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
3287	19	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	183	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Add the powdered sugar, fine ice, brandy, and St. Croix rum, then fill with pure milk.", "Shake well, strain into a fancy bar glass, grate nutmeg on top, and serve."]	Grated nutmeg	Fine ice	—	—	—	—	—	—	—	—
3438	19	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	69	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill the mixing glass with ice, shake well, pour into a high-ball glass, add a little soda, grate nutmeg on top, and serve."]	Grated nutmeg	Ice	—	—	—	—	—	—	—	—
4042	19	—	Jack's Manual	J. A. Grohusko	1910	66	1910 Jack's Manual by J A Grohusko.md	["Shake the sugar, Jamaica rum, rye whiskey, ice, and cold milk.", "Strain, grate a little nutmeg on top, and serve with straws."]	Grated nutmeg	2 lumps ice	—	—	—	—	—	—	—	—
4331	19	Blue Book 1912	The Buffet Blue Book	John H. Considine	1912	40	1912 The Buffet Blue Book bu John H Considine.md	["Shake the ice, fine sugar, Cognac brandy, rum, and milk well in a large bar glass.", "Strain into a tall thin glass, grate nutmeg on top, and serve."]	Grated nutmeg	Ice	—	—	—	—	—	—	—	—
4332	19	Hot	The Buffet Blue Book	John H. Considine	1912	41	1912 The Buffet Blue Book bu John H Considine.md	["Prepare the drink in the same manner as Milk Punch, omitting the ice and using hot milk.", "Strain or pour into a hot milk punch glass, grate nutmeg on top, and serve."]	Grated nutmeg	None	—	—	—	—	—	This entry is explicitly substitution-based in the source.	—	—
4648	19	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	52	1912 Wehman Bros.md	["Shake the sugar, brandy, rum, cracked ice, and milk well, strain if desired, grate nutmeg on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5041	19	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	34	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 bar sugar, brandy, Jamaica rum, and Santa Cruz rum.", "Fill up with milk, shake, strain into a tall thin glass, sprinkle with nutmeg, and serve."]	Nutmeg	Shaved ice	—	—	—	—	—	—	—	—
5878	19	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	62	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake with ice, sugar, rum, brandy, and fresh milk.", "Strain into medium-sized tumbler and grate nutmeg on top."]	Grated nutmeg	Ice	—	—	—	—	This matters because it gives us a compact London 1923 milk-punch checkpoint in the old fresh-service branch.	The formula stays in the immediate shaken dairy line rather than the clarified preserving branch.	—	—
6255	19	—	L'Art du Shaker	Dominique Migliorero	1925	41	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard, strain into a medium balloon glass, dust with nutmeg, and serve."]	Nutmeg	—	—	—	—	—	—	—	—	—
6524	19	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	51	1927 Barflies and Cocktails.md	["Shake with ice and strain into a medium-sized tumbler.", "Grate nutmeg on top."]	Grated nutmeg	1/3 ice in shaker	—	—	—	—	This matters because it preserves the fresh-service milk-punch line in the mature McElhone canon.	—	—	—
6982	19	Cheerio 1928	Cheerio! A Book of Punches and Cocktails	Charles	1928	40	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Pour the sugar, brandy, rum, and small lump of ice into a large glass.", "Fill the glass with milk, shake well, and grate a little nutmeg on top before serving."]	Grated nutmeg.	1 small lump ice	—	—	—	—	—	—	—	—
7401	19	Ponche de leche (caliente)	Cocktails	Pedro Chicote	1928	297	1928 Cocktails by Pedro Chicote.md	["Beat the ingredients with a spoon in the shaker.", "Serve in a large glass and dust with cinnamon."]	Cinnamon	—	—	—	—	—	This matters because it preserves Chicote's hot milk-and-egg punch as a distinct Spanish bar service.	The source keeps this as a spoon-beaten hot drink rather than a stirred or strained cocktail.	—	—
7424	19	Milk=Ponche (caliente)	Cocktails	Pedro Chicote	1928	307	1928 Cocktails by Pedro Chicote.md	["Build in a large glass and stir.", "Add an orange slice and a little nutmeg."]	Orange slice and nutmeg	—	—	—	—	—	This matters because it preserves a second hot milk-punch branch distinct from the earlier egg-and-rum service.	The drink is a direct-glass hot milk service rather than a shaken nogg-like build.	—	—
