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
307	274	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	193	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the cider, lemonade, dry sherry, orange-flower water, and mint into an ice pitcher.", "Sweeten to taste, add the shaven ice, and serve."]	Mint sprigs.	Shaven ice	—	—	—	—	The name and low-ceremony build make this feel like a practical railway-age pleasure drink rather than a formal bowl.	Orange-flower water is the key signature note separating it from more ordinary cider coolers.	—	—
308	275	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	193	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Beat up the egg with the sherry and sugar.", "Add grated ginger and carefully pour in the boiling water while stirring.", "Grate a little nutmeg on top before serving."]	Grated nutmeg.	—	—	—	—	—	This sits between mulled wine and egg flip traditions and shows Terrington's broad restorative seam clearly.	The water must be added gradually to avoid scrambling the egg.	—	—
310	276	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	194	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Heat the Scotch ale with the bruised cinnamon, grated nutmeg, and powdered ginger.", "Beat the yolks of the eggs with a little brown sugar.", "Pour in the warmed ale gradually until amalgamated, then add the whisky and serve hot."]	—	—	—	—	—	—	This is one of Terrington's clearest ale-based restorative survivals.	The drink is essentially a hot spiced ale flip strengthened with a final whisky charge.	—	—
311	277	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	194	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Beat the yolks with the grated nutmeg and sugar to the consistency of cream.", "Pour in the spirit and Marsala or brown sherry quietly while mixing.", "Fold in the beaten whites, then add the cream and milk and mix until well incorporated."]	Grated nutmeg.	—	—	—	—	—	The Baltimore attribution gives this a useful regional American marker inside an English book.	Unlike the hot noggs around it, this one is closer to a rich cold nutritional posset.	—	—
1590	277	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	56	1900 Modern American Drinks by J Kappeler.md	["Beat the egg yolk, powdered sugar, a little grated nutmeg, and cinnamon until thoroughly mixed.", "Add a few lumps of ice, the Madeira, brandy, and Jamaica rum, then fill the glass with milk.", "Shake well, strain into a long thin punch-glass, and grate a little nutmeg on top."]	Grated nutmeg	—	Nutmeg, milk, and fortified wine create a rich festive nogg aroma.	The combination of Madeira, brandy, and Jamaica rum makes this a deep, wintery, richly layered egg-nogg compared with simpler milk-based versions.	The finish is creamy, spiced, and warming.	A full-bodied festive egg-nogg preserving the richer end of the family.	—	—	—	—
6753	277	—	El Bar Americano en España	Pedro Chicote	1927	101	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well and serve with a light dusting of cinnamon."]	A little cinnamon	Ice	—	—	—	—	—	—	—	—
312	278	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	195	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the sherry or port, water, lemon juice, rubbed peel sugar, and grated nutmeg.", "Add either the ambergris essence or the vanilla essence.", "Sweeten to taste, warm the mixture, and serve hot."]	Grated nutmeg.	—	—	—	—	—	This is an especially useful witness to Victorian perfume-like flavor accents in hot wine service.	The aromatic essence choice materially changes the drink's identity while leaving the base negus structure intact.	—	—
313	279	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	195	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine equal quantities of spirit and hot water.", "Sweeten to taste and serve."]	—	—	—	—	—	—	The stark brevity is itself historically useful because it shows toddy as a known service grammar rather than a novel recipe.	This entry functions almost like a formula definition inside the book.	—	—
314	280	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	195	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the baked apple in a glass and add the powdered sugar and brandy.", "Pour in the boiling cider, grate a little ginger on top, and add the piece of lemon peel."]	Lemon peel and grated ginger.	—	—	—	—	—	This connects the toddy line directly to older apple-and-ale warming traditions.	The baked fruit is part garnish and part dissolving flavor base.	—	—
453	280	—	Barkeepers' Ready Reference	A. V. Bevill	1871	67	1871 Barkeeper's ready reference.md	["Add the sugar, apple brandy, and baked apple to a small glass.", "Fill with hot water.", "Grate nutmeg on top and serve hot."]	Nutmeg	—	—	—	—	—	—	—	—	—
