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
5076	116	—	0	The Up-to-Date Bartender's Guide	Harry Montague	1913	45	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Make a batter by separating the yolks and whites of a chosen number of eggs, beating the whites to a stiff froth, stirring the yolks thin, then mixing them together in a Tom and Jerry bowl with bar sugar added slowly until stiff.", "Fill a Tom and Jerry mug three-quarters full of batter.", "Add the rum and brandy, stir well with a barspoon, fill up with hot water, stir more, grate nutmeg on top, and serve."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
5303	116	Cocktail-Ology, miscellaneous drinks section	0	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Beat egg white and yolk separately, mix together with spirits and sugar, fill a tall glass with water, and add grated nutmeg on top."]	Grated nutmeg	None	—	—	—	—	—	—	—	—
5502	116	Bullock 1917	0	The Ideal Bartender	Tom Bullock	1917	54	1917 The Ideal Bartender by Tom Bullock.md	["Make the batter by separating the eggs, beating the whites to a stiff froth, stirring the yolks until thin, and mixing them with bar sugar until stiff.", "Fill a Tom and Jerry mug half full of batter, add the rum and brandy, stir well, fill up with hot water, stir more, grate nutmeg on top, and serve."]	Grated nutmeg	—	—	—	—	—	This matters because Bullock preserves Tom and Jerry as active batter service rather than a purely nostalgic relic.	The batter preparation and mug build are the essential historical facts of the drink.	—	—
5559	116	—	0	Julian's Recipes	Julian Anderson	1919	4	1919 Julian's Recipes by Julian Anderson.md	["Put two tablespoonfuls of the prepared Tom and Jerry mixture in a mug with the brandy and Jamaica rum.", "Fill with boiling water, stir, pour back and forth between mugs until thoroughly mixed, grate nutmeg on top, and serve."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
6336	116	Chaud	0	L'Art du Shaker	Dominique Migliorero	1925	66	1925 L'Art du Shaker by Dominique Migliorero.md	["Build in a bowl, transfer back and forth between bowls to mix and foam, and serve hot."]	—	—	—	—	—	—	The source notes this as a well-known English winter and Christmas family drink.	—	—	—
6609	116	Hot	0	Barflies and Cocktails	Harry McElhone and Wynn	1927	80	1927 Barflies and Cocktails.md	["Build in a tumbler with the batter, brandy, and Jamaica rum and fill with hot water or, for preference, milk.", "Mix thoroughly by pouring from one glass to another and grate nutmeg on top."]	Grated nutmeg	—	—	—	—	—	This matters because it preserves the full batter-service ritual of Tom and Jerry deep into the late 1920s hotel-bar world.	The source treats the batter construction and the back-and-forth mixing between glasses as part of the service identity.	—	—
6610	116	Cold	0	Barflies and Cocktails	Harry McElhone and Wynn	1927	80	1927 Barflies and Cocktails.md	["Prepare on the same principle as the hot Tom and Jerry, but use cold water or cold milk."]	—	—	—	—	—	—	This matters because it keeps the cold Tom and Jerry branch visible as a true summer counterpart rather than only a holiday hot drink.	—	—	—
6905	116	—	0	Cheerio! A Book of Punches and Cocktails	Charles	1928	20	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Add the brandy or rum, well-beaten raw egg, and sugar together.", "Stir thoroughly while pouring in hot milk, then serve with grated nutmeg or paprika on top."]	Nutmeg or paprika	—	—	—	—	—	—	—	—	—
9233	116	—	0	Café Royal Cocktail Book	W. J. Tarling	1937	228	Café Royal Cocktail Book by William J Tarling (1937).md	["Beat up yolk and white of egg separately, then mix them together, add the spirits, fill with boiling water, and grate nutmeg on top."]	—	—	—	—	—	—	—	—	—	—
9380	116	—	0	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	91	Famous Orleans Drinks and How to Mix â€˜Em by Stanley Clisby Arthur (1938).md	["Beat the egg whites to a stiff froth, add sugar, beat the yolks separately, then combine with a pinch of bicarbonate of soda to make a batter.", "For each serving, put two tablespoons of the batter into a crockery mug, add the brandy and rum, fill with hot milk, cream, or boiling water, stir, and grate nutmeg on top."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
