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
274	245	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	173	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Make a clear infusion of the mixed teas, taking care not to let it stand too long.", "Add the pale brandy or Curaçao and sweeten to taste.", "Ice up and add the champagne just before serving."]	—	Ice	—	—	—	—	This is a useful checkpoint for tea's quiet migration from punch liquor into sparkling cup service.	Tea control is the central technical issue here, because bitterness would unbalance the entire cup.	—	—
275	246	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	174	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Pour the sparkling wine, iced milk punch, shaven ice, and soda-water into a vessel in ice.", "Cover for a quarter of an hour and serve."]	—	Shaven ice	—	—	—	—	This hybrid is one of Terrington's strangest sparkling cups and shows how permeable the boundary was between cup and punch families.	The quarter-hour covered rest is a balancing stage, not just a holding period.	—	—
276	247	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	174	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Steep the bruised coriander seeds and a little cinnamon in the chosen liqueur until well flavoured.", "Mix with the red Rhenish wine, strained lemon juice, lemon oleo-saccharum, and sugar to taste, then strain.", "Pour into a jug containing a large lump of ice and add a thin slice of cucumber if desired."]	Optional thin slice of cucumber.	Large lump of ice	—	—	—	—	This is a strong witness to the spice-and-kirsch branch of Germanic wine-cup service.	The spice is extracted into the liqueur first so the final cup can be strained clear.	—	—
277	248	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	178	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Infuse the black currant, mint, and horehound in the sherry or brandy until sufficiently herbed, then strain clear with pressure.", "Add the thin peel and juice of a lemon and the juice of two oranges.", "Put the mixture into a jug with the lump of ice, add the soda-water and sparkling Moselle, stir, cover, and serve."]	—	2-pound lump of ice	—	—	—	—	This is one of Terrington's richer aromatic Moselle forms, using a wider herb palette than many of the plainer cups.	The herb extraction is deliberately separated from the sparkling final assembly to keep the finished cup bright.	—	—
278	249	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	179	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Dissolve the sugar in the boiling water and add a little thin lemon-peel.", "When cool, add the dry sherry and bottle of Chablis, and cool with the lump of ice."]	—	1-pound lump of ice	—	—	—	—	This cup shows the still-wine cup genre operating with notable restraint compared with Terrington's grander sparkling formulas.	The sweet citrus base is pre-cooled before the wines enter, preserving the Chablis's delicacy.	—	—
279	250	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	180	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the pale dry sherry, Paxaretta wine, lemon juice, and noyeau.", "When ready to serve, add the soda-water and shaven ice."]	—	Quart shaven ice	—	—	—	—	This is a good witness to the darker sweet-sherry adjuncts that still circulated in cup making.	The cup is finished at the last moment to preserve aeration and chill.	—	—
280	251	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	180	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the sherry, Cognac, Curaçao, almond essence, and optional lemon essence well together.", "Add a slice of cucumber and either two quarts of shaven ice or, after well icing the mixture, three or four bottles of soda-water."]	Slice of cucumber.	Shaven ice or iced soda-water	—	—	—	—	This is one of Terrington's more liqueur-driven sherry cups and a useful checkpoint for essence use in the period.	The aromatic essences replace some of the slower peel-and-herb extraction seen elsewhere in the chapter.	—	—
281	252	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	183	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the sparkling cider, sparkling perry, rough cider, citrus juices, citrus oleo-saccharum, orange-brandy, and apple essence together.", "Sweeten to taste, add the shaven ice and potash water, and keep the cup iced until required.", "Freeze it up as much as possible before service."]	—	Shaven ice	—	—	—	—	This is one of the clearest large-outdoor-gathering formulas in Terrington and shows how cup service scaled up for crowds.	Artificial flavor support through apple essence is notable here, supplementing the orchard base.	—	—