474	280	—	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	44	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Place the sugar, brandy, and half a baked apple in a tumbler.", "Fill the glass two-thirds full of boiling water.", "Grate nutmeg on top."]	Nutmeg	—	—	—	—	—	—	—	—	—
497	280	—	The American Bar-Tender	E. A. Simmons	1874	8	1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons.md	["Dissolve the sugar in boiling water in a small glass.", "Add the cider brandy and half a baked apple.", "Grate nutmeg on top and serve."]	Nutmeg	—	—	—	—	—	—	—	—	—
699	280	—	American and Other Drinks	Leo Engel	1878	46	1878 American and other drinks.md	["Fill the glass two-thirds full of boiling water and grate a little nutmeg on top."]	Grated nutmeg	None	—	—	—	—	—	—	—	—
1378	280	Hot (Henry J. Wehman 1891)	Wehman's Bartender's Guide	Henry J. Wehman	1891	55	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Dissolve the sugar with a little hot water in an extra-large hot water glass.", "Add the roasted apple and applejack.", "Fill the balance with hot water and mix well with a spoon.", "Grate a little nutmeg on top and serve with a barspoon."]	Nutmeg	—	Warm apple, applejack, and nutmeg rise richly from the glass.	It is softer and more autumnal than the plain spirit toddies, with the roasted apple adding body as well as flavour.	The finish is warming, fruity, and lightly spiced.	A fruit-enriched hot toddy that preserves a more domestic and seasonal branch of old American bar service.	Hot Apple Toddy matters because it shows how the toddy family could absorb cooked fruit without ceasing to be recognisable. It also gives us a useful American cider-spirit branch that helps connect bar practice to orchard and harvest traditions.	The apple must be properly roasted but still juicy. This is one of those drinks where ingredient handling is as important as the formula.	—	Compared with plain whiskey or brandy toddies, this is fuller and more seasonal. It sits closer to comfort drinking than to pure bar-room efficiency.
1851	280	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	38	1895 The Mixicologist by C F Lawlor.md	["Dissolve the sugar in a little boiling-hot water in a medium bar glass.", "Add the applejack and half a baked apple.", "Fill the glass two thirds full of boiling water, stir up, and grate a little nutmeg on top.", "Serve with a spoon."]	Nutmeg	—	Cooked apple and nutmeg rise above mellow apple spirit.	It is softer and fruitier than a plain hot toddy, with the baked apple making the drink feel almost dessert-like without losing its bar identity.	The finish is warm, orchard-fruited, and lightly spiced.	A fruit-enriched toddy that keeps one foot in plain spirit service and another in seasonal comfort drinking.	Apple Toddy is useful because it keeps applejack visible inside the late-century hot-service tradition. It also shows how baked fruit could deepen a toddy without turning it into a formal punch.	The apple should soften into the drink but not dissolve into a puree. This is still a toddy, not a bowl drink.	—	Compared with a plain brandy or whiskey toddy, this is more orchard-driven and more overtly seasonal.
2538	280	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	92	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Dissolve the sugar with a little boiling water in a medium bar glass.", "Add the applejack, fill the glass two-thirds full of boiling water, stir well, add baked apple, grate nutmeg on top, and serve with a spoon."]	Grated nutmeg.	—	—	—	—	—	This keeps the baked-apple hot toddy branch visible in a turn-of-the-century service manual rather than only in earlier cider-country texts.	The spoon service and baked-apple insertion matter as much as the spirit base here.	—	—
3864	280	—	Jack's Manual	J. A. Grohusko	1910	34	1910 Jack's Manual by J A Grohusko.md	["Dissolve the sugar in a little hot water and add the applejack and part of a baked apple.", "Fill the glass two-thirds full of boiling water, stir, grate nutmeg on top, and serve."]	Nutmeg and baked apple	—	—	—	—	—	—	—	—	—
315	281	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	195	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Soak the thin peel of an orange or lemon in the gin or whisky.", "Add the juices of two oranges and one lemon and sweeten to taste.", "Add the pounded ice and serve with straws."]	Citrus peel.	Pounded ice	—	—	—	—	This entry shows how elastic the sling category had become by Terrington's day.	Its scale and heavy juice load make it drink closer to a light punch than a minimalist sling.	—	—
4917	281	Cold	Bartenders' Manual	Bartenders Association of America	1913	45	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well and grate nutmeg on top."]	Grated nutmeg	Ice	—	—	—	—	—	—	—	—