7425	19	Milk=Ponche (frío)	Cocktails	Pedro Chicote	1928	308	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, stir, and fill with cold milk.", "Add an orange slice and serve with straws."]	Orange slice	Ice	—	—	—	—	This matters because it preserves the cold counterpart to Chicote's late hot milk-punch branch.	The source presents this as a simple cold milk punch built in the serving glass.	—	—
8556	19	—	The Artistry of Mixing Drinks	Frank Meier	1936	83	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake with ice, allow the foam to settle, strain into a tumbler, grate nutmeg on top, and serve."]	Grated nutmeg	Ice	—	—	—	—	—	—	—	—
20	20	Oxford 1860	Oxford Night Caps	Richard Cook	1860	18	1860 Oxford Night Caps.md	["Dissolve the sugar in the cold spring water and add the orange-flower water plus the citrus juices.", "Stir well, pour in one quart of boiling milk, then add the white brandy and orange brandy shrub.", "Strain through a flannel bag or fine hair sieve, draw off what is needed for use, and bottle the rest."]	—	—	—	—	—	—	This is a distinct Oxford house formula rather than just a generic milk punch restatement.	The sequence of dilution, citrus, hot milk, then spirits follows classic milk-punch clarification logic.	—	—
21	21	Oxford 1860	Oxford Night Caps	Richard Cook	1860	18	1860 Oxford Night Caps.md	["Pound the thin citrus peels in a mortar, add one pint of brandy, and let stand about six hours.", "Squeeze in the citrus juices, then add the remaining three pints of brandy, the rum, and the water.", "Make the skimmed milk boiling hot, grate in a nutmeg, and mix it gradually with the other ingredients.", "Add sugar, stir until dissolved, let stand 12 hours, then strain through a flannel bag until clear."]	—	—	—	—	—	—	The recipe is presented as a known Norfolk formula rather than specifically an Oxford house drink.	The steep-and-rest timing matters here more than in the quicker milk-punch variants.	—	—
22	22	Oxford 1860	Oxford Night Caps	Richard Cook	1860	19	1860 Oxford Night Caps.md	["Combine the citrus oil sugar treatment, citrus juices, calves-feet jelly, and loaf sugar in a jug.", "Pour on one quart of boiling water, add four glasses of brandy, stir well, and serve."]	—	—	—	—	—	—	Cook's slang name 'Storative' is part of the printed heading and reflects living undergraduate speech.	This is one of the more direct built punches in the book, without the longer infusion of Oxford Punch.	—	—
23	23	Oxford 1860	Oxford Night Caps	Richard Cook	1860	20	1860 Oxford Night Caps.md	["Combine the whisky, brandy, and lemon peel and juice.", "Add boiling water to make a quart, or more if desired.", "Boil a wine-glass of old ale and add the froth plus one tablespoonful of the ale to the punch.", "Sweeten to taste, stir, and let the jug stand near the fire for half an hour if possible."]	—	—	—	—	—	—	The rowing-club provenance makes this an unusually well-localized named punch within the book.	The boiled-ale froth is a significant textural element rather than a trivial flourish.	—	—
24	24	Oxford 1860	Oxford Night Caps	Richard Cook	1860	21	1860 Oxford Night Caps.md	["Remove the rind from six to eight lemons, squeeze out the juice, combine rind and juice with one quart of white brandy, and keep closely covered for three or four days.", "Squeeze six or eight additional lemons into two quarts of water, sweeten sufficiently, boil well, and let the mixture cool.", "Add a bottle of sherry or madeira to the cooled sweetened citrus water, then mix it with the lemon-and-brandy infusion.", "If sufficiently sweet, strain through a flannel bag into a small cask, leave for three months, then bottle and let it rest another month in a cool place."]	—	—	—	—	—	—	This is one of the book's clearest preserving formulas, pointing toward cellar-managed punch rather than immediate bowl service.	The maceration, cask rest, and delayed bottling matter as much as the ingredient list.	—	—
25	25	Oxford 1860	Oxford Night Caps	Richard Cook	1860	22	1860 Oxford Night Caps.md	["Stir the cold water, citrus juices, and calves-feet jelly together and let the mixture stand covered for half an hour.", "Strain through a hair sieve and add the capillaire, sherry, brandy, and orange shrub.", "Beat pulverised sugar and the eggs together in a bowl, then gradually unite the two mixtures while stirring the eggs continuously.", "Whip with a whisk until a fine froth rises and serve at once."]	—	—	—	—	—	—	Cook also notes that the non-alcoholic base can be frozen into an ice mould, showing the porous boundary between punch and confectionery service.	The drink depends on rapid final whipping and immediate consumption rather than storage or clarification.	—	—
