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
2739	169	For Party of Six	Daly's Bartenders' Encyclopedia	Tim Daly	1903	103	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in seltzer in a glass pitcher and add Benedictine, maraschino, brandy, fruit, and ice.", "Pour a quart of champagne on top and serve in champagne glasses."]	Pineapple and orange slices	Ice	—	—	—	—	Daly calls it the par excellence of mixtures for people accustomed to the good things of life.	—	—	—
3051	169	Lowe 1904 Bowl	Drinks as They Are Mixed	Paul E. Lowe	1904	30	1904 Drinks as they are Mixed by Paul E Lowe.md	["Build the fruit, liqueurs, Cognac, and Tokay in a large punch bowl and let the mixture stand overnight.", "When ready to serve, stir well, add a large piece of ice, Apollinaris, and Champagne.", "Dress with fruit, float shaddock pieces on top, and serve in Champagne cups."]	Fruit and floating shaddock pieces	Large block	Sparkling wine, citrus, herbs, and stone-fruit liqueur create a highly perfumed bowl aroma.	This is a very useful service document because it shows the Champagne Cup operating not as a simple glass drink but as an overnight bowl construction with liqueur layering.	The finish is vinous, festive, and richly aromatic.	A lavish overnight bowl Champagne Cup from the grand-party service tradition.	—	—	—	—
3459	169	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	79	Louis' Mixed Drinks by Muckensturm (1906).md	["Put a clear ice block in the pitcher first, add the remaining ingredients, fizz with German seltzer, ornament, and serve."]	Fruit, cherries, and mint	Ice	—	—	—	—	—	—	—	—
3637	169	a la Ariadne	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	["Prepare the citrus peel on sugar and add the citrus juice.", "Add the Amontillado, citronelle or maraschino, verbena, cucumber, and champagne.", "Sweeten to taste, lengthen with cold seltzer, and serve cold."]	Cucumber and verbena	Cold	Sparkling wine, citrus peel, and cool green herb notes rise quickly.	The fortified-wine underlay makes the cup feel firmer than a plain champagne cooler, while the citrus and herb treatment keeps it unmistakably in the cup family.	The finish is crisp, fragrant, and gently vinous.	A compact aromatic champagne-cup branch.	This recipe is useful because it shows champagne cup service narrowing into a tighter, more bartenders' book-friendly form without losing the cucumber-and-herb grammar that ties it to the larger cup tradition.	—	—	—
3933	169	—	Jack's Manual	J. A. Grohusko	1910	46	1910 Jack's Manual by J A Grohusko.md	["Place a large piece of ice in a punch bowl and stir the champagne, brandy, Curacao, maraschino, orange, lemon, and club soda together.", "Add mint and serve."]	Mint, sliced orange, and sliced lemon	Large piece of ice	—	—	—	—	—	—	—	—
4261	169	For a four-gallon mixture	The Buffet Blue Book	John H. Considine	1912	26	1912 The Buffet Blue Book bu John H Considine.md	["Put the fruit, curacoa, Chartreuse, abricotine, Cognac, and Tokay or Catawba into a large punch bowl and stir well.", "Let stand overnight.", "When ready to use, add the Apollinaris and champagne, place a large piece of ice in the bowl, decorate with fruits, and serve in champagne cups."]	Mixed fruits	Large block ice	—	—	—	—	—	Large-format bowl service is central to the identity.	—	—
4517	169	For a Party (Wehman Bros. 1912)	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	24	1912 Wehman Bros.md	["Stir the pineapple syrup, balm, curacoa, Chartreuse, cognac, Tokay, Apollinaris, oranges, and lemons together and let stand two hours, strain into another bowl, add pineapple and champagne, ice the bowl, sweeten lightly, let it ferment, stir again, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4518	169	a la Ariadne (Wehman Bros. 1912)	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	24	1912 Wehman Bros.md	["Combine the amontillado, citronelle or maraschino, sugared citrus peel and juice, verbina, cucumber, sugar, and seltzer water, add the champagne, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4786	169	—	Bartenders' Manual	Bartenders Association of America	1913	20	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir the first group of ingredients together and let stand two hours.", "Strain into another bowl, add the pineapple, strawberries, and Champagne, place the bowl in ice, sweeten lightly, and let it ferment before serving."]	Sliced pineapple and strawberries	—	—	—	—	—	—	—	—	—
5181	169	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	61	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well in a glass pitcher with a large piece of cube ice.", "Dress with fruit and mint and put a little powdered sugar on top."]	Fruit and mint	Large piece cube ice	—	—	—	—	This is useful because it preserves the full decorative sparkling-cup grammar at large-format service scale.	The explicit pitcher build, fruit dressing, and sugar finish matter more than any one ratio; Straub is recording formal party service grammar.	—	—
