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
4700	159	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	62	1912 Wehman Bros.md	["Dash in the bitters and twist the glass to coat the inside, fill with sherry, and serve."]	—	—	—	—	—	—	—	—	—	—
4879	159	—	0	Bartenders' Manual	Bartenders Association of America	1913	41	1913 Bartenders' Manual (Bartenders Association of America).md	["Dash bitters into the glass and twist to coat the inside, then fill with sherry."]	—	—	—	—	—	—	—	—	—	—
164	160	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	86	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Put two lumps of ice in a glass.", "Fill with wine."]	—	Ice	Cool sherry and faint oxidative nuttiness define the aroma.	It is plain, chilled, and direct, with temperature doing most of the work.	The finish is cool, dry, and lightly vinous.	A bare-bones chilled wine service that captures the importance of temperature as a differentiator in bar practice.	Sherry and Ice is historically useful for the same reason as the straight spirit serves: it reminds us that service distinctions mattered. Simply icing the wine was enough to constitute a recognised bar serve.	The ice should cool without overwatering the wine before service. This is a cold-service drink, not a diluted one.	—	Small entries like this stop us from imagining the historical bar as a place of constant complexity. Simplicity was also structured and named.
625	160	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	88	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Put two lumps of ice in a glass.", "Fill with wine."]	—	Ice	Cool sherry and faint oxidative nuttiness define the aroma.	It is plain, chilled, and direct, with temperature doing most of the work.	The finish is cool, dry, and lightly vinous.	A bare-bones chilled wine service that captures the importance of temperature as a differentiator in bar practice.	Sherry and Ice is historically useful for the same reason as the straight spirit serves: it reminds us that service distinctions mattered. Simply icing the wine was enough to constitute a recognised bar serve.	The ice should cool without overwatering the wine before service. This is a cold-service drink, not a diluted one.	—	Small entries like this stop us from imagining the historical bar as a place of constant complexity. Simplicity was also structured and named.
1894	160	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	52	1895 The Mixicologist by C F Lawlor.md	["Put two or three small lumps of ice in the glass.", "Place the decanter of wine before the customer."]	—	Small ice lumps	Cool sherry aromatics rise plainly from the glass.	This is chilled plain service at its most minimal, but still a meaningful historical bar instruction.	The finish is dry, cool, and wine-led.	A tiny but useful record of plain chilled wine service inside the mixed-drink tradition.	These minimal service entries matter because they show how the same manuals that codify cocktails still also function as broader bar-service handbooks. That context helps keep the ontology from becoming artificially recipe-only.	The instruction centers service rather than mixing. Temperature and presentation are the drink.	—	Compared with Sherry and Bitters, this is even plainer, but historically it belongs in the same service universe.
3833	160	Didier 1909	0	The Reminder	Jacob A. Didier	1909	127	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Put a little cracked ice in a champagne glass.", "Fill up with sherry and serve."]	—	A little cracked ice	—	—	—	—	This is worth keeping because it preserves the simplest fortified-wine cold service as a meaningful bar entry rather than a trivial aside.	—	—	—
4702	160	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	63	1912 Wehman Bros.md	["Place one or two lumps of ice and a small bar-spoon in the glass, hand it to the customer with the bottle of sherry, and allow him to help himself."]	—	Ice	—	—	—	—	—	—	—	—
4881	160	—	0	Bartenders' Manual	Bartenders Association of America	1913	41	1913 Bartenders' Manual (Bartenders Association of America).md	["Present the glass with ice and a spoon and allow the customer to help himself from the sherry bottle."]	—	Ice	—	—	—	—	—	—	—	—
165	161	Drinking Cups 1869 ordinary hot punch	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	44	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Rub lemon rind with lumps of sugar to extract the oil.", "Add lemon juice, Seville orange juice and rind, old rum, brandy, and powdered sugar; stir well.", "Add green tea and boiling water, mix well, and serve hot."]	—	—	—	—	—	—	The text frames punch as the foundational compound drink and explicitly links the name to five-ingredient punch traditions.	—	—	—
4851	161	—	0	Bartenders' Manual	Bartenders Association of America	1913	38	1913 Bartenders' Manual (Bartenders Association of America).md	["Pour the spirits over the sugar, set them on fire, let the sugar dissolve and drip into the coffee, then stir well."]	—	—	—	—	—	—	—	—	—	—
