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
1002	589	1888 For a Party of Five	The Police Gazette Bartenders Guide	Richard K. Fox	1888	31	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Put the orange juice, raspberry syrup, maraschino, Old Tom gin, sparkling Moselle, and prepared pineapple into an ornamented bowl.", "Serve in flat glasses with ice and berries in season."]	Pineapple and berries in season	Iced bowl service	—	—	—	A sparkling party julep preserving how far the family could stretch into bowl service and fruit display.	This matters because it shows julep logic overlapping with communal sparkling punch and cup service rather than remaining a single-glass mint specialty.	The bowl presentation is part of the drink's identity, not just scaling.	—	Compared with Mint Julep and Champagne Julep, this moves further into decorative party-bowl territory.
1346	589	For a party of six (Henry J. Wehman 1891)	Wehman's Bartender's Guide	Henry J. Wehman	1891	14	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Put all the materials in a glass bowl in ice.", "Serve in flat glasses ornamented with berries in season."]	Berries	Iced bowl service	Pineapple, orange, and sparkling wine rise in a lush festive plume.	It stretches the julep name into bowl-scale party service, showing the term's expansive late-century range.	The finish is fruity, sparkling, and perfume-rich.	A party julep that demonstrates just how elastic the family name could be.	Like comparable late julep bowl variants, this recipe is important because it resists the modern urge to define julep too narrowly. The family was once socially and structurally broader.	Bowl service is part of the meaning of the drink; it should be read as a communal festive julep, not a misnamed single serve.	—	Compared with spirit juleps, this is much closer to a festive bowl punch wearing a julep name.
1884	589	For a party of five (C. F. Lawlor 1895)	The Mixicologist	C. F. Lawlor	1895	49	1895 The Mixicologist by C F Lawlor.md	["Put all the materials in a glass bowl.", "Ice the mixture and serve in flat glasses ornamented with berries in season."]	Berries	Iced bowl service	Pineapple, orange, and sparkling wine lead the aroma with a sweet liqueur lift.	It stretches the word julep far beyond the mint-whiskey expectation, showing the term's capacity to encompass festive fruit-and-wine bowl service.	The finish is fruity, sparkling, and richly perfumed.	A party julep that helps reveal how flexible and socially expansive the family could become.	Pineapple Julep is historically fascinating because it shows the julep name operating at bowl scale and with no obvious mint emphasis. It is exactly the kind of drift and expansion that makes family history richer than simple modern definitions allow.	The bowl format and fruit handling matter more here than any one spirit measure. Service is part of the drink's identity.	—	Compared with whiskey juleps, this is almost a festive bowl punch wearing a julep name. That naming drift is part of the story, not an error.
2539	589	For a party of five	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	["Build the orange juice, raspberry syrup, maraschino, gin, sparkling Moselle, and sliced pineapple in a bowl over ice.", "Serve in decorated small glasses with berries in season."]	Berries in season.	Iced bowl service	—	—	—	—	This preserves a late communal julep branch that is closer to a sparkling fruit bowl than to the individual mint-julep line.	The party-bowl scale and pineapple presentation are central to the service identity.	—	—
4349	589	—	The Buffet Blue Book	John H. Considine	1912	44	1912 The Buffet Blue Book bu John H Considine.md	["Build the sparkling Moselle, raspberry syrup, maraschino, DeKuyper gin, lemon juice, orange bitters, sliced oranges, sliced lemons, ripe pineapple, and Apollinaris water in a small punch bowl.", "Place a large square of ice in the bowl, dress with the fruits, and serve the julep in fancy stem glasses."]	Oranges, lemons, and pineapple	Large square of ice	—	—	—	—	—	Communal bowl service is central to the identity.	—	—
4584	589	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	38	1912 Wehman Bros.md	["Put all the materials in a glass bowl with ice and serve in flat glasses ornamented with berries in season."]	—	Ice	—	—	—	—	—	—	—	—