283	253	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	185	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the toasts of bread into a bowl and add the sugar, including one lump saturated with orange-flower water.", "Add the grated nutmeg and equal quantities of powdered cinnamon and ginger.", "Pour on the ale and sherry.", "Add the soda-water immediately before drinking."]	Toasts of bread in the bowl.	—	—	—	—	—	This alternate Loving Cup shows that the ceremonial bowl tradition in Terrington spans both wine-led and ale-led constructions.	The soda-water finish gives the bowl lift at the moment of service rather than relying on prolonged chilling.	—	—
284	254	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	185	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Steep the orange rind rubbed off on sugar in the brandy.", "Add the strained lemon juice, orange-juice, and water.", "Sweeten to taste and use hot or cool as desired."]	—	—	—	—	—	—	The naming suggests civic or official conviviality, fitting the broader social-cup framing of the chapter.	Its flexibility across temperature makes it structurally closer to a simple brandy punch than to the more elaborate iced cups.	—	—
285	255	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	186	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the grated nutmeg and sherry and let them stand a quarter of an hour, then strain.", "Put the strained sherry, porter, claret, sugar to taste, cucumber, and a large lump of ice into a jug.", "Serve cold."]	Slice of cucumber.	Large lump ice	—	—	—	—	This formula helps show that Terrington's cup universe extends deeply into mixed-beer and porter service, not just wine bowls.	The brief sherry-and-nutmeg infusion gives the drink a more deliberate aromatic structure than most simple beer blends.	—	—
286	256	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	186	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the Burton ale, London porter, shaven ice, and lemonade.", "Serve cold."]	—	Shaven ice	—	—	—	—	This is a compact but useful beer-cup witness that bridges porter and lemonade cooling practice.	Its identity is essentially compositional rather than procedural.	—	—
287	257	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	186	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Warm the ale and add the sugar, mixed spice, and sherry.", "When nearly boiling, pour the mixture over a round of buttered toast and serve hot."]	Buttered toast.	—	—	—	—	—	This preserves one of Terrington's more domestic-looking hot-beer compounds that still sits inside the cup tradition.	The toast is part of the drink's structure, not just a garnish.	—	—
288	258	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	185	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Grate some ginger into a quart pot.", "Add the wine-glass of gin-and-bitters and then the heated ale.", "Drink while the mixture is frothing."]	—	—	—	—	—	—	This compact named ale cup shows how even brisk mixed-beer serves could still be framed as cups in Terrington.	Its identity depends on immediacy and foam retention rather than maceration or standing time.	—	—
289	259	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	185	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix together the Edinburgh ale, ginger beer, ginger syrup, cucumber, and shaven ice.", "Stir well and pour into thin glasses."]	Slice of cucumber.	Shaven ice	—	—	—	—	This is a worthwhile named-by-parenthesis ale-cup witness because it is much more composed than the one-line pub blends nearby.	The structure is closer to a cooled beer cup than to a simple shandy-style blend.	—	—
290	260	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	188	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Beat the yolks of eight eggs well in a basin.", "First add the boiling milk to the eggs, then add the whisky.", "Sweeten to taste, grate in a little nutmeg and cloves, and serve hot."]	—	—	—	—	—	—	This is a strikingly transformed bishop witness, showing how far the old title could drift by the later nineteenth century.	The sequencing matters here: the eggs are tempered with milk before the whisky goes in.	—	—
293	261	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	189	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Stick the Seville orange full of cloves and roast it before the fire.", "Cut it in halves and cover it with sugar.", "Add the bottle of mulled white wine and serve hot."]	Roasted clove-studded orange halves.	—	—	—	—	—	This completes the ecclesiastical-title progression that Terrington gives alongside Pope, Cardinal, and Churchwarden.	The white-wine base marks it off from the redder bishop-family hot cups nearby.	—	—