119	117	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	74	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Combine the apple-jack, peach brandy, aromatic tincture, and sugar.", "Beat the egg white to a stiff foam.", "Pour the mixed liquors into the milk while stirring in the egg white until everything is well combined.", "Sprinkle nutmeg over the top."]	Nutmeg	—	Nutmeg, orchard fruit spirit, and sweet milk lead the aroma.	The palate is rich, soft, and dairy-led, with apple and peach spirit notes adding warmth beneath the creamy surface.	The finish is mellow, spiced, and gently fruity.	A bowl-scale dairy mixed drink that stands between milk punch, nog, and restorative domestic service.	White Tiger's Milk is valuable because it records another branch of nineteenth-century mixed-drink culture in which milk, egg, and spirit combine in quantity for social use. It helps widen the ontology beyond the better-known cocktail-punch divide.	The liquor should be incorporated gradually into the milk to keep the texture smooth. The drink's success depends on integration rather than on showy assembly.	—	This drink strengthens the case for treating milk-and-egg batched drinks as a meaningful historical family rather than as one-off oddities.
580	117	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	76	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Combine the apple-jack, peach brandy, aromatic tincture, and sugar.", "Beat the egg white to a stiff foam.", "Pour the mixed liquors into the milk while stirring in the egg white until everything is well combined.", "Sprinkle nutmeg over the top."]	Nutmeg	—	Nutmeg, orchard fruit spirit, and sweet milk lead the aroma.	The palate is rich, soft, and dairy-led, with apple and peach spirit notes adding warmth beneath the creamy surface.	The finish is mellow, spiced, and gently fruity.	A bowl-scale dairy mixed drink that stands between milk punch, nog, and restorative domestic service.	White Tiger's Milk is valuable because it records another branch of nineteenth-century mixed-drink culture in which milk, egg, and spirit combine in quantity for social use. It helps widen the ontology beyond the better-known cocktail-punch divide.	The liquor should be incorporated gradually into the milk to keep the texture smooth. The drink's success depends on integration rather than on showy assembly.	—	This drink strengthens the case for treating milk-and-egg batched drinks as a meaningful historical family rather than as one-off oddities.
120	118	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	74	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Add the sugar, lime juice and rind, rum, curaçao, and raspberry syrup to a small bar glass.", "Mix well.", "Ornament with berries in season and cool with shaved ice."]	Seasonal berries and lime rind	Shaved ice	Lime, berry, and light orange sweetness lift the rum on the nose.	The palate is bright and lightly tropical, with the raspberry and curaçao colouring the rum-lime base rather than overpowering it.	It finishes cool, fruity, and gently citrusy.	A vivid rum-and-lime cooler that hints at later tropical and daisy-like forms without fully belonging to either.	White Lion is useful as a connective entry because it shows nineteenth-century rum drinks already moving toward flavoured citrus coolers with syrup and decorative fruit. It occupies historical ground between the fix family and later tropical rum styles.	The drink should stay light and brisk. Too much syrup or too much melt will flatten the contrast between lime, rum, and berry accent.	—	White Lion feels more modern than its neighbours in one important way: it is already thinking in terms of a flavoured citrus-rum profile rather than just spirit plus sweetener plus spice.
