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
1964	566	R. C. Miller 1895	The American Bar-Tender	R. C. Miller	1895	14	1895 American Bar-Tender by R. C. Miller.md	["Prepare the drink in the same manner as Claret Punch, substituting port wine for claret.", "Serve iced with fruit and a straw."]	Orange, lemon, seasonal berries	Shaved ice	Port and citrus peel rise in a darker, sweeter aromatic line than the claret version.	The port makes the drink richer and denser, moving it a little closer to sangaree territory while still keeping punch service and presentation.	The finish is fruity, sweet, and wine-deep.	A richer fortified-wine branch of the single-glass punch family.	This entry is useful because it sits right on the edge between punch and sangaree thinking. That sort of overlap matters if the ontology is going to trace service families honestly.	The drink should stay cool and lively rather than syrupy. Its structure is still that of an iced punch.	—	—
2092	566	Anleitung Amerikanischer Eis-Getraenke 1898	Anleitung zur Bereitung Amerikanischer Eis-Getraenke	The Continental Bodega Company	1898	4	1898 Anleitung zur Bereitung Amerikanischer Eis-Getraenk.md	["Mix sugar, raspberry juice, lemon juice, and water, fill the glass with fine ice, add port, mix well with a spoon, garnish with fruit, and serve."]	Orange, pineapple, strawberries, and other fruit	Fine ice	—	—	—	—	—	—	—	—
2520	566	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	59	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill up with fine ice and add the ingredients.", "Stir well, dress the top with fruits in season, and serve with a straw."]	Seasonal fruit.	Fine ice	—	—	—	—	This is a useful checkpoint for port remaining active in the single-glass punch field.	Sheridan treats it as a direct stirred service with dressed fruit rather than a fortified-wine sangaree.	—	—
2651	566	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	61	1903 Daly's Bartenders' Encyclopedia.md	["Build the raspberry syrup, sugar dissolved in a little seltzer water, maraschino, lemon juice, fine ice, and port wine in a punch glass.", "Spoon well, decorate with fruit in season, and serve with straws."]	Fruit in season.	Fine ice	—	—	—	—	Daly's audience note is a useful example of how sweetness and gentleness were framed in period bar writing.	The fruit-dressed straw service keeps it in the punch family rather than sangaree service.	—	—
3298	566	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	187	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Fill with ice and add the egg, sugar, wintergreen, and port wine.", "Fill with milk, shake well, and serve as you would a milk punch."]	—	Ice	—	—	—	—	—	—	—	—
3437	566	—	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, strain into a star-glass, ornament with seasonal fruit, and serve."]	Fruit of season	Ice	—	—	—	—	—	—	—	—
4083	566	—	Jack's Manual	J. A. Grohusko	1910	73	1910 Jack's Manual by J A Grohusko.md	["Build the sugar, lemon juice, cracked ice, and Port wine in a glass.", "Stir with a spoon, ornament with fruits in season, and serve with straws."]	Seasonal fruit	Cracked ice	—	—	—	—	—	—	—	—
4358	566	—	The Buffet Blue Book	John H. Considine	1912	46	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, lemon juice, Orchard syrup, sugar, and port wine well in a large bar glass.", "Fill up with ice, dress with fruit, and serve with straws."]	Fruit	Ice	—	—	—	—	—	—	—	—
4658	566	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	55	1912 Wehman Bros.md	["Combine the sugar, orchard syrup, lemon juice, and port wine, fill up with fine ice, stir well, dress with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4846	566	—	Bartenders' Manual	Bartenders Association of America	1913	37	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well over fine ice, dress with fruits in season, and serve with a straw."]	Fruit in season	Fine ice	—	—	—	—	—	—	—	—
5548	566	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	["Fill with fine ice, stir well, dress top with fruits in season, and serve with a straw."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
6008	566	Angostura Centenary 1924, port 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	["Stir well, fill up with ice, dress with fruit, and serve with straws."]	Fruit	Half glass of ice	—	—	—	—	—	—	—	—
906	567	—	The Complete Bartender	Albert Barnes	1884	8	1884 The complete bartender.md	["Use a large bar glass.", "Add the sugar, vanilla extract, brandy, and lemon juice and fill with cracked ice.", "Shake well, ornament with orange slices, and serve with straws."]	Orange slices	Cracked ice	—	—	—	—	—	—	—	—
1020	567	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	40	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Add the sugar, brandy, lemon juice, and shaved ice to a large bar glass and shake well.", "Ornament with lemon slices, flavor with a few drops of vanilla or extract, and serve through a glass tube or straw."]	Lemon slices	Shaved ice	—	—	—	A vanilla-scented brandy punch showing another flavor-accented branch of the iced punch world.	This matters because it preserves a delicate flavored punch branch that later canonical lists usually omit.	The vanilla is a finishing aromatic accent, not the structural sweetener.	—	Compared with St. Charles Punch, this is lighter and more perfume-led.