1241	261	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	36	1891 Cocktail Botthby's American Bar-Tender.md	["Shake the dissolved sugar, water, port, and ice thoroughly.", "Pour into a punch glass, add a slice of lemon, dash with Jamaica rum, and serve with straws."]	Lemon slice	—	—	—	—	—	This is a useful small-format port drink that sits between bishop, sangaree, and bar-glass punch logic.	The shake-plus-rum-dash handling gives it a more active service pattern than plain negus or warmed wine.	—	—
1465	261	—	Mixed Drinks	Herbert W. Green	1895	56	1895 Mixed Drinks by Herbert W Green.md	["Dissolve the sugar with a little water in a lemonade glass, then add lemon slices, rum, port wine, and fine ice.", "Stir well, fill with ice, trim with fruits, and serve with straws."]	Fruits.	Fine ice	—	—	—	—	This is a useful port-punch checkpoint because it keeps the old bishop/archbishop wine-punch logic alive in individual glass service.	The lemon slices stay in the glass as part of the service, not just as expressed peel.	—	—
294	262	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	189	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Pound the cinnamon, cloves, and ginger together, then add the sugar and boiling water and strain.", "Add the liquor carefully to the egg yolks and beat up well.", "Add the raisin wine and ginger wine and serve while hot."]	—	—	—	—	—	—	This missing ecclesiastical-side entry matters because it shows Terrington preserving hot compound wine drinks with egg structure well beyond the main bishop cluster.	The eggs are enriched by the strained spiced liquor before the wines are added, so it behaves more like a hot restorative than a plain mulled wine.	—	—
295	263	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	190	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Pour the bottle of mulled Roussillon over the roasted lemon.", "Add one pint of weak tea sweetened with one-eighth pound of sugar and serve warm."]	Roasted lemon.	—	—	—	—	—	This is one of Terrington's most concise ecclesiastical-title cups, but it preserves the roasted-citrus and tea logic vividly.	The drink is a rapid finishing cup built around a pre-mulled wine rather than a from-scratch spice process.	—	—
296	264	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	190	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Beat the egg yolks with the cold water.", "Make a hot mixture of the white wine, balsam of Peru, sugar, and water.", "Add the hot mixture to the beaten yolks while stirring and drink while frothy."]	—	—	—	—	—	—	Chorister extends Terrington's ecclesiastical-title cluster into a lighter white-wine-and-egg restorative form.	Its identity depends on maintaining a warm froth rather than clarifying or long holding.	—	—
297	265	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	190	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the brandy or gin, Curaçao, bitters, ginger syrup, and ice with a spoon.", "Moisten the rim of the tumbler with lemon juice and serve."]	Lemon-moistened rim.	Ice	—	—	—	—	Terrington frames cocktails as strong early-bird restoratives rather than as evening luxuries.	This is a compact English witness to cocktail syntax outside the dedicated American bar manuals.	—	—
1304	265	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	10	1891 Drinks a La Mode by Mrs de Salis.md	["Mix the spirit, curacoa, bitters, ginger syrup, and ice; moisten the tumbler rim with lemon juice."]	Lemon-moistened rim	Ice	—	—	—	—	—	—	—	—
298	266	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	190	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the brandy, essence of ginger, and sugar to taste.", "Fill up with hot water and serve hot."]	—	—	—	—	—	—	This helps show how loosely the cocktail label could still cover hot spiced restorative service in Victorian England.	The build is closer to a hot sling or toddy variant than to later chilled cocktail norms.	—	—
299	267	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	191	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the whisky, bitters, cinnamon essence, and syrup.", "Add the pounded ice and serve."]	—	Pounded ice	—	—	—	—	This is a lean later-nineteenth-century whisky cocktail witness with essence use replacing more elaborate citrus garnish language.	The cocktail is essentially a syrup-and-bitters iced build rather than a stirred aromatic in the later twentieth-century sense.	—	—
448	267	—	Barkeepers' Ready Reference	A. V. Bevill	1871	50	1871 Barkeeper's ready reference.md	["Make the drink the same as Gin Cocktail, using whisky in place of gin.", "Shake with ice.", "Strain and serve."]	Lemon peel	Fill with ice	—	—	—	—	—	—	—	—