4853	161	Chauffeur	0	Bartenders' Manual	Bartenders Association of America	1913	38	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake well, dress with fruit, and serve with a straw."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
4854	161	Cuban	0	Bartenders' Manual	Bartenders Association of America	1913	38	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir with a spoon, dress with fruit, and serve with straws."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
4855	161	Escapernong	0	Bartenders' Manual	Bartenders Association of America	1913	38	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake well, strain into a milk punch glass, and sprinkle with nutmeg and cinnamon."]	Nutmeg and cinnamon	Cracked ice	—	—	—	—	—	—	—	—
4856	161	Golden	0	Bartenders' Manual	Bartenders Association of America	1913	38	1913 Bartenders' Manual (Bartenders Association of America).md	["Build over cracked ice, stir well, and ornament with fruit."]	Fruit	Cracked ice	—	—	—	—	—	—	—	—
4858	161	Tea	0	Bartenders' Manual	Bartenders Association of America	1913	39	1913 Bartenders' Manual (Bartenders Association of America).md	["Fill with cold tea, stir well, trim with a lemon slice, and serve with two straws."]	Lemon slice	Cracked ice	—	—	—	—	—	—	—	—
166	162	Drinking Cups 1869	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	45	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Add noyau to the ordinary Punch recipe."]	—	—	—	—	—	—	—	—	—	—
168	163	Drinking Cups 1869	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	46	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Combine whisky, brandy, lemon juice and peel, and boiling ale; stir in sugar and add boiling water."]	Lemon peel	—	—	—	—	—	—	—	—	—
356	163	Terrington 1869	0	Cooling Cups and Dainty Drinks	William Terrington	1869	221	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the juice and peel of the lemon into the whisky.", "Sweeten to taste, add water as desired, and serve."]	Lemon peel.	—	—	—	—	—	Like Toddy, this is a formula-definition entry as much as a singular recipe.	The adjustable water keeps it at the border between punch and personal service.	—	—
4916	163	—	0	Bartenders' Manual	Bartenders Association of America	1913	45	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake well, dress with lemon and berries, and serve with straws."]	Lemon and berries	Shaved ice	—	—	—	—	—	—	—	—
6009	163	Angostura Centenary 1924, whisky and rum punch	0	Angostura Bitters Centenary Gift Book of Cocktail and Other Recipes	Angostura Bitters (Dr. J. G. B. Siegert & Sons) Limited	1924	—	1924 Angostura Bitters Centenary Gift Book of Cocktail and other recipes.md	["Shake well, strain into a punch glass with a slice of orange, add curacao on top, finish with seltzer, and serve."]	Orange slice	Half glass of ice	—	—	—	—	—	—	—	—
171	164	Drinking Cups 1869	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	47	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Add citrus rinds and juice, sugar, and cinnamon to strong green tea; stand for half an hour and strain.", "Add champagne, sherry, brandy, rum, curacao, noyau, and pineapple syrup; ice well.", "Immediately before drinking, add soda water."]	—	Iced	—	—	—	—	—	—	—	—
325	164	Terrington 1869	0	Cooling Cups and Dainty Drinks	William Terrington	1869	217	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the champagne, hock, sherry, pale brandy, rum, lemon juice, Curaçao, green tea, and seltzer water.", "Sweeten to taste, add abundant ice, and serve."]	—	Abundant ice	—	—	—	—	This is one of the grandest mixed wine-and-spirit bowls in Terrington and deserves preservation on that basis alone.	The tea backbone and sparkling wine pairing make it structurally closer to an iced festive bowl than to a simple spirit punch.	—	—
523	164	Jerry Thomas 1876	0	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	27	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Combine the wines, spirits, soda-water, raisins, citrus, rock candy, and green tea in a large bowl.", "Refrigerate the punch thoroughly with all available cold.", "Serve well chilled for a party."]	Citrus and raisins in the bowl	Large ice	Wine, citrus peel, and rich festive fruit dominate the aroma.	It is opulent and mixed-wine in structure, carrying both sparkling lift and dark fortified depth.	The finish is broad, vinous, and lingering.	A true grand-party punch whose complexity comes from abundance rather than from a single governing spirit.	Regent's Punch is useful because it represents the showpiece hospitality side of nineteenth-century punch culture. It sits far from the simpler sherbet-and-rum line and helps preserve the social scale on which some of these drinks were conceived.	Because the instruction line is OCR-damaged, the exact chilling method is not perfectly legible, but the serve clearly depends on intense refrigeration. Large-format punches like this are as much about temperature and presentation as formula.	—	Compared with Glasgow Punch, this is the opposite pole of the same broad tradition: lavish rather than spare, mixed-wine rather than sharply spirit-led. It shows how elastic the word 'punch' remained in the period.