1290	567	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	57	1891 Cocktail Botthby's American Bar-Tender.md	["Place the cognac and ice in a punch glass.", "Dissolve the sugar, lime juice, and creme de vanille in a little seltzer or plain water, pour over the cognac, decorate, and serve."]	Decorate with fruit.	Piece of ice	—	—	—	—	This is a neat checkpoint for the cordial-fruit branch of late bar-glass punch service.	The separately dissolved flavored base keeps it within Boothby's standard compact punch method even with the added vanilla liqueur.	—	—
1681	567	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	96	1900 Modern American Drinks by J Kappeler.md	["Dissolve the sugar with a little water in a mixing-glass.", "Add the lemon juice, curacoa, cognac, and vanilla cordial and mix well.", "Serve in a long thin punch-glass, ornament with fruit, and serve with straws."]	Fruit	—	—	—	—	—	—	—	—	—
1965	567	R. C. Miller 1895	The American Bar-Tender	R. C. Miller	1895	14	1895 American Bar-Tender by R. C. Miller.md	["Add the sugar, brandy, and lemon juice to a large bar glass.", "Fill the tumbler with shaved ice.", "Shake well.", "Ornament with one or two slices of lemon and flavour with a few drops of vanilla extract."]	Lemon slices	Shaved ice	Vanilla and lemon sit over cool brandy in an unusually perfumed nose.	The vanilla gives the drink a confectionary edge without fully leaving the brandy-punch family. It feels like a flavoured branch rather than a wholly separate idea.	The finish is citrusy, softly sweet, and faintly creamy-vanillic.	A small but revealing flavoured brandy punch from the late nineteenth century.	Vanilla in a punch is a useful reminder that late nineteenth-century bartending was already comfortable with extract-based flavouring, not only with raw fruit and spice.	The vanilla should be a top-note rather than the whole drink. Overdoing it would flatten the underlying brandy-punch structure.	—	—
2526	567	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	61	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill with shaved ice and add the ingredients.", "Mix well, dress tastily with berries and fruit in season, and serve with a straw."]	Berries and seasonal fruit.	Shaved ice	—	—	—	—	This is a useful checkpoint for vanilla-cordial punch service in the main mixed-drink field.	The vanilla element remains integrated into the punch rather than standing apart as a float or after-dinner layer.	—	—
3301	567	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	189	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Add the sugar, lemon juice, curacoa, shaved ice, brandy, and vanilla.", "Mix well with a spoon, ornament with fruit, and serve with a straw."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
4162	567	—	Jack's Manual	J. A. Grohusko	1910	87	1910 Jack's Manual by J A Grohusko.md	["Stir the dissolved sugar, curacao, lemon juice, bitters, vanilla cordial, and Cognac well.", "Fill up with ice, trim with fruit, and serve with straws."]	Seasonal fruit	Ice	—	—	—	—	—	—	—	—
4396	567	—	The Buffet Blue Book	John H. Considine	1912	56	1912 The Buffet Blue Book bu John H Considine.md	["Stir the sugar dissolved in water, curacoa, lemon juice, lemon cordial, and cognac brandy in a large bar glass.", "Fill up with ice, trim with fruit, and serve with straws."]	Fruit	Ice	—	—	—	—	—	—	—	—
4673	567	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	58	1912 Wehman Bros.md	["Dissolve the sugar in a little water, add the lemon juice, curacoa, brandy, vanilla cordial, and fine ice, mix well, dress with berries and fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
908	568	—	The Complete Bartender	Albert Barnes	1884	8	1884 The complete bartender.md	["Use a large bar glass.", "Add the sugar, absinthe, lemon juice, brandy, and orgeat syrup and fill with ice.", "Stir with a spoon, ornament with orange, grapes, and seasonal fruit."]	Orange, grapes, and fruit	Ice	—	—	—	—	—	—	—	—
4626	568	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	47	1912 Wehman Bros.md	["Stir the sugar, absinthe, lemon juice, brandy, and orgeat over ice, ornament with fruit, and serve."]	—	Ice	—	—	—	—	—	—	—	—
909	569	—	The Complete Bartender	Albert Barnes	1884	8	1884 The complete bartender.md	["Use a large bar glass.", "Add the egg, sugar, brandy, rum, and shaved ice, fill the balance with milk, and shake well.", "Grate nutmeg on top."]	Nutmeg	Shaved ice	—	—	—	—	—	—	—	—
1022	569	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	41	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Shake the sugar, brandy, Santa Cruz rum, egg, small lump of ice, and fresh milk well together.", "Strain into a large bar glass."]	—	Small lump	—	—	—	An egg-enriched milk punch preserving the overlap between restorative dairy service and the short egg drink world.	This matters because it keeps the milk-punch and nogg line connected rather than separating them too sharply.	The whole egg is the key distinguishing structural detail from ordinary Milk Punch.	—	Compared with Milk Punch, this is richer and more explicitly adjacent to the nogg family.
