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
1436	185	Orgeat	Mixed Drinks	Herbert W. Green	1895	25	1895 Mixed Drinks by Herbert W Green.md	["Fill a thin lemonade glass half full of fine ice and add the orgeat syrup, lemon juice, and brandy.", "Stir well, fill with ice, trim with fruit, and serve with straws."]	Fruit.	Fine ice	—	—	—	—	This keeps an almond-syrup brandy-punch branch visible inside a later nineteenth-century working manual.	Green treats it as a compact punch that is lengthened only by the glass shape and ice, not by added water.	—	—
1441	185	Peach	Mixed Drinks	Herbert W. Green	1895	28	1895 Mixed Drinks by Herbert W Green.md	["Place the peach, sugar, lemon juice, brandy, and fine ice in a mixing glass.", "Shake thoroughly and strain into a punch glass."]	—	Fine ice	—	—	—	—	This is a useful fruit-punch variation because it keeps peach in the compact punch field rather than moving it into cobblers or fixes.	The shake is necessary to pull the peach into the drink's structure rather than just use it decoratively.	—	—
1484	185	Standard	Mixed Drinks	Herbert W. Green	1895	64	1895 Mixed Drinks by Herbert W Green.md	["Put ice in a thin lemonade glass and add the syrup, lemon juice, water, brandy, and Jamaica rum.", "Stir well, fill with ice, trim with fruit, and serve with straws."]	Fruit.	Ice	—	—	—	—	This is a useful standard brandy-punch checkpoint because Green prints a clear long-glass working formula alongside his flavored punch offshoots.	The drink is a spoon-built straw service, not a shaken sour or bowl punch.	—	—
1858	185	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	42	1895 The Mixicologist by C F Lawlor.md	["Dissolve the sugar in a little water.", "Add the brandy, Jamaica rum, lemon juice, orange, and pineapple.", "Fill the tumbler with shaved ice, shake thoroughly, and dress the top with berries in season.", "Serve with a straw."]	Orange, pineapple, and seasonal berries	Shaved ice	Brandy, citrus, and soft tropical fruit rise together.	It is a late individual punch with generous fruit trim and enough rum to deepen the brandy base.	The finish is bright, fruity, and lightly warming.	A polished single-serve brandy punch carrying older fruit-punch logic into late bar practice.	Brandy Punch shows how nineteenth-century punch grammar survives in compact bar service even when the full bowl format is no longer required. The fruit trim and mixed-spirit structure preserve that heritage clearly.	The fruit is not mere decoration; it is part of the drink's aromatic and visual identity. Shaking should chill hard without destroying the fruit pieces.	—	Compared with Brandy Fix, this is broader, fruitier, and more punch-like. Compared with Brandy and Rum Punch, the base emphasis is more clearly on brandy.
1952	185	R. C. Miller 1895	The American Bar-Tender	R. C. Miller	1895	10	1895 American Bar-Tender by R. C. Miller.md	["Add the raspberry syrup, water, sugar, brandy, lemon, orange, and pineapple to a large bar glass.", "Fill the tumbler with shaved ice.", "Shake well.", "Dress the top with berries in season and serve through a straw."]	Orange, pineapple, seasonal berries	Shaved ice	Brandy, berry syrup, and citrus rise over a fresh fruit top-note.	This is a lush bar-glass punch, softer and fruitier than a sour and more openly ornamental than the plainer spirit punches.	The finish is cool, fruity, and gently brandy-led.	A late nineteenth-century individual punch showing the family in a bright, dressed, bar-glass form.	Miller is useful here because he preserves the fully dressed single-glass punch at a moment when many later books would narrow attention toward cocktails and highballs. The fruit and syrup decoration also show how hospitality and presentation still mattered structurally.	The drink should read as an iced punch rather than as a long sour. The fruit trim and straw are part of the category signal.	—	Compared with Thomas's brandy punch line, Miller's version feels codified and commercially polished. Compared with later coolers, it is still decisively punch-shaped.