6409	281	—	L'Art du Shaker	Dominique Migliorero	1925	73	1925 L'Art du Shaker by Dominique Migliorero.md	["Prepare following the Brandy Sling method, replacing cognac with whisky."]	—	—	—	—	—	—	—	—	—	—
316	282	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	195	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the claret, sherry, clear orangeade, and capillaire syrup together.", "Immerse in a freezer, half freeze, and serve."]	—	Frozen in freezer	—	—	—	—	This is a nice bridge between wine cup culture and the frozen ponche a la romaine family.	The half-freeze instruction matters; this is meant to remain spoonable or slushy rather than hard-frozen.	—	—
318	283	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	196	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the mint, verbena, Hollands, and white sugar into a glass.", "Fill up with shaven ice and serve with straws."]	Mint and verbena.	Shaven ice	—	—	—	—	The inclusion of verbena gives this one extra historical interest beyond the more standard smash formulas.	It sits close to julep territory, but the smash naming keeps the focus on the muddled herbal top-note rather than bouquet service.	—	—
323	284	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	215	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Drop the aromatic essences onto the sugar lumps and put them into a bottle containing the brandy until well digested.", "Add the lemon juice, lemon syrup, port, Roussillon or claret, and orange-flower water.", "Sweeten to taste, add as much water as required, and serve."]	—	—	—	—	—	—	This is a vivid example of the era's taste for perfumed punches carrying quasi-luxury essences.	The initial digestion step makes the aromatic sugar part of the punch's spirit base rather than a last-second seasoning.	—	—
324	285	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	216	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the peach brandy, arrack, lemon peel and juice, and rum.", "Sweeten to taste, add the quart of shaven ice, and serve."]	Lemon peel.	Shaven ice	—	—	—	—	The drink's survival here matters because Mississippi Punch became one of the better-traveled named American punches in later literature.	The formula is brief but the mixed-base structure is distinctive.	—	—
838	285	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	24	1884 How to mix drinks.md	["Dissolve sugar with water and lemon juice, add spirits and fine shaved ice, shake well, ornament with orange and fruit, and serve with a straw."]	Orange and seasonal fruit	Fine shaved ice	—	—	—	—	—	—	—	—
903	285	—	The Complete Bartender	Albert Barnes	1884	7	1884 The complete bartender.md	["Use a large bar glass.", "Add the bourbon, brandy, rum, water, raspberry syrup, sugar, and lemon juice and fill the tumbler with cracked ice.", "Shake well, ornament with fruit, and serve with straws."]	Fruit	Cracked ice	—	—	—	—	—	—	—	—
932	285	—	New Guide for the Hotel Bar Restaurant	Bacchus	1885	7	1885 New Guide Hotel Bar Restaurant.md	["Use a large bar glass.", "Add the bourbon, brandy, rum, water, raspberry syrup, sugar, and lemon juice and fill the tumbler with cracked ice.", "Shake well, ornament with fruit, and serve with straws."]	Fruit	Cracked ice	—	—	—	—	—	—	—	—
1711	285	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	90	1900 Modern American Drinks by J Kappeler.md	["Put the sugar into a mixing-glass and dissolve it in a little water.", "Add the lemon juice, Bourbon whiskey, Jamaica rum, brandy, and fine ice; shake well.", "Put into a long thin punch-glass, ornament top with fruit, and serve with straws."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
1954	285	R. C. Miller 1895	The American Bar-Tender	R. C. Miller	1895	10	1895 American Bar-Tender by R. C. Miller.md	["Add the brandy, Jamaica rum, bourbon whiskey, water, sugar, and juice of a large lemon to a large beer glass.", "Fill the tumbler with shaved ice.", "Shake well.", "Ornament the top with small pieces of orange and berries in season and serve through a straw."]	Orange pieces and seasonal berries	Shaved ice	Mixed spirits and lemon rise under a richer fruit-topped nose than a plain spirit punch.	The three-spirit blend gives the drink a broader middle than most bar-glass punches, with rum warmth and bourbon sweetness rounding the brandy.	The finish is cool, sweet-citrus, and gently spicy.	A rich multi-spirit punch showing the bar-glass punch family at one of its more layered late-century expressions.	Mississippi Punch is especially useful in the ontology because it preserves a multi-spirit formula that later drinking culture often simplifies or forgets. It also shows how regional or evocative naming could attach to structurally recognisable punch logic.	The shake and straw matter here. This is meant to be an integrated iced punch rather than a rough layered mixture.	—	—
