Recipe variants

id	recipe_id	variant_label	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
2994	1293	Newman 1904, No. 15	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	5	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Dissolve sugar in water in glass no. 3, add Bourbon whisky, fill with crushed ice, mix by pouring from one glass to another, and serve with straws."]	—	Crushed ice	—	—	—	—	—	—	—	—
2995	1294	Newman 1904, No. 16	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	6	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Put a small piece of ice in a Bordeaux glass, add one-third red Bordeaux wine, fill with Champagne Grand Ideal, and serve."]	—	Small piece of ice	—	—	—	—	—	—	—	—
2998	1295	Newman 1904, No. 19	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	7	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Shake ingredients strongly with crushed ice in silver goblets, strain into glass no. 6, and serve."]	—	Crushed ice	—	—	—	—	—	—	—	—
6429	1295	—	L'Art du Shaker	Dominique Migliorero	1925	13	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard and serve."]	—	—	—	—	—	—	—	—	—	—
3008	1296	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	13	1904 Drinks as they are Mixed by Paul E Lowe.md	["Add the port wine and Jamaica ginger to the glass.", "Fill with French brandy, stir gently with a spoon, sprinkle a little nutmeg on top, and serve."]	Nutmeg	—	Brandy, fortified wine, ginger, and nutmeg all announce themselves immediately.	The title is half the point: Lowe is preserving a drink named for its presumed effect as much as its flavour, which helps keep the medicinal side of mixed-drink culture visible.	The finish is warm, spiced, and fortified.	A medicinally framed fortified-spirit mixture from the curative barroom branch.	—	—	—	—
3867	1296	—	Jack's Manual	J. A. Grohusko	1910	34	1910 Jack's Manual by J A Grohusko.md	["Stir the port wine, brandy, bitters, and Jamaica ginger gently with a spoon.", "Serve with a little nutmeg on top."]	Nutmeg	—	—	—	—	—	—	—	—	—
3009	1297	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	13	1904 Drinks as they are Mixed by Paul E Lowe.md	["Add the lemon juice and sugar to a large bar glass.", "Fill with cold ginger ale, stir, decorate with berries and fruit, and serve."]	Berries and fruit	—	Ginger and lemon lead the aroma.	Lowe's cooler is very simple, but it shows just how thoroughly ginger ale had become a professional long-drink base by 1904.	The finish is brisk, gingery, and citric.	A ginger-ale cooler from the stripped-back refreshment branch.	—	—	—	—
3868	1297	—	Jack's Manual	J. A. Grohusko	1910	34	1910 Jack's Manual by J A Grohusko.md	["Build the lemon juice, raspberry syrup, bitters, and ginger ale in a glass.", "Stir well, ornament with fruit and berries, and serve."]	Fruit and berries	—	—	—	—	—	—	—	—	—
7624	1297	Feery 1932, home-supplies opening run	Wet Drinks For Dry People	William C. Feery	1932	—	1932 Wet Drinks For Dry People by William C Feery.md	["Fill the remainder of the glass with ice and gingerale, stir, and serve."]	—	—	—	—	—	—	—	—	—	—
3011	1298	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	14	1904 Drinks as they are Mixed by Paul E Lowe.md	["Arrange the yolk of egg carefully in the sherry wine-glass.", "Add the vanilla cordial, kummel, Benedictine, and a very light dash of Angostura bitters, keeping the colours and ingredients from running together."]	—	—	Vanilla, caraway, Benedictine herbs, and bitters produce a highly perfumed nose.	Bismarck matters because it shows the after-dinner layered tradition mutating into stranger yolk-and-cordial hybrids rather than simply disappearing.	The finish is rich, spicy, and sweet.	An eccentric yolk-and-cordial after-dinner drink from the late layered tradition.	—	—	—	—
7713	1298	—	Cocktails Bar La Florida	Constante Ribalaigua Vert	1934	183	Cocktails Bar La Florida by Constante Ribalaigua Vert (1934).md	["Stir and strain."]	—	Cracked ice	—	—	—	—	—	—	—	—
7999	1298	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	82	1935 Old Waldorf-Astoria Bar Book.md	["Shake and strain, then fill with chilled seltzer."]	—	Seltzer	—	—	—	—	—	—	—	—
3013	1299	Lowe 1904 Straight Service	Drinks as They Are Mixed	Paul E. Lowe	1904	14	1904 Drinks as they are Mixed by Paul E Lowe.md	["Place a whiskey glass upside down on the bar and set a pony glass on top of it.", "Fill the pony glass with Benedictine and serve straight."]	—	—	The nose is sweetly herbal, with honeyed spice and monastery liqueur aromatics.	This entry is useful less as a mixed drink than as evidence of how straight liqueur service remained formalised in professional bar manuals.	The finish is sweet, spiced, and lingeringly herbal.	A straight-cordial service note preserving the formal liqueur branch of bar practice.	—	—	—	—