1953	185	For a party of twenty (R. C. Miller 1895)	The American Bar-Tender	R. C. Miller	1895	10	1895 American Bar-Tender by R. C. Miller.md	["Mix the materials well together in a large bowl.", "Add ice and berries in season.", "Serve as a large-format party punch."]	Oranges, pineapple, seasonal berries	Bowl ice	Brandy, berry syrup, and orange rise from a broad bowl aroma.	It is bigger, rounder, and more social than the single-glass version, with rum and liqueur adding depth behind the fruit.	The finish is fruity, citric, and gently warming.	A generous bowl punch that shows the same brandy-punch logic scaled up for company.	This entry matters because it shows the same named punch existing in both individual and bowl forms within one book. That is useful evidence that drink families often operated across service scales, not only across ingredient variations.	Scale changes the social meaning of the drink. This is not merely 'more of the same', but the communal expression of the same punch logic.	—	Compared with the single-glass Brandy Punch, this is broader and more party-shaped. Compared with later cold bowl punches, it still keeps a recognisably nineteenth-century fruit-and-syrup richness.
2503	185	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	53	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.", "Shake well, dress with fruit, and serve with a straw."]	Pineapple, orange, and fruit.	Shaved ice	—	—	—	—	This is a useful punch checkpoint because Sheridan keeps the split-base rum-and-brandy formula explicit.	Fruit dressing and straw service keep it firmly in the single-glass punch tradition.	—	—
2712	185	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	89	1903 Daly's Bartenders' Encyclopedia.md	["Build the sugar dissolved in a little seltzer water, lime juice, raspberry syrup, brandy, and fine ice in a punch glass.", "Spoon well, put in two sprigs of mint stems down, dash with Jamaica rum, ornament with fruit, and serve with straws."]	Mint, orange, pineapple, and berries.	Fine ice	—	—	—	—	This is a useful dressed single-glass brandy punch checkpoint with explicit mint and Jamaica-rum finishing touches.	The late mint insertion and rum dash are the main structural details here.	—	—
2837	185	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	54	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Combine the sugar, lemon, St. Croix rum, brandy, and shaved ice.", "Shake well.", "Dress with pineapple and orange and serve with a straw."]	Pineapple and orange	Shaved ice	Brandy leads, but the rum accent and fresh fruit give the aroma extra lift.	Lewis's version is another reminder that many so-called brandy punches remained mixed-spirit drinks well into the twentieth century.	The finish is fruity, sweet-citric, and warming.	A dressed brandy punch carrying a colonial-rum accent inside late bar-glass service.	—	—	—	—
3279	185	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	181	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Dissolve the sugar in a little water, then add the raspberry syrup, brandy, Jamaica rum, lemon juice, orange, pineapple, and shaved ice.", "Shake thoroughly, dress the top with berries in season, and serve with straws."]	Berries	Shaved ice	—	—	—	—	—	—	—	—
3433	185	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	68	Louis' Mixed Drinks by Muckensturm (1906).md	["Mix well in a high-ball glass with a lump of ice, ornament with fruit, serve with straws, and serve."]	Fruit	Ice	—	—	—	—	—	—	—	—
3786	185	Didier 1909	The Reminder	Jacob A. Didier	1909	65	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a punch glass.", "Add the lemon juice, sugar, raspberry syrup, brandy, and Jamaica rum.", "Fill with fine ice, stir or shake well, dress with fruit in season, and serve with straws."]	Fruit in season	Fine ice	—	—	—	—	This preserves the fully dressed single-glass brandy punch in a 1909 working manual.	The source explicitly allows either stirring or shaking, which reflects flexible working-bar punch handling rather than rigid later cocktail technique.	—	—
3900	185	—	Jack's Manual	J. A. Grohusko	1910	41	1910 Jack's Manual by J A Grohusko.md	["Dissolve the sugar in a little water and add the syrup, brandy, and cracked ice.", "Shake, strain, trim with fruit in season, and serve with straws."]	Seasonal fruit	Cracked ice	—	—	—	—	—	—	—	—