581	118	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	76	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Add the sugar, lime juice and rind, rum, curaçao, and raspberry syrup to a small bar glass.", "Mix well.", "Ornament with berries in season and cool with shaved ice."]	Seasonal berries and lime rind	Shaved ice	Lime, berry, and light orange sweetness lift the rum on the nose.	The palate is bright and lightly tropical, with the raspberry and curaçao colouring the rum-lime base rather than overpowering it.	It finishes cool, fruity, and gently citrusy.	A vivid rum-and-lime cooler that hints at later tropical and daisy-like forms without fully belonging to either.	White Lion is useful as a connective entry because it shows nineteenth-century rum drinks already moving toward flavoured citrus coolers with syrup and decorative fruit. It occupies historical ground between the fix family and later tropical rum styles.	The drink should stay light and brisk. Too much syrup or too much melt will flatten the contrast between lime, rum, and berry accent.	—	White Lion feels more modern than its neighbours in one important way: it is already thinking in terms of a flavoured citrus-rum profile rather than just spirit plus sweetener plus spice.
883	118	—	0	Scientific Bar-Keeping	E. N. Cook & Co.	1884	18	1884 Scientific bar-keeping.md	["Squeeze out the juice of half a lime and put both rind and juice into the glass.", "Add the sugar, Santa Cruz rum, curacao, and raspberry syrup and mix well.", "Cool with shaved ice and ornament with berries."]	Berries	Shaved ice	—	—	—	—	—	—	—	—
2894	118	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	76	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Dissolve the powdered sugar in water and add the lemon juice and rind, raspberry syrup, St. Croix rum, and Curacoa.", "Mix well, fill with shaved ice, dress with berries, and serve."]	Berries	Shaved ice	Berry syrup and citrus lead with a rum undertone.	Lewis's White Lion sits in the family zone between sour, fancy punch, and decorated rum cooler, which is exactly why it is worth preserving as more than just a novelty name.	The finish is fruity, tart, and rum-led.	A decorated berry-rum sour from the more theatrical side of the family.	—	—	—	—
4185	118	—	0	Jack's Manual	J. A. Grohusko	1910	90	1910 Jack's Manual by J A Grohusko.md	["Shake the pulverized sugar, citrus juice, Santa Cruz rum, curacao, raspberry, and ice well.", "Strain into a stem glass and serve."]	—	Ice	—	—	—	—	—	—	—	—
4742	118	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	70	1912 Wehman Bros.md	["Mix the sugar and water, add the lemon juice and rind, raspberry syrup, St. Croix rum, and curacoa, fill with fine ice, dress with fruit, and serve."]	—	Ice	—	—	—	—	—	—	—	—
8144	118	—	0	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	149	1935 Old Waldorf-Astoria Bar Book.md	["Shake with ice, strain into a tumbler filled with shaved ice, and garnish with fruit."]	—	Shaved ice	—	—	—	—	—	—	—	—
9186	118	—	0	Café Royal Cocktail Book	W. J. Tarling	1937	218	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake."]	—	—	—	—	—	—	—	—	—	—
121	119	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	76	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Put the citrus rind and juice into a small bar glass.", "Add the raspberry syrup, rum, and curaçao.", "Cool with shaved ice and shake up well.", "Ornament with berries in season."]	Seasonal berries and citrus rind	Shaved ice	Fresh citrus and berry lift a light rum sweetness on the nose.	The palate is vivid and fruity, with the rum kept agile by citrus and only lightly enriched by curaçao.	It finishes cool, berry-tinted, and refreshing.	A bright nineteenth-century rum sour that hints strongly at later tropical and shaken rum classics.	Knickerbocker is one of the more obviously forward-looking rum drinks in Thomas. Its shaken citrus-rum-syrup shape makes it an important ancestor for later rum sours and, at a longer historical distance, for the family of modern shaken tropical classics.	The drink should stay lively rather than jammy. The garnish is part of the style, but the balance still depends on crisp citrus and controlled sweetness.	—	Compared with White Lion, Knickerbocker reads as the cleaner shaken branch of this flavoured rum line. It is one of the best Thomas entries for tracing prehistory toward the Daiquiri family.