3016	1300	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	15	1904 Drinks as they are Mixed by Paul E Lowe.md	["Partly fill a sherry glass with ice.", "Add the Creme Yvette and Benedictine.", "Fill with ginger ale, stir gently with a spoon, and serve with a straw."]	—	Ice in glass	Floral violet notes sit over sweet herbs and ginger.	Bon Soir shows how compact cordial drinks could be lengthened into delicate late-bar refreshers without losing their after-dinner character.	The finish is lightly spiced, floral, and effervescent.	A small floral-herbal cordial cooler from the late decorative bar tradition.	—	—	—	—
3027	1301	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	23	1904 Drinks as they are Mixed by Paul E Lowe.md	["Add ice to a mixing glass.", "Pour in the calisaya and Plymouth gin, shake well, strain into a cocktail glass, and serve."]	—	—	Dry quinine-like bitterness and gin botanicals dominate the nose.	Deronda is useful because it shows the cocktail world pushing toward drier, more aperitif-like bittered combinations without relying on vermouth alone.	The finish is bitter, dry, and lightly resinous.	A dry calisaya-and-gin aperitif from the late bittered cocktail branch.	—	—	—	—
3028	1302	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	23	1904 Drinks as they are Mixed by Paul E Lowe.md	["Shake the orange bitters, Italian vermouth, French vermouth, and acid phosphate with ice.", "Strain into a cocktail glass and serve."]	—	—	Aromatised wine and orange spice lead the nose.	Duplex matters because it records the odd but important acid-phosphate branch inside the vermouth-cocktail world, where minerality and brightness were used as structure rather than citrus.	The finish is dry, brisk, and gently bitter.	A mineral-leaning two-vermouth cocktail from the acid-phosphate aperitif branch.	—	—	—	—
3032	1303	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	25	1904 Drinks as they are Mixed by Paul E Lowe.md	["Mix the Tom gin and Italian vermouth with ice in a mixing glass.", "Strain into a cocktail glass and serve."]	—	—	Sweetened gin botanicals and vermouth herbs sit close together on the nose.	Lone Tree is useful because it preserves how little distance sometimes remained between a named cocktail and a stripped two-part gin-and-vermouth service.	The finish is herbal, lightly sweet, and dry at the edge.	A minimal Old Tom-and-vermouth cocktail from the pre-Martini naming field.	—	—	—	—
7856	1303	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	57	1935 Old Waldorf-Astoria Bar Book.md	["Build over ice and serve."]	—	—	—	—	—	—	Named for a lone tree on a golf course near Philadelphia.	—	—	—
8318	1303	—	The Artistry of Mixing Drinks	Frank Meier	1936	33	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Stir well and serve with olive."]	Olive	—	—	—	—	—	—	—	—	—
8882	1303	—	Café Royal Cocktail Book	W. J. Tarling	1937	136	Café Royal Cocktail Book by William J Tarling (1937).md	["Mix or stir."]	—	—	—	—	—	—	—	—	—	—
3042	1304	Lowe 1904 New York	Drinks as They Are Mixed	Paul E. Lowe	1904	29	1904 Drinks as they are Mixed by Paul E Lowe.md	["Stir the bitters, Italian vermouth, whiskey, and sherry with ice in a mixing glass.", "Strain into a cocktail glass, add a small twist of lemon peel, and serve."]	Small twist of lemon peel	—	Whiskey, vermouth herbs, and a faint sherry note sit beneath fresh lemon oil.	This variant matters because it shows another way the plain whiskey-cocktail line could be drawn toward Manhattan-style seasoning without fully becoming a Manhattan.	The finish is dry, vinous, and quietly spiced.	A seasoned whiskey cocktail sitting between the plain and vermouth branches.	—	—	—	—
3044	1305	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	26	1904 Drinks as they are Mixed by Paul E Lowe.md	["Stir the syrups, bitters, sherry, and rye whiskey with ice in a mixing glass.", "Strain into a cocktail glass rinsed with a little abricotine.", "Dash with Apollinaris or seltzer, dress with fruit, and serve."]	Fruit	—	Pineapple, apricot, rye spice, and fortified wine rise together.	Old Sport is useful because it preserves the ornate fruit-syrup side of the cocktail world at the same moment other branches were moving toward drier restraint.	The finish is rich, spicy, and faintly sparkling.	An ornate rye-and-sherry cocktail from the decorative late bar branch.	—	—	—	—
