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
2583	608	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	27	1903 Daly's Bartenders' Encyclopedia.md	["Put the beef extract in a small china mug and fill with hot water.", "Add salt and pepper to taste and serve with a spoon."]	—	—	—	—	—	—	This is another good working-bar restorative entry, showing savory non-alcoholic service still present in early twentieth-century bar books.	Hot mug service and seasoning at the point of serving are central to the drink's function.	—	—
3012	608	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	14	1904 Drinks as they are Mixed by Paul E Lowe.md	["Add the beef extract to a hot water glass.", "Fill with hot water, season with pepper, salt, and celery salt, and serve with a spoon.", "Present a small glass of ice on the side."]	—	Small side glass of ice	The nose is savoury and peppery, with a distinctly restorative character.	Beef Tea matters because it shows the bar still functioning as a site of tonic and restorative service, not only pleasure drinking.	The finish is salty, warming, and bouillon-like.	A savoury late-bar restorative from the medicinal service branch.	—	—	—	—
3877	608	—	Jack's Manual	J. A. Grohusko	1910	35	1910 Jack's Manual by J A Grohusko.md	["Combine the beef extract and hot water in a glass.", "Season with celery salt, stir well, and serve."]	—	—	—	—	—	—	—	—	—	—
4255	608	—	The Buffet Blue Book	John H. Considine	1912	25	1912 The Buffet Blue Book bu John H Considine.md	["Put the beef extract into a hot water glass and fill with hot water.", "Stir well, season with pepper, salt, and celery salt, and serve with a spoon and a small glass of ice on the side."]	—	—	—	—	—	—	—	—	—	—
4453	608	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	8	1912 Wehman Bros.md	["Dissolve the beef extract in hot water, stir well, and serve with pepper, salt, and celery salt available; add a little sherry or brandy if requested."]	—	—	—	—	—	—	This sits at the edge of the bar canon where saloon service overlaps with restorative and medicinal preparations.	—	—	—
4927	608	—	Bartenders' Manual	Bartenders Association of America	1913	14	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well with a spoon and season or fortify to taste."]	—	—	—	—	—	—	—	—	—	—
5442	608	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	18	1917 The Ideal Bartender by Tom Bullock.md	["Season the beef extract in a small bar glass while stirring with hot water.", "Serve with a small glass of cracked ice and a spoon on the side."]	—	Small side glass of cracked ice	—	—	—	—	This matters because Bullock preserves the restorative side of bar service rather than only alcoholic mixed drinks.	The side glass of cracked ice is part of the service logic and should be preserved with the hot base.	—	—
1039	609	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	14	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Set a pony of brandy inside a whiskey glass.", "Add a little Apollinaris water or plain water to the glass.", "Raise the pony very slowly so the brandy floats on top of the water."]	—	—	—	—	—	A technical float drink where layering and presentation define the serve.	Brandy Float is useful because it preserves a small-service layered long drink that sits between plain spirit service and soda-water lengthening.	The float depends on the controlled lift of the pony glass. The layering is the recipe's point, not a decorative extra.	—	Compared with simple brandy-and-water service, this is far more about bar handling and visual result.