485	119	—	0	The Gentleman's Table Guide (2nd edition)	E. Ricket and C. Thomas	1872	46	1872 The Gentleman's Table Guide (2nd edition).md	["Squeeze the lime or lemon and put both rind and juice into the glass.", "Add the raspberry syrup, rum, curacao, and a small quantity of shaved ice.", "Shake well and ornament with berries in season."]	Seasonal berries	Shaved ice	—	—	—	—	—	The text notes more raspberry syrup may be added if not sweet enough.	—	The second-edition OCR resolves this entry substantially better than the first-edition witness.
582	119	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	78	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Put the citrus rind and juice into a small bar glass.", "Add the raspberry syrup, rum, and curaçao.", "Cool with shaved ice and shake up well.", "Ornament with berries in season."]	Seasonal berries and citrus rind	Shaved ice	Fresh citrus and berry lift a light rum sweetness on the nose.	The palate is vivid and fruity, with the rum kept agile by citrus and only lightly enriched by curaçao.	It finishes cool, berry-tinted, and refreshing.	A bright nineteenth-century rum sour that hints strongly at later tropical and shaken rum classics.	Knickerbocker is one of the more obviously forward-looking rum drinks in Thomas. Its shaken citrus-rum-syrup shape makes it an important ancestor for later rum sours and, at a longer historical distance, for the family of modern shaken tropical classics.	The drink should stay lively rather than jammy. The garnish is part of the style, but the balance still depends on crisp citrus and controlled sweetness.	—	Compared with White Lion, Knickerbocker reads as the cleaner shaken branch of this flavoured rum line. It is one of the best Thomas entries for tracing prehistory toward the Daiquiri family.
884	119	—	0	Scientific Bar-Keeping	E. N. Cook & Co.	1884	18	1884 Scientific bar-keeping.md	["Squeeze out the juice of half a lime or lemon and put both rind and juice in the glass.", "Add the raspberry syrup, Santa Cruz rum, and curacao.", "Cool with shaved ice, shake up well, and ornament with berries."]	Berries	Shaved ice	—	—	—	—	—	—	—	—
1004	119	1888	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	31	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Build the drink in a large bar glass with raspberry syrup, lemon juice, pineapple and orange, St. Croix rum, curacoa, and fine ice.", "Stir well, add fruit in season, and imbibe through a straw."]	Pineapple, orange, and seasonal fruit	Fine ice	—	—	—	A dressed rum-and-raspberry long drink preserving the Knickerbocker's fruit-heavy service grammar clearly in 1888.	This matters because it keeps the Knickerbocker visible as its own decorated rum branch rather than collapsing into generic sour or daisy logic.	The fruit and straw service are part of the drink's identity, not optional extras.	—	Compared with Hari-Kari, this is more overtly fruit-built and more firmly in the rum branch.
1064	119	Theodore Proulx 1888	0	Bartender's Manual	Theodore Proulx	1888	27	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Add the syrup, lemon juice, orange slice, pineapple slice, curacoa, and rum to a cobbler glass.", "Fill with ice and serve with straws."]	Orange and pineapple	Ice	—	—	—	A fruit-dressed rum cobbler-punch hybrid that keeps the Knickerbocker line lively in 1888.	Knickerbocker remains historically valuable because it preserves one of the most recognizable nineteenth-century rum-and-fruit mixed-drink lines well into the later professional-manual period.	The cobbler glass, ice, and fruit handling matter as much as the liquid ratios here.	—	Compared with earlier Knickerbockers, Proulx's version stays compact and service-oriented rather than bowl-like.