2110	25	Anleitung Amerikanischer Eis-Getraenke 1898	Anleitung zur Bereitung Amerikanischer Eis-Getraenke	The Continental Bodega Company	1898	7	1898 Anleitung zur Bereitung Amerikanischer Eis-Getraenk.md	["Beat six whole eggs and twelve yolks with crushed sugar, combine with wine and water, heat while whisking to the boiling point, add orange and lemon juice and finally arrack, whisk a few minutes more, strain through a hair sieve, beat hot again, and serve cold."]	—	—	—	—	—	—	—	—	—	—
26	26	Oxford 1860	Oxford Night Caps	Richard Cook	1860	23	1860 Oxford Night Caps.md	["Mix the citrus oils, citrus juices, capillaire, and loaf sugar in a jug.", "Pour on three pints of boiling water, cover closely, and keep near the fire for a quarter hour.", "Gradually work the pounded sweet and bitter almonds into a bottle of white brandy.", "Add the almond-brandy mixture to the jug, stir well, and serve if sufficiently sweet."]	—	—	—	—	—	—	This sits close to noyeau-style flavor territory but achieves it through whole almonds rather than a prepared liqueur.	The gradual incorporation of pounded almonds into brandy is the key structural move.	—	—
27	27	Oxford 1860	Oxford Night Caps	Richard Cook	1860	23	1860 Oxford Night Caps.md	["Prepare the foregoing punch in the manner indicated by the text, leaving out the eggs."]	—	—	—	—	—	—	The printed instruction appears to inherit a cross-reference that no longer perfectly aligns with the surrounding recipes, so it is best preserved as written.	This is a derivative note rather than a fully restated formula.	—	The source says 'leave out the eggs,' even though the preceding Almond Punch recipe has no eggs; that may reflect an edition carryover from the Egg Punch context.
28	28	Oxford 1860	Oxford Night Caps	Richard Cook	1860	23	1860 Oxford Night Caps.md	["Steep the pared peel of two lemons in one pint of rum, or grate lemon peel onto sugar and scrape the yellow surface into the rum.", "Add the sherry, brandy, juice of four lemons, a little capillaire, one quart of boiling water, and enough pounded sugar to sweeten.", "When the company is assembled, pour in a bottle of champagne and serve."]	—	—	—	—	—	—	The last-minute addition rule marks this as a social-occasion punch designed around effervescence and timing.	The drink's structure depends on preserving the champagne's liveliness rather than cooking everything together.	—	—
208	28	Haney 1869	Haney's Steward & Barkeeper's Manual	Jesse Haney & Co.	1869	13	Haney's Steward & Barkeeper's Manual (1869).md	["Combine ingredients for a party of four; double the ingredients if the party is to sit."]	Pineapple, lemon, and orange	—	—	—	—	—	—	—	—	—
633	28	—	American and Other Drinks	Leo Engel	1878	19	1878 American and other drinks.md	["Ornament with fruits in season and serve in Champagne goblets."]	Fruits in season	Ice	—	—	—	—	—	—	—	—
902	28	For three persons	The Complete Bartender	Albert Barnes	1884	7	1884 The complete bartender.md	["Mix the wine, orange slices, sugar, orgeat syrup, and lemon juice.", "Serve in champagne glasses.", "Ornament each glass with a slice of pineapple and berries in season."]	Pineapple and berries	—	—	—	—	—	—	—	—	—
931	28	For three persons	New Guide for the Hotel Bar Restaurant	Bacchus	1885	7	1885 New Guide Hotel Bar Restaurant.md	["Mix the wine, orange slices, sugar, orgeat syrup, and lemon juice.", "Serve in champagne glasses.", "Ornament each glass with a slice of pineapple and berries in season."]	Pineapple and berries	—	—	—	—	—	—	—	—	—
1023	28	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	41	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Combine the sparkling wine, sugar, sliced orange, lemon juice, pineapple, and strawberry syrup.", "Dress with fruit and serve in champagne goblets."]	Fruit	—	—	—	—	A festive sparkling punch showing champagne service fully embedded in the dressed fruit-punch world.	This is useful because it preserves champagne punch as a serving family adjacent to cups and juleps, not merely a bowl formula.	Serving in goblets is part of the drink's celebratory identity.	—	Compared with Champagne Julep, this is more openly punch-built and syrup-structured.