4659	164	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	55	1912 Wehman Bros.md	["Mix the tea, lemon juice, capillaire, rum, brandy, arrack, curacoa, pineapple, and oranges well together in a punch bowl, add the wine and ice just before serving, and serve."]	—	Ice	—	—	—	—	—	—	—	—
172	165	Drinking Cups 1869 German recipe	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	47	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Combine lemon rind, lemon juice, rum, arrack, sugar, and cold water; when the sugar has melted, pour in boiling milk, cover closely for four hours, and run through a bag until bright."]	—	—	—	—	—	—	—	—	—	—
177	166	Drinking Cups 1869	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	50	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Heat claret with sugar and cinnamon; add a small quantity of brandy if preferred."]	—	—	—	—	—	—	—	—	—	—
1322	166	Drinks a La Mode 1891	0	Drinks a La Mode	Mrs de Salis	1891	29	1891 Drinks a La Mode by Mrs de Salis.md	["Boil spice in water with sugar until syrupy, add claret and heat without boiling, then serve with a lemon slice floating in it."]	Lemon slice	—	—	—	—	—	—	—	—	—
2438	166	—	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	20	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Put the ingredients in a dish, bring them to a boil, and boil for 2 minutes while stirring.", "Strain into a large bar glass and serve hot."]	—	—	—	—	—	—	This is a useful hot-wine checkpoint because Sheridan keeps the explicit boiling-and-straining method visible.	The drink's identity depends on pan heating rather than direct glass mixing.	—	—
4051	166	—	0	Jack's Manual	J. A. Grohusko	1910	67	1910 Jack's Manual by J A Grohusko.md	["Build the sugar, spices, lemon juice, bitters, and claret in a large bar glass.", "Heat a poker red hot and place it in the liquid until it boils, then strain and serve hot."]	—	None	—	—	—	—	—	The source explicitly uses a heated poker to boil the drink.	—	—
4338	166	—	0	The Buffet Blue Book	John H. Considine	1912	42	1912 The Buffet Blue Book bu John H Considine.md	["Build the sugar, cloves, cinnamon, allspice, lemon juice, and claret in a large bar glass.", "Heat until it boils, strain, then stick a red-hot poker into the liquid and serve hot."]	—	None	—	—	—	—	—	The red-hot poker finish is central to the identity.	—	—
4605	166	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	42	1912 Wehman Bros.md	["Place all the ingredients in a dish, bring to a boil, boil for two minutes while stirring, strain into a hot glass, grate nutmeg on top, and serve."]	—	—	—	—	—	—	—	—	—	—
178	167	Drinking Cups 1869	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	51	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Combine Burgundy, noyau, pineapple syrup, brandy, and sugar; ice well; before drinking add seltzer or soda water and serve with borage."]	Borage	Iced	—	—	—	—	—	—	—	—
1295	167	Drinks a La Mode 1891	0	Drinks a La Mode	Mrs de Salis	1891	2	1891 Drinks a La Mode by Mrs de Salis.md	["Combine the wines, Chartreuse, cucumber, Salutaris water, and shaven ice, then imbed the jug in ice."]	Cucumber	Shaven ice	—	—	—	—	—	—	—	—
1574	167	Red	0	Modern American Drinks	George J. Kappeler	1895	51	1900 Modern American Drinks by J Kappeler.md	["Mix the sugar with a little water in a glass pitcher.", "Add the lemon juice, brandy, orange curacoa, clear ice, lemon slices, orange slices, cucumber peel, red Burgundy, and cold plain soda.", "Mix until cold and add a few sprigs of mint on top."]	Mint, lemon, orange, cucumber rind	A few lumps	Burgundy, orange liqueur, mint, and cucumber create a lush cup aroma.	The drink is richer than a simple cooler and more fruit-ornamented than many claret cups, but it remains airy and social because of the soda lengthening.	The finish is vinous, citrusy, and gently herbal.	A full social wine cup with strong fruit-garnish identity.	This recipe matters because it shows how cup culture could absorb regional wine specificity while keeping a broadly recognisable garnish-and-soda grammar.	—	—	—
1575	167	White	0	Modern American Drinks	George J. Kappeler	1895	51	1900 Modern American Drinks by J Kappeler.md	["Prepare the drink in the same manner as Red Burgundy Cup, substituting white Burgundy for red and white curacoa for orange."]	Mint, lemon, orange, cucumber rind	A few lumps	White wine, citrus, and herb notes make the cup feel lighter and brighter than the red version.	The structure remains recognisably that of the Burgundy cup family, but the white-wine base makes it feel fresher, paler, and more lifted.	The finish is cool, citrusy, and lightly floral-fruity.	A white-wine branch of the Burgundy cup family with the same social garnish architecture.	Placing both red and white versions side by side is useful evidence that cup service was often about a repeatable format rather than a single fixed wine identity.	—	—	—