3046	1306	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	27	1904 Drinks as they are Mixed by Paul E Lowe.md	["Stir the shaved ice, curacoa, pineapple syrup, bitters, maraschino, and brandy well.", "Strain into a cocktail glass, twist a piece of lemon peel on top, and serve."]	Twisted lemon peel	Shaved ice	Orange, pineapple, maraschino, and brandy create a rich perfumed nose.	Rising Sun helps show how the fruity decorative brandy line survived alongside drier aperitif cocktails in the same manual.	The finish is rich, fruity, and spiced.	A fruit-dressed brandy cocktail from the ornate decorative branch.	—	—	—	—
9036	1306	—	Café Royal Cocktail Book	W. J. Tarling	1937	178	Café Royal Cocktail Book by William J Tarling (1937).md	["Mix."]	—	—	—	—	—	—	Invented by "Sam".	—	—	—
3062	1307	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	34	1904 Drinks as they are Mixed by Paul E Lowe.md	["Shake the ice, sugar, lemon juice, Tom gin, egg white, and milk and cream well.", "Strain into a thin lemonade glass.", "Dash with creme de menthe on top and serve."]	Dash of creme de menthe	—	Cream, lemon, and mint rise together in a soft aromatic veil.	Dream is valuable because it shows the bar still creating creamy, perfumed hybrid drinks that do not fit neatly into the cleaner sour or fizz canon.	The finish is cool, creamy, and faintly minty.	A creamy perfumed hybrid from the late flip-and-fizz borderland.	—	—	—	—
4280	1307	—	The Buffet Blue Book	John H. Considine	1912	30	1912 The Buffet Blue Book bu John H Considine.md	["Shake the ice, sugar, lemon juice, egg white, Tom gin, and milk-and-cream thoroughly.", "Strain into a thin lemonade glass, dash creme de menthe over the top enough to cover, and serve."]	Creme de menthe float	Ice	—	—	—	—	—	—	—	—
3071	1308	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	37	1904 Drinks as they are Mixed by Paul E Lowe.md	["Build the shaved ice, sugar, lemon juice, fruit syrup, curacoa, and applejack in a large bar glass.", "Stir well, decorate with fruit, and serve with a straw."]	Fruit	Shaved ice	Apple spirit and fruit syrup rise first, with a light citrus edge.	This is a useful addition because it keeps applejack active in the fix family rather than leaving it only in old cocktails and plain service.	The finish is fruity, cool, and gently citric.	A fruit-dressed applejack Fix from the built sour branch.	—	—	—	—
5001	1308	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	23	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a large bar glass with shaved ice and add the dissolved bar sugar, lemon juice, curacoa, fruit syrup, and applejack brandy.", "Stir, dress with fruits, and serve with straws."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
3082	1309	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	45	1904 Drinks as they are Mixed by Paul E Lowe.md	["Shake the fine ice, sugar, brandy, egg, and Jamaica rum well.", "Fill with milk, strain into a large punch glass, sprinkle with nutmeg, and serve."]	Nutmeg	Fine ice	Milk, nutmeg, and spirit rise in a soft festive aroma.	Humpty Dumpty is useful because it occupies the awkward but important middle ground between flip, nogg, and creamy restorative service.	The finish is creamy, rich, and warmly spiced.	A rich milk-and-egg hybrid from the flip-nogg borderland.	—	—	—	—
3088	1310	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	51	1904 Drinks as they are Mixed by Paul E Lowe.md	["Add the acid phosphate, Angostura bitters, and lemon syrup to the glass.", "Fill with seltzer and serve."]	—	—	Bright citrus and spice rise immediately.	This is valuable because it shows how phosphate logic and bitters carried cocktail structure into serious non-alcoholic refreshment.	The finish is sharp, cooling, and bitters-led.	A temperance phosphate built from cocktail-era bitter-and-acid logic.	—	—	—	—
3089	1311	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	51	1904 Drinks as they are Mixed by Paul E Lowe.md	["Add the ice, lemon juice, and Worcester sauce to a large bar glass.", "Fill with seltzer and serve."]	—	1 piece	Sharp lemon and savoury seasoning rise at once.	The drink matters because it shows the restorative branch moving toward savoury soda service rather than sweet temperance refreshment.	The finish is brisk, salty, and mouthwatering.	A savoury restorative soda from the practical bar branch.	—	—	—	—
5572	1311	—	Julian's Recipes	Julian Anderson	1919	8	1919 Julian's Recipes by Julian Anderson.md	["Shake the shaved ice, orange juice, gin, and egg white well.", "Strain into a hi-ball glass and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