2228	569	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	199	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the fresh egg, sugar, fine shaved ice, brandy, and St. Croix rum to a large bar glass or shaker.", "Fill up the balance with good milk.", "Shake the ingredients well together until they become a stiff cream.", "Strain into a large bar glass, grate nutmeg on top, and serve."]	Nutmeg	Fine shaved ice	Nutmeg, milk, and mixed spirits create a fuller and slightly more rum-forward aroma than a plain milk punch.	Egg Milk Punch sits between milk punch and egg nogg, with more body than the former and less overt holiday ceremony than the latter.	The finish is creamy, soft, and gently spiced.	A hybrid dairy drink that helps connect the milk-punch line with the egg-nogg and flip families.	This drink is historically useful because it shows how porous the boundaries were between milk punch, egg nogg, and flip logic at the turn of the century. Johnson treats that overlap as ordinary working repertoire.	Johnson wants the mixture shaken until it becomes a stiff cream. Texture is a central part of the drink's identity, not an incidental by-product.	—	—
2508	569	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	55	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill up with milk and shake thoroughly to a cream.", "Strain, grate a little nutmeg on top, and serve."]	Grated nutmeg.	Shaved ice	—	—	—	—	This is a strong checkpoint for the cream-textured egg-and-milk punch branch.	Sheridan explicitly wants the mixture worked to a cream before straining.	—	—
2740	569	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	104	1903 Daly's Bartenders' Encyclopedia.md	["Add the sugar, brandy, St. Croix rum, egg, milk, and fine ice to a mixing glass.", "Shake well, strain into a large bar glass, grate a little nutmeg on top, and serve with straws."]	Freshly grated nutmeg	Fine ice	—	—	—	—	—	—	—	—
3280	569	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	181	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Fill the glass with pure fresh milk, then add the sugar, brandy, Santa Cruz rum, egg, and small lump of ice.", "Shake well together and strain into a large glass."]	—	Small lump of ice	—	—	—	—	—	—	—	—
4638	569	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	49	1912 Wehman Bros.md	["Shake the egg, sugar, brandy, rum, fine ice, and milk thoroughly to a cream, strain, grate nutmeg on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4807	569	—	Bartenders' Manual	Bartenders Association of America	1913	24	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake thoroughly to a cream, strain, and grate nutmeg on top."]	Grated nutmeg	Fine ice	—	—	—	—	—	—	—	—
5000	569	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	23	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a large bar glass three-quarters full of shaved ice and add the bar sugar, egg, Santa Cruz rum, brandy, and milk.", "Shake thoroughly until the mixture creams, strain into a tall thin glass, grate nutmeg on top, and serve."]	Grated nutmeg	Shaved ice	—	—	—	—	—	—	—	—
5489	569	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	41	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass half full of shaved ice.", "Shake thoroughly until the mixture creams, strain into a tall thin glass, grate nutmeg on top, and serve."]	Grated nutmeg	Shaved ice	—	—	—	—	This matters because Bullock preserves a rich rum-and-brandy dairy branch between nogg, flip, and milk-punch logic.	The explicit instruction to shake until the mixture creams is central to the drink's service identity.	—	—
7415	569	Egg = Milk = Ponche	Cocktails	Pedro Chicote	1928	303	1928 Cocktails by Pedro Chicote.md	["Build in a large glass and stir well.", "Dust with nutmeg and serve with straws."]	Nutmeg	Ice	—	—	—	—	This matters because it preserves a raw-egg milk punch with cognac and rum in Chicote's summer chapter.	The source keeps this as a direct-glass punch with nutmeg finish.	—	—