3366	167	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	212	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Fill a glass pitcher one-fourth full of cracked ice and add the sugar, sliced lemon, sliced orange, pineapple, Cognac, abricotine, curaçao, Burgundy, and Apollinaris.", "Mix thoroughly, adding the thin rind of a cucumber, dress with fruit, and serve in fancy stem glasses."]	Fruit and cucumber rind	Cracked ice	—	—	—	—	—	—	—	—
3635	167	a la Orbell	0	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	35	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Combine the lemon peel and juice with the sugar.", "Add the Burgundy and seltzer water.", "Ice the cup thoroughly, draw out the peel, and serve."]	Lemon peel removed before service	Well iced	Lemon oil and cool red wine rise first.	This is a notably stripped-back cup, less ornate than the richer family exemplars and closer to a sparkling wine cooler in feel.	The finish is brisk, lightly vinous, and citrus-clean.	A lean Burgundy branch of the cup family.	This version matters because it shows that by 1908 cup service could be deliberately simplified without losing its social identity. Boothby preserves a more economical wine-cup line alongside the grander bowl formulas.	—	—	—
4433	167	—	0	The Buffet Blue Book	John H. Considine	1912	68	1912 The Buffet Blue Book bu John H Considine.md	["Add the wine, carbonated water, Apricotine, cura?ao, lemon juice, sugar, pineapple, and sliced oranges to a punch bowl with ice.", "Stir and serve cold."]	—	Ice	—	—	—	—	—	The OCR for this item is damaged; the base looks like Burgundy wine with carbonated water and fruit.	—	—
4513	167	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	23	1912 Wehman Bros.md	["Build the ingredients in a glass pitcher with cracked ice, mix thoroughly with the cucumber rind, dress with fruit, and serve in fancy stem glasses."]	—	Ice	—	—	—	—	—	—	—	—
5180	167	Straub 1913	0	Straub's Manual of Mixed Drinks	Jacques Straub	1913	60	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well in a large glass pitcher with a long cube of ice.", "Decorate with sliced fruit, cherries, and mint on top."]	Sliced fruit, cherries, and mint	1 long cube ice	—	—	—	—	This is useful because Straub keeps the large-format decorative wine-cup tradition fully alive rather than reducing cups to shorthand garnished wines.	The large-pitcher format and explicit fruit decoration are central; this is shared-service bowl logic, not a single-glass cooler.	—	—
179	168	Drinking Cups 1869 No. 1	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	51	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Let hock, sherry, lemon, and balm or borage stand two hours; sweeten to taste and add seltzer water."]	Lemon and borage	—	—	—	—	—	—	—	—	—
180	168	Drinking Cups 1869 No. 2 May-Trank	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	51	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Infuse woodruff and orange in hock with sugar; remove herbs after half an hour. Add sparkling wine and a little ice if desired."]	Orange	Ice	—	—	—	—	—	—	—	—
181	169	Drinking Cups 1869	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	52	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Combine champagne, Madeira or sherry, maraschino, and citrus peels; before drinking pour in seltzer water and serve with verbena or cucumber peel."]	Verbena or cucumber peel	—	—	—	—	—	—	—	—	—
781	169	—	0	Drinks, and How to Make Them	Yeatman & Co.	1879	10	1879 Drinks and how to make them by Yeatman & Co.md	["Combine the brandy, maraschino, bitters, and verbena.", "Add the champagne and Taunus water.", "Add ice and serve as a cup."]	Verbena sprig	Ice	—	—	—	—	—	—	—	—
1297	169	Drinks a La Mode 1891	0	Drinks a La Mode	Mrs de Salis	1891	3	1891 Drinks a La Mode by Mrs de Salis.md	["Stand the champagne mixture on ice with sugar, curacoa, herbs, and cucumber; when ready to serve add iced soda or Salutaris water and remove the cucumber and borage."]	Cucumber and borage, removed before service	Ice	—	—	—	—	—	—	—	—