4842	589	—	Bartenders' Manual	Bartenders Association of America	1913	37	1913 Bartenders' Manual (Bartenders Association of America).md	["Put all materials in a glass bowl, ice, and serve in cocktail glasses ornamented with berries in season."]	Berries in season	—	—	—	—	—	—	—	—	—
5498	589	For a party of 6	The Ideal Bartender	Tom Bullock	1917	51	1917 The Ideal Bartender by Tom Bullock.md	["Place a large square of ice in a small punch bowl and dress with the fruits.", "Add the ingredients and serve the julep in fancy stem glasses."]	Fruit around the ice block	Large square of ice	—	—	—	—	This matters because Bullock preserves a party-scale julep bowl branch rather than only single-glass mint service.	The bowl-and-stem-glass service is the key point, even though the name remains julep.	—	—
8500	589	—	The Artistry of Mixing Drinks	Frank Meier	1936	68	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Build all ingredients except the final sugar in a very large bowl over ice, stir until cold, then add the tablespoon of sugar just before serving and serve in wineglasses with spoons."]	—	Ice	—	—	—	—	—	—	—	—
9375	589	—	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	86	Famous Orleans Drinks and How to Mix â€˜Em by Stanley Clisby Arthur (1938).md	["Place a large piece of ice in a punch bowl and pour on the mixture.", "Ladle it over the ice long enough to chill and dilute slightly, then add sliced pineapple and any other seasonal fruits.", "Serve from the bowl."]	—	—	—	—	—	—	—	—	—	—
1003	590	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	31	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Layer the vanilla cordial, egg yolk, Benedictine, and kummel in a sherry wine-glass, keeping the colors separate.", "Add two drops of bitters and serve."]	—	—	—	—	—	A compact layered yolk-and-liqueur specialty from the theatrical after-dinner fringe.	This is useful because it preserves the tiny yolk-and-cordial display branch that sits beside, not inside, the main cocktail line.	Color separation is part of the recipe, not a decorative afterthought.	—	Compared with Golden Slipper, this is more explicitly pousse-cafe-like in its layering logic.
3086	590	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	47	1904 Drinks as they are Mixed by Paul E Lowe.md	["Layer the maraschino, egg yolk, Benedictine, and kummel carefully in a bell sherry glass.", "Add a few drops of Angostura bitters and serve."]	—	—	Sweet herbal liqueur and caraway-anise notes dominate the aroma.	Knickerbein is useful because it preserves the tiny layered yolk-and-liqueur after-dinner tradition that sits beside, rather than inside, the main cocktail line.	The finish is rich, sweet, and highly aromatic.	A compact layered after-dinner drink from the yolk-and-cordial branch.	—	—	—	—
4587	590	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	38	1912 Wehman Bros.md	["Layer the vanilla cordial, egg yolk covered with Benedictine, kummel, and bitters in a sherry wine-glass, keeping the colors separate, and serve."]	—	—	—	—	—	—	—	—	—	—
6804	590	—	El Bar Americano en España	Pedro Chicote	1927	127	1927 El Bar Americano en Espana by Pedro Chicote.md	["Layer carefully in a sherry glass so the ingredients do not mix.", "Serve with straws."]	Straws	—	—	—	—	—	—	—	—	—
7446	590	Knickerbein	Cocktails	Pedro Chicote	1928	318	1928 Cocktails by Pedro Chicote.md	["Layer carefully in a sherry glass without mixing the components.", "Serve with straws."]	—	—	—	—	—	—	This matters because it keeps the Knickerbein line visible in the Spanish late-1920s after-dinner field.	The source's point is the intact yolk and the unmixed cordial stack.	—	—
1005	591	1888 Single Glass	The Police Gazette Bartenders Guide	Richard K. Fox	1888	32	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Mix the egg yolk, sugar, and honey together thoroughly.", "Add the curacoa and one and a half wine-glasses of boiled Burgundy or claret and mix thoroughly.", "Place a thin slice of lemon on top, sprinkle with cinnamon, and serve."]	Thin lemon slice and cinnamon	—	—	—	—	A rich hot wine restorative that sits between mulled cup, restorative, and dessert service.	This is useful because it preserves a small-glass hot wine branch that is richer and more yolk-bound than ordinary negus or mulled wine.	The key historical move is combining yolk, honey, and boiling wine without curdling the mixture.	—	Compared with Port Wine Negus, this is denser, richer, and more restorative in structure.
