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
5414	1617	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	17	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass half full of fine ice.", "Stir, strain into a cocktail glass, and serve."]	—	Fine ice	—	—	—	—	This matters because Bullock confirms the strong survival of the sherry-vermouth aperitif branch in club service.	The fine-ice stir and stripped formula are part of the drink's identity as a low-proof aperitif.	—	—
6021	1617	Tony 1924, Torino vermouth version with dry option	Manual del Barman	Antonio Fernandez (Tony)	1924	—	1924 Manual del Bar by Antonio Fernandez Tony.md	["Stir with ice in a large glass and strain with fruit into an Oporto glass; use French vermouth instead of Torino if a dry drink is desired."]	Fruit	Ice	—	—	—	—	—	—	—	—
6168	1617	—	L'Art du Shaker	Dominique Migliorero	1925	11	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir cold and serve."]	—	—	—	—	—	—	—	—	—	—
6867	1617	—	Cocktails	Piero Grandi	1927	25	1927 Cocktails by Piero Grandi.md	["Mix the ingredients well and serve in a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
7603	1617	Wiley 1932, opening A-B recipe run	The Art of Mixing	James A. Wiley and Helene M. Griffith	1932	—	1932 The art of Mixing by James A Wiley.md	["Shake and divide among glasses."]	—	—	—	—	—	—	—	—	—	—
3766	1618	Didier 1909	The Reminder	Jacob A. Didier	1909	33	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass with cracked ice.", "Add the maraschino, orange bitters, lemon juice, and Tom gin.", "Shake, strain into a cocktail glass, garnish with a cherry, and serve."]	Cherry	One glass of cracked ice	Cherry, lemon, and gin aromatics rise together.	Maraschino softens the gin line without making the drink heavy, and the lemon keeps it tighter than a sweeter cordial cocktail.	The finish is dry-fruity, crisp, and lightly bittered.	A compact maraschino-gin aromatic from the mature pre-war field.	—	—	—	—
5314	1618	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	13	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Stir well in a mixing glass with cracked ice.", "Strain and serve with a cherry."]	Cherry	Cracked ice	—	—	—	—	This is useful because it preserves a compact Tom-gin aperitif bridge between older aromatic cocktails and the citrus-touched pre-war canon.	The small citrus charge is folded into a stirred service rather than treated as a full shaken sour.	—	—
3769	1619	Dry	The Reminder	Jacob A. Didier	1909	37	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass two-thirds full of cracked ice.", "Add Hostetter's bitters, French vermouth, and dry gin.", "Stir well, strain into a cocktail glass, drop in an olive, and serve."]	Olive	Mixing glass two-thirds full of cracked ice	Dry gin and bitter aromatics rise first.	This sits close to the Martini line, but the Hostetter's bitters give it a firmer medicinal-bitter edge.	The finish is dry, bittered, and clean.	A drier bittered gin-aperitif branch from the pre-war field.	—	—	—	—
5132	1619	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	29	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well and strain into a cocktail glass.", "Serve."]	—	—	—	—	—	—	This is useful because it shows another small named dry-gin branch held apart from the Martini and Gibson lines by bitters rather than by fruit or liqueur.	—	—	—
7096	1619	Madrid 1928	Cocktails	Pedro Chicote	1928	155	1928 Cocktails by Pedro Chicote.md	["Shake with cracked ice and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a simple golf-club aromatic in the Spanish interwar field.	—	—	—
3773	1620	Didier 1909	The Reminder	Jacob A. Didier	1909	41	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass half full of cracked ice.", "Add the Benedictine, Peychaud's bitters, absinthe, French vermouth, and dry gin.", "Stir, strain into a cocktail glass, twist lemon peel over the top, and serve."]	Twist of lemon peel	Mixing glass half full of cracked ice	Absinthe and lemon lift the nose above the dry gin base.	This sits in the same pre-war aromatic field as Tuxedo-like drinks, but Benedictine gives it a softer and more rounded herbal middle.	The finish is dry, herbal, and lightly anise-led.	An absinthe-lifted pre-war dry-gin aromatic.	—	—	—	—
