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
1212	294	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	29	1891 Cocktail Botthby's American Bar-Tender.md	["Mix the ingredients well and boil them in a saucepan.", "Pour back and forth between two saucepans until smooth, pour into a mug, add lemon and nutmeg, and serve."]	Lemon slice and grated nutmeg	—	—	—	—	—	This is a particularly rich restorative hybrid that helps show how blurred the lines between hot wine drink, flip, and medicated comfort service could be.	The repeated saucepan transfer is part of the texture-building method, not just a heating convenience.	—	—
4601	294	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	41	1912 Wehman Bros.md	["Mix the egg yolk, sugar, and honey well, add the curacoa and boiled wine, mix thoroughly, place a thin lemon slice on top, sprinkle with cinnamon, and serve."]	—	Ice	—	—	—	—	—	—	—	—
6246	294	—	L'Art du Shaker	Dominique Migliorero	1925	40	1925 L'Art du Shaker by Dominique Migliorero.md	["Prepare in the shaker, shake hard, strain into a medium balloon glass, and serve."]	—	—	—	—	—	—	—	—	—	—
6958	294	Cheerio 1928	Cheerio! A Book of Punches and Cocktails	Charles	1928	33	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Beat together the egg yolk, honey, and Curacoa in a mug.", "Heat the red Burgundy in a clean saucepan until it boils, then pour it in gradually while whisking and stirring to prevent curdling."]	—	None	—	—	—	—	—	—	—	—
335	295	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	194	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Beat up the yolk with the cold water and pounded white sugar.", "Add the sherry or brandy, the rum, and the milk and mix together.", "Add the shaven or pulverized ice and serve."]	—	Shaven or pulverized ice	—	—	—	—	This gives a useful mid-century cold nogg witness without the richer cream-and-whites structure of the Baltimore version.	The formula is compact and closer to a cold mixed milk punch than to a festive holiday nogg.	—	—
336	296	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	194	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the egg, sugar, and lumps of ice into a tumbler.", "Fill the tumbler with cider, shake up well, and serve."]	—	Lump ice	—	—	—	—	This sparse formula is a good example of how flexibly the 'egg-nogg' label could be used in period compilations.	Compared with the richer noggs nearby, this is almost an egg-and-cider cooler.	—	—
337	297	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	195	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Add the gin or whisky and powdered sugar to a soda-water glass.", "Fill with shaven ice and serve with straws."]	—	Shaven ice	—	—	—	—	Its brevity helps document sling as a stable service grammar rather than an elaborate recipe family.	This is a stripped iced sling, distinct from the juice-heavy later Whisky Sling formula.	—	—
338	298	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	197	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the gin and lemonade over the lumps of ice and serve."]	—	Lump ice	—	—	—	—	The overlap with the later gin-punch alias is useful evidence of naming fluidity in the period.	This short version reads more like a quick cooler than a formal punch.	—	—
340	299	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	198	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Use equal quantities of brandy and shaven ice.", "Add the bottle of iced soda-water and serve."]	—	Shaven ice	—	—	—	—	The contrast with Stone Fence is useful for charting nineteenth-century orchard versus soda long-drink naming.	It is less of a mixed drink than a service template built around cold dilution.	—	—
1264	299	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	48	1891 Cocktail Botthby's American Bar-Tender.md	["Make the same as Stone Fence.", "Serve cold over ice."]	—	Cube ice	—	—	—	—	This naming layer is worth preserving because Boothby explicitly treats Stone Wall and Stone Fence as linked identities.	The service is inherited directly from Stone Fence rather than newly specified.	—	—
1385	299	Henry J. Wehman 1891	Wehman's Bartender's Guide	Henry J. Wehman	1891	41	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Add the sugar, ice, whiskey, and plain soda water to a large bar glass.", "Stir up well with a spoon.", "Remove the ice and serve."]	—	Ice lumps	Whiskey rises lightly through cold soda with only a faint sweet edge.	It is a simple lengthened whiskey drink, cleaner and more openly refreshing than sling or toddy service.	The finish is cool, grain-led, and briskly sparkling.	A plain whiskey-and-soda long drink showing the highball world emerging from older sweetened spirit service.	Stone Wall is historically useful because it helps map the route from older spirit-water forms toward recognisably modern long drinks. Even when simple, these names preserve service distinctions that matter for the family tree.	The removal of the ice is part of the old service style. The drink should feel mixed and cooled rather than built as a permanent on-the-rocks serve.	—	Compared with Stone Fence, this is less citric and more direct. Compared with High Ball, it still preserves more of the older sweetened-service grammar.