2225	119	Harry Johnson 1900	0	New and Improved Bartenders' Manual	Harry Johnson	1900	172	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the raspberry syrup, lemon juice, pineapple slice, orange slice, St. Croix rum, and curacao to a large bar glass.", "Fill the glass with fine-shaved ice.", "Stir or shake well.", "Dress with fruit in season and serve with a straw."]	Seasonal fruit	Fine-shaved ice	Raspberry, orange, and rum create a bright perfumed nose with a faintly tropical pull.	Johnson's Knickerbocker remains a fruit-forward rum cooler that looks toward later tropical logic without yet becoming a full tiki-style confection.	The finish is cool, berry-citrus, and gently rum-driven.	A late surviving Knickerbocker showing a direct line from ornate nineteenth-century rum drinks toward later tropical taste.	Knickerbocker is historically valuable because it helps connect decorated rum drinks to later tropical families. Johnson's version keeps it alive as a respectable classic rather than a quaint relic.	Fruit and syrup must read as part of the drink's structure rather than as careless decoration. Presentation still matters here.	—	—
2494	119	—	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	47	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill the glass with shaved ice and add the ingredients.", "Stir well, add fruit in season, and imbibe through a straw."]	Seasonal fruit, plus pineapple and orange.	Shaved ice	—	—	—	—	This is a good checkpoint for the fruit-heavy rum branch that sits between punch and cobbler logic.	The heavy fruit dressing and straw service are central to the drink's identity.	—	—
3087	119	Lowe 1904	0	Drinks as They Are Mixed	Paul E. Lowe	1904	47	1904 Drinks as they are Mixed by Paul E Lowe.md	["Build the drink over shaved ice with the raspberry syrup, lemon juice, rum, and curacao.", "Add the fruit, stir, and serve with a straw."]	Orange and pineapple	Shaved ice	Raspberry, citrus, and rum rise through the cold fruit garnish.	This variant matters because it shows the Knickerbocker still functioning as a dressed rum-fruit long drink rather than collapsing into a generic sour.	The finish is fruity, cool, and lightly rum-led.	A still-ornate rum-and-raspberry long drink from the Knickerbocker line.	—	—	—	—
3818	119	Didier 1909	0	The Reminder	Jacob A. Didier	1909	89	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Build in a punch glass with lemon juice, raspberry syrup, curacoa, fine ice, and St. Croix rum.", "Stir, dress with fruit, and serve with straws."]	Dressed fruit	Fine ice	—	—	—	—	This remains a useful checkpoint for the dressed rum-and-fruit line before later tropical codification. The structure is still compact and bar-room practical rather than theatrical by later standards.	The fruit dressing and straw service matter here because they preserve the drink's older decorated cooling style.	—	—
4027	119	—	0	Jack's Manual	J. A. Grohusko	1910	62	1910 Jack's Manual by J A Grohusko.md	["Build the raspberry syrup, lemon juice, St. Croix rum, curacao, and cracked ice in a glass.", "Trim with fruits in season and serve."]	Seasonal fruit	Cracked ice	—	—	—	—	—	—	—	—
4326	119	—	0	The Buffet Blue Book	John H. Considine	1912	39	1912 The Buffet Blue Book bu John H Considine.md	["Build the lemon juice, raspberry syrup, Santa Cruz rum, curacoa, orange, lemon, and pineapple in a large bar glass.", "Fill the glass with ice, stir well, trim with fruit, and serve."]	Orange, lemon, and pineapple	Ice	—	—	—	—	—	—	—	—
4588	119	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	38	1912 Wehman Bros.md	["Squeeze the lime or lemon into the glass, add the rind and the other ingredients, fill the glass one-third full of fine ice, shake well, strain into a cocktail glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4828	119	—	0	Bartenders' Manual	Bartenders Association of America	1913	32	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well with fine ice, add fruit in season, and serve through a straw."]	Fruit in season	Fine ice	—	—	—	—	—	—	—	—
5808	119	Olivier Mayor 1921, Cocktails Short Drinks section	0	Le Barman	Olivier Mayor	1921	—	1921 Le Barman Guide du Limonadier et du Restaurateur by Olivier Mayor.md	["Shake in a shaker, pour into a glass, and add seasonal fruit."]	Seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
8057	119	—	0	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	94	1935 Old Waldorf-Astoria Bar Book.md	["Build, stir, and float claret on top."]	—	Ice	—	—	—	—	Once popular with Waldorf customers.	—	—	—
8313	119	—	0	The Artistry of Mixing Drinks	Frank Meier	1936	33	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Crush the pineapple, shake well, strain into a small wineglass, and serve."]	—	—	—	—	—	—	—	—	—	—
122	120	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	77	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Add the claret, cold water, powdered sugar, mixed spice, and lemon rind together.", "Mix all well and serve cool for evening parties."]	Lemon rind	—	Red wine, spice, and lemon peel rise in a restrained but inviting aroma.	It is lighter and plainer than Thomas's more elaborate cups, with spice and lemon giving contour to the claret rather than transforming it.	The finish is cool, vinous, and gently spiced.	A straightforward party claret cup that shows the family in accessible domestic form.	This entry matters because it shows that cup service did not always require a grand cosmopolitan ingredient list. Cups could also exist as simpler, more domestic wine coolers, which helps explain how the style remained flexible and widespread.	The spice should not dominate. This is a claret-based cup first, with spice and citrus providing structure rather than masking the wine.	—	Compared with Brunow's cup, this is a stripped-back domestic cousin. That contrast is useful for showing how the cup family ranged from household refreshers to luxury party bowls.
