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
8536	190	—	The Artistry of Mixing Drinks	Frank Meier	1936	83	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Build in a tumbler, fill with shaved ice, stir well, add berries and a dash of port, and serve with spoon and straws."]	Berries of season	Ice	—	—	—	—	—	—	—	—
212	191	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	15	Haney's Steward & Barkeeper's Manual (1869).md	["Use a large bar glass filled with chopped ice; add all ingredients and shake."]	Pineapple and lemon rind	Chopped ice	—	—	—	—	—	—	—	—
213	192	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	15	Haney's Steward & Barkeeper's Manual (1869).md	["Melt sugar, add lemon juice, strain into a glass, add Santa Croix rum, and moisten the rim with lemon."]	Lemon-moistened rim	—	—	—	—	—	—	—	—	—
214	193	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	15	Haney's Steward & Barkeeper's Manual (1869).md	["Build Rhine wine, curacao, Madeira, orange slices, raisins, syrup, and arrack in a large bar glass."]	Orange slices and raisins	—	—	—	—	—	—	—	—	—
1706	193	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	89	1900 Modern American Drinks by J Kappeler.md	["Fill a mixing-glass half-full of fine ice and add the sugar, pineapple syrup, curacoa, lemon juice, and St. Croix rum.", "Mix well, strain into a fancy bar-glass, and trim with fruit."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
215	194	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	15	Haney's Steward & Barkeeper's Manual (1869).md	["Combine raspberry vinegar, sugar, boiling water, noyau, cognac, and rum; for home use, make larger quantities and bottle."]	—	—	—	—	—	—	—	—	—	—
525	194	Jerry Thomas 1876	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	28	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Infuse the raspberry and sugar in boiling water for half an hour and strain.", "Add the porter and the spirits.", "Adjust with more warm water and sugar if desired.", "Optionally improve the punch with a liqueur glass of curaçao, noyau, or maraschino."]	—	—	Berry preserve, warm malt, and spirit sweetness dominate the nose.	It is richer and darker than the citrus-led punches nearby, with porter adding weight and berry depth.	The finish is fruity, malty, and warming.	A berry-heavy punch that preserves a more hearthward, cordial side of the tradition.	Raspberry Punch is useful because it shows punch moving away from citrus as the sole organising acid or fruit element. It helps connect the punch family to cordial and preserve traditions that later survive more often in liqueur and syrup form.	The initial infusion matters because it draws the berry flavour into the liquid before the spirits are added. The optional liqueur improvement shows how modular these punches could be.	—	Compared with the sharper citrus punches, Raspberry Punch is rounder, darker, and closer to a warmed cordial. It broadens the ontology's sense of what nineteenth-century punch could mean.
637	194	—	American and Other Drinks	Leo Engel	1878	23	1878 American and other drinks.md	["Infuse the syrup, sugar, and boiling water for half an hour, strain, add the remaining ingredients, and adjust with warm water and sugar if desired."]	—	Optional	—	—	—	—	—	—	—	—
216	195	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	15	Haney's Steward & Barkeeper's Manual (1869).md	["Use a large bar glass of shaved ice, add ingredients, shake well, and sip through a straw."]	Orange slices	Shaved ice	—	—	—	—	—	—	—	—
217	196	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	16	Haney's Steward & Barkeeper's Manual (1869).md	["Build Irish whisky, sugar, lemon slice, and hot water in a glass."]	Lemon slice	—	—	—	—	—	—	—	—	—
218	197	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	16	Haney's Steward & Barkeeper's Manual (1869).md	["Fill a large bar glass with ice, add ingredients, and shake well."]	—	Ice	—	—	—	—	—	—	—	—