1730	299	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	105	1900 Modern American Drinks by J Kappeler.md	["Put the ice, sugar, and whiskey into a long thin punch-glass.", "Add a bottle of cold plain soda, stir, and drink during effervescence."]	—	Ice	—	—	—	—	—	—	—	—
1739	299	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	109	1900 Modern American Drinks by J Kappeler.md	["Put one lump of ice, sugar, and whiskey in a long thin punch-glass.", "Add a bottle of cold plain soda and stir."]	—	Ice	Anise, wormwood, and lemon oil lead immediately, with the bitters adding a subtle spiced edge.	The added water opens the absinthe and softens its force, making the drink read as a composed aromatic cocktail rather than a straight absinthe service.	The finish is cool, herbal, and persistent.	A fully fledged absinthe-led aromatic cocktail from a period when absinthe could still occupy the centre of the glass.	Kappeler's version matters because it treats absinthe as the base of a proper cocktail rather than merely a rinse or a dash. That places it within the broader aromatic cocktail family while preserving a distinctly absinthe-centred late nineteenth-century service style.	The water is structural here, not incidental. It stretches and opens the spirit before dilution from stirring has fully done the work.	—	Compared with smaller absinthe seasonings in Martini-era drinks, this entry preserves an older moment when absinthe itself could dominate the formula.
2260	299	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	231	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the sugar, lumps of ice, and whiskey to a large bar glass.", "Fill with plain soda water.", "Stir up well with a spoon, remove the ice, and serve."]	—	Lumps of ice	Whiskey and soda read in a straightforward refreshing register, with sweetness softening the edge slightly.	This is a practical summer lengthened whiskey drink, showing one of the routes from older mixed service toward the modern highball world.	The finish is light, bubbly, and only gently spirit-marked.	A simple soda-lengthened whiskey serve that helps map the shift from older mixed drinks into the highball line.	Stone Wall is historically useful because it sits between plain service, cooler logic, and the emerging highball world. Johnson explicitly notes its warm-weather popularity, which confirms its role as a practical refresher rather than a cold-weather restorative.	The instruction to remove the ice matters. This is one of those service details that changes dilution and feel more than the ingredient list alone suggests.	—	—
3369	299	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	212	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Add the powdered sugar, shaved ice, whiskey, and plain soda to a large bar glass and stir up well with a spoon.", "Remove the ice if cracked and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
3835	299	Didier 1909	The Reminder	Jacob A. Didier	1909	129	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Build in a highball glass with the ice, sugar, lemon juice, and whiskey.", "Fill up the glass with plain soda and serve with a bar spoon."]	—	1 piece	—	—	—	—	This is useful because it shows the Stone Wall name still being applied to a soda-lengthened whiskey service rather than only the older cider or beer forms.	—	—	—
4384	299	—	The Buffet Blue Book	John H. Considine	1912	51	1912 The Buffet Blue Book bu John H Considine.md	["Build the drink in a large bar glass with ice, sugar, whiskey, and plain soda.", "Stir well, remove the ice, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4724	299	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	67	1912 Wehman Bros.md	["Combine the sugar, ice, whiskey, and plain soda water, stir well, remove the ice, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4900	299	—	Bartenders' Manual	Bartenders Association of America	1913	43	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir up well with a spoon and remove the ice."]	—	Ice	—	—	—	—	—	—	—	—
342	300	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	198	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Beat the yolk of the egg in the glass of sherry.", "Add a very little cayenne pepper and serve."]	—	—	—	—	—	—	This is a compact but distinctive example of the book's medicinal-pleasure overlap.	The heat comes from cayenne rather than temperature.	—	—