912	570	—	The Complete Bartender	Albert Barnes	1884	10	1884 The complete bartender.md	["Use a large bar glass.", "Add the loaf sugar, brandy, curacao, lemon, and a small lump of ice.", "Fill the balance of the glass with champagne, stir with a spoon, dress the top with slices of pineapple and orange, and serve with straws."]	Pineapple and orange slices	Small lump of ice	—	—	—	—	—	—	—	—
1680	570	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	96	1900 Modern American Drinks by J Kappeler.md	["Put the ice, sugar, lemon, orange, pineapple, and brandy into a long thin glass.", "Fill the glass with cold champagne, stir with a long bar-spoon, and sip with straws."]	Lemon, orange, and pineapple	Ice	—	—	—	—	—	—	—	—
3736	570	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	61	1908 Jack's Manual by J A Grohusko.md	["Build the punch in a large bar glass with five lumps of ice, the lemon juice, sugar, pineapple, and orange.", "Fill up with champagne, stir well, dress with berries, dash with Angostura bitters, and serve with a straw."]	Pineapple, orange, and berries	5 lumps	Champagne, citrus, and fruit rise brightly from the glass.	This is a useful individual-punch checkpoint because it compresses bowl-punch decoration and Champagne service into a single-glass format.	The finish is sparkling, fruity, and bittersweet.	An individual Champagne punch from the decorated single-glass branch.	—	—	—	—
4151	570	—	Jack's Manual	J. A. Grohusko	1910	84	1910 Jack's Manual by J A Grohusko.md	["Build the lemon juice, loaf sugar, pineapple, orange, and ice in a large bar glass.", "Fill with champagne, stir well, dress with berries, dash with Angostura bitters, and serve with straws."]	Berries, pineapple, and orange	5 lumps ice	—	—	—	—	—	—	—	—
4386	570	—	The Buffet Blue Book	John H. Considine	1912	54	1912 The Buffet Blue Book bu John H Considine.md	["Build the drink in a large bar glass with ice, lemon juice, loaf sugar, pineapple, orange, and champagne.", "Stir well, dress with berries, and serve with a straw."]	Berries	Ice	—	—	—	—	—	—	—	—
4672	570	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	58	1912 Wehman Bros.md	["Combine the ice, brandy, sugar, pineapple, orange, and lemon juice, fill with champagne, stir well, dress with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
939	571	1888 Ale and Ale / Black and Tan	The Police Gazette Bartenders Guide	Richard K. Fox	1888	12	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Combine half porter and half ale, or in American practice half old ale and half new ale.", "Ask the customer how he desires it."]	—	—	—	—	—	A direct beer-mixture service that preserves customer-choice and transatlantic variation in one entry.	This is useful because it shows mixed beer service still alive and already regionally translated.	The key feature is the proportion and the explicit allowance for customer preference.	—	Compared with Velvet, this stays entirely in the beer world but carries the same mixed-service logic.
945	572	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	14	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Shake the bitters, gum syrup, maraschino, absinthe, lemon peel, brandy, and shaved ice well.", "Strain into a fancy cocktail glass, put the lemon peel in the glass, and serve."]	Lemon peel	Shaved ice	—	—	—	An expanded aromatic brandy cocktail showing the late nineteenth-century improved-cocktail logic in full bloom.	This is useful because it keeps the improved-cocktail branch visible before later simplifications strip away much of this complexity.	The absinthe and maraschino additions materially change the drink and are not incidental flavoring.	—	Compared with the standard Brandy Cocktail, this is richer, more perfumed, and more obviously a late-century bar evolution.