2219	285	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, vichy or selters, lemon juice, Jamaica rum, Bourbon whiskey, and brandy to a large bar glass.", "Fill the glass with shaved ice.", "Shake or stir the ingredients well.", "Ornament with fruit in season and serve with a straw."]	Seasonal fruit	Shaved ice	Mixed spirits and lemon rise together with a cool fruit-dressed top note.	Johnson's Mississippi Punch remains recognisably a mixed-spirit iced punch, but it feels more standardised and service-ready than many earlier versions.	The finish is cool, sweet-citrus, and spirit-layered.	A codified bar-glass Mississippi Punch preserving the multi-spirit late-century branch.	This is a valuable continuity entry because it keeps the Mississippi Punch alive across the century divide. That helps show that not every named nineteenth-century punch vanished under cocktail modernity.	Johnson still allows either shaking or stirring language here, which is a useful reminder that some bar-glass punch handling remained looser than later cocktail orthodoxy.	—	—
2516	285	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	57	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Build the ingredients over shaved ice in a large bar glass.", "Dress the top with orange or pineapple pieces and serve."]	Orange or pineapple pieces.	Shaved ice	—	—	—	—	This is a useful checkpoint for the multi-spirit Mississippi Punch line surviving in a later, single-glass service form.	Sheridan presents it as an iced, dressed service rather than a bowl-scale compound.	—	—
4045	285	—	Jack's Manual	J. A. Grohusko	1910	66	1910 Jack's Manual by J A Grohusko.md	["Dissolve the sugar in water, then build with the lemon juice, Angostura bitters, Jamaica rum, bourbon whiskey, brandy, and ice in a large bar glass.", "Mix well, rim with fruit, and serve with straws."]	Fruit rim	Ice	—	—	—	—	—	—	—	—
4335	285	—	The Buffet Blue Book	John H. Considine	1912	41	1912 The Buffet Blue Book bu John H Considine.md	["Dissolve the sugar with enough water in a large bar glass, then add the lemon juice, bourbon whiskey, Jamaica rum, and brandy.", "Mix well, fill up with ice, trim with fruit, and serve with straws."]	Fruit	Ice	—	—	—	—	—	—	—	—
4650	285	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	52	1912 Wehman Bros.md	["Dissolve the sugar in a little water, add the spirits, lemon slice, and fine ice, shake or stir well, ornament with berries or orange if desired, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4834	285	—	Bartenders' Manual	Bartenders Association of America	1913	35	1913 Bartenders' Manual (Bartenders Association of America).md	["Build over fine ice and dress the top with orange, pineapple, and other fruit."]	Orange, pineapple, and fruit	Fine ice	—	—	—	—	—	—	—	—
7428	285	Mississipi=Ponche	Cocktails	Pedro Chicote	1928	309	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, stir, and fill with filtered water.", "Serve in the same glass."]	Pineapple and orange pieces	Ice	—	—	—	—	This matters because it preserves a multi-spirit water punch under a Mississippi name in Madrid.	The source keeps this as a long built punch rather than a concentrated cocktail.	—	—
8125	285	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	140	1935 Old Waldorf-Astoria Bar Book.md	["Build and serve chilled."]	—	—	—	—	—	—	—	—	—	—
326	286	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	220	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Rub the rind of half a lemon with the sugar lump and combine with the strained juice of three lemons.", "Add the gin, green Chartreuse, shaven ice, and German seltzer water and serve."]	—	Shaven ice	—	—	—	—	As a self-named formula, this is one of the most important later Terrington punch entries to preserve.	The build is effectively a Chartreuse-accented gin cup compressed into punch language.	—	—
327	287	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	221	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the sweetened orange juice, sparkling Moselle, and rum in a freezing-pot.", "Add the stiffly whisked egg whites and work the mixture well with the spatula until frozen.", "Serve in coloured glasses."]	—	Frozen in freezing-pot	—	—	—	—	This frozen punch family is a major Victorian service form and merits representation in the Terrington set.	The frozen, aerated structure is what separates ponche a la romaine from the ordinary punch line.	—	—
328	288	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	216	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Steep the lemon paring in the rum, brandy, arrack, and brown stout.", "Strain, sweeten to taste, and add the boiling water with a little lemon juice.", "Serve warm."]	—	—	—	—	—	—	The name and mixed spirit-malt structure make this one of the more colorful named punches in the appendix.	The peel infusion is the defining setup step before the punch is diluted and served.	—	—