4248	185	—	The Buffet Blue Book	John H. Considine	1912	23	1912 The Buffet Blue Book bu John H Considine.md	["Shake the sugar, raspberry syrup, lemon juice, rum, brandy, and ice well.", "Fill up with ice, dress with fruit, and serve with straws."]	Fruit	Ice	—	—	—	—	—	—	—	—
4630	185	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	47	1912 Wehman Bros.md	["Dissolve the sugar in a little water, add the lemon, rum, brandy, pineapple, orange, and fine ice, shake well, dress with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4779	185	—	Bartenders' Manual	Bartenders Association of America	1913	17	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake well with fine ice, dress with fruit, and serve with a straw."]	Pineapple, orange, and seasonal fruit	Fine ice	—	—	—	—	—	—	—	—
5035	185	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	32	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a large bar glass three-quarters full with shaved ice and add the dissolved bar sugar, lemon juice, St. Croix rum, brandy, orange slices, and pineapple.", "Shake, ornament with fruit, and serve with a straw."]	Orange, pineapple, and fruit	Shaved ice	—	—	—	—	—	—	—	—
5454	185	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	24	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass three-quarters full of shaved ice.", "Shake, dress with fruit, and serve with a straw."]	Orange slice and pineapple piece	Shaved ice	—	—	—	—	This matters because Bullock keeps the single-glass dressed punch line alive in a period often remembered mainly for cocktails.	The fruit dressing and straw service are part of the punch grammar here, not optional embellishment.	—	—
5544	185	1918 Home Brewed, How to Mix Drinks opening section	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Fill with shaved ice, shake well, dress with fruits, and serve with a straw."]	Pineapple and orange	Shaved ice	—	—	—	—	—	—	—	—
5625	185	Down the Hatch 1920	Down the Hatch	"Paul"	1920	8	1920 Down the Hatch.md	["Strain into a punch glass and serve with fruit if desired, or leave it in the tumbler decorated with sliced lemons and serve with a straw."]	Optional fruit or sliced lemons	3 small pieces ice	—	—	—	—	This matters because it preserves a flexible service note between strained punch-glass presentation and tumbler-with-straw service.	The explicit service choice is the historically interesting feature here.	—	—
6980	185	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	40	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Mix the dissolved sugar, raspberry syrup, brandy, Jamaica rum, lemon juice, orange slices, and pineapple in a punch bowl.", "Fill the bowl with shaved ice, stir thoroughly, dress the top with berries in season, and serve with a straw."]	Berries in season and a straw.	Shaved ice	—	—	—	—	—	—	—	—
203	186	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	12	Haney's Steward & Barkeeper's Manual (1869).md	["Dissolve the sugar in water in the tumbler, add rum, add the remaining boiling water, and drop in a thin piece of lemon peel."]	Thin lemon peel	—	—	—	—	—	—	—	—	—
2755	186	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	113	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in the water in a hot water glass and add the lemon juice and Medford rum.", "Spoon well, grate a little nutmeg on top, and serve."]	Freshly grated nutmeg	—	—	—	—	—	Daly frames it explicitly as a cold-weather reviver.	—	—	—
4316	186	—	The Buffet Blue Book	John H. Considine	1912	37	1912 The Buffet Blue Book bu John H Considine.md	["Prepare the drink in the same manner as Hot Whiskey Punch, substituting rum for whiskey.", "Stir with a spoon, grate nutmeg on top, and serve."]	Lemon peel and grated nutmeg	None	—	—	—	—	—	This entry is explicitly substitution-based in the source.	—	—
4664	186	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	56	1912 Wehman Bros.md	["Combine the sugar, lemon juice, and rum, fill with boiling water, stir well, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5039	186	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	33	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Substitute rum for Irish whiskey and proceed as for Hot Irish Punch.", "Serve hot with lemon peel and nutmeg."]	Lemon peel and nutmeg	—	—	—	—	—	—	Source is explicitly substitution-based.	—	—