173	120	Drinking Cups 1869 No. 1	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	50	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Ice the claret, sherry, maraschino, and sugar in a cup; immediately before drinking add iced soda water and two sprigs of borage."]	Borage	Iced	—	—	—	—	—	—	—	—
174	120	Drinking Cups 1869 No. 2	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	50	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Combine ingredients and let stand an hour or two before serving; then add clear ice."]	Lemon peel	Clear ice	—	—	—	—	—	—	—	—
175	120	Drinking Cups 1869 No. 3	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	50	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Prepare as Claret Cup No. 2, adding cucumber slices or borage."]	Cucumber or borage	Clear ice	—	—	—	—	—	—	—	—
176	120	Drinking Cups 1869 No. 4	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	50	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Prepare as Claret Cup No. 2, substituting raspberries or sliced peaches/nectarines for lemon peel."]	Raspberries or sliced peaches/nectarines	Clear ice	—	—	—	—	—	—	—	—
583	120	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	79	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Add the claret, cold water, powdered sugar, mixed spice, and lemon rind together.", "Mix all well and serve cool for evening parties."]	Lemon rind	—	Red wine, spice, and lemon peel rise in a restrained but inviting aroma.	It is lighter and plainer than Thomas's more elaborate cups, with spice and lemon giving contour to the claret rather than transforming it.	The finish is cool, vinous, and gently spiced.	A straightforward party claret cup that shows the family in accessible domestic form.	This entry matters because it shows that cup service did not always require a grand cosmopolitan ingredient list. Cups could also exist as simpler, more domestic wine coolers, which helps explain how the style remained flexible and widespread.	The spice should not dominate. This is a claret-based cup first, with spice and citrus providing structure rather than masking the wine.	—	Compared with Brunow's cup, this is a stripped-back domestic cousin. That contrast is useful for showing how the cup family ranged from household refreshers to luxury party bowls.
780	120	—	0	Drinks, and How to Make Them	Yeatman & Co.	1879	9	1879 Drinks and how to make them by Yeatman & Co.md	["Combine the brandy, bitters, liqueur, lemon juice, sugared rind, cucumber, claret, and Taunus water.", "Add ice.", "Serve as a cup."]	Cucumber slices	Ice	—	—	—	—	—	—	—	—
1052	120	Theodore Proulx 1888	0	Bartender's Manual	Theodore Proulx	1888	20	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Stir the lemon juice, sugar, maraschino, curacoa, and claret until the sugar is dissolved.", "Pour into a punch bowl with one big chunk of ice.", "Add sliced fruits floating on top."]	Floating sliced fruit	1 large chunk	—	—	—	A full social claret cup preserving the overlap between wine cup, punch bowl, and decorative fruit service.	Claret Cup matters because it keeps communal wine-cup logic visible in a later professional source instead of letting the family disappear behind cocktails and fizzes.	The large ice chunk and floating fruit are part of the communal-bowl grammar rather than optional garnish.	—	Compared with Claret and Ice or Claret Punch, this is a true entertaining-bowl service rather than a single-glass drink.