343	301	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	198	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Add a dash of Boker's or Angostura bitters to the wine-glass of dry sherry or Madeira and serve."]	—	—	—	—	—	—	This is a useful bridge between fortified-wine service and the growing bitters culture of the cocktail era.	The entire formula is really about measured seasoning rather than mixing.	—	—
344	302	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	198	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the Cognac, shaven ice, and Arabic gum syrup and serve."]	—	Shaven ice	—	—	—	—	The unusual name makes this minor formula worth preserving.	It is essentially a micro-sized iced brandy gum.	—	—
348	303	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	217	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Infuse the vanilla stick in the pale brandy until sufficiently flavored, then strain.", "Add a sherbet of lemon juice and sugar.", "Fill the tumbler with shaven ice and serve with straws."]	—	Shaven ice	—	—	—	—	This short named punch is another example of Victorian perfume-like flavor interests crossing into mixed drinks.	The infusion step matters more than the relatively simple finishing build.	—	—
349	304	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	218	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Rub the outsides of the citrons and three lemons with sugar to absorb their oils.", "Simmer the cloves, vanilla, bruised cinnamon, sugar, and hot water for six hours, then strain with pressure.", "Add the clear juice of eighteen lemons and complete the sherbet with a strong infusion of green tea and the oleo-saccharum.", "Add equal proportions of pale brandy and pineapple rum according to the strength desired."]	—	—	—	—	—	—	This is one of the most architecturally elaborate punches in the Terrington appendix.	The extended simmer and sherbet-building process are essential to the drink's identity.	—	—
350	305	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	218	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Boil the water and sugar until it comes to the thread.", "Add the lemon oleo-saccharum, lemon juice, brandy, and rum and heat without boiling.", "Pour into a hot bowl, set fire to it, stir well, and pour into glasses while blazing."]	—	—	—	—	—	—	The flaming service makes this one of the most theatrical appendix punches.	The sugar syrup stage matters because it creates a true hot punch body rather than simple sweetened dilution.	—	—
351	306	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	218	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the tea, mock arrack, brandy, lemon juice and peel, Scotch whisky, and apple or quince jelly together.", "Serve hot."]	Lemon peel.	—	—	—	—	—	The jelly note gives this hot punch unusual body and is worth capturing.	This is a good example of hot punch texture being adjusted with preserves rather than only sugar.	—	—
352	307	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	219	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the cream of tartar, lemon juice and peel, water, and pineapple rum and serve."]	—	—	—	—	—	—	Its low spirit load and acidulated structure distinguish it from the richer grand punches nearby.	This reads almost like an imperial lemonade pushed into punch territory.	—	—
531	307	Jerry Thomas 1876	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	31	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Put all the ingredients into a bowl or pitcher.", "Mix well and serve very cold."]	Cucumber rind	Cracked ice	Cucumber and cool claret rise first, with maraschino sweetness and nutmeg behind.	It is light, cooling, and gently aromatic rather than strongly spirit-driven.	The finish is clean, faintly vinous, and refreshing.	A punch that almost behaves like a claret cup, showing how fluid the borders between families remained.	Imperial Punch is valuable because it makes the overlap between cup and punch traditions unusually clear. Cucumber, claret, and soda are classic cup cues, yet Thomas frames the drink as a punch.	Cold service is essential. The cucumber should scent the drink without becoming dominant or vegetal.	—	This is one of the clearest examples of why family modelling matters more than rigid category labels. By chapter heading it is punch; by service grammar it leans heavily toward cup.