204	187	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	13	Haney's Steward & Barkeeper's Manual (1869).md	["Prepare as the Hot Rum Punch, using whisky."]	Thin lemon peel	—	—	—	—	—	—	—	—	—
4824	187	—	Bartenders' Manual	Bartenders Association of America	1913	31	1913 Bartenders' Manual (Bartenders Association of America).md	["Build in the hot glass, place the lemon on top, and optionally grate nutmeg.", "Serve with spoon and ice on the side so the drinker can temper the heat."]	Lemon slice or peel	—	—	—	—	—	—	—	—	—
205	188	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	13	Haney's Steward & Barkeeper's Manual (1869).md	["Prepare as the hot whisky punch; add lemon juice before the whisky if acidity is desired."]	—	—	—	—	—	—	—	—	—	—
434	188	—	Barkeepers' Ready Reference	A. V. Bevill	1871	13	1871 Barkeeper's ready reference.md	["Build the Irish whisky and boiling water in a small glass.", "Season with sugar and lemon to taste.", "Add nutmeg if desired and serve hot."]	Nutmeg	—	—	—	—	—	—	—	—	Scotch Whisky Punch is the same formula made with Scotch whisky.
209	189	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	14	Haney's Steward & Barkeeper's Manual (1869).md	["Fill a large bar glass with shaved ice, add ingredients, and shake well."]	Lemon slices	Shaved ice	—	—	—	—	—	—	—	—
211	190	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	15	Haney's Steward & Barkeeper's Manual (1869).md	["Add ingredients to a bar glass of chopped ice, shake well, and serve through a straw."]	Orange and lemon slices	Chopped ice	—	—	—	—	—	—	—	—
521	190	Jerry Thomas 1876	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	23	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Add the sugar, raspberry syrup, curaçao, rum, brandy, and lemon juice to a large bar glass.", "Fill with shaved ice and shake well.", "Dash with port wine and ornament with fruits in season.", "Serve through a straw."]	Seasonal fruit	Shaved ice	Berry syrup and wine-tinted fruit lead the nose over rum and citrus.	The drink is plush and decorative, with raspberry and port giving it a more confectioned shape than the drier small punches nearby.	The finish is fruity, slightly vinous, and lingering.	A showier individual punch whose syrup and wine accents foreshadow later fruit-led mixed drinks.	Roman Punch in this context is not the later frozen intermezzo most modern readers may picture, but an iced bar-glass punch. That naming gap is itself useful for historical ontology, because it shows how drink names can migrate far from their earlier forms.	The port dash and seasonal fruit are part of the drink's profile and should not be stripped away when interpreting the recipe. It belongs to an ornamental service tradition.	—	Among the bar-glass punches, this is one of the most decorative and sweetly framed. It sits closer to theatrical fruit service than to the leaner citrus-spirit core of Curacoa Punch.
905	190	—	The Complete Bartender	Albert Barnes	1884	7	1884 The complete bartender.md	["Use a large bar glass.", "Add the sugar, raspberry syrup, Jamaica rum, lemon juice, curacao, brandy, and port wine and fill with cracked ice.", "Shake well, top with fruits in season, and serve with straws."]	Fruit	Cracked ice	—	—	—	—	—	—	—	—
934	190	—	New Guide for the Hotel Bar Restaurant	Bacchus	1885	7	1885 New Guide Hotel Bar Restaurant.md	["Use a large bar glass.", "Add the sugar, raspberry syrup, Jamaica rum, lemon juice, curacao, brandy, and port wine and fill with cracked ice.", "Shake well, top with fruits in season, and serve with straws."]	Fruit	Cracked ice	—	—	—	—	—	—	—	—
1078	190	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	33	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Add the syrup, curacoa, lemon juice, ice, Jamaica rum, and whiskey to a cobbler glass.", "Stir with a spoon, dress with fruit, and serve with a straw."]	Seasonal fruit	Bar ice	—	—	—	A mixed-spirit Roman Punch preserving the late bar-glass punch style rather than a frozen sherbet bowl form.	Proulx's version matters because it keeps the Roman Punch name attached to a compact working-bar punch service, not only to the grander party-bowl tradition.	The cobbler-glass build, fruit dressing, and straw service hold the drink inside everyday bar handling.	—	Compared with later larger-format Roman punches, this is tightly bar-shaped and immediately serviceable.
