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
401	353	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	174	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the iced champagne, the strawberry or lemon water ice, and the iced soda-water together.", "Use immediately."]	—	Water ice and chilled bottles	—	—	—	—	This short formula shows how close some late Victorian cups move toward frozen sparkling service.	Because water ice is part of the body, immediate service is essential.	—	—
402	354	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	177	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the iced sparkling Moselle with the lemon-water ice.", "Add the optional elder-flower water and the iced German seltzer water and serve."]	—	Lemon-water ice	—	—	—	—	This shows the Moselle line edging toward the frozen-water-ice logic found in other Victorian sparkling cups.	The elderflower option is a small but defining aromatic branch.	—	—
403	355	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	177	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the iced Moselle, iced Chablis, pineapple ice, iced aerated lemonade, and iced potass water well in an iced vessel.", "Add cucumber if a cool taste is required and serve."]	Optional cucumber slice.	Iced ingredients	—	—	—	—	This is a strongly hybridized white-wine cup that blends frozen fruit, still wine, and aerated finishing.	Its many pre-chilled elements are central to the intended effect.	—	—
404	356	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	182	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the port wine, cold bishop, Curaçao, seltzer water, and shaven ice and serve."]	—	Shaven ice	—	—	—	—	This is a notable cross-over between older spiced-wine practice and newer cup service.	The imported bishop base makes this more than a simple port cooler.	—	—
405	357	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	182	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the sparkling cider, sparkling perry, Chablis, chosen liqueur, cucumber, potass water, and pounded ice well together.", "Withdraw the cucumber and serve."]	—	Pounded ice	—	—	—	—	This is one of Terrington's clearest orchard-and-wine hybrid cup formulas.	The removal of cucumber keeps the cooling note brief and controlled.	—	—
406	358	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	182	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Warm the port wine with the sugar and a little spice to taste.", "Strain clear and allow it to become cold.", "Add the bottle of soda-water and serve."]	—	—	—	—	—	—	This is a nice example of a heated-then-cooled wine-cup adaptation.	The brief warming step is the recipe's defining structural twist.	—	—
407	359	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	182	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Macerate the herbs in the sherry and strain clear.", "Add the chosen flavoring and the cider and sweeten to taste.", "Pour the mixture onto a lump of ice in a covered vessel and add the soda-water just before using."]	—	Lump ice	—	—	—	—	This is a good example of Terrington's orchard cup family moving into semi-preserve and tropical-fruit territory.	The covered-ice vessel helps preserve sparkle and aroma until service.	—	—
408	360	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	183	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Infuse the brandy or whisky with the jargonelle-pear essence and the guava or quince jelly.", "Add the optional cucumber, cider, perry, and sugar to taste.", "Add the lemonade or soda-water and ice up."]	Optional cucumber.	Iced up	—	—	—	—	The use of acetate of amyl makes this one of the most chemically modern-feeling cup formulas in the book.	It shows period synthetic flavoring entering the cup tradition very directly.	—	—
409	361	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	183	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the cider, green ginger wine, ginger beer, and pounded sugar in a jug containing the large lump of Lake ice."]	—	Large lump ice	—	—	—	—	This is one of the clearest ginger-led orchard cups in Terrington.	The large lump of ice gives the drink cold mass without immediately diluting it away.	—	—
410	362	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	183	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the cider, soda-water, sherry, brandy, strained lemon juice, rubbed lemon sugar, sugar, nutmeg, verbena, and pineapple extract.", "Strain and ice well before serving."]	Verbena sprig.	Iced well	—	—	—	—	This is one of the more praised orchard cups in the book and earns its separate capture on that basis.	The formula is unusually layered for the cider section, blending herb, spice, citrus, and extract flavoring.	—	—
411	363	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	183	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the sparkling cider, dry sherry, Curaçao, and shaven ice and serve."]	—	Shaven ice	—	—	—	—	This is one of the simplest later cider-cup variants and helps round out the numbered orchard series.	The whole structure depends on cold sparkling refreshment rather than aromatic layering.	—	—