2497	591	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	48	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Mix the yolk, sugar, honey, and Curacoa well together.", "Pour in the boiled Burgundy or claret, place a thin slice of lemon on top, sprinkle with cinnamon, and serve."]	Thin lemon slice and cinnamon.	—	—	—	—	—	This is a useful hot restorative checkpoint because it preserves a yolk-and-honey wine service that sits outside the better-known mulled claret line.	Sheridan treats the hot wine addition as a finishing act over the prepared yolk base.	—	—
2832	591	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	50	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Mix the egg yolk, powdered sugar, and honey thoroughly together.", "Add the Curacoa and the boiled Burgundy or claret and mix thoroughly.", "Place a thin slice of lemon on top, sprinkle with cinnamon, and serve hot."]	Thin lemon slice and cinnamon	—	Warm wine, orange liqueur, lemon, and spice lead the aroma.	The drink sits between mulled cup, restorative, and dessert service, with egg yolk and honey rounding the hot wine rather than merely seasoning it.	The finish is warm, gently spiced, and vinous.	A rich hot wine restorative from the borderland between mulled service and after-dinner comfort drinks.	—	—	—	—
4962	591	—	Bartenders' Manual	Bartenders Association of America	1913	30	1913 Bartenders' Manual (Bartenders Association of America).md	["Mix the yolk, sugar, and honey well, then combine with curacoa and the boiled wine. Finish with lemon and cinnamon."]	Lemon slice and cinnamon	—	—	—	—	—	—	—	—	—
9597	591	Martin Heile 1950	Der perfekte Mixer	Martin Heile	1950	59	1950 - Der_Perfekte_Mixer by Martin Heile.md	["Build hot in a handled mug and serve with lemon and cinnamon."]	Lemon slice and cinnamon	—	—	—	—	—	—	—	—	—
1008	592	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	34	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Layer the maraschino, curacoa, green Chartreuse, and brandy carefully.", "Keep the colors separate and serve."]	—	—	—	—	—	A compact multicolored after-dinner serve preserving the codified layered liqueur tradition.	This matters because it shows pousse-cafe service still fully alive in an 1888 mainstream bartender's guide, not just in specialist French or theatrical contexts.	Color separation is the essential technique detail and should remain explicit.	—	Compared with Knickerbein, this is less yolk-led and more purely liqueur-architectural.
2844	592	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	51	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Layer the maraschino, Curacoa, green Chartreuse, anisette, and brandy carefully so the colours remain separate.", "Burn and serve."]	Served aflame	—	The aroma is heavily perfumed with cherry, orange, alpine herbs, and anise.	More than a practical cocktail, this is a layered display drink whose appeal lies in liqueur architecture, aroma, and theatre.	The finish is sweet, herbal, and fiery.	A theatrical flamed pousse-cafe from the ornate after-dinner display branch.	—	—	—	—
4616	592	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	44	1912 Wehman Bros.md	["Layer the ingredients in a small wine-glass, keeping the colors separate, and serve."]	—	—	—	—	—	—	—	—	—	—
5033	592	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	31	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Pour the maraschino, curacoa, chartreuse, and brandy into a small wine glass in layers.", "Keep the colors separate and serve."]	—	—	—	—	—	—	—	Built by careful layering to preserve distinct colors.	—	—
7439	592	American	Cocktails	Pedro Chicote	1928	316	1928 Cocktails by Pedro Chicote.md	["Layer the ingredients very gently in a sherry glass so they do not mix.", "Serve with straws."]	—	—	—	—	—	—	This matters because it preserves a named American pousse-cafe branch in a Spanish 1928 source.	The instruction to place the liqueurs one above another is the key service detail.	—	—
1009	593	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	35	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Layer the maraschino, raspberry syrup, vanilla, curacoa, Chartreuse, and brandy carefully in a sherry wine-glass.", "Use a small wine-glass to pour each portion separately so the layers remain distinct, and serve without mixing."]	—	—	—	—	—	A codified six-layer after-dinner serve preserving the visual liqueur architecture of the pousse-cafe tradition.	This matters because it shows layered after-dinner service still treated as a precise technical composition rather than a casual novelty.	The separate small-glass pour for each layer is the defining service detail.	—	Compared with American Pousse Cafe, this is more elaborate and more explicitly color-architectural.