1286	190	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	56	1891 Cocktail Botthby's American Bar-Tender.md	["Place sugar, lemon juice, raspberry syrup, Curacoa, cognac, and fine ice in a medium-size bar glass and stir well.", "Strain into a punch glass, dash with Jamaica rum, and serve."]	—	Fine ice	—	—	—	—	This is a useful compact punch checkpoint because Boothby keeps Roman Punch in the same small service world as other bar-glass punches rather than only as a frozen bowl.	Its identity lies in the short stirred service and the final Jamaica-rum accent.	—	—
1720	190	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	93	1900 Modern American Drinks by J Kappeler.md	["Fill a large mixing-glass half-full of fine ice and add the orange juice, lemon juice, sugar, a little water, Jamaica rum, and brandy.", "Mix well, trim with fruit, and serve on the ice with straws."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
1786	190	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	122	1900 Modern American Drinks by J Kappeler.md	["Mix sugar, water, and lemon juice; strain into the freezer.", "Add brandy, rum, curacao, and beaten egg whites, then freeze."]	—	—	Anise, wormwood, and lemon oil lead immediately, with the bitters adding a subtle spiced edge.	The added water opens the absinthe and softens its force, making the drink read as a composed aromatic cocktail rather than a straight absinthe service.	The finish is cool, herbal, and persistent.	A fully fledged absinthe-led aromatic cocktail from a period when absinthe could still occupy the centre of the glass.	Kappeler's version matters because it treats absinthe as the base of a proper cocktail rather than merely a rinse or a dash. That places it within the broader aromatic cocktail family while preserving a distinctly absinthe-centred late nineteenth-century service style.	The water is structural here, not incidental. It stretches and opens the spirit before dilution from stirring has fully done the work.	—	Compared with smaller absinthe seasonings in Martini-era drinks, this entry preserves an older moment when absinthe itself could dominate the formula.
1838	190	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	34	1895 The Mixicologist by C F Lawlor.md	["Dissolve the sugar in a little water in a large bar glass.", "Add the raspberry syrup, curaçao, rum, brandy, and lemon juice.", "Fill with shaved ice and shake well.", "Dash with port wine, ornament with fruits in season, and serve with a straw."]	Seasonal fruit	Shaved ice	Berry syrup and port tint the nose over rum and citrus.	It is plush and decorative, almost unchanged in family feel from its earlier counterparts.	The finish is fruity, slightly vinous, and lingering.	A remarkably persistent decorative small punch that carries its nineteenth-century identity cleanly into the 1890s.	Roman Punch is valuable here because it shows how some small-punch formulas proved extremely durable. Its survival alongside so many newer long drinks underlines that modernisation was uneven, not total.	The port dash and fruit ornament remain part of the drink's identity. It should still feel like a showy straw drink.	—	Compared with Thomas's Roman Punch, Lawlor's version confirms continuity more than change. Some families really do persist almost intact.