219	198	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	16	Haney's Steward & Barkeeper's Manual (1869).md	["Use a large bar glass, add ingredients, and shake well."]	Orange, raisins, berries, and lime	—	—	—	—	—	—	—	—	—
6347	198	—	L'Art du Shaker	Dominique Migliorero	1925	27	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard, strain into a large balloon glass, top with iced seltzer, and serve."]	—	—	—	—	—	—	The book marks this as the author's recipe.	—	—	—
220	199	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	16	Haney's Steward & Barkeeper's Manual (1869).md	["Put fruit into the glasses, pour brandy over the fruit, then add cold champagne."]	Orange and pineapple	—	—	—	—	—	—	—	—	—
221	200	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	16	Haney's Steward & Barkeeper's Manual (1869).md	["Dissolve sugar in boiling water, add Monongahela whiskey and New England rum, and finish with boiling water."]	—	—	—	—	—	—	—	—	—	—
222	201	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	16	Haney's Steward & Barkeeper's Manual (1869).md	["Mix equal parts sparkling Catawba and Isabella with sauterne, maraschino, fruit, berries, and ice in a large bar glass."]	Fruit and berries	Ice	—	—	—	—	—	—	—	—
223	202	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	17	Haney's Steward & Barkeeper's Manual (1869).md	["Put ingredients into a bowl and stir until well mixed."]	—	Ice	—	—	—	—	—	—	—	—
224	203	Haney 1869 party of fifteen	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	17	Haney's Steward & Barkeeper's Manual (1869).md	["Steep sliced lemons in brandy and rum for five or six hours, add sugar, water, and boiling milk, then strain. Bottle for picnic or tourist service."]	—	—	—	—	—	—	—	—	—	—
225	204	Haney 1869 party of fifteen	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	17	Haney's Steward & Barkeeper's Manual (1869).md	["Mix in a bowl with ice for a party of fifteen."]	Pineapple and orange	Ice	—	—	—	—	—	—	—	—
226	205	Haney 1869 party formula	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	17	Haney's Steward & Barkeeper's Manual (1869).md	["Combine claret, soda water, brandy, sherry, lemon juice, sugar, and cut pineapple; bottle if desired and keep for a few weeks."]	Pineapple	—	—	—	—	—	—	—	—	—
227	206	Haney 1869 party of fifteen	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	17	Haney's Steward & Barkeeper's Manual (1869).md	["Mix in a large punch bowl and place in the center a large block of ice ornamented with loaf sugar, rock candy, sliced oranges, and white grapes."]	Decorated ice, sliced oranges, and white grapes	Large block of ice	—	—	—	—	—	—	—	—
533	206	Jerry Thomas 1876	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	32	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Mix the champagne, rum, maraschino, lemons, and sugar in a large punch bowl.", "Place a large square block of ice in the centre of the bowl.", "Ornament the ice with rock candy, loaf sugar, sliced lemons or oranges, and fruits in season.", "Serve very cold."]	Rock candy, citrus, and seasonal fruit	Large block	Sparkling wine, lemon, and maraschino sweetness lead the aroma.	It is festive and broad, with champagne lift and Jamaica rum depth softened by liqueur sweetness.	The finish is lively, citrusy, and lingering.	A New Year's party punch that captures the grand sparkling bowl style at full scale.	Rocky Mountain Punch matters because it shows how champagne punch and rum punch could be combined into a holiday spectacle. It is part of the nineteenth-century branch that leads to later festive bowl drinks and celebration punches.	Temperature and bowl presentation are central to the drink's effect. The decorated block of ice is part of the social theatre.	—	Compared with Regent's Punch, this is simpler and more direct, but still proudly spectacular. It belongs to the same celebratory bowl line, stripped to a clearer champagne-rum frame.