4437	1620	—	The Buffet Blue Book	John H. Considine	1912	69	1912 The Buffet Blue Book bu John H Considine.md	["Rub the glass with lemon and crust the rim with sugar.", "Stir the syrup, Abbott's Bitters, strawberry brandy, and bourbon with ice, strain into the prepared glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5325	1620	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	24	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Stir well in a mixing glass with cracked ice.", "Strain and serve with a twist of lemon peel on top."]	Lemon peel	Cracked ice	—	—	—	—	This matters because it preserves a tightly bitter-herbal pre-war gin aperitif branch already recognisable to modern bartenders.	The balance depends on restraint and cold stirring; the absinthe and Benedictine act as accents rather than dominant bases.	—	—
3775	1621	Didier 1909	The Reminder	Jacob A. Didier	1909	43	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass with cracked ice.", "Add the Benedictine, absinthe, Peychaud's bitters, French vermouth, and dry gin.", "Stir, strain into a cocktail glass, twist lemon peel over the top, and serve."]	Twist of lemon peel	One glass of cracked ice	Lemon, absinthe, and dry gin rise immediately.	This is an austere and highly bartenders' drink, with enough Benedictine to soften the absinthe edge but not enough to leave the dry-aperitif field.	The finish is bitter-herbal, citrusy, and long.	A sharp pre-war dry-gin aromatic with an absinthe spine.	—	—	—	—
3776	1622	Didier 1909	The Reminder	Jacob A. Didier	1909	57	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Put three or four dashes of lemon juice into a beer glass.", "Fill the balance with lager beer and serve."]	—	—	—	—	—	—	—	—	—	—
3778	1623	Didier 1909	The Reminder	Jacob A. Didier	1909	59	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass half full of fine ice.", "Add the lemon juice, sugar, blackberry cordial, whiskey, and cream.", "Shake well, strain into a long, thin glass, and serve."]	—	Half a glass of fine ice	—	—	—	—	—	—	—	—
3780	1624	Didier 1909	The Reminder	Jacob A. Didier	1909	59	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass.", "Add the lemon juice, curacao, and whiskey.", "Fill the glass with cracked ice, stir well, strain into a sour glass with fruit, and serve."]	Fruit	Cracked ice	Curacao orange and lemon oil lead the nose above the whiskey.	The curacao provides the drink's sweetness, leaving the structure lean and spirit-forward. The lemon cuts through the liqueur's sugar, giving a bright, almost dry sour.	The finish is citrusy, lightly sweet, and whiskey-warm.	A lean curacao-whiskey sour with a bright citrus profile.	—	—	—	—
3781	1625	Didier 1909	The Reminder	Jacob A. Didier	1909	61	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass.", "Add the lemon juice, sugar, orange juice, egg white, and peach brandy.", "Shake in a glass of fine ice to freezing point, strain into a thin glass, and serve."]	—	A glass of fine ice	Peach and egg-white foam lead; orange brightens the rim.	The egg white gives a silky texture, and the peach brandy provides a soft, stone-fruit centre. The dual citrus (lemon + orange) keeps it bright and refreshing despite the egg.	The finish is peachy, smooth, and lightly citrus-tart.	A peach-brandy sour with egg white -- a refreshing, textured sour for warm service.	—	—	—	—
3783	1626	For Two	The Reminder	Jacob A. Didier	1909	63	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass.", "Add the fresh eggs, sugar, sherry, Port wine, Benedictine, and cream.", "Shake, strain in two stem glasses, and serve."]	—	A full of fine ice	Benedictine herbs, Port dark fruit, and cream rise together.	The dual fortified-wine base (sherry + Port) gives a layered depth that a single-spirit flip cannot match. Benedictine adds a herbal sweetness that bridges the two wines, and the double egg and cream make this the richest flip in the Didier repertoire.	The finish is rich, herbal, and warming with a lingering cream sweetness.	A two-spirit, two-glass flip for shared after-dinner service.	—	—	—	—
3784	1627	Didier 1909	The Reminder	Jacob A. Didier	1909	63	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass.", "Add the fresh egg, sugar, curacao, whiskey, and cream.", "Shake well, strain into a fancy stem glass filled with fine ice, and serve."]	—	A glass of fine ice	Curacao orange and cream lead the nose.	The curacao gives this flip a brighter citrus-fruit profile than the richer Sherry or Duplex flips. The whiskey still provides the spirit backbone, but the liqueur softens it significantly. A lighter, more approachable flip.	The finish is citrus-warm, creamy, and lightly sweet.	A curacao-flavored whiskey flip with a brighter citrus lift.	—	—	—	—
3787	1628	Didier 1909	The Reminder	Jacob A. Didier	1909	67	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a punch glass.", "Stir the sugar with a dash of syphon water, then add the orange juice, lemon juice, rum, maraschino, chianti, and brandy.", "Fill with fine ice, top with fruit, add a dash of abricotine, and serve with straws."]	Fruit	Fine ice	—	—	—	—	This is a useful late decorated punch variant because it shows table wine, cordial, and spirit all coexisting comfortably in single-glass punch logic.	—	—	—