866	267	—	Scientific Bar-Keeping	E. N. Cook & Co.	1884	8	1884 Scientific bar-keeping.md	["Add the syrup, bitters, whisky, curacao, and lemon peel to a small bar glass.", "Fill one-third full of fine ice and shake well.", "Strain into a glass."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
1311	267	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	16	1891 Drinks a La Mode by Mrs de Salis.md	["Combine whisky, bitters, cinnamon essence, syrup, and pounded ice."]	—	Pounded ice	—	—	—	—	—	—	—	—
2036	267	Drinks of All Kinds 1896	Drinks of All Kinds For All Seasons	Frederick Davies and Seymour Davies	1896	29	1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md	["Add gum, bitters, whisky, and shaved or pounded ice to a small tumbler, shake well, strain into a fancy wineglass, and top with lemon peel."]	Lemon peel	Shaved or pounded ice	—	—	—	—	—	—	—	—
2090	267	Bariana 1896, No. 30	Bariana	Louis Fouquet	1896	30	Bariana by Louis Fouquet (1896).md	["Stir ingredients well with ice in mixing glass A, strain into glass D, add lemon zest, and serve."]	Lemon zest	Small pieces of ice	—	—	—	—	—	—	—	—
2180	267	Larsen 1899, cocktails section	156 Recettes de Boissons Americaines	Niels Larsen	1899	7	1899 156 recettes de boissons americaines by N Larsen.md	["Stir with crushed ice, strain into a cocktail glass, add expressed lemon peel, and serve with small straws."]	Expressed lemon peel	Crushed ice	—	—	—	—	—	—	—	—
4909	267	—	Bartenders' Manual	Bartenders Association of America	1913	44	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well, strain into a cocktail glass, and twist lemon peel on top."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
6004	267	Angostura Centenary 1924, whisky and Angostura	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	["Beat well with crushed ice and pour into a cocktail glass."]	Twisted lemon peel	Crushed ice	—	—	—	—	—	—	—	—
6403	267	—	L'Art du Shaker	Dominique Migliorero	1925	72	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir very cold, strain into a cocktail glass, and serve with a cherry."]	Cherry	—	—	—	—	—	—	—	—	—
300	268	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	190	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Infuse the lemon peel, tincture of columba, and tincture of capsicum in the whisky.", "Strain the mixture.", "Add a pint of ice and serve, or drink it warm if preferred."]	Piece of lemon peel.	Ice optional	—	—	—	—	This is another strong English witness to a pre-standardized cocktail category where hot and cold service still coexist comfortably.	Its medicinal bitters-and-capsicum profile makes it read almost like a fortified restorative.	—	—
301	269	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	191	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Sweeten the cider to taste and add the lemon slice and drop of tincture of columba.", "Serve over shaven ice or with iced aerated water, adding a tablespoonful of Curaçao if desired."]	Lemon slice.	Shaven ice or iced aerated water	—	—	—	—	This is a compact but useful witness to cider entering cocktail grammar rather than only cup and long-drink service.	The drink sits between cocktail and light orchard highball in practice.	—	—
802	269	—	McDonough's Bar-Keepers' Guide, and Gentlemen's Sideboard Companion	Patsy McDonough	1883	9	1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883).md	["Fill a lemonade glass one-third full of cracked ice.", "Add the bitters, gum syrup, and hard cider and stir with a bar spoon.", "Strain into a hock glass."]	—	Cracked ice	—	—	—	—	—	—	—	—
1524	269	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	36	1900 Modern American Drinks by J Kappeler.md	["Saturate a lump of cut-loaf sugar with Angostura bitters.", "Place it in a thin cider glass with one lump of ice and a small piece of lemon peel.", "Fill up with cold cider, stir with a spoon, and serve."]	Lemon peel	One lump	Fresh cider and lemon peel rise above the bitters with a softer orchard profile than a soda highball.	The sugar-and-bitters core makes the drink a true cocktail relative even though cider provides the length and effervescence.	The finish is brisk, appley, and gently spiced.	A lengthened cider cousin of the old cocktail formula.	This is a useful bridge entry because it shows cider not just as a rustic drink on its own but as a mixer that could carry cocktail seasoning logic.	The bittered sugar cube is the key structural element. Without it, the drink would drift toward plain cider service rather than cocktail logic.	—	Compared with Jersey Cocktail, this version is more explicitly cocktail-coded because the sugar cube is first saturated with bitters.