5466	169	2-gallon mixture	The Ideal Bartender	Tom Bullock	1917	29	1917 The Ideal Bartender by Tom Bullock.md	["Mix the fruit, liqueurs, brandy, and Tokay and let the mixture stand three hours.", "Strain into another bowl, add the champagne, Apollinaris, and a large piece of ice, decorate with fruit and grapefruit slices, and serve in champagne glasses."]	Fruit and floating grapefruit slices	1 large piece ice	—	—	—	—	This matters because Bullock preserves a full luxury cup grammar with fruit maceration, liqueur loading, sparkling finish, and bowl service.	The standing period before straining is a key part of the service logic and should remain visible.	—	—
6006	169	Angostura Centenary 1924, champagne jug cup	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	["Build in a glass jug over several lumps of ice."]	Fresh mint	Lumps of ice	—	—	—	—	—	—	—	—
6148	169	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	30	1925 About Town Cocktail Book by Joe Fitchett.md	["Build with the ingredients over large lumps of ice.", "Ornament with fresh fruit and serve."]	Fresh fruit	2 or 3 large lumps	—	—	—	—	This matters because it preserves a late social-book Champagne Cup with liqueur and fortified-wine depth rather than a stripped sparkling bowl.	—	—	—
6742	169	—	El Bar Americano en España	Pedro Chicote	1927	94	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large vessel with the sweeteners, spirits, chopped fruit, citrus slices, mint, cucumber peel, and mineral water.", "Mix very well and let macerate for half an hour, then add enough ice to chill thoroughly.", "Add a bottle of Champagne at the moment of service and pour immediately into Champagne glasses."]	Seasonal fruit, citrus slices, mint, and cucumber peel	Crushed ice	—	—	—	—	—	—	—	—
6961	169	Cheerio 1928	Cheerio! A Book of Punches and Cocktails	Charles	1928	34	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Place the Champagne, brandy, powdered sugar, sherry, Curacoa, and Maraschino in a pitcher.", "Add pieces of pineapple, orange, and berries in season, garnish with fresh mint, and serve in Champagne goblets."]	Fresh mint with fruit pieces.	None	—	—	—	—	—	—	—	—
7328	169	Pedro Chicote 1928, four-person	Cocktails	Pedro Chicote	1928	254	1928 Cocktails by Pedro Chicote.md	["Mix and macerate for half an hour, add enough ice to chill very well, then add Champagne just before serving."]	Seasonal fruit, citrus, mint, and cucumber peel	Large added quantity after maceration	—	—	—	—	This matters because it preserves a fully decorative four-person Champagne cup in Chicote's Madrid service world.	The source emphasizes maceration before icing and a last-minute Champagne finish.	—	—
7992	169	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	81	1935 Old Waldorf-Astoria Bar Book.md	["Build in a pitcher and decorate with mint."]	—	Ice	—	—	—	—	—	—	—	—
182	170	Drinking Cups 1869 No. 1	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	52	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Let Moselle, orange, and herbs stand for three hours; strain off and sweeten to taste with clarified sugar."]	Orange and herbs	—	—	—	—	—	—	—	—	—
183	170	Drinking Cups 1869 No. 2	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	52	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Let all stand about an hour; before serving add lumps of clear ice."]	Pineapple and lemon peel	Clear ice	—	—	—	—	—	—	—	—
3053	170	Lowe 1904 Pitcher	Drinks as They Are Mixed	Paul E. Lowe	1904	32	1904 Drinks as they are Mixed by Paul E Lowe.md	["Build the cracked ice, sugar, sliced citrus, pineapple, Cognac, liqueurs, Moselle, and Apollinaris in a glass pitcher.", "Mix well, add a thin piece of cucumber skin, decorate with fruit and a quarter-slice of shaddock, and serve in stem glasses."]	Cucumber skin, fruit, and quarter-slice of shaddock	Cracked ice	White wine, citrus, cucumber, and apricot notes dominate the aroma.	This entry matters because it shows the white-wine cup branch adapting the same decorative grammar as larger claret and Champagne bowls, but in smaller pitcher service.	The finish is cool, vinous, and lightly sparkling.	A six-person white-wine cup from the decorative pitcher-service branch.	—	—	—	—
4035	170	—	Jack's Manual	J. A. Grohusko	1910	64	1910 Jack's Manual by J A Grohusko.md	["Build the Moselle, brandy, curacao, maraschino, orange, lemon, club soda, and a large piece of ice in a punch bowl.", "Stir well together, add mint, and serve."]	Mint, sliced orange, and sliced lemon	Large piece of ice	—	—	—	—	—	—	—	—
8109	170	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	125	1935 Old Waldorf-Astoria Bar Book.md	["Mix well in a pitcher."]	—	Cracked ice	—	—	—	—	—	—	—	—
8431	170	—	The Artistry of Mixing Drinks	Frank Meier	1936	52	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Stir gently and serve."]	—	—	—	—	—	—	—	—	—	—