2846	593	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	52	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Layer the maraschino, raspberry syrup, vanilla, Curacoa, Chartreuse, and brandy carefully, using a small wine-glass to pour each portion separately.", "Serve without mixing."]	—	—	Berry, orange, vanilla, and alpine herbs combine into a sweet perfumed nose.	Lewis preserves the pousse-cafe not merely as a novelty but as a codified layered liqueur composition, with colour separation treated as part of the recipe itself.	The finish is sweet, herbal, and liqueur-rich.	A six-layer liqueur composition from the elaborate visual branch of after-dinner service.	—	—	—	—
5034	593	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	32	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Pour the maraschino, raspberry syrup, chartreuse, curacoa, vanilla, and brandy into a small wine glass from a smaller glass, keeping the layers separate.", "Use care not to mix the ingredients and serve."]	—	—	—	—	—	—	—	Source explicitly emphasizes layering from a smaller glass.	—	—
1010	594	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	35	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Dissolve the powdered sugar in a little water and add the rum, brandy, lemon juice, orange, and pineapple.", "Fill the tumbler with shaved ice, shake well, dress the top with sliced lime and berries in season, and serve with a straw."]	Sliced lime and berries in season	Shaved ice	—	—	—	A dressed split-base punch preserving how fruit-heavy iced punch service could absorb more than one spirit without losing its bar-glass identity.	This is useful because it shows split-base punch logic already operating cleanly in late nineteenth-century single-glass service.	The shake-and-dress treatment keeps it in the decorated iced punch line rather than plain sour service.	—	Compared with Knickerbocker, this stays in the same fruit-dressed world but shifts into an explicitly split-base structure.
1464	594	—	Mixed Drinks	Herbert W. Green	1895	56	1895 Mixed Drinks by Herbert W Green.md	["Fill a large lemonade glass half full of ice and add the ingredients.", "Shake well, fill with ice, trim with fruits of the season, and serve with straws."]	Fruits of the season.	Ice	—	—	—	—	This is a useful split-base punch checkpoint because it preserves a measured brandy-rum balance rather than a vague rum flavoring note.	Green still treats this as a straw-served shaken punch rather than a compact sour or simple highball.	—	—
1859	594	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	42	1895 The Mixicologist by C F Lawlor.md	["Dissolve the sugar in a little water.", "Add the rum, brandy, lemon juice, orange, and pineapple.", "Fill the tumbler with shaved ice, shake well, and dress the top with sliced lime and berries in season.", "Serve with a straw."]	Sliced lime and seasonal berries	Shaved ice	Rum-led fruit and citrus arrive first, with brandy broadening the middle.	It is richer in body than a simple brandy punch, but still brisk and highly ornamented in service.	The finish is fruity, cool, and lightly molasses-toned.	A mixed-spirit punch showing how portable and modular the single-serve punch template had become.	Brandy and Rum Punch helps demonstrate how late bar manuals treat punch as a flexible family rather than a single strict formula. Mixed bases and lively garnish are part of that shift.	Because both the citrus and garnish are busy, balance matters more than in a plainer spirit punch. The rum should not swamp the brandy entirely.	—	Compared with Brandy Punch, this version is more rum-forward and slightly broader in flavour.
4632	594	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	48	1912 Wehman Bros.md	["Dissolve the sugar in a little water, add the rum, brandy, lemon juice, orange, pineapple, and shaved ice, shake well, dress with sliced lime and berries, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
1013	595	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	36	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Dissolve the loaf sugar with one wine-glass of the boiling water in a medium bar glass.", "Pour in the whisky, add the balance of the water, and put in a small piece of lemon rind or a thin slice of lemon.", "Rinse the glass in hot water before using it and serve."]	Lemon rind or thin slice of lemon	—	—	—	—	A clean hot Scotch punch preserving the practical dressed-whisky winter line in direct service form.	This matters because it keeps named Scotch types and hot-glass handling visible inside late nineteenth-century punch service.	The pre-rinsed hot glass is a meaningful service detail, not incidental advice.	—	Compared with Hot Spiced Rum, this is plainer and more directly spirit-led.
1862	595	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	43	1895 The Mixicologist by C F Lawlor.md	["Rinse the glass in hot water before using.", "Dissolve the sugar with one wineglass of the boiling water.", "Pour in the whiskey, add the balance of the water, and put in a small piece of lemon peel."]	Lemon peel	—	Hot Scotch and lemon peel give a firmer aromatic edge than the Irish version.	It is direct and warming, with the whisky's character sitting more nakedly on the structure than in richer hot drinks.	The finish is warming, spirit-led, and lightly citrus scented.	A Scotch branch of hot whiskey punch that keeps regional spirit identity visible within a shared service grammar.	This entry is useful because Lawlor explicitly allows both Glenlivet and Islay, suggesting that the hot-punch template can absorb quite different Scotch characters without ceasing to be legible as the same family.	Because the drink is so stripped down, balance and serving heat matter greatly. Too much sugar or too little lemon peel will flatten it.	—	Compared with Hot Irish Whiskey Punch, the structure is almost identical; the real distinction is what the underlying whisky brings to the drink.