1273	28	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	52	1891 Cocktail Botthby's American Bar-Tender.md	["Dissolve the sugar, lemon juice, Curacoa, and maraschino in a small bottle of plain soda in a punch bowl.", "Add the champagne and a large piece of ice, flavor with Jamaica rum or cognac, decorate with fruits, and serve."]	Decorate with fruits.	Large ice block	—	—	—	—	This is a useful reminder that late nineteenth-century champagne punch was often treated as structurally incomplete without a stronger spirit behind it.	The supporting spirit is not the base but the body-building adjustment that Boothby considers necessary.	—	—
1314	28	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	18	1891 Drinks a La Mode by Mrs de Salis.md	["Combine champagne, sugar, orange, lemon juice, pineapple, and berry syrup in a small punch bowl, ornament with seasonal fruit, and serve in champagne glasses."]	Seasonal fruit	—	—	—	—	—	—	—	—	—
1839	28	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	35	1895 The Mixicologist by C F Lawlor.md	["Combine the champagne, sugar, sliced orange, lemon juice, pineapple, and berry syrup.", "Ornament with fruits in season.", "Serve in champagne goblets."]	Seasonal fruit	—	Champagne, citrus, and berry perfume rise from the bowl or jug.	It is sweeter and fruitier than a plain champagne cup, with syrup making the drink feel more deliberately punch-like.	The finish is sparkling, fruity, and festive.	A late practical champagne punch that keeps the celebratory bowl tradition alive in a compact scaled form.	Champagne Punch is useful because it shows a later standardised and scalable festive punch, well suited to hotel and party service. It is another sign that punch survived by becoming more practical, not merely by staying grand.	The proportions are the notable feature here; Lawlor clearly expects bartenders to scale the drink up confidently.	—	Compared with Thomas's grander champagne punches, Lawlor's version is terser and more utilitarian. The family survives, but in more operator-friendly form.
1960	28	Per bottle (R. C. Miller 1895)	The American Bar-Tender	R. C. Miller	1895	13	1895 American Bar-Tender by R. C. Miller.md	["Combine the champagne, sugar, orange, lemon juice, pineapple, and berry syrup.", "Ornament with fruits in season.", "Serve in champagne goblets."]	Orange, pineapple, seasonal fruit	Chilled bottle service	Sparkling wine, citrus, and fruit syrup rise in a festive aromatic wave.	This is brighter and more openly celebratory than the spirit punches, with sparkling wine carrying the fruit rather than hiding beneath it.	The finish is lively, fruity, and gently vinous.	A party champagne punch showing the punch family at its explicitly celebratory end.	Miller's note about scaling by bottle count is useful evidence of practical service logic. Champagne punch was not merely a recipe but an event-format drink that bartenders expected to scale.	Keep the wine lively. The drink should be assembled carefully enough to preserve sparkle.	—	—
2293	28	Small party	New and Improved Bartenders' Manual	Harry Johnson	1900	250	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Place the loaf sugar, sliced orange, lemon juice, pineapple, curacoa, champagne, and club soda into a punch bowl.", "Stir up with a ladle.", "Put the bowl into a vessel filled with ice to cool it.", "Fill into fancy champagne glasses and serve."]	Orange and pineapple within the bowl	Served from an iced bowl	Champagne and citrus lead, with pineapple and curacoa giving the aroma more opulence than a plain sparkling wine serve.	This is a celebratory sparkling bowl drink, lighter than heavier spirit punches but more explicitly mixed and garnished than a simple glass of wine.	The finish is lively, fruity, and festive.	A classic party champagne punch preserving the sparkling ceremonial side of the punch family.	Champagne Punch remains one of the clearest signals of public celebration in historical mixed-drink culture, and Johnson's small-party form keeps that social function plain.	Cooling the bowl in ice rather than simply dumping in ice is an important service distinction. Johnson is managing dilution and presentation together.	—	—
2504	28	—	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	["Combine the ingredients with the bottle of wine.", "Dress with fruit and serve in champagne goblets."]	Orange, pineapple, and fruit.	—	—	—	—	—	This is a useful social punch checkpoint because Sheridan keeps the strawberry-syrup fruit logic explicit in the goblet service.	The scale note matters: it is built from a full bottle but served by the goblet.	—	—
2749	28	A la Joanne d'Arc	Daly's Bartenders' Encyclopedia	Tim Daly	1903	110	1903 Daly's Bartenders' Encyclopedia.md	["Mix the champagne, sparkling Burgundy, sugar, and sliced fruit together in a small punch bowl.", "Serve in small punch glasses with seasonal fruit included."]	Sliced lemons, oranges, banana, cucumber, and seasonal fruit	—	—	—	—	—	Daly calls it a palate tickler in the classic champagne-punch mode.	—	—	—