3090	1312	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	53	1904 Drinks as they are Mixed by Paul E Lowe.md	["Layer the Abricotine, maraschino, curacao, Chartreuse, and brandy carefully in a pousse-cafe glass.", "Flame the brandy briefly, extinguish, and serve."]	—	—	Stone fruit, herbal liqueur, and warm spirit rise immediately.	This is useful because it shows the layered after-dinner family still indulging in flamed theatrical service rather than merely static colour-stacking.	The finish is rich, perfumed, and warming.	A flamed apricot-led pousse-cafe from the theatrical cordial branch.	—	—	—	—
3091	1313	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	53	1904 Drinks as they are Mixed by Paul E Lowe.md	["Layer each ingredient carefully in a pousse-cafe glass so the colours remain distinct.", "Serve without mixing."]	—	—	Fruit syrup and Chartreuse aromatics rise softly from the glass.	This entry matters because it records the extreme decorative end of the layered family, where colour order and visual craft are as central as flavour.	The finish is sweet, herbal, and liqueur-rich.	A fully decorative seven-layer pousse-cafe from the visual after-dinner branch.	—	—	—	—
3093	1314	Lowe 1904 Bowl	Drinks as They Are Mixed	Paul E. Lowe	1904	57	1904 Drinks as they are Mixed by Paul E Lowe.md	["Stir the ingredients together in a large punch bowl.", "Add a large square piece of ice, decorate, and serve in punch glasses."]	Fruit	Large square piece	Mixed wine, citrus, and brandy rise gently from the bowl.	This entry matters because it preserves the social bowl-service branch where mixed native wines, brandy, and soda are scaled for convivial hospitality rather than individual service.	The finish is fruity, cool, and softly vinous.	A mixed-wine social bowl from the late party-punch line.	—	—	—	—
4275	1314	—	The Buffet Blue Book	John H. Considine	1912	29	1912 The Buffet Blue Book bu John H Considine.md	["Build the syrup, lemon juice, fruit juice, brandy, sweet Catawba, claret, and carbonated water in a large punch bowl.", "Stir the ingredients thoroughly, add a large square of ice, dress with fruit, and serve in punch glasses."]	Fruit	Large square ice	—	—	—	—	—	Large-format bowl service is part of the identity.	—	—
3094	1315	Lowe 1904 Bowl	Drinks as They Are Mixed	Paul E. Lowe	1904	63	1904 Drinks as they are Mixed by Paul E Lowe.md	["Combine the ingredients in a punch bowl with a large piece of ice.", "Stir well, decorate with fruit, and serve in stem glasses."]	Fruit	Large piece	Citrus, dark wine, and apricot cordial rise together.	This is useful because it shows another mixed-wine late party-punch formula balancing native wine, port, rum, and apricot cordial rather than relying on a single canonical bowl type.	The finish is cool, fruity, and vinous.	A mixed-wine party punch from the late bowl-service branch.	—	—	—	—
3097	1316	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	66	1904 Drinks as they are Mixed by Paul E Lowe.md	["Build the ice, citrus, raspberry syrup, gin, and vermouth in a Rickey glass.", "Fill with ginger ale, dress with fruit, stir, and serve."]	Fruit	2 or 3 pieces	Berry syrup, citrus, and ginger rise quickly.	This entry is valuable because it shows the Rickey family loosening into sweeter and more aromatic bottled-mixer territory without fully becoming a Daisy or Cooler.	The finish is fizzy, fruity, and gently bittersweet.	A sweetened, vermouth-lifted Rickey from the highball borderland.	—	—	—	—
5445	1316	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	21	1917 The Ideal Bartender by Tom Bullock.md	["Drop three lumps of cracked ice in a Rickey glass.", "Build, stir, dress with fruit, and serve."]	Fruit	3 lumps cracked ice	—	—	—	—	This matters because Bullock preserves a dressed, vermouth-bearing rickey branch rather than only the stripped lime-and-soda form.	The ginger-ale finish and fruit dressing make this a service-rich rickey variant rather than a plain mixed highball.	—	—
3098	1317	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	67	1904 Drinks as they are Mixed by Paul E Lowe.md	["Dissolve the sugar in hot water in a tumbler.", "Add the rum, top with more hot water, float a walnut-sized piece of butter, and finish with nutmeg."]	Nutmeg	—	Warm butter, nutmeg, and rum spice rise together.	This is useful because it preserves the buttered-rum branch as a distinct hot-service tradition rather than treating it as merely a flavoured Hot Rum.	The finish is rich, warming, and spiced.	A compact hot buttered-rum service from the warming branch.	—	—	—	—