1280	307	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	54	1891 Cocktail Botthby's American Bar-Tender.md	["Place the whiskey or cognac and a piece of ice in a punch goblet.", "Stir sugar, lime juice, Curacoa, and an equal quantity of champagne in a mixing glass, pour into the goblet, stir again, and serve without decorations."]	—	Egg-sized ice piece	—	—	—	—	This is a strong California checkpoint because Boothby frames it as a local celebrated beverage and insists on its no-water richness.	Equal-part sparkling-wine support and the rejection of extra water define the drink's identity.	—	—
1702	307	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	88	1900 Modern American Drinks by J Kappeler.md	["Dissolve the sugar in a mixing-glass with a little water.", "Add the claret, maraschino, nutmeg, lemon, and fine ice, then add a squirt of seltzer and mix well.", "Trim with fruit and serve with straws."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
1979	307	R. C. Miller 1895	The American Bar-Tender	R. C. Miller	1895	23	1895 American Bar-Tender by R. C. Miller.md	["Put all the ingredients into a bowl or pitcher.", "Mix well and serve cold."]	Cucumber rind	About half a pound of ice	Claret, cucumber, and maraschino give the drink a cool aromatic profile unlike the citrus-heavier punches nearby.	This is lighter and more aromatic than a spirit punch, with cucumber providing an unexpectedly elegant green freshness against the red wine and liqueur.	The finish is chilled, gently spiced, and faintly floral-fruity.	A refined wine punch that uses cucumber as a serious aromatic device, not just a garnish.	The cucumber rind is historically valuable because it shows nineteenth-century bartenders already exploiting the cooling green aromatic idea that later drink culture often treats as much newer.	The cucumber should perfume the drink rather than dominate it. This is a bowl punch with a delicate aromatic accent.	—	—
3282	307	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	182	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Dissolve the powdered sugar in a little of the soda water.", "Put all ingredients in a pitcher, mix well, and serve cold."]	Cucumber rind	Block ice	—	—	—	—	—	—	—	—
4642	307	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	50	1912 Wehman Bros.md	["Dissolve the sugar in a little soda water, put all the ingredients into a pitcher, mix well, and serve."]	—	—	—	—	—	—	—	—	—	—
4825	307	—	Bartenders' Manual	Bartenders Association of America	1913	32	1913 Bartenders' Manual (Bartenders Association of America).md	["Put all ingredients in a pitcher and mix well."]	—	Ice	—	—	—	—	—	—	—	—
6983	307	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	41	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Pour the claret, soda water, powdered sugar, grated nutmeg, and Maraschino into a large pitcher.", "Add a few large lumps of ice and three or four slices of cucumber rind, mix well, and serve."]	Slices of cucumber rind.	A few large lumps of ice	—	—	—	—	—	—	—	—
353	308	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	219	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Strain the juice of the oranges and flavor it with rubbed peel from a Seville or Mandarin orange and the drop of neroli essence.", "Add the brandy and orange shrub.", "Sweeten to taste, add as much liquor as desired, and serve."]	—	—	—	—	—	—	This is a fine example of orange-driven punch distinct from the more lemon-dominant norm.	Neroli gives it a perfume note that links it to several of the book's more aromatic punches.	—	—
1713	308	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	91	1900 Modern American Drinks by J Kappeler.md	["Dissolve the sugar with a little water in a mixing-glass.", "Add the orange juice, lime juice, orange brandy, and fine ice and mix well.", "Strain into a fancy bar-glass and trim with fruit."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
2276	308	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	238	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Infuse the peel of two oranges and the juice of four oranges with the sugar in the boiling water for half an hour.", "Strain the mixture.", "Add the porter, rum, and brandy.", "Add curacoa, noyeau, or maraschino if desired as an improvement, and serve."]	—	—	Warm orange, beer, and spirit make a deeper, more old-fashioned punch aroma than the sparkling bowl drinks nearby.	This is a broad winter punch with citrus and porter giving it more depth and texture than a simple spirit-and-water bowl.	The finish is warm, orange-led, and softly malty.	A rich orange-and-porter punch preserving a heavier winter branch of communal punch service.	The optional liqueur improvement note is useful because it shows punch as a field of adjustment rather than a fixed sacred formula.	The orange infusion stage matters. The citrus is meant to be built into the punch before the spirits enter, not merely floated at the end.	—	—
4652	308	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	53	1912 Wehman Bros.md	["Infuse the rind of two oranges and the juice of four with the sugar in the hot water for half an hour, strain, add the porter, rum, and brandy, optionally add curacoa or maraschino, and serve."]	—	Ice	—	—	—	—	The source explicitly notes this as a template for lemon punch by substituting lemons for oranges.	—	—	—