2838	28	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	55	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Combine the champagne, sugar, sliced orange, lemon juice, pineapple, and strawberry syrup.", "Dress with fruit and serve in champagne goblets."]	Fruit	—	Sparkling wine, citrus, and strawberry lead the bouquet.	Lewis keeps the decorative celebratory punch line alive, but in a service mode compact enough to sit inside a practical buffet manual.	The finish is sparkling, fruity, and lightly vinous.	A compact celebratory champagne punch preserving the ornate sparkling bowl tradition.	—	—	—	—
3290	28	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	184	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Combine the wine, sugar, sliced orange, lemon juice, and pineapple pieces.", "Dress with fruit and serve in champagne goblets."]	Fruit	—	—	—	—	—	—	—	—	—
3923	28	—	Jack's Manual	J. A. Grohusko	1910	44	1910 Jack's Manual by J A Grohusko.md	["Build the sugar, Curacao, champagne, club soda, and lemon juice in a punch bowl with a large piece of ice and stir with a ladle.", "Trim with fruit in season and serve."]	Seasonal fruit	Large piece of ice	—	—	—	—	—	—	—	—
4263	28	—	The Buffet Blue Book	John H. Considine	1912	27	1912 The Buffet Blue Book bu John H Considine.md	["Put the champagne, mineral water, sugar, sliced oranges, sliced lemons, pineapple, and abricotine into a large punch bowl.", "Stir gently, place a large square of ice in the bowl, and serve in glass cups."]	Sliced oranges, lemons, and pineapple	Large square ice	—	—	—	—	—	Communal bowl service is central to the drink.	—	—
4942	28	—	Bartenders' Manual	Bartenders Association of America	1913	20	1913 Bartenders' Manual (Bartenders Association of America).md	["Dress with fruit and serve in champagne goblets."]	Fruit	—	—	—	—	—	—	—	—	—
5036	28	Two people	The Up-to-Date Bartender's Guide	Harry Montague	1913	32	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the champagne, sugar, orange slices, lemon juice, pineapple, and strawberry syrup into a glass pitcher.", "Decorate with fruit and serve in champagne goblets."]	Fruit	—	—	—	—	—	—	—	—	—
5468	28	For a party of 6	The Ideal Bartender	Tom Bullock	1917	30	1917 The Ideal Bartender by Tom Bullock.md	["Pour the lemon juice and sugar into a glass pitcher and add the strawberry syrup and champagne.", "Stir with a ladle, add the fruit, decorate, and serve in champagne goblets."]	Sliced orange and pineapple	—	—	—	—	—	This matters because Bullock preserves a compact party-pitcher champagne punch rather than only a formal bowl-centered version.	The pitcher build and goblet service mark this as a practical entertaining format, not a giant ceremonial bowl.	—	—
5545	28	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	["Mix, dress with fruit, and serve."]	Fruit	None	—	—	—	—	—	—	—	—
5609	28	for a party of fifty	Julian's Recipes	Julian Anderson	1919	19	1919 Julian's Recipes by Julian Anderson.md	["Rub one pound of loaf sugar on lemon rind, dissolve with another pound of sugar in a little hot water, and add the lemon juice, brandy, and Jamaica rum.", "Add the very cold Champagne and Apollinaris, float orange and lemon slices, serve with a lump of ice in the bowl, and scale as needed."]	Orange and lemon slices	Ice	—	—	—	—	—	—	—	—
6007	28	Angostura Centenary 1924, large bowl champagne punch	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	["Put ingredients in a large punch bowl, stir gently, place a large square of ice in the bowl, and serve in glass cups."]	Sliced orange, lemon, and pineapple	Large square of ice	—	—	—	—	—	—	—	—
6978	28	Cheerio 1928	Cheerio! A Book of Punches and Cocktails	Charles	1928	39	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Mix together the Champagne, sugar, sliced orange, lemon juice, pineapple pieces, raspberry or strawberry syrup, and a few lumps of ice in a container.", "Ornament with fruits in season, remove the ice, and serve in Champagne goblets."]	Fruits in season.	A few lumps of ice	—	—	—	—	—	—	—	—
7407	28	Champagne=Ponche (frío)	Cocktails	Pedro Chicote	1928	299	1928 Cocktails by Pedro Chicote.md	["Build in a champagne glass and stir gently with a spoon.", "Serve in the same glass."]	Seasonal fruit	Ice	—	—	—	—	This matters because it preserves a cold champagne punch in Chicote's summer chapter.	The source treats this as a gently stirred service punch rather than a shaken cocktail.	—	—
8532	28	—	The Artistry of Mixing Drinks	Frank Meier	1936	82	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Build over cracked ice, fill with Champagne, stir slightly, add an orange slice, and serve."]	Orange slice	Ice	—	—	—	—	—	—	—	—