412	364	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	174	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Pour the Asmannshausen, with the optional Creme de Rose if used, into a cool vessel.", "Add the German seltzer water and sparkling Moselle.", "Drop in a large lump of ice, stir, and serve."]	—	Large lump ice	—	—	—	—	This is one of Terrington's clearest named-Rhine-wine cup witnesses.	The optional rose liqueur gives the drink a perfumed floral branch unusual in the red Rhenish line.	—	—
413	365	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	175	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the sparkling Rhenish and the chosen syrup together.", "Add the cucumber and ice up as desired.", "Just before serving add the aerated beverages."]	Slice of cucumber.	Iced beverages	—	—	—	—	This shows the Rhine branch moving into the syrup-and-fountain world rather than staying tied to woodruff alone.	The sparkling and aerated layers are kept separate until the end to preserve freshness.	—	—
414	366	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	175	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the Rhenish wine, dry sherry, strained lemon juice, rubbed rind sugar, and cucumber together.", "Sweeten to taste and ice up.", "Before serving add the German seltzer water."]	Slice of cucumber.	Iced up	—	—	—	—	This variant helps complete the transition from classic May Trank to more generalized Rhenish cup service.	The rubbed-rind sugar is the main aromatic extraction step here.	—	—
415	367	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	176	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix together the Rhenish wine, arrack, strained lemon juice, oleo-saccharum, and woodruff leaves or sprigs of mint.", "When sufficiently herbed, strain and sweeten to taste and ice up.", "Before serving add the potash water."]	—	Iced up	—	—	—	—	This is one of the clearest arrack-linked Rhine cup variants in the book.	The brief herb extraction followed by straining keeps the drink bright rather than vegetal.	—	—
416	368	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	176	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Macerate the mint in the spirit until well flavored, then strain.", "Add the spirit to the sparkling hock with the shaven ice, stir up, and serve."]	Mint if desired.	Shaven ice	—	—	—	—	This is a particularly vivid crossover between the Rhine cup line and American mint-spirit service.	The mint is carried by the spirit first rather than directly by the wine.	—	—
417	369	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	176	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Rub the rind of a mandarin orange on sugar, add the lemon-grass oil on sugar and the cucumber slice, and pour on the pale brandy; when sufficiently flavored, strain into a bottle to make the aromatic spirit.", "Sweeten the clarified lemon juice and ice well the sparkling hock and seltzer water.", "When ready for use, mix the wine and juice together, add the citronelle or Maraschino and the aromatic spirit to taste, then the seltzer water, keep cool, and serve."]	Slice of cucumber.	Iced sparkling wine and seltzer	—	—	—	—	This is one of the most architecturally elaborate Rhine cups in the book.	The prebuilt aromatic spirit is the recipe's defining structural feature.	—	—
418	370	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	177	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Macerate the chosen fruit in the gin and strain with pressure.", "Add this flavored spirit to the Rhenish wine and potash water.", "If desired, bruise one or more of the kernels and leave them in the spirit as an improvement."]	—	—	—	—	—	—	This is a nice stone-fruit branch within the Rhenish cup tradition.	The fruit-macerated gin acts as a semi-liqueur base for the wine cup.	—	—
419	371	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	177	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the sparkling muscat Moselle, pale brandy, and bright strawberry syrup together.", "Add the shaven ice and serve."]	—	Shaven ice	—	—	—	—	This is a notably confectionery Moselle cup and helps show the breadth of the family.	The syrup is a major structural ingredient, not a minor accent.	—	—
420	372	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	178	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the Moselle, dry sherry, fruit, orange peel, and sugar to taste.", "Add the seltzer water and some lumps of Lake ice and serve."]	Fruit and orange peel.	Lake ice lumps	—	—	—	—	This is one of the fruitiest of the numbered Moselle cups.	The fruit garnish layer is structurally important rather than decorative only.	—	—
421	373	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	179	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the Sauterne, chosen liqueur, potass water, balm, borage, and lemon juice and serve."]	Balm and borage.	—	—	—	—	—	This is a straightforward aromatic white-wine cup in the Sauterne series.	The formula is compact but clearly dependent on both herbal and citrus brightness.	—	—
422	374	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	179	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Mix the Sauterne, sparkling muscat Moselle, cucumber, and strained orange and lemon juices together in a cool jug.", "Add the iced potass water and serve as cool as possible."]	Slice of cucumber.	Iced wine and mixers	—	—	—	—	This is one of Terrington's more expansive still-and-sparkling white-wine cup builds.	The combination of large citrus juice load and sparkling wine makes it structurally closer to a bowl than a single-bottle cup.	—	—