3789	1629	Didier 1909	The Reminder	Jacob A. Didier	1909	67	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a goblet glass.", "Dissolve the sugar with a squirt of seltzer, then add the lime juice, yellow Chartreuse, and kirschwasser.", "Fill with fine ice, stir, dress with fruit, and serve with straws."]	Fruit	Fine ice	—	—	—	—	This is a useful late kirsch-and-Chartreuse punch variant, showing how far the single-glass punch branch could travel from the older rum-and-brandy core.	The recipe is split across pages, but the ingredient structure and iced service are secure.	—	—
3790	1630	Didier 1909	The Reminder	Jacob A. Didier	1909	69	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass.", "Dissolve the sugar with a dash of seltzer, then add the lemon juice, rum, raspberry syrup, Benedictine, and whiskey with cracked ice.", "Stir well, strain into a punch glass filled with cracked ice, dress with fruit, top with claret, and serve with straws."]	Fruit	Cracked ice	—	—	—	—	This is a useful late mixed-spirit punch because it keeps the fruit-top and claret-finish grammar alive well into the pre-war period.	—	—	—
3794	1631	Didier 1909	The Reminder	Jacob A. Didier	1909	71	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a thin goblet.", "Add the maraschino, Benedictine, and sloe gin.", "Fill the glass with fine ice, stir, decorate with fruit, and serve with straws."]	Fruit	Fine ice	—	—	—	—	This preserves a late sloe-gin punch branch in a form more decorative and liqueur-led than the adjacent sour logic.	—	—	—
3798	1632	Didier 1909	The Reminder	Jacob A. Didier	1909	75	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass.", "Add the sugar, fresh egg, brandy, port wine, and fine ice.", "Shake well, strain into a thin goblet glass, add milk to fill, grate nutmeg on top, and serve with straws."]	Nutmeg	Fine ice	—	—	—	—	This is a useful late checkpoint where single-glass punch service overlaps directly with nogg and milk-punch logic rather than staying purely citric.	The shake-then-fill handling matters here: the egg and ice are incorporated first, then the drink is lengthened with milk in the serving glass.	—	—
3802	1633	Didier 1909	The Reminder	Jacob A. Didier	1909	79	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a lemonade glass.", "Add the cracked ice, green tea, black tea, and lemon syrup.", "Shake well and serve."]	—	Half a glass of cracked ice	—	—	—	—	This is a good reminder that the cooler family in working manuals could overlap directly with tea and syrup service, not just spirits and ginger ale.	—	—	—
3803	1634	Didier 1909	The Reminder	Jacob A. Didier	1909	79	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a long, thin glass.", "Add the lime juice, sugar, and a few dashes of syphon seltzer and stir.", "Add the Santa Cruz rum, fill the glass with fine ice, add one dash of Jamaica rum, crown with vanilla ice cream, decorate with fruit, and serve with straws and spoon."]	Fruit	Fine ice	—	—	—	—	This is a strong example of the cooler family absorbing dessert and soda-fountain logic without losing its identity as a bar-room long drink.	The ice cream finish is structural, not ornamental: it turns the drink into a spoon-and-straw cooler rather than an ordinary rum highball.	—	—
3804	1635	Didier 1909	The Reminder	Jacob A. Didier	1909	81	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a long, thin glass.", "Add the lemon juice and Scotch whiskey.", "Add a bottle of cold ginger ale and serve."]	—	—	—	—	—	—	This helps preserve the Scotch branch of the ginger-ale cooler line alongside the older wine and temperance-adjacent forms.	—	—	—
3809	1636	Didier 1909	The Reminder	Jacob A. Didier	1909	87	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass.", "Add the white of an egg, gum syrup, absinthe, and fine ice.", "Shake until the outside of the shaker is frosted, strain into a cocktail glass, and serve."]	—	Fine ice	—	—	—	—	This is a useful reminder that frappe service in this period could overlap directly with egg-white cocktail texture rather than meaning only shaved-ice bottle chilling.	The instruction to shake until the shaker frosts is the key service point here; the drink is built around intense chilling and texture, not lengthening.	—	—
3810	1637	Didier 1909	The Reminder	Jacob A. Didier	1909	87	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass.", "Add the orange juice, lemon juice, sugar, pineapple syrup, cream, rum, and ice.", "Shake to the freezing point, strain into a goblet packed with fine ice, and serve."]	—	Fine ice	—	—	—	—	This helps preserve the pre-tiki frozen-fruit branch where rum, cream, citrus, and syrup were already meeting in highly chilled goblet service.	—	—	—