5997	288	Brehmer 1924, mixed spirit and brown stout punch	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Steep lemon peel in rum, brandy, Arrak, and brown stout, mix well, strain, sweeten to taste, add boiling water with some lemon juice, and serve."]	—	None	—	—	—	—	—	—	—	—
329	289	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	216	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Digest the chocolate and vanilla in the rum until well incorporated, then strain.", "Add the coconut milk and serve either hot or, with ice, as a cool cup."]	—	Optional	—	—	—	—	This is one of the appendix's most unusual colonial-era flavor combinations and deserves preservation for that reason alone.	The drink straddles punch and cup categories because Terrington explicitly allows both hot and cold service.	—	—
330	290	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	216	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the sherry, mock arrack, and lemon essence rubbed on sugar.", "Add as much water or weak tea as desired, sweeten to taste, and serve."]	—	—	—	—	—	—	The Vauxhall naming gives this a direct link to older London pleasure-garden drinking culture.	The optional tea dilution is an important period punch cue, not just a modern mixer swap.	—	—
331	291	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	221	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the lemon-water ice, ginger essence, frothed egg whites, and powdered sugar into a freezing-pot.", "While working the mixture, add the rum and the two wine-glasses of sherry or champagne.", "Serve in coloured glasses."]	—	Frozen in freezing-pot	—	—	—	—	This variant shows how ponche a la romaine served as a playground for flavored ice combinations rather than a single rigid formula.	The freezing-pot workflow is the essential technique signal here.	—	—
332	292	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	222	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the pineapple syrup, orange-peel essence, ambergris, dry sherry, cider, and egg whites in the freezing setup.", "While freezing, add the rum.", "If the mixture becomes too stiff, thin it with cider, then serve in coloured glasses."]	—	Frozen in freezing-pot	—	—	—	—	This is one of the most elaborate perfume-and-fruit variants in the frozen ponche sequence.	The texture adjustment with cider is a particularly revealing service note.	—	—
333	293	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	223	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the lemon-water ice, Amontillado, Chartreuse, champagne, frothed egg whites, and sugar.", "Freeze by the same method as the preceding ponche a la romaine formulas and serve in coloured glasses."]	—	Frozen in freezing-pot	—	—	—	—	This variant shows the frozen punch family absorbing fortified wine and monastery liqueur notes as it evolves.	Like the others in the set, texture and aeration matter as much as the ingredient list.	—	—
334	294	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	193	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Make the red Roussillon or Burgundy nearly boil.", "Beat up the egg yolks with the honey, cinnamon essence, clove essence, and Curaçao until well frothed.", "Add the hot wine and serve hot."]	—	—	—	—	—	—	The theatrical name and fortified mulled-wine structure make this a memorable late miscellaneous entry.	This is essentially a yolk-enriched hot wine flip with essence flavoring rather than whole spice decoction.	—	—
484	294	—	The Gentleman's Table Guide (2nd edition)	E. Ricket and C. Thomas	1872	45	1872 The Gentleman's Table Guide (2nd edition).md	["Mix the egg yolks, honey, and curacao well together.", "Heat the Burgundy until hot but not boiled.", "Mix thoroughly by pouring from one jug to another several times.", "Serve in a silver cup or claret jug with a few drops of clove essence."]	—	—	—	—	—	—	—	The text implies a thrown mixed hot cup technique by repeated pouring between jugs.	—	Readable in the second edition whereas the 1871 witness left the heading unresolved.
814	294	—	American and Other Drinks	Charlie Paul	1884	15	1884 American and Other Drinks ( 1 st edition ) by Charlie Paul.md	["Fill a tumbler with chipped ice.", "Add the ingredients, shake, and strain as directed for the Chinese Cocktail."]	—	Chipped ice	—	—	—	—	—	—	—	—
882	294	—	Scientific Bar-Keeping	E. N. Cook & Co.	1884	18	1884 Scientific bar-keeping.md	["Put the egg yolks, honey, clove essence, and curacao into a goblet.", "Add a pint of hot Burgundy.", "Whisk well together and serve hot in glasses."]	—	—	—	—	—	—	—	—	—	—