6979	308	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	39	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Cut the peel of two oranges into the water and squeeze in the juice of four oranges, then add the powdered sugar and allow to boil half an hour.", "Add the porter, rum, and brandy, with Curacoa and Maraschino if desired, and serve piping hot."]	—	None	—	—	—	—	—	—	—	—
354	309	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	219	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Lay slices of apples and lemons alternately in a jug and strew powdered sugar-candy between each layer.", "Pour over the wine and brandy.", "After four hours, strain with pressure and serve."]	—	—	—	—	—	—	This is a useful orchard-punch counterpart to the shorter Stone Fence and Apple Toddy.	The steep-and-press method makes this closer to a fruit cup concentrate than to a quick-mixed punch.	—	—
557	309	Jerry Thomas 1876	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	42	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Lay slices of apple and lemon alternately in a china bowl, each layer thickly strewn with powdered sugar.", "When the bowl is half filled, pour over a bottle of claret.", "Cover and let it stand six hours.", "Strain through a muslin bag and serve immediately."]	—	—	Fresh apple, lemon, and claret rise with a lightly sugared perfume.	It is gentler and more fruit-led than most spirit punches, with the wine carrying the steeped orchard character.	The finish is cool, vinous, and faintly tart.	A fruit-macerated wine punch that sits pleasantly close to sangria logic.	Apple Punch is useful because it shows the punch family shading into fruit-and-wine maceration rather than staying spirit-dominant. It helps connect older punching to later domestic wine-fruit bowls.	The six-hour steep is central. This is more infusion than quick-mix.	—	Compared with the grand champagne punches, Apple Punch is quieter and more domestic. Its importance lies in fruit method rather than spectacle.
1268	309	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	51	1891 Cocktail Botthby's American Bar-Tender.md	["Layer sliced apples and lemons with powdered sugar in a punch bowl until half full.", "Pour claret over the fruit, cover, let stand five or six hours, strain, ice, and serve."]	—	Ice	—	—	—	—	This is a useful fruit-steeped wine punch checkpoint because the preparation relies on long extraction rather than quick assembly.	The resting and straining stage matters as much as the final icing.	—	—
4627	309	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	47	1912 Wehman Bros.md	["Layer sliced apples and lemons with powdered sugar in a china bowl until half full, pour a bottle of claret over them, let stand six hours, strain through muslin, and serve."]	—	Ice	—	—	—	—	—	—	—	—
355	310	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	221	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the orange oleo-saccharum, tamarinds, lemon juice, and whisky and strain clear.", "Add boiling water and sugar to taste and serve hot."]	—	—	—	—	—	—	The tamarind note gives this whisky punch variant special historical interest.	It is a hot punch whose acidity and fruit complexity are built before dilution.	—	—
357	311	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	221	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the whisky, guava or apple jelly, and boiling water and serve hot."]	—	—	—	—	—	—	The jelly note again shows Terrington's interest in texture-building hot drinks.	It is almost a hot whisky jelly cup rather than a modern punch in scale.	—	—
358	312	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	222	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Work the cherry-water ice, Moselle, Kirschwasser, noyeau, and gin in a freezing-pot until well frozen.", "Add the whites of eggs of Italian meringue paste and serve in coloured glasses."]	—	Frozen in freezing-pot	—	—	—	—	This is one of the most liqueur-rich entries in the frozen ponche family.	The late addition of the egg-white meringue structure is key to the style.	—	—
359	313	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	222	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the noyeau ice, Curaçao, and orange wine.", "Add the frothed egg whites and pounded sugar, freeze, and serve."]	—	Frozen	—	—	—	—	This reinforces how much frozen punch service could overlap with confectionery and liqueur culture.	The frozen base is already flavored before the alcoholic seasoning is added.	—	—
360	314	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	222	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the pineapple ice with clear lemon juice to taste, the sparkling Moselle or Champagne, Chartreuse, and peach brandy.", "Add the egg whites beaten up with the pounded sugar.", "Freeze and serve in coloured glasses."]	—	Frozen	—	—	—	—	This is one of the richest and most festive of the frozen ponche line.	The blend of sparkling wine and stone-fruit spirit makes it unusually layered for the family.	—	—
361	315	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, rum, and Chablis.", "Add the whisked egg whites with the powdered sugar.", "Freeze by the usual method and serve in coloured glasses."]	—	Frozen	—	—	—	—	This helps round out the frozen ponche family with a wine-led but relatively spare variant.	Compared with the more decorated variants, its simplicity makes the frozen texture do more of the work.	—	—