423	375	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	179	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the Sauterne, German seltzer water, cucumber, and pounded sugar and serve."]	Slice of cucumber.	—	—	—	—	—	Its simplicity makes it a good lower-ceremony counterweight to the richer Sauterne variants.	The recipe relies on clean wine-and-seltzer refreshment with only slight cucumber cooling.	—	—
424	376	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	179	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the Chablis, Sillery Champagne, chosen aerated mixer, cucumber, and shaven ice together in a jug that has been some time imbedded in ice.", "Serve as soon as possible."]	Slice of cucumber.	Shaven ice	—	—	—	—	This is one of Terrington's most overtly hybrid still-and-sparkling white-wine cups.	Pre-chilling the jug is again part of the intended effect rather than a casual note.	—	—
425	377	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	181	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the sherry, Scotch whisky, preserved ginger or pineapple, and cucumber into a cooler.", "When required, add the iced seltzer water and the shaven ice and serve."]	Slice of cucumber.	Shaven ice	—	—	—	—	This is one of the more spirit-forward and savory-fruit sherry cups in the numbered line.	The cooler staging implies a prepared base that is finished cold at service.	—	—
426	378	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	181	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Add the wine, lemon-water ice, orange-brandy, rubbed sugar, and cucumber together.", "Ice up when ready to serve.", "Add the iced aerated lemonade and the German seltzer water and serve."]	Slice of cucumber.	Lemon-water ice	—	—	—	—	This is one of the most elaborate cold sherry-cup constructions in the book.	It combines frozen base, spirit accent, and dual aerated finishers in one serve.	—	—
427	379	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	181	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the sherry, sparkling green gooseberry, Kirschwasser, potash water, and shaven ice and serve."]	—	Shaven ice	—	—	—	—	This is one of the stronger country-wine crossover sherry cups in the chapter.	Its structure is notably lightened by the heavy potash-water finish.	—	—
428	380	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	181	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the sherry, iced seltzer or potass water, and mint and serve."]	Mint sprig.	—	—	—	—	—	This is one of the sparsest wine-cup formulas in the book.	Its simplicity makes the herb quality and chill level do most of the work.	—	—
429	381	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	181	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the dry sherry, Seville orange peel, and Kirschwasser and serve."]	Seville orange peel.	—	—	—	—	—	A tiny but worthwhile witness to highly compressed sherry-cup service.	This reads almost like an aromatized fortified-wine service rather than a full bowl.	—	—
430	382	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	181	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the sherry and ginger beer and serve."]	—	—	—	—	—	—	This is one of the chapter's clearest examples of a packaged-beverage shortcut cup.	There is almost no structure beyond the pairing itself.	—	—
431	383	Terrington 1869	Cooling Cups and Dainty Drinks	William Terrington	1869	181	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the sherry, essence of punch or shrub, shaven ice, and lemonade or soda-water and serve."]	—	Shaven ice	—	—	—	—	This is a useful bridge between the utility concentrate section and the ready-drink cup line.	Its identity depends almost entirely on the concentrate chosen for seasoning.	—	—
433	384	—	Barkeepers' Ready Reference	A. V. Bevill	1871	12	1871 Barkeeper's ready reference.md	["Add the brandy, rum, whiskey, water, and lemon to a large glass.", "Add ice and shake well.", "Dress with berries if available and serve with a straw."]	Berries	Ice	—	—	—	—	—	—	—	—
436	385	—	Barkeepers' Ready Reference	A. V. Bevill	1871	17	1871 Barkeeper's ready reference.md	["Add the sherry, sugar, orange, and lemon to a large glass.", "Fill with ice and shake well.", "Serve with a straw."]	Orange and lemon	Fill with ice	—	—	—	—	—	—	—	—
1019	385	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	40	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Add the sherry, sugar, orange, and lemon to a large bar glass.", "Fill the tumbler with shaved ice, shake well, ornament with fruits in season, and serve with a straw."]	Orange, lemon, and fruits in season	Shaved ice	—	—	—	A clear sherry-led iced punch preserving the fortified-wine branch in dressed summer service.	This is useful because it shows sherry still active in fruit-dressed punch service rather than only in short aperitif drinks.	The shaved-ice shake keeps it in the punch line rather than plain wine service.	—	Compared with St. Charles Punch, this is leaner and more purely sherry-centered.