184	171	Drinking Cups 1869	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	53	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Steep loaf sugar in water to saturation, then combine with orange, young woodruff, and Moselle."]	Orange and woodruff	—	—	—	—	—	—	—	—	—
185	172	Drinking Cups 1869	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	53	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Simmer the spices in a little water, add port and sherry, heat without boiling, and sweeten."]	—	—	—	—	—	—	—	—	—	—
186	173	Drinking Cups 1869	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	54	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Prepare as Mulled Port, using sherry and adding a wine-glass of brandy."]	—	—	—	—	—	—	—	—	—	—
189	174	Drinking Cups 1869	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	54	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Combine cider, port, soda water, orange peel, and plenty of sugar; ice well and serve with borage."]	Orange peel and borage	Iced	—	—	—	—	—	—	—	—
190	175	Drinking Cups 1869	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	54	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Combine cider, sherry, orange brandy, and curacao; before drinking add seltzer water, mint, and two or three lumps of ice."]	Mint	Ice lumps	—	—	—	—	—	—	—	—
191	176	Drinking Cups 1869	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	55	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Mix cider with sugar, nutmeg, ginger, brandy, noyau, and lemon slices; make two hours before wanted and stand in ice."]	Lemon slices	Iced	—	—	—	—	—	—	—	—
192	177	Drinking Cups 1869	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	55	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Combine ingredients and let stand for three hours; stir in thick syrup made from one pound sugar and half a pint water."]	Orange, cucumber, and borage	—	—	—	—	—	—	—	—	—
193	178	Drinking Cups 1869	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	55	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Combine wines, champagne, brandy, lemon, sugar, and nutmeg; ice to taste."]	Lemon slices	Iced	—	—	—	—	—	—	—	—
282	178	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	185	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the wines, champagne, Cognac, lemon juice, and lemon oleo-saccharum.", "Sweeten and spice to taste, then strain clear.", "Add ice on serving."]	—	Ice at service	—	—	—	—	Terrington places the recipe immediately after a discussion of the Loving Cup as a surviving ceremonial institution.	The final straining keeps the ritual bowl elegant and serviceable despite its complex build.	—	—
194	179	Drinking Cups 1869	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	55	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Place large sugar lumps on a gridiron over a tinned copper stewpan.", "Pour cognac by degrees over the sugar and light it so the sugar dissolves through the gridiron as caramel.", "Add sherry and fruit materials and digest for fifteen minutes.", "Pour in Moselle, transfer to a bowl, and on serving add champagne."]	Fruit and almonds	—	—	—	—	—	—	—	—	—
195	180	Drinking Cups 1869	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	58	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Heat ale and add gin, sherry, American bitters, cloves, cinnamon, and moist sugar; serve hot from a tankard."]	—	—	—	—	—	—	—	—	—	—
196	181	Drinking Cups 1869	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	59	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Heat ale, add brandy, noyau, sugar, and lemon juice; toast bread, stick lemon and cloves on it, grate nutmeg over it, and serve hot."]	Clove-stuck lemon toast and nutmeg	—	—	—	—	—	—	—	—	—
246	181	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	186	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Roast the clove-studded lemon before the fire until dark brown.", "Meanwhile stir together the brandy, noyeau, and bruised cinnamon.", "Put the roasted lemon into a bowl, squeeze it with a spoon, add the toast and lay the lemon on it, then add the pounded sugar.", "Pour on the hot old ale, add the spirits, and let the cup stand a quarter hour before serving."]	Toast beneath the roasted lemon.	—	—	—	—	—	This is one of Terrington's clearest survivals of older roasted-citrus hot-cup practice inside a Victorian handbook.	Roasting the lemon is essential both for aroma and for the cup's darker, softened citrus profile.	—	—
197	182	Drinking Cups 1869	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	59	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Combine ale, lemon peel, noyau, seltzer, nutmeg, sugar, and ice to taste."]	Lemon peel and nutmeg	Ice	—	—	—	—	—	—	—	—
198	183	Drinking Cups 1869	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	59	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Combine ingredients and serve either hot or cold."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
