Bishop visible as a still-living chilled wine-and-rum mixed drink in Chicote's late miscellany, not only as an earlier hot-claret form.	The shaken chilled treatment marks this as a different service mode from the older mulled versions.	—	—
7537	1	Jimmy 1930, opening A-B recipe run	0	Cocktails by "Jimmy" late of Ciro's London	Jimmy	1930	—	1930 Cocktails by _Jimmy_ late of Ciro's London.md	["Mix with plenty of cracked ice and shake well, following the book's general cocktail instruction."]	—	—	—	—	—	—	—	—	—	—
8025	1	—	0	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	104	1935 Old Waldorf-Astoria Bar Book.md	["Build in a pitcher and serve over ice."]	—	Ice	—	—	—	—	—	—	—	—
8508	1	—	0	The Artistry of Mixing Drinks	Frank Meier	1936	71	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Build over cracked ice, fill with Burgundy or claret, stir, add orange slice and rum, and serve."]	Orange slice	Ice	—	—	—	—	—	—	—	—
2	2	Oxford 1860	0	Oxford Night Caps	Richard Cook	1860	4	1860 Oxford Night Caps.md	["Prepare the drink as for Bishop, substituting madeira or sherry for the port wine.", "Add three glasses of hot calves-feet jelly before serving."]	—	—	—	—	—	—	Cook groups Lawn Sleeves with Cardinal and Pope as Brazenose offshoots from Bishop.	Its identity depends on substitution into the standing Bishop template.	—	—
3	3	Oxford 1860	0	Oxford Night Caps	Richard Cook	1860	4	1860 Oxford Night Caps.md	["Prepare the drink exactly as for Bishop, using claret instead of port wine."]	—	—	—	—	—	—	Cook explicitly defines Cardinal as a species under the broader Bishop genus.	This is a substitution variant on the standing mulled-wine template.	—	—
292	3	Terrington 1869	0	Cooling Cups and Dainty Drinks	William Terrington	1869	189	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Simmer the sliced Tangerine oranges, spices, and dissolved barley-sugar in the hot water for half an hour.", "Strain clear with pressure and add the Rhenish wine.", "Warm up, adding more wine if the mixture is too highly flavoured."]	—	—	—	—	—	—	Cardinal shows the continued life of named mulled ecclesiastical beverages alongside the more modern iced cups.	The flavored hot-water base is built first and only then lengthened with wine so the spice can be adjusted.	—	—
4	4	Oxford 1860	0	Oxford Night Caps	Richard Cook	1860	4	1860 Oxford Night Caps.md	["Prepare the drink exactly as for Bishop, substituting champagne for port wine."]	—	—	—	—	—	—	Cook places Pope in the same Brazenose-derived cluster as Lawn Sleeves and Cardinal.	The recipe assumes the shared Bishop process and changes only the base wine.	—	—
291	4	Terrington 1869	0	Cooling Cups and Dainty Drinks	William Terrington	1869	189	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Roast the Seville oranges to a pale brown and lay them in a heated vessel.", "Add the pounded sugar and press the oranges and sugar together.", "Add the mulled Burgundy and hot water and serve."]	Roasted Seville oranges.	—	—	—	—	—	This is part of Terrington's late ecclesiastical-title cluster that reworks older mulled-wine traditions.	The oranges are not just garnish; they are actively mashed into the sweetening base.	—	—
5	5	Oxford 1860	0	Oxford Night Caps	Richard Cook	1860	5	1860 Oxford Night Caps.md	["Prepare the drink on the Bishop model, omitting the wine.", "Add one bottle of good cider, a quarter pint of brandy, and two glasses of calves-feet jelly in a liquid state."]	—	—	—	—	—	—	This shows the Bishop pattern being adapted into apple-country materials rather than remaining tied to port.	Cook relies on inherited process language rather than restating the entire mulled-drink method.	—	—
6	6	Oxford 1860	0	Oxford Night Caps	Richard Cook	1860	5	1860 Oxford Night Caps.md	["Boil cinnamon, cloves, and mace in half a pint of water.", "Pour in one bottle of port wine and, when it is nearly boiling, add two lemons thinly sliced.", "Sweeten to taste and serve hot."]	Thin lemon slices in the drink.	—	—	—	—	—	Cook presents Oxford Mull as a straightforward hot university drink beside the more ceremonious Bishop lineage.	This is a direct heated build rather than a clarified or iced punch process.	—	—
7	7	Oxford 1860	0	Oxford Night Caps	Richard Cook	1860	6	1860 Oxford Night Caps.md	["Combine the lemon peel treatment, sliced lemons, calves-feet jelly, and spices in a jug.", "Pour one quart of boiling water over the mixture, cover closely, and let stand 15 minutes.", "Add one bottle of boiling hot white wine, grate in half a nutmeg, stir well, sweeten to taste, and serve."]	—	—	—	—	—	—	Cook quotes dietetic authorities on Negus and notes that Oxford usually omits Seville orange unless specifically desired.	The drink depends on covered infusion before the wine is added, not just direct boiling together.	—	—
8	8	Oxford 1860	0	Oxford Night Caps	Richard Cook	1860	7	1860 Oxford Night Caps.md	["Prepare the negus mixture and let it stand until it is quite cold.", "Pour in a bottle of white wine.", "If desired, place the jug in a tub of ice and sweeten a little more to compensate for the cold."]	—	Optional ice tub	—	—	—	—	Cook explicitly marks this as the summer-season adaptation of the hotter negus style.	Temperature management is the main point of divergence from the standard white wine Negus.	—	—
9	9	Oxford 1860	0	Oxford Night Caps	Richard Cook	1860	7	1860 Oxford Night Caps.md	["Prepare Negus on the white-wine model, but omit the calves-feet jelly.", "Use port wine in place of white wine."]	—	—	—	—	—	—	Cook notes that Negus is not confined to any one wine if the jelly is omitted.	This is a practical appearance-driven variation rather than a fully separate build.	—	—