1969	190	R. C. Miller 1895	The American Bar-Tender	R. C. Miller	1895	16	1895 American Bar-Tender by R. C. Miller.md	["Add the sugar, raspberry syrup, Curacoa, Jamaica rum, brandy, and lemon juice to a large bar glass.", "Fill with shaved ice.", "Shake well.", "Dash with port wine, ornament with fruits in season, and serve through a straw."]	Seasonal fruit	Shaved ice	Berry syrup, orange liqueur, and mixed spirits rise in a richer more decorated punch nose.	The drink is broader and more theatrical than Curacao Punch, with raspberry and port deepening the mixed-spirit core into a more decorative late-century formula.	The finish is fruity, sweet-citrus, and faintly vinous.	A richly dressed bar-glass punch showing the family at one of its more adorned late-century expressions.	Roman Punch is one of those names that can refer to very different things in different eras and books. Miller's version is firmly a dressed iced punch, which is exactly why source-specific ontology work matters.	The port dash and fruit ornament should stay legible as finishing moves. They are part of the drink's identity, not just decoration.	—	—
2220	190	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	168	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the sugar, raspberry syrup, citrus, a little vichy or selters, curacao, brandy, and Jamaica rum to a large bar glass.", "Stir up well with a spoon over shaved ice.", "Ornament the top with grapes, oranges, pineapple, or other suitable fruit, and serve with a straw."]	Seasonal fruit	Shaved ice	Raspberry, citrus, and mixed spirits lead with a more perfumed fruit aroma than the plainer spirit punches.	This remains a richly decorated bar-glass punch, showing how much of the older punch aesthetic still survived even in a manual that otherwise looks strikingly modern.	The finish is cool, fruity, and softly spirituous.	A preserved Roman Punch line showing older fruit-and-liqueur ornament still alive in 1900.	Johnson explicitly calls Roman Punch one of the oldest drinks known in Europe as well as in the United States. That source-side historical framing is valuable in itself and aligns neatly with the ontology's long-family approach.	The fruit top and straw are still category signals here. This is not yet a stripped modern cocktail, but an older decorative punch style living inside a newer service system.	—	—
2521	190	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	59	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill the glass half full with shaved ice and add the ingredients.", "Stir well, dash with port wine, dress with fruit, and serve with a straw."]	Fruit.	Shaved ice	—	—	—	—	This is a useful checkpoint for Roman Punch surviving in a compact bar-glass form instead of only as a bowl or frozen banquet service.	The port-wine dash on top is part of the drink's service identity.	—	—
2626	190	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	49	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in a little plain soda and add the lime juice, orange juice, curacoa, brandy, Jamaica rum, and fine ice.", "Mix well with a spoon, dash with claret wine, decorate with fruit in season, and serve with straws."]	Fruit in season.	Fine ice	—	—	—	—	Daly's party-service note makes this a useful social punch checkpoint in glass rather than bowl format.	The claret dash and straw service matter as much as the split spirit base.	—	—
3289	190	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	184	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Half fill the glass with fine ice, then add the sugar, lemon juice, orange juice, curacoa, brandy, and Jamaica rum.", "Stir well with a spoon, dash with port wine, dress with fruit, and serve with straws."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
3451	190	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	73	Louis' Mixed Drinks by Muckensturm (1906).md	["Place the sliced fruit in a punch-bowl, add the remaining ingredients, mix, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4103	190	—	Jack's Manual	J. A. Grohusko	1910	76	1910 Jack's Manual by J A Grohusko.md	["Build the sugar, raspberry syrup, citrus juices, cracked ice, curacao, brandy, and Jamaica rum in a glass.", "Stir with a spoon, trim with fruits in season, sprinkle a little Port wine on top, and serve."]	Seasonal fruit	Cracked ice	—	—	—	—	—	—	—	—
4365	190	—	The Buffet Blue Book	John H. Considine	1912	47	1912 The Buffet Blue Book bu John H Considine.md	["Stir the sugar, raspberry syrup, lemon juice, carbonated water, orange juice, curacoa, brandy, and Jamaica rum in a large bar glass.", "Fill the glass with ice, stir well, dash with port wine, trim with fruit, and serve with straws."]	Fruit	Ice	—	—	—	—	—	—	—	—
4661	190	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	55	1912 Wehman Bros.md	["Combine the ice, sugar, citrus, curacoa, brandy, and rum, stir well, dash with port wine, dress with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4864	190	—	Bartenders' Manual	Bartenders Association of America	1913	39	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well, dash with port, dress with fruit, and serve with a straw."]	Fruit	Fine ice	—	—	—	—	—	—	—	—