1287	385	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	56	1891 Cocktail Botthby's American Bar-Tender.md	["Nearly fill a large mixing glass with fine ice, then add the sugar, lime juice, and sherry.", "Shake well, strain into a punch glass, decorate, and serve."]	Decorate with fruit.	Fine ice	—	—	—	—	This preserves the compact fortified-wine punch line distinctly from both cobblers and larger bowls.	Boothby treats this as a fully chilled shaken punch rather than a simple built wine service.	—	—
1676	385	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	94	1900 Modern American Drinks by J Kappeler.md	["Put the sugar, lemon juice, orange juice, sherry, and fine ice into a mixing-glass.", "Mix well.", "Serve in a long thin glass, trim with fruit, and serve with straws."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
1961	385	R. C. Miller 1895	The American Bar-Tender	R. C. Miller	1895	14	1895 American Bar-Tender by R. C. Miller.md	["Add the sherry, sugar, orange, and lemon to a large bar glass.", "Fill the tumbler with shaved ice.", "Shake well.", "Ornament with berries in season and serve through a straw."]	Orange, lemon, seasonal berries	Shaved ice	Cool sherry, citrus peel, and fruit trim open gently from the glass.	This is a lighter fortified-wine punch, closer to cobbler territory than spirit punch, but still structurally a punch in Miller's organisation.	The finish is cool, lightly sweet, and wine-led.	An iced sherry punch that helps show how the categories of punch and cobbler overlap in practice.	This kind of entry is useful because it preserves category looseness that later histories often flatten. Fortified wines could live comfortably inside punch logic without needing to become distinct modern categories.	Because the base is sherry, the drink benefits from gentler shaking than a hard spirit punch. It should chill and integrate without losing all delicacy.	—	—
3796	385	Didier 1909	The Reminder	Jacob A. Didier	1909	73	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a punch glass.", "Dissolve the sugar with a dash of seltzer, then add the lemon juice, raspberry syrup, and sherry wine.", "Fill with fine ice, stir well, dress the top with fruit, and serve with straws."]	Fruit	Fine ice	—	—	—	—	This keeps the fortified-wine branch of the iced single-glass punch line visible in Didier's late manual.	—	—	—
5043	385	—	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 sugar, sherry, and lemon juice.", "Stir, decorate, dash with claret, and serve with straws."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
5690	385	Down the Hatch 1920	Down the Hatch	"Paul"	1920	26	1920 Down the Hatch.md	["Strain in punch stem glass and serve with pineapple or cherries."]	Pineapple or cherries	0.5 scoop broken ice	—	—	—	—	This matters because it preserves the small-format sherry punch branch with a dressed fruit finish.	The punch stem-glass service is the key continuity marker here.	—	—
7433	385	Sherry=Ponche (frío)	Cocktails	Pedro Chicote	1928	311	1928 Cocktails by Pedro Chicote.md	["Build in a large glass and fill with sherry.", "Serve in the same glass with straws."]	—	Ice	—	—	—	—	This matters because it preserves a very simple cold sherry punch line in the Madrid chapter.	The source frames it as a built wine punch rather than a cobbler or cup.	—	—