1576	169	No. 1	0	Modern American Drinks	George J. Kappeler	1895	51	1900 Modern American Drinks by J Kappeler.md	["Put two or three lumps of clear ice into a glass pitcher.", "Add the lemon juice, sugar, maraschino, white curacoa, pale brandy, orange slices, lemon slices, cucumber rind, cold champagne, and cold plain soda.", "Mix and top off with a few sprigs of fresh mint."]	Mint, citrus slices, cucumber rind	Two or three lumps	Sparkling wine, citrus, mint, and cucumber create a highly aromatic celebratory cup profile.	This is a grand social cup, less about one dominant flavour than about the airy composite of wine, fruit, garnish, and liqueur accents.	The finish is sparkling, perfumed, and refreshing.	A full-dress champagne cup preserving the ceremonial social style of the family.	This version is historically useful because it shows the cup form at full maturity: citrus, cucumber, mint, liqueur, and sparkling wine all working together in a social mixed vessel.	—	—	—
1577	169	No. 2	0	Modern American Drinks	George J. Kappeler	1895	51	1900 Modern American Drinks by J Kappeler.md	["Put three lumps of ice into a glass pitcher.", "Add the sugar, maraschino or white curacoa, pale brandy, sliced lemon, sliced orange, cucumber peel, claret, and iced champagne.", "Mix and add a few sprigs of fresh mint."]	Mint, sliced lemon, sliced orange, cucumber rind	Three lumps	Champagne and claret combine into a broader aromatic cup profile with mint and cucumber riding over the top.	This version is fuller and darker than No. 1 because the claret gives extra body beneath the sparkling wine.	The finish is vinous, sparkling, and fragrant.	A fuller mixed-wine champagne cup that blurs the line between claret and champagne service traditions.	The second version is especially useful because it shows cup families overlapping rather than remaining tidy categories. Champagne and claret can coexist in one social formula.	—	—	—
1825	169	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	28	1895 The Mixicologist by C F Lawlor.md	["Mix the champagne, club soda, curaçao, cucumber rind, strawberries, and pineapple in a punch bowl.", "Serve in star champagne glasses."]	Cucumber rind, strawberries, and pineapple	—	Champagne, cucumber, and fruit rise in a cool social bouquet.	It is lighter and more openly festive than many older cups, with sparkling wine and fruit leading the whole show.	The finish is crisp, fruity, and vinous.	A late champagne cup showing the cup family fully integrated into hotel-era sparkling party service.	Champagne Cup matters because it shows the cup tradition surviving in a visibly modern, hotel-friendly form. It helps bridge nineteenth-century bowl cups to later sparkling social-service drinks.	The drink relies on freshness, chill, and bowl presentation more than on any hidden complexity.	—	Compared with Thomas's cups, Lawlor's Champagne Cup is more direct and less ceremonially described, but the family grammar is unmistakable.
2288	169	Harry Johnson 1900	0	New and Improved Bartenders' Manual	Harry Johnson	1900	247	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Place the pineapple, cucumber peel, strawberries, curacoa, club soda, and champagne in a punch bowl.", "Stir up slowly with a ladle.", "Place the bowl into a large dish filled with ice.", "Pour into fancy wine glasses, placing fruits in season into the glasses, and serve."]	Strawberries and fruits in season	Served from an iced bowl	Cucumber peel and champagne create a cooler, greener aroma than many neighboring party punches.	This is a proper cup-style sparkling bowl, lighter and fresher than heavier punches and more garden-like in its flavouring logic.	The finish is crisp, sparkling, and lightly fruity.	A garden-scented champagne cup preserving the cooler and cup side of elite bowl service.	The cucumber peel is historically telling because it connects Johnson's champagne cup directly to broader cup traditions rather than isolating it as merely another punch.	The slow stir matters. Johnson is controlling sparkle and appearance, not just combining ingredients.	—	—
2379	169	—	0	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	48	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Build the sugar, fruit, peels, spirits, liqueurs, sherry, champagne, soda, and ice in a glass pitcher.", "Ornament with fresh mint and serve."]	Fresh mint.	Two or three large lumps	—	—	—	—	This helps show the private-house cup as a full social service world rather than a minor appendage to cocktails.	The recipe is explicitly pitcher service, with fruit and aromatic garnish doing structural work.	—	—