644	206	—	American and Other Drinks	Leo Engel	1878	24	1878 American and other drinks.md	["Mix in a large punch-bowl, place a large square block of ice in the centre, ornament with rock candy, loaf sugar, sliced citrus, and fruits in season."]	Rock candy, loaf sugar, sliced lemons or oranges, and fruits in season	Large square block of ice	—	—	—	—	—	—	—	—
1981	206	For a mixed party of twenty (R. C. Miller 1895)	The American Bar-Tender	R. C. Miller	1895	24	1895 American Bar-Tender by R. C. Miller.md	["Mix the champagne, Jamaica rum, maraschino, sliced lemons, and sugar in a large punch-bowl.", "Place a large square block of ice in the centre of the bowl.", "Ornament the block with rock candy, loaf sugar, sliced lemons or oranges, and fruits in season."]	Rock candy, loaf sugar, citrus slices, seasonal fruit	Large square block of ice	Champagne, maraschino, and rum rise from a highly festive aromatic bowl.	This is opulent and performative, with maraschino making the sparkling base feel richer and more polished than a plain champagne punch.	The finish is lively, fruity, and gently rum-warm.	A showpiece champagne punch designed as much for display as for flavour.	Miller explicitly calls this a splendid New Year's Day punch, which makes the occasion value source-explicit rather than editorial guesswork. It is a good example of the ontology holding social use as well as formula.	The decorated centre ice is part of the drink's identity. This is bowl theatre, not merely cooling.	—	—
228	207	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	18	Haney's Steward & Barkeeper's Manual (1869).md	["Combine rye whisky, Jamaica rum, sliced pineapple, sliced lemons, water, ice, and sugar."]	Pineapple and lemon	Ice	—	—	—	—	—	—	—	—
526	207	Jerry Thomas 1876	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	34	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Combine the rye whiskey, Jamaica rum, sliced lemons, sliced pineapple, and water in a bowl.", "Sweeten to taste.", "Add ice and serve cold."]	Lemon and pineapple in the bowl	Ice	Rye spice and tropical fruit meet bright lemon on the nose.	It is larger-framed and more spirit-forward than the wine-heavy party punches, with rye giving the drink a firmer backbone.	The finish is citrusy, spicy, and cooling.	A whisky-led party punch that shows North American grain spirit taking a more central place in the cold-punch format.	Canadian Punch matters because it helps show whisky entering the large-format cold-punch space more clearly. That becomes important later when whisky moves from toddies and cocktails into a broader mixed-drink repertoire.	Because the recipe is loosely specified, balance depends on sensible sweetening and dilution. It is best understood as a service framework rather than a rigid formula.	—	Compared with the more wine-laden Regent's Punches, Canadian Punch reads as more direct and spirit-led. It is a useful waypoint between old punch hospitality and later whisky-focused communal serves.
648	207	—	American and Other Drinks	Leo Engel	1878	25	1878 American and other drinks.md	["Sweeten to taste and ice."]	—	Iced	—	—	—	—	—	—	—	—
1984	207	R. C. Miller 1895	The American Bar-Tender	R. C. Miller	1895	26	1895 American Bar-Tender by R. C. Miller.md	["Combine the rye whiskey, Jamaica rum, sliced lemons, sliced pineapple, water, and sugar.", "Ice well and serve cold."]	Sliced lemons and pineapple	Iced	Rye, rum, and cut citrus rise together with a broad bowl-punch aroma.	This is a cooler, longer whiskey punch than the hot small-glass forms, with Jamaica rum supplying body and pineapple giving the bowl a hospitable fruit line.	The finish is chilled, grain-led, and lightly tropical.	A long cold whiskey punch that shows the party-bowl line broadening beyond brandy and champagne.	Canadian Punch is useful because it places rye at the centre of a large-format cold punch rather than a cocktail or straight whiskey service. That helps widen the whiskey family tree in a historically honest way.	This is an iced bowl punch, not a shaken drink. The fruit steep and dilution are part of its social scale.	—	—
4677	207	For a Small Party (Wehman Bros. 1912)	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	59	1912 Wehman Bros.md	["Combine the whiskey, rum, sliced lemons, sliced pineapple, and water, sweeten to taste, ice before serving, and serve."]	—	Ice	—	—	—	—	—	—	—	—
229	208	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	164	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Place the herbs or cucumber in a large vessel embedded in an ice-and-salt bath.", "Pour on the sherry and brandy, then add the oleo-saccharum, citrus juices, Curaçao, raspberry ratafia, seltzer water, soda water, and claret.", "Sweeten to taste, draw out the herbing, and serve."]	—	Ice-and-salt bath	—	—	—	—	Terrington explicitly says this cup had long enjoyed popularity among the highest circles in Russia.	The recipe relies on external refrigeration and brief herbing rather than on leaving the aromatics in the bowl indefinitely.	—	—