3812	1638	Didier 1909	The Reminder	Jacob A. Didier	1909	89	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a highball glass.", "Add the ice, lemon, absinthe, and curacoa.", "Fill up with ginger ale and serve with a spoon."]	Lemon slice	1 piece	—	—	—	—	This is a helpful checkpoint for the way highballs were already absorbing absinthe and orange-cordial seasoning rather than remaining plain spirit-and-soda builds.	—	—	—
3813	1639	Didier 1909	The Reminder	Jacob A. Didier	1909	89	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Prepare in the same manner as the Gin Rickey.", "Add two or three sprigs of fresh mint and serve."]	Fresh mint	1 square piece	—	—	—	—	This is worth keeping because the mint addition marks a meaningful named branch rather than an incidental garnish tweak.	—	—	—
3817	1640	Didier 1909	The Reminder	Jacob A. Didier	1909	87	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Build over the ice with abricotine, lemon juice, pineapple syrup, and kummel.", "Fill the glass with ginger ale, stir lightly, and serve."]	—	1 small piece	—	—	—	—	This is a useful working-bar hybrid: part cordial highball, part restorative bracer. It shows how heavily sweetened liqueur-and-mixer drinks still sat beside the drier Rickey line in 1909.	—	—	—
3820	1641	Didier 1909	The Reminder	Jacob A. Didier	1909	91	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Shake the lemon juice, sugar, ice, absinthe, and Plymouth gin.", "Strain into a fizz glass, fill half the glass with carbonated water, stir, and serve."]	—	Half a glass of fine ice	—	—	—	—	This is a useful morning-drink checkpoint because it sits between the absinthe bracer and the fizz family rather than cleanly inside either one.	—	—	—
3821	1642	Didier 1909	The Reminder	Jacob A. Didier	1909	91	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Shake the bitters, kummel, absinthe, and ice.", "Strain into a highball glass, fill up with syphon water, and serve."]	—	Half a glass of fine ice	—	—	—	—	This is a useful reminder that the bracer category remained an active service idea, not just a generic promise in drink names.	—	—	—
3831	1643	Didier 1909	The Reminder	Jacob A. Didier	1909	125	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Shake the lime juice, sugar, egg, bitters, absinthe, sherry, brandy, milk, and fine ice well.", "Strain into a large thin glass, grate a little nutmeg on top, and serve."]	Nutmeg	1 glass of fine ice	—	—	—	—	This is exactly the sort of working-bar restorative the ontology should preserve. It keeps the bracer line tied to egg, milk, sherry, and absinthe rather than separating those families artificially.	—	—	—
3832	1644	Didier 1909	The Reminder	Jacob A. Didier	1909	127	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Shake the egg, sugar, ice, creme de roses, and sherry wine well.", "Strain into a flip glass and serve."]	—	Half a glass of fine ice	—	—	—	—	This matters because it keeps the fortified-wine flip line compact but still perfumed and dressed rather than purely austere.	—	—	—
3836	1645	Didier 1909	The Reminder	Jacob A. Didier	1909	129	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Shake the sugar, egg white, Benedictine, Maraschino, absinthe, brandy, cream, and fine ice well.", "Strain into a fancy stem glass, give it a dash of syphon seltzer or vichy, and serve."]	—	Fine ice	—	—	—	—	This matters because it keeps the creamy absinthe-and-egg line visible in a late bar manual rather than treating it as an eccentric side note.	—	—	—
5692	1645	Down the Hatch 1920	Down the Hatch	"Paul"	1920	27	1920 Down the Hatch.md	["Stir until you get amount required."]	—	—	—	—	—	—	This matters because it preserves a tiny almond-and-absinthe service that sits outside the main cocktail canon.	The small measured stirred service is the important feature.	—	—
6333	1645	—	L'Art du Shaker	Dominique Migliorero	1925	65	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake well, strain into a medium tumbler, top with Perrier, and serve."]	—	—	—	—	—	—	—	—	—	—
6600	1645	Swissess spelling	Barflies and Cocktails	Harry McElhone and Wynn	1927	78	1927 Barflies and Cocktails.md	["Shake well together and strain into a small wineglass.", "Add a dash of syphon on top."]	—	—	—	—	—	—	This matters because it preserves the morning-after absinthe bracer line in a named late-1920s witness.	—	—	Canonicalized to the existing Suissesse line while preserving McElhone's spelling in the variant label.