98	9	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	66	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Put the port wine into a jug.", "Rub lumps of sugar on the lemon rind until the yellow part is absorbed, then squeeze and strain the lemon juice.", "Add the sugar, lemon juice, and grated nutmeg to the port wine.", "Pour over the boiling water, cover the jug, and let it cool slightly before serving."]	Grated nutmeg	—	Warm port, lemon oil, and nutmeg rise in a broad aromatic cloud.	The palate is sweet, spiced, and softened by hot dilution, with the lemon lifting what might otherwise become heavy.	It finishes warm, vinous, and comfortingly spiced.	A social hot wine bowl that belongs to the older supper-drink world rather than to the later cocktail canon.	Thomas explicitly preserves the origin story that negus takes its name from Colonel Negus, said to have invented it. Historically the drink matters as part of the older warm wine-service tradition that coexisted with, and in some settings long predated, the mixed drinks that later dominate cocktail histories.	The oleo-like sugar-rubbing step is important. It captures lemon oil into the sweetener and keeps the drink lively rather than merely hot and sugary.	—	Negus sits beside mulled wine and flip rather than beside cocktail or sour, which is exactly why it deserves a place in the ontology: it reminds us the historical bar was wider than the later canonical shortlist.
716	9	—	0	American and Other Drinks	Leo Engel	1878	52	1878 American and other drinks.md	["Rub some lumps of sugar on the lemon rind, squeeze and strain the juice, add sugar, lemon juice, and nutmeg to the port wine, pour on the boiling water, cover the jug, and serve when slightly cooled."]	—	None	—	—	—	—	—	—	—	—
1006	9	1888 Small Glass	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	33	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Add the Port wine and sugar to a small bar glass.", "Fill the tumbler one-third full with hot water, grate a little nutmeg on top, and serve."]	Nutmeg	—	—	—	—	A compact hot port service keeping the Negus family alive in practical bar form.	This matters because it preserves Negus as a routine small-glass warming drink rather than only a parlor bowl.	Its value lies in its simplicity and scale, not ornament.	—	Compared with Hot Locomotive, this is plainer and more purely within the seasoned hot-wine line.
1214	9	Hot	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	30	1891 Cocktail Botthby's American Bar-Tender.md	["Dissolve the sugar in a hot-water glass three-quarters full of boiling water.", "Fill the glass with port wine, stir, and serve without decoration or spice."]	—	—	—	—	—	—	This plain stripped negus is especially useful because it preserves a lower-ornament form beside richer mulled wine service.	The no-garnish, no-spice instruction is historically meaningful here and should not be normalized away.	—	—
2499	9	—	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	49	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Combine the sugar, port wine, and hot water in a small bar glass.", "Grate a little nutmeg on top and serve."]	Grated nutmeg.	—	—	—	—	—	This is a useful late checkpoint for compact hot fortified-wine service.	Sheridan preserves the small-glass hot service rather than scaling negus up into bowl punch territory.	—	—
2833	9	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	51	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the sugar and Port wine to the glass.", "Fill the glass one-third full of hot water.", "Grate a little nutmeg on top and serve."]	Grated nutmeg	—	Warm port and nutmeg dominate the aroma.	Lewis's form keeps Negus small and practical, showing the style surviving as a compact hot wine service rather than only a bowl or parlour drink.	The finish is warming, sweet, and lightly spiced.	A compact hot port Negus from the durable small-glass warming-drink tradition.	—	—	—	—
3314	9	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	193	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Rub lumps of sugar on the lemon rind until the yellow part is absorbed, then squeeze and strain the juice.", "Add the sugar, lemon juice, and grated nutmeg to the port wine in a jug, pour over the boiling water, cover the jug, and let it cool a little before use."]	—	—	—	—	—	—	—	—	—	—
4612	9	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	44	1912 Wehman Bros.md	["Combine the sugar and port wine, fill the glass one-third full of hot water, grate nutmeg on top, and serve."]	—	—	—	—	—	—	—	—	—	—
4845	9	—	0	Bartenders' Manual	Bartenders Association of America	1913	37	1913 Bartenders' Manual (Bartenders Association of America).md	["Build in the glass and grate nutmeg on top."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
5032	9	—	0	The Up-to-Date Bartender's Guide	Harry Montague	1913	31	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Pour the port wine and bar sugar into a tumbler.", "Fill three-quarters full with hot water, grate nutmeg on top, and serve."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
8494	9	—	0	The Artistry of Mixing Drinks	Frank Meier	1936	67	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Dissolve sugar in a little boiling water in a heated tumbler, add port, top with more boiling water as needed, grate nutmeg on top, and serve."]	Grated nutmeg	—	—	—	—	—	—	—	—	—