230	209	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	165	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Bruise the cloves and allspice and digest them in the sherry and pale brandy for three hours, then strain.", "In an iced vessel place young borage leaves and verbena, pour on the spiced spirit and chosen liqueur, then add the sugar, oleo-saccharum, strained lemon juice, and claret.", "Sweeten to taste, withdraw the herbing, add the champagne, soda water, and lump ice, cover closely, and serve quickly."]	—	Ice bath and lump ice	—	—	—	—	This is one of Terrington's clearest examples of the highly elaborated Victorian wine-cup style.	The spice is pre-digested into spirit so the cup can be served bright rather than muddy.	—	—
231	210	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	167	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the claret, sherry, port, cherry-brandy, oleo-saccharum, and strained lemon juice.", "Sweeten to taste and flavour with cucumber and verbena.", "Strain, ice up, and when ready for use add the iced German seltzer water."]	—	Ice	—	—	—	—	The Cambridge and Oxford claret cups are paired in Terrington as competing institutional signatures.	The build depends on a flavoured, strained wine base completed with aerated water at service.	—	—
4514	210	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	23	1912 Wehman Bros.md	["Combine the claret and sherry and serve as a cup."]	—	—	—	—	—	—	—	—	—	—
232	211	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	167	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Infuse the borage and balm leaves in the sherry, then strain when sufficiently herbed.", "Add the herbed sherry to the claret, sweeten to taste, and add the noyeau and brandy.", "Ice the mixture, then just before serving add the iced potash water, shaven ice, and champagne.", "Serve immediately."]	—	Shaven ice	—	—	—	—	This is Terrington's named Oxford answer to the Cambridge cup tradition.	The herbing is deliberately done in the sherry alone so the finished bowl can be strained cleanly before final assembly.	—	—
233	212	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	169	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the bottle of claret and the bottle of Rawlings' ginger beer and serve."]	—	—	—	—	—	—	This matters as a very compact witness to ginger beer crossing into wine-cup service.	Unlike the more elaborate cups, this version depends entirely on packaged beverage synergy rather than hand-built aromatics.	—	—
234	213	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	169	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the claret, essence of ginger, ginger syrup, and boiling water and serve hot."]	—	—	—	—	—	—	This is one of the simpler heated variants embedded inside the otherwise iced cup chapter.	The drink uses concentrated ginger flavoring rather than whole spice decoction.	—	—
4754	213	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	26	1912 Wehman Bros.md	["Combine the claret, ginger essence, ginger syrup, and boiling water and serve hot."]	—	—	—	—	—	—	—	—	—	—
235	214	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	170	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the Burgundy, port, cherry-brandy, citrus juices, cucumber, and verbena together for half an hour in a refrigerator.", "Withdraw the herbing, sweeten to taste, and add the seltzer water and ice before serving."]	—	Shaven or lump ice	—	—	—	—	Terrington treats Burgundy as fully capable of cup service rather than restricting cups to claret and champagne.	The recipe uses a short refrigerated maceration rather than continuous steeping.	—	—
236	215	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	171	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the orgeat, brandy, Maraschino, rum, soda water, sugar, oleo-saccharum, and lemon juice into a vessel and stir until the sugar is dissolved.", "Whip the mixture well with an egg-whisk to whiten it, then add the spirits as directed and strain into the punch bowl.", "Just before serving add the champagne and stir again with the ladle."]	—	—	—	—	—	—	The Crimean naming and the Soyer association make this an especially vivid period witness.	The deliberate whitening by whisking is a defining part of the drink's service identity.	—	—
4804	215	—	Bartenders' Manual	Bartenders Association of America	1913	24	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well with a ladle, then place the bowl in ice."]	—	—	—	—	—	—	—	—	—	—
237	216	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	172	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the iced champagne, Amontillado, chosen liqueur, citrus juice, rubbed peel sugar, verbena, and cucumber.", "Sweeten to taste and add the seltzer water."]	—	Ice	—	—	—	—	This is one of Terrington's more elegant champagne cups, balancing fortified and sparkling wine.	The formula depends on aromatic lightness and last-minute cold service rather than prolonged maceration.	—	—