2126	269	—	Cocktails How to Make Them	Livermore & Knight Co.	1898	21	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Saturate the sugar with Boker's bitters.", "Place sugar, ice, and lemon peel in a thin cider glass, fill with cold cider, stir, and serve."]	Lemon peel	Lump ice	—	—	—	—	—	—	—	—
2326	269	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	25	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Place the bitters-saturated sugar, ice, and lemon peel in a thin cider glass.", "Fill with cold cider, stir with a spoon, and serve."]	Lemon peel.	One lump	—	—	—	—	This keeps cider explicitly inside the cocktail grammar rather than only in plain service or orchard drinks.	Like the Champagne version, it is direct-glass service rather than a shaken or stirred aromatic.	—	—
5804	269	Olivier Mayor 1921, Cocktails Short Drinks section	Le Barman	Olivier Mayor	1921	—	1921 Le Barman Guide du Limonadier et du Restaurateur by Olivier Mayor.md	["Build in a glass and fill with cider."]	Lemon zest	Ice	—	—	—	—	—	—	—	—
6943	269	Temperance	Cheerio! A Book of Punches and Cocktails	Charles	1928	29	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Place the sugar, bitters, lemon peel, and a few lumps of ice in a Delmonico glass.", "Fill with cider, stir well, and serve."]	Twisted lemon peel.	A few lumps of ice	—	—	—	—	—	—	—	—
7559	269	—	Cocktails Recetas seleccionadas	Miguel R. Reguera	1930	20	1930 Cocktails Recetas Seleccionadas by Miguel R Reguera.md	["Shake all ingredients with crushed ice and serve."]	—	Crushed ice	—	—	—	—	—	—	—	—
302	270	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	191	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Peel a lemon to the core in one large curl and place it in a goblet.", "Add pounded sugar, the chosen spirit, and ice and serve."]	Long curl of lemon peel.	Ice	—	—	—	—	Even in condensed form, this is valuable as an English witness to the crusta idea surviving outside dedicated American bar books.	Presentation through the long peel is the defining structural cue here.	—	—
303	271	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	192	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the mint, sugar, brandy, and orange juice into a soda-water glass and let stand ten minutes.", "Fill the glass with shaven ice, draw out and rearrange the mint stems upward, and lay the thin peel of orange on top.", "Pour on the rum and crushed white sugar-candy and drink through straws."]	Rearranged mint bouquet and thin orange peel.	Shaven ice	—	—	—	—	Terrington quotes Captain Marryatt on juleps and then gives this more detailed alternate build as a working form.	This is a bouquet-style julep where visual arrangement and layered topping matter as much as the liquid formula.	—	—
304	272	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	192	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put a few tops of mint into a tumbler and add the sugar, water, whisky, and thin peel of a quarter of a lemon.", "After five minutes fill up with shaven ice and drink with straws or a stick of macaroni."]	Mint tops and lemon peel.	Shaven ice	—	—	—	—	This is a strong English witness to the Southern American whisky-julep style before later simplifications.	The brief standing time before the ice is added allows the mint and citrus to begin opening into the spirit.	—	—
1137	272	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	27	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare as the Mint Julep, using whisky and omitting the fruit."]	Mint	Crushed ice	—	—	—	—	—	—	—	—
4915	272	—	Bartenders' Manual	Bartenders Association of America	1913	45	1913 Bartenders' Manual (Bartenders Association of America).md	["Press the mint to extract the essence, stir well, arrange the mint stems downward, and dress with fruit before serving with a straw."]	Mint, pineapple, oranges and berries	—	—	—	—	—	—	—	—	—
306	273	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	193	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the mint, sugar, and white wine in a glass.", "Fill up with shaven ice, then place the lemon slice and pounded barley-sugar on top.", "Serve with straws."]	Lemon slice and mint.	Shaven ice	—	—	—	—	This is a useful witness to the julep form being generalized into lower-proof wine service.	The barley-sugar topping gives the drink a confectionery finish uncommon in modern julep practice.	—	—