3099	1318	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	71	1904 Drinks as they are Mixed by Paul E Lowe.md	["Add the hot water and brandy to a whiskey glass.", "Twist a piece of lemon peel over the top and serve."]	Twisted lemon peel	—	Warm spirit and citrus oil rise immediately.	This matters because it extends the skin family beyond Scotch into a broader warm lemon-peel service logic.	The finish is warm, simple, and citrus-bright.	A plain warm skin translating the service pattern into brandy.	—	—	—	—
4707	1318	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	64	1912 Wehman Bros.md	["Rinse the glass with hot water, add the sugar, fill the glass half full of boiling water, add the brandy, stir, add the lemon peel, and serve with a spoon."]	—	—	—	—	—	—	—	—	—	—
5059	1318	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	40	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a whiskey glass one-quarter full with hot water and add the brandy.", "Twist a piece of lemon peel on top and serve."]	Lemon peel	—	—	—	—	—	—	—	—	—
5456	1318	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	25	1917 The Ideal Bartender by Tom Bullock.md	["Fill a whiskey glass half full of hot water and pour in the brandy.", "Twist lemon skin on top; if requested, add a little sugar, stir, and serve."]	Twisted lemon peel	—	—	—	—	—	This matters because Bullock explicitly preserves customer-choice sweetness inside the plain hot-service world.	The optional sugar note is historically important because it captures service flexibility rather than a single fixed spec.	—	—
3101	1319	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	73	1904 Drinks as they are Mixed by Paul E Lowe.md	["Bruise the mint lightly with the sugar and a little seltzer in a medium bar glass.", "Add the whiskey and fine ice, stir gently to draw the mint upward, and serve with the spoon in the glass."]	—	Fine ice	Fresh mint and whiskey rise vividly from the glass.	The drink matters because it shows the smash family in a direct customer-facing service mode, less ornamental than a julep but more open and aromatic than a strained sour.	The finish is cool, minty, and gently whiskey-led.	A direct mint-and-whiskey smash from the working-bar branch.	—	—	—	—
3102	1320	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	75	1904 Drinks as they are Mixed by Paul E Lowe.md	["Stir the ingredients with shaved ice and strain into a sour glass with fruit.", "Dash with seltzer, float a teaspoonful of claret on top, and serve."]	Fruit	Shaved ice	Citrus, wine, and whiskey mingle with a faint berry-claret lift.	This entry matters because it shows the sour family branching into highly dressed wine-floated forms rather than remaining a simple lemon-and-base template.	The finish is fruity, wine-tinted, and softly sparkling.	A dressed wine-floated sour from the late ornamental branch.	—	—	—	—
3103	1321	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	76	1904 Drinks as they are Mixed by Paul E Lowe.md	["Stir the ingredients with shaved ice and strain into a sour glass with fruit.", "Dash with seltzer, float a teaspoonful of claret on top, and serve."]	Fruit	Shaved ice	Apricot, citrus, and wine lift above the glass.	This is useful because it records a fully ornamented sour in which whiskey, fortified wine, apricot cordial, and floated claret all coexist inside sour service logic.	The finish is fruity, layered, and faintly sparkling.	A highly ornamented wine-and-whiskey sour from the decorative branch.	—	—	—	—
3104	1322	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	82	1904 Drinks as they are Mixed by Paul E Lowe.md	["Stir the ingredients with shaved ice and strain into a punch glass.", "Decorate with fruit, dash with Apollinaris, and serve."]	Fruit	Shaved ice	Apricot, wine, and citrus rise over a faint mineral sparkle.	Tulip is historically useful because it sits between punch, sour, and wine-cordial display, showing how late manuals continued to invent hybrid dressed drinks rather than moving in a single straight line toward the modern canonical set.	The finish is fruity, lightly sparkling, and vinous.	A mixed-wine hybrid punch from the late decorative branch.	—	—	—	—
3106	1323	Stuart 1904, opening service section	Stuart's Fancy Drinks and How To Mix Them	Thos. Stuart	1904	9	1904 Stuart's Fancy Drinks and How To Mix Them.md	["Shake until the outside of the shaker is covered with ice, then strain into a large bar glass."]	—	Fine ice	—	—	—	—	—	—	—	—
3107	1324	Stuart 1904, opening service section	Stuart's Fancy Drinks and How To Mix Them	Thos. Stuart	1904	9	1904 Stuart's Fancy Drinks and How To Mix Them.md	["Put absinthe in the glass, fill the perforated bowl with fine ice and water, elevate the bowl, let the contents drip into the absinthe until the color shows sufficiency, then pour into a large bar glass and serve."]	—	Fine ice	—	—	—	—	—	—	—	—