437	386	—	Barkeepers' Ready Reference	A. V. Bevill	1871	19	1871 Barkeeper's ready reference.md	["Combine the sherry, rum, pineapple, lemon, and sweetener in a large glass.", "Add ice and shake well.", "Serve cold."]	Pineapple	Ice	—	—	—	—	—	—	—	—
438	387	—	Barkeepers' Ready Reference	A. V. Bevill	1871	20	1871 Barkeeper's ready reference.md	["Combine the lemon, sugar, curacao, and raspberry syrup in a large glass.", "Add ice and shake well.", "Serve cold."]	—	Ice	—	—	—	—	—	—	—	—
439	388	—	Barkeepers' Ready Reference	A. V. Bevill	1871	22	1871 Barkeeper's ready reference.md	["Combine the sugar, water, rum, and brandy in a large glass.", "Fill with milk and shaved ice.", "Grate nutmeg on top and serve."]	Nutmeg	Shaved ice	—	—	—	—	—	—	—	—
440	389	—	Barkeepers' Ready Reference	A. V. Bevill	1871	25	1871 Barkeeper's ready reference.md	["Add the tea, lemon, arrack, port wine, and sugar to taste in a large glass.", "Add ice and shake well.", "Serve cold."]	—	Ice	—	—	—	—	—	—	—	—
441	390	—	Barkeepers' Ready Reference	A. V. Bevill	1871	28	1871 Barkeeper's ready reference.md	["Combine the sugar, water, egg, brandy, rum, and milk in a large glass.", "Fill with water and ice and shake well.", "Grate nutmeg on top."]	Nutmeg	Ice	—	—	—	—	—	—	—	—
659	390	—	American and Other Drinks	Leo Engel	1878	32	1878 American and other drinks.md	["Dissolve the sugar in the water, add the egg and spirits, fill with milk over shaved ice, shake until thoroughly mixed, and grate nutmeg on top."]	Grated nutmeg	Quarter tumbler of shaved ice	—	—	—	—	—	—	—	—
826	390	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	15	1884 How to mix drinks.md	["Add egg, sugar, shaved ice, rum, brandy, and milk; shake well, strain into a large bar glass, grate nutmeg on top, and serve."]	Grated nutmeg	Shaved ice	—	—	—	—	—	—	—	—
974	390	1888 Standard	The Police Gazette Bartenders Guide	Richard K. Fox	1888	23	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Shake the sugar, egg, brandy, rum, shaved ice, and rich milk until thoroughly mixed.", "Pour the mixture into a goblet excluding the ice, grate a little nutmeg on top, and serve."]	Nutmeg	A little shaved ice	—	—	—	A full milk-and-egg holiday service preserving the classic two-spirit American egg nogg form.	This is a useful control version because the source treats egg nogg as a highly practical, standardized bar category with its own dedicated shaker.	Excluding the ice after the shake is a meaningful texture step and not just bar housekeeping.	—	Compared with Coffee Cocktail, this is broader, milkier, and more openly restorative.
975	390	1888 Baltimore	The Police Gazette Bartenders Guide	Richard K. Fox	1888	24	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Beat the yolk, sugar, a little nutmeg, and ground cinnamon to a cream.", "Add the brandy, ice, Jamaica rum, Madeira, and milk, shake thoroughly, strain, grate a little nutmeg on top, and serve."]	Nutmeg	3 or 4 lumps	—	—	—	A rich yolk-only nogg that keeps Madeira and spice complexity alive in the family.	Baltimore Egg Nogg matters because it preserves a more elaborate urban style inside what later memory often treats as one generic holiday drink.	The yolk-only beaten cream is a real structural difference, not a minor tweak.	—	Compared with the standard Egg Nogg, this is more wine-shaped, more spiced, and more confectionary in body.