8383	1645	—	The Artistry of Mixing Drinks	Frank Meier	1936	40	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake well, strain into a fizz glass, add a squirt of soda water or syphon, and serve."]	—	—	—	—	—	—	—	—	—	—
9306	1645	—	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	40	Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md	["Mix the sugar with charged water, vermouth, and absinthe.", "Add the egg white, fill with cracked ice, and shake vigorously.", "Strain into a champagne glass containing a cherry covered with creme de menthe and serve."]	Cherry in creme de menthe	—	—	—	—	—	—	—	—	—
3837	1646	Didier 1909	The Reminder	Jacob A. Didier	1909	131	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Put the bromo seltzer and Tom gin into a tall, thin glass.", "Fill with Club soda and serve."]	—	—	—	—	—	—	This is a useful reminder that proprietary restorative powders and straight gin still crossed freely inside the working long-drink repertoire.	—	—	—
3839	1647	Didier 1909	The Reminder	Jacob A. Didier	1909	131	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Press the mint with the sugar and squirt of seltzer in a mixing glass.", "Add the brandy and fine ice, stir, strain into a medium size thin glass, fill up with ginger ale, and serve."]	—	Half glass of fine ice	—	—	—	—	This matters because it keeps the muddled-mint and ginger-ale long-drink line running alongside the cleaner Rickey and Scotch highball branches.	The pressed-mint stage is the key point distinguishing this from simpler ginger-ale builds.	—	—
3841	1648	Didier 1909	The Reminder	Jacob A. Didier	1909	133	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Half fill a thin goblet with fine ice and add the creme yvette and abricotine.", "Fill up with ginger ale, stir, and serve with a straw."]	—	Half full of fine ice	—	—	—	—	This is worth keeping because it shows just how liqueur-heavy and floral some late ginger-ale long drinks still were in 1909.	—	—	—
3842	1649	Didier 1909	The Reminder	Jacob A. Didier	1909	133	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Put the sugar and one or two sprigs of fresh mint into a whiskey glass.", "Serve the same as plain whiskey toddy, leaving the spoon in the glass."]	Fresh mint	As plain whiskey toddy	—	—	—	—	This matters because it keeps the toddy line from being treated as wholly separate from mint-marked whiskey service.	The source is derivative by reference, so the mint addition is the real point to preserve here rather than re-inventing the whole toddy formula.	—	—
3843	1650	Didier 1909	The Reminder	Jacob A. Didier	1909	135	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Dissolve the two lumps of sugar in half a glass of boiling water in a hot glass.", "Add the Scotch whiskey, Irish whiskey, and dash of claret, stir, add a little lemon peel, and serve."]	Lemon peel	—	—	—	—	—	This is historically useful because it shows the toddy line branching through mixed-whisky and wine-accented hot service rather than a single fixed whiskey template.	—	—	—
3844	1651	One Quart	The Reminder	Jacob A. Didier	1909	137	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Place the peeled, thin-sliced pineapple in a pitcher and add the orange juice, raspberry syrup, Maraschino, Holland gin, wine, and a few pieces of ice.", "Stir and serve."]	Pineapple slices	A few pieces	—	—	—	—	This is worth keeping because it shows the julep label stretching into fruit-and-wine social service rather than remaining a mint-only individual cup drink.	—	—	—
3845	1652	One Quart	The Reminder	Jacob A. Didier	1909	137	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Put the lemon juice, sugar, red curacoa, plain soda, and champagne in a glass pitcher half full of ice.", "Add sliced fruit and serve."]	Sliced fruit	Pitcher half full	—	—	—	—	This matters because it keeps the social cup line tied directly to champagne and soda-fountain logic rather than treating them as separate worlds.	—	—	—