2297	595	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	252	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the loaf sugar well with a little hot water.", "Add the Scotch whiskey and fill the glass with hot water.", "Stir up well with a spoon.", "Put a slice of lemon into it, grate nutmeg on top, and serve."]	Lemon slice and nutmeg	—	Warm Scotch, citrus, and nutmeg give the drink a slightly fuller and smokier impression than the Irish branch.	This is a straightforward hot Scotch punch, keeping the named regional whiskey branch visible in otherwise similar warm service.	The finish is warm, malty, and spice-marked.	A named Scotch hot punch preserving regional whiskey identity inside the warm-service line.	Johnson's separate hot Scotch and hot Irish entries show that regional whiskey identity remained meaningful even in simple hot services.	The named whiskey type is a real part of the spec, not an incidental substitute. The ontology should preserve that level of spirit specificity.	—	—
2668	595	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	70	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the loaf sugar in hot water in a hot whiskey glass and add the slice of lemon.", "Fill the glass with Scotch whiskey, stir with a spoon, grate a little nutmeg on top, and serve."]	Lemon slice and nutmeg.	—	—	—	—	—	This is a useful hot Scotch checkpoint from a source that still treats restorative hot service as a central bar function.	The build is simple, but the hot-water dilution and nutmeg finish are integral.	—	—
3281	595	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	181	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Rinse the glass in warm water before using.", "Dissolve the sugar with one wine-glass of boiling water, pour in the Scotch whiskey, add the balance of the water and the thin slice of lemon, and serve hot."]	Thin slice of lemon	—	—	—	—	—	—	The warmed glass is part of the printed service method.	—	—
4314	595	—	The Buffet Blue Book	John H. Considine	1912	37	1912 The Buffet Blue Book bu John H Considine.md	["Prepare the drink in the same manner as Hot Whiskey Punch, substituting Scotch whiskey for whiskey.", "Stir with a spoon, grate nutmeg on top, and serve."]	Lemon peel and grated nutmeg	None	—	—	—	—	—	This entry is explicitly substitution-based in the source.	—	—
5504	595	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	56	1917 The Ideal Bartender by Tom Bullock.md	["Dissolve the lump sugar in a hot whiskey glass.", "Add the Scotch whisky, fill up with hot water, add the lemon peel, stir, sprinkle nutmeg on top, and serve."]	Lemon peel and nutmeg	—	—	—	—	—	This matters because Bullock keeps direct-glass hot whisky punch service visible in a late source rather than only larger hot punch formats.	The direct-glass hot-water build is the important service fact here.	—	—
1014	596	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	39	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Dissolve the powdered sugar in a little water and add the Santa Cruz rum, Jamaica rum, lemon juice, and orange.", "Fill the tumbler with shaved ice, shake well, dress the top with sliced lime and berries in season, and serve with a straw."]	Sliced lime and berries in season	Shaved ice	—	—	—	A regional rum punch sharpened with Jamaica rum in a classic dressed iced format.	This is useful because it shows a clear hierarchy of rum use, with Jamaica rum acting as accent and Santa Cruz rum carrying the body.	The small Jamaica-rum fraction is the historical point of distinction here.	—	Compared with Brandy and Rum Punch, this is a more focused two-rum branch rather than a split-base crossover.
3294	596	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	186	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Dissolve the powdered sugar in a little water, then add the Santa Cruz rum, Jamaica rum, lemon juice, orange, and shaved ice.", "Shake well, dress the top with sliced lime and berries in season, and serve with a straw."]	Sliced lime and berries	Shaved ice	—	—	—	—	—	—	—	—
4869	596	—	Bartenders' Manual	Bartenders Association of America	1913	40	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake well, dress with sliced lime and berries, and serve with a straw."]	Sliced lime and berries	Shaved ice	—	—	—	—	—	—	—	—
5684	596	Down the Hatch 1920	Down the Hatch	"Paul"	1920	25	1920 Down the Hatch.md	["Stir well with spoon and strain into a punch glass.", "Serve with pineapple or cherries."]	Pineapple or cherries	—	—	—	—	—	This matters because it preserves the Santa Cruz-rum branch of the compact punch family in 1920.	The small punch-glass service is the key continuity point here.	—	—
1015	597	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	39	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Dissolve the loaf sugar with one wine-glass of the boiling water in a medium bar glass.", "Pour in the whiskey, add the balance of the water, and put in a small piece of lemon rind or a thin slice of lemon.", "Rinse the glass in hot water before using it and serve."]	Lemon rind or thin slice of lemon	—	—	—	—	A clean hot Irish punch keeping the practical dressed-whiskey winter line visible beside the Scotch branch.	This is useful because it preserves spirit-specific hot-whiskey service rather than flattening the category into a single generic winter drink.	The pre-rinsed hot glass remains an important service detail here too.	—	Compared with Hot Scotch Whiskey Punch, this is the Irish sibling within the same service grammar.