250	183	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	187	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the Scotch ale, mild beer, brandy, sherry, crushed sugar-candy, and grated nutmeg to taste.", "Serve either hot or cold."]	—	—	—	—	—	—	The ritual-society naming reinforces how many of Terrington's cups are social institutions as much as recipes.	Its dual-temperature flexibility makes it a bridge between bowl, cup, and hot compound drink traditions.	—	—
200	184	Drinking Cups 1869	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	62	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Infuse whisky with lemon rinds, bruised ginger, and white currants in a covered vessel for a few days; strain carefully, add powdered sugar, and bottle two days later."]	—	—	—	—	—	—	—	—	—	—
201	185	Haney 1869 cold single-glass	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	12	Haney's Steward & Barkeeper's Manual (1869).md	["Fill a large bar glass with chopped or shaved ice, add all ingredients, shake, and drink through a straw or with a strainer."]	Pineapple, orange, and berries	Chopped or shaved ice	—	—	—	—	—	—	—	—
202	185	Haney 1869 party of fifteen	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	12	Haney's Steward & Barkeeper's Manual (1869).md	["Combine in a large punch bowl with ice and stir well."]	Sliced oranges and pineapple	Ice	—	—	—	—	—	—	—	—
266	185	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	217	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the raspberry syrup with the water and white sugar.", "Add the lemon and orange juice, pineapple slice, and brandy.", "Fill the tumbler with shaven ice and serve."]	Pineapple slice.	Shaven ice	—	—	—	—	This is a useful English witness to imported American punch-in-the-glass service rather than only bowl punches.	The drink is built as an individual iced sensation, not a batch punch.	—	—
432	185	—	Barkeepers' Ready Reference	A. V. Bevill	1871	11	1871 Barkeeper's ready reference.md	["Add the syrup, sugar, water, and brandy to a large bar glass.", "Fill the glass with ice and shake well.", "Dress with orange, pineapple, or berries and serve with a straw."]	Orange, pineapple, or berries	Fill with ice	—	—	—	—	—	—	—	Recipe No. 2 adds half a wineglass of rum to the same structure.
627	185	For a Party of Ten	American and Other Drinks	Leo Engel	1878	18	1878 American and other drinks.md	["Mix well in a large bowl, ice, and dress with fruits and berries in season."]	Fruits and berries in season	Ice	—	—	—	—	—	—	—	—
829	185	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	21	1884 How to mix drinks.md	["Dissolve sugar, raspberry syrup, and lemon juice in a little water, fill with shaved ice, add brandy, shake well, flavor with port, ornament with fruit, and serve with straws."]	Seasonal fruit	Shaved ice	—	—	—	—	—	—	—	—
896	185	—	The Complete Bartender	Albert Barnes	1884	5	1884 The complete bartender.md	["Use a large bar glass.", "Add the lemon juice, brandy, Jamaica rum, sugar, water, and raspberry syrup and fill the tumbler with cracked ice.", "Shake well, dress the top with orange, pineapple, and berries, and serve with a straw."]	Orange, pineapple, and berries	Cracked ice	—	—	—	—	—	—	—	—
925	185	—	New Guide for the Hotel Bar Restaurant	Bacchus	1885	5	1885 New Guide Hotel Bar Restaurant.md	["Use a large bar glass.", "Add the lemon juice, brandy, Jamaica rum, sugar, water, and raspberry syrup and fill with cracked ice.", "Shake well, dress the top with orange, pineapple, and berries, and serve with a straw."]	Orange, pineapple, and berries	Cracked ice	—	—	—	—	—	—	—	—
1271	185	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	52	1891 Cocktail Botthby's American Bar-Tender.md	["Build the cognac over ice in a stem glass.", "Dissolve sugar, lemon juice, Curacoa, and a little Apollinaris or water in a small mixing glass, pour into the prepared glass, stir again, add a little fruit, and serve."]	Add a little fruit.	Piece of ice	—	—	—	—	This is a useful single-glass punch checkpoint because it shows the style still living as a compact, ornamented bar-glass service in 1891.	The punch is partly mixed separately and then finished over the spirit and ice in the serving glass.	—	—
1272	185	For a party of ten	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	52	1891 Cocktail Botthby's American Bar-Tender.md	["Dissolve the sugar, gum, raspberry syrup, Curacoa, maraschino, and lime juice with just enough Apollinaris.", "Add the cognac, flavor with Jamaica rum, place a large piece of ice in the bowl, decorate with fruits, and serve."]	Decorate with fruits.	Large ice block	—	—	—	—	This is a strong party-bowl checkpoint because it keeps the older rich punch tradition alive while also showing Boothby's social variation logic.	The bowl is built around a concentrated flavored base that is only lightly loosened before the main spirit is added.	—	—