238	217	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	172	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the syrup and absinthe Suisse together well.", "Add the dry champagne and the shaven ice.", "Immediately before serving pour in the sparkling champagne, with soda or seltzer if desired."]	—	Quart shaven ice	—	—	—	—	The formula is a useful witness to absinthe's small but real role inside champagne-cup service.	Terrington's sequencing protects sparkle and tempers the absinthe by burying it in the cold sweet base first.	—	—
239	218	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	175	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the bruised woodruff leaves in a cool vessel.", "Add the sugar and hock, and after a few minutes add the orange or lemon juice.", "Be careful not to let the woodruff overpower the drink."]	—	—	—	—	—	—	This is an important English-language witness to the German Maibowle tradition.	The herb is bruised and steeped only briefly, preserving perfume rather than extracting bitterness.	—	—
241	219	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	180	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Dissolve the ambergris-touched sugar and sweetener in one bottle of sherry.", "Herb the wine with balm and borage, then strain.", "Add the second bottle of sherry over a large lump of ice in a jug, cool well, then add the lemonade and potash water, stir, and serve."]	—	Large lump of ice	—	—	—	—	Terrington flags this as his own house-style sherry cup by the initials W. T.	The herbing and rare perfume note are both kept under tight control to avoid overpowering the wine.	—	—
242	220	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	181	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Steep the port with black-currant tops or a very small quantity of balm and borage until sufficiently herbed, then strain.", "Mix the herbed port with the dry Roussillon or Bordeaux, ice up, sweeten to taste, and add the seltzer water before serving."]	—	Ice	—	—	—	—	This is one of Terrington's best examples of an English red-wine cup leaning away from claret without abandoning the same service grammar.	The wine is only lightly herbed; Terrington is alert throughout the chapter to how easily cups become over-aromatic.	—	—
243	221	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	182	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Dissolve the sugar-candy with the boiling water and let it cool.", "Add the brandy, cucumber, Curaçao, strained lemon juice, and lemon peel sugar treatment.", "After a few minutes add the sparkling cider and shaven ice and use immediately."]	—	Quart shaven ice	—	—	—	—	This sits at the lively sparkling end of Terrington's cider-cup family.	The cider goes in late to preserve sparkle and avoid flattening under prolonged mixing.	—	—
245	222	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	184	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Boil the bruised cloves, cinnamon, and mace in the water for one hour, then strain clear.", "Add the sugar, lemon juice and peel, college ale, and sherry.", "Make hot immediately before serving and add a thin slice of fresh toast with grated nutmeg."]	Toast with grated nutmeg.	—	—	—	—	—	The named Cambridge association mirrors the institutional branding Terrington gives to several wine cups.	The long spice decoction differentiates this from the quicker hot ale cup formulas.	—	—
5969	222	Brehmer 1924, Cambridge ale cup	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Boil spices in water for one hour, strain, add sugar, lemon, ale, and sherry, heat, add nutmeg-dusted toast, and serve."]	Nutmeg-dusted toast	None	—	—	—	—	—	—	—	—
247	223	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	186	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the crushed cloves, cinnamon, ginger, and nutmeg into the rum and let the mixture stand for an hour.", "Strain with pressure and add an equal quantity of lime-juice.", "Lengthen with the bottled ale and serve."]	—	—	—	—	—	—	The comic alias suggests it was remembered as a punishingly strong or rough restorative rather than a genteel cup.	This is essentially a spiced rum-and-lime concentrate thrown into ale at service.	—	—
248	224	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	187	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the mixed spice and nutmeg on a toast of bread.", "Pour the Scotch ale through a strainer over the toast preparation and onto a lump of ice.", "Drink immediately."]	Toast of bread.	Lump ice	—	—	—	—	This captures one of Terrington's otherwise anonymous but quite distinctive beer-cup constructions.	The strained pour and immediate service matter more here than exact proportions of spice.	—	—