956	573	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	16	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Prepare the drink as an Improved Brandy Cocktail, using Holland or Old Tom gin for the brandy."]	Lemon peel	Shaved ice	—	—	—	An improved gin aromatic that keeps the enriched absinthe-and-maraschino branch visible for gin as well as whiskey and brandy.	This is useful because it shows the improved-cocktail system working across the full major-spirit field.	The value here is template transfer, not an entirely new method.	—	Compared with the standard Gin Cocktail, this sits firmly in the improved-cocktail line rather than the simpler aromatic base form.
959	574	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	17	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Break the egg into the glass, then add the sugar, port, brandy, and ice.", "Shake very thoroughly, strain into a medium bar goblet, grate a little nutmeg on top, and serve."]	Nutmeg	2 or 3 lumps	—	—	—	A classic egg-and-port after-dinner drink preserving one of the late-century bar's most durable velvet-textured forms.	Coffee Cocktail is important as a durable named classic and because the source itself comments on the gap between name and contents.	The long shake is essential to getting the proper coffee-like body and appearance.	—	Compared with Port Flip, this is more cocktail-shaped and a bit less straightforwardly flip-like in identity.
1343	574	Henry J. Wehman 1891	Wehman's Bartender's Guide	Henry J. Wehman	1891	13	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Take the sugar, Port wine, brandy, and the whole egg in a shaker with ice.", "Shake well and strain into a goblet.", "Grate a little nutmeg on top before serving."]	Nutmeg	—	Port, nutmeg, and egg richness give a dark, dessert-like aroma.	It is velvety and vinous, sitting closer to the wine-flip world than to any literal coffee flavour idea.	The finish is sweet, grapey, and softly spiced.	A flip-like after-dinner drink whose misleading name is part of its historical charm.	Wehman's explicit comment that the name is a misnomer is valuable cultural evidence. It shows bartenders themselves were aware that naming did not always transparently reflect ingredients.	This should be treated as an egg-and-wine short drink, not interpreted through the modern expectation of coffee flavour.	—	Compared with later Coffee Cocktail variants, this keeps the family close to the fortified-wine flip tradition.
1502	574	—	Mixed Drinks	Herbert W. Green	1895	70	1895 Mixed Drinks by Herbert W Green.md	["Fill a mixing glass two-thirds full of fine ice and add the sherry, port wine, and egg.", "Shake well, strain into a star champagne glass, grate nutmeg on top, and serve."]	Grated nutmeg.	Fine ice	—	—	—	—	This is an important checkpoint because the coffee cocktail survives here in its classic fortified-wine-and-egg form, with no coffee ingredient at all.	The cold egg shake and nutmeg finish are essential to the drink's identity.	—	—
1803	574	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	22	1895 The Mixicologist by C F Lawlor.md	["Fill a large bar glass two thirds full of ice.", "Add the sugar, egg, sherry, and port.", "Shake thoroughly.", "Strain and grate or dust nutmeg on top."]	Nutmeg	—	Nutmeg, egg richness, and dark fortified wine rise together.	It is silky, rich, and vinous, closer to a refined flip than to the older aromatic cocktail family.	The finish is smooth, nutty, and warmly fortified.	A late-century egg-and-wine cocktail whose name hides a deeply old-fashioned flip logic.	Coffee Cocktail is important precisely because its name can mislead a modern reader. The formula reveals how old flip and egg traditions persist inside the increasingly fashionable late nineteenth-century cocktail nomenclature.	A full shake is essential to integrate the egg properly. Nutmeg is part of the drink's final identity, not a casual garnish.	—	Compared with Thomas's flip family, this is more urbane and wine-shaped, but the lineage is unmistakable. It is an old texture tradition in new cocktail clothes.
2069	574	Bariana 1896, No. 9	Bariana	Louis Fouquet	1896	21	Bariana by Louis Fouquet (1896).md	["Stir ingredients well with ice in mixing glass A, strain into glass C, dust with nutmeg, and serve."]	Nutmeg	Small pieces of ice	—	—	—	—	—	—	—	—
2128	574	—	Cocktails How to Make Them	Livermore & Knight Co.	1898	22	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Fill a mixing glass half full of fine ice.", "Add sugar, egg, port wine, and brandy; shake thoroughly and strain into a large cocktail glass.", "Grate nutmeg on top before serving."]	Grated nutmeg	Fine ice	—	—	—	—	Despite the name, the formula contains no coffee; it is a classic Coffee Cocktail pattern.	—	—	—