1299	120	Drinks a La Mode 1891, Balaklava	0	Drinks a La Mode	Mrs de Salis	1891	4	1891 Drinks a La Mode by Mrs de Salis.md	["Add lemon peel, sugar, lemon juice, cucumber, soda water, claret, and champagne to a punch bowl, stir, and serve."]	Cucumber	—	—	—	—	—	—	—	—	—
1451	120	Bowl	0	Mixed Drinks	Herbert W. Green	1895	50	1895 Mixed Drinks by Herbert W Green.md	["Combine the ingredients in a punch bowl and stir well.", "Add two or three large lumps of ice and serve in claret glasses."]	Sliced lemon, orange, and cucumber rind.	Two or three large ice lumps	—	—	—	—	This is a good social-bowl checkpoint because it keeps the spiced claret-cup tradition alive in a practical club-scale service.	The drink depends on bowl service and spice infusion rather than quick individual assembly.	—	—
1579	120	George J. Kappeler 1895	0	Modern American Drinks	George J. Kappeler	1895	52	1900 Modern American Drinks by J Kappeler.md	["Dissolve the sugar with a little water in a glass pitcher containing a few lumps of clear ice.", "Add the lemon juice, brandy, maraschino, orange curacoa, orange, lemon, cucumber rind, claret, and cold plain soda.", "Mix and finish with a few sprigs of mint on top, stems down."]	Mint, citrus slices, cucumber rind	A few lumps	Claret, citrus, mint, and cucumber form the archetypal cup aroma.	This is a fully developed social claret cup, richer than a simple cooler but still airy and festive because of the garnish architecture and soda lift.	The finish is vinous, herbal, and refreshing.	A mature claret cup preserving the canonical social-service grammar of the family.	Kappeler's Claret Cup is valuable because it shows the form at full maturity and in professional detail, with garnish placement, stem direction, and multi-modifier structure all preserved.	—	—	—
1580	120	Per glass	0	Modern American Drinks	George J. Kappeler	1895	52	1900 Modern American Drinks by J Kappeler.md	["Dissolve the sugar, lemon juice, and orange curacoa in a little water in a long thin bar-glass.", "Add one lump of ice, the claret, orange slice, and cucumber rind.", "Mix and fill the glass with seltzer."]	Orange slice and cucumber rind	One lump	Claret and cucumber remain recognisable, but the seltzer makes the glass lighter and more immediate than a full cup bowl.	This version compresses cup logic into a single-serve highball-like format, preserving the garnish grammar but simplifying the social scale.	The finish is crisp, vinous, and refreshing.	A single-serve claret cup that bridges the cup and cooler worlds.	The per-glass form is useful because it demonstrates that cup service could scale down without losing its identity entirely.	—	—	—
1581	120	a l'Anglaise	0	Modern American Drinks	George J. Kappeler	1895	53	1900 Modern American Drinks by J Kappeler.md	["Combine the sugar, lemon zest, oranges, claret, and plain soda.", "Pour the mixture into a large bowl upon chopped ice.", "Add cucumber and a little borage if available, then serve when cold."]	Orange, cucumber, optional borage	Chopped ice	Large-bowl citrus, wine, and cucumber aromatics dominate the nose with a broad festive sweep.	This is a true party-bowl expression of the cup family, softer and more communal in feel than the tighter pitcher and per-glass versions.	The finish is cool, vinous, and garden-herbal.	A large-scale English-style claret cup preserving bowl service at full social amplitude.	This entry matters because it shows cup service operating at true bowl scale, not only at pitcher or glass scale. That is important for understanding the family as social architecture as much as recipe design.	—	—	—