1861	597	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	43	1895 The Mixicologist by C F Lawlor.md	["Rinse the glass in hot water before using.", "Dissolve the sugar with one wineglass of the boiling water.", "Pour in the whiskey, add the balance of the water, and put in a small piece of lemon peel."]	Lemon peel	—	Irish whiskey and hot lemon oil rise above clean sweetness.	It is soft, warming, and direct, with the lemon peel supplying just enough lift to keep the hot spirit from tasting flat.	The finish is warm, citrus-scented, and lingering.	A very clear late checkpoint for hot whiskey punch service in its Irish branch.	Hot Irish Whiskey Punch is particularly useful because Lawlor specifies prestige Irish brands. That kind of brand-consciousness shows how the family persists while product identity becomes more explicit in late-century service.	Preheating the glass is part of the method, not a dispensable flourish.	—	Compared with Hot Whiskey Sling, this punch is slightly more formal and more clearly centred on lemon-peel fragrance.
2259	597	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	231	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the loaf sugar and lemon juice in a little hot water.", "Add the Irish whiskey and fill the glass with hot water.", "Stir up well.", "Put a slice of lemon into it, grate nutmeg on top, and serve."]	Lemon slice and nutmeg	—	Hot citrus and whiskey rise immediately, with nutmeg softening the sharper edge.	This is a straightforward hot whiskey punch, slightly brighter and more overtly citrus-led than a plain hot whiskey serve because of the lemon and named punch framing.	The finish is warm, lightly spiced, and citrus-marked.	A compact hot punch preserving the Irish whiskey branch of winter glass-built service.	Johnson's hot whiskey and hot whiskey punch entries matter because they show named distinctions surviving even when formulas sit quite close together. The ontology should preserve those service and naming differences rather than flattening them.	The lemon slice inside the glass helps distinguish this from the plainer hot-whiskey branch. Service framing remains part of category identity.	—	—
2690	597	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	80	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the loaf sugar in boiling water in a hot whiskey glass and fill up with Irish whiskey.", "Add the dash of lemon juice, stir with a spoon, grate a little nutmeg on top, and serve."]	Nutmeg.	—	—	—	—	—	This is a useful Irish counterpart to the hot Scotch and generic hot whiskey services Daly preserves.	The lemon dash separates it from the plainer hot sling type.	—	—
3285	597	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	183	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Rinse the glass in hot water before using.", "Dissolve the sugar with one wine-glass of boiling water, pour in the Irish whiskey, add the balance of the water and the lemon rind or thin slice of lemon, and serve hot."]	Lemon rind or thin slice of lemon	—	—	—	—	—	—	The hot-rinsed glass is part of the source ritual.	—	—
5505	597	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	56	1917 The Ideal Bartender by Tom Bullock.md	["Substitute Irish for Scotch whiskey and proceed as for Hot Scotch Whiskey.", "Serve in the same hot-glass format."]	Lemon peel and nutmeg	—	—	—	—	—	This matters because Bullock explicitly keeps the Irish branch visible rather than leaving hot punch service unmarked by base spirit.	The direct substitution note is itself important evidence of how service templates traveled across spirits.	—	—
1016	598	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	39	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Dissolve the sugar in a little water and add the lemon juice, brandy, sherry, and raspberry syrup.", "Fill the glass with shaved ice, shake and mix thoroughly, ornament with orange, pineapple, and berries in season, dash with Jamaica rum, and serve with a straw."]	Orange, pineapple, and berries in season	Shaved ice	—	—	—	A dressed regiment punch showing fortified wine and berry syrup folded into iced brandy service.	This matters because it preserves a named institutional punch branch rather than only generic house formulas.	The Jamaica-rum dash works as a finishing accent rather than a base spirit here.	—	Compared with St. Charles Punch, this is more berry-led and more explicitly regiment-branded.