1445	609	—	Mixed Drinks	Herbert W. Green	1895	31	1895 Mixed Drinks by Herbert W Green.md	["Fill a pony-glass with brandy and prepare a bar glass with Apollinaris two-thirds full.", "Reverse the glasses and raise the pony slowly so the brandy floats on top."]	—	—	—	—	—	—	This is a useful plain-service checkpoint because it preserves controlled floating as the central trick rather than mixing the drink together.	The whole identity depends on the reversal-and-lift floating method.	—	—
1620	609	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	65	1900 Modern American Drinks by J Kappeler.md	["Fill a pony-glass with brandy and cover it with a thin whiskey-glass placed rim-down.", "Reverse the glasses while holding them tightly together so the brandy remains in the pony-glass.", "Fill the whiskey-glass half-full of seltzer and draw out the pony-glass carefully so as to leave the brandy floating on top."]	—	—	Brandy remains dominant on the nose because the layering keeps it at the surface.	The drink is as much a technique demonstration as a flavour formula, using layering to stage spirit against sparkling dilution.	The finish moves from neat spirit to cool dilution.	A layered service trick preserving the performative side of late bar technique.	This is valuable because it records a glass-handling technique, not just a flavour composition. That is exactly the kind of bar knowledge a recipe-only ontology would lose.	—	—	—
2618	609	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	45	1903 Daly's Bartenders' Encyclopedia.md	["Fill a pony glass with brandy, cover it tightly with a whiskey glass, and turn them over quickly so the pony glass remains upside down in the whiskey glass.", "Half fill the whiskey glass with plain soda or seltzer, then remove the pony glass slowly so the brandy floats on top."]	—	—	—	—	—	—	This is a useful witness for a mechanically layered soda service that survives as a distinct named drink.	The inversion and slow release are the defining service steps.	—	—
3365	609	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	211	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Fill an old-fashioned cocktail glass two-thirds full of carbonated or plain water.", "Float a pony of brandy on top using a spoon."]	—	—	—	—	—	—	—	—	—	—
3897	609	—	Jack's Manual	J. A. Grohusko	1910	40	1910 Jack's Manual by J A Grohusko.md	["Fill a pony glass with brandy and place a whiskey glass over it with half a glass of water.", "Withdraw the pony glass, allowing the brandy to float on top of the water."]	—	—	—	—	—	—	—	—	—	—
4243	609	—	The Buffet Blue Book	John H. Considine	1912	23	1912 The Buffet Blue Book bu John H Considine.md	["Fill a champagne glass two-thirds full of carbonated water.", "Use a spoon to float brandy on top and serve."]	—	Carbonated water chilled in glass	—	—	—	—	—	—	—	—
4564	609	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	34	1912 Wehman Bros.md	["Fill the glass two-thirds full of carbonated or plain water, float the brandy on top with a spoon, and serve."]	—	—	—	—	—	—	—	—	—	—
5017	609	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	28	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a cocktail glass two-thirds full of carbonated water.", "Float the brandy on top with a spoon and serve."]	—	—	—	—	—	—	—	—	—	—
5452	609	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	24	1917 The Ideal Bartender by Tom Bullock.md	["Fill a cocktail glass three-quarters full of carbonated water.", "Float a pony of brandy on top with a spoon and serve."]	—	—	—	—	—	—	This matters because Bullock preserves a technical float service rather than a fully integrated highball.	The spoon-floated layering is the drink's defining feature.	—	—
8030	609	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	105	1935 Old Waldorf-Astoria Bar Book.md	["Fill with seltzer and float brandy on top by spoon."]	—	—	—	—	—	—	—	—	—	—
1040	610	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	15	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Shake the brandy well in a mixing glass filled with fine ice.", "Strain into a thin glass with half a bottle of imported ginger ale."]	—	—	—	—	—	A late nineteenth-century ginger-ale lengthened frappe that sits on the line between chilled spirit and highball.	This is a useful bridge drink because it shows frappe logic and bottle-mixer logic overlapping. The result is not a later standard highball yet, but it is moving in that direction.	Proulx uses the shake to pre-chill the spirit before the ginger ale is added, keeping the serve colder than a simple built long drink.	—	Compared with Brandy Float, this is more integrated and more recognisably on the road to highball service.
1624	610	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	67	1900 Modern American Drinks by J Kappeler.md	["Fill two mixing-glasses of the same size with fine shaven ice.", "Pour the brandy and maraschino into one of them.", "Turn the second glass on top of the first, then reverse the glasses several times, holding them together so as to allow the liquid to slowly flow from one glass to the other.", "When cold, strain into a fancy glass and serve."]	—	—	Brandy and faint maraschino perfume rise through intense chill.	The drink is simple in composition but distinct in texture and temperature, with the frappé method doing much of the work.	The finish is cool, neat, and slightly confectionary.	A technique-driven chilled spirit service from the frappé branch.	—	—	—	—
1046	611	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	18	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Add the egg yolk, ice, sugar, whiskey, blackberry brandy, and milk to a soda glass.", "Shake well and strain into a dry glass.", "Finish with nutmeg if desired."]	Optional nutmeg	Lumps of ice	—	—	—	A rich dairy-and-berry punch that shows how broad the punch label still was in working-bar use.	Chocolate Punch is useful because it sits in the overlap between nogg, milk punch, and restorative service while still carrying the punch name. That kind of category looseness is historically important.	The yolk-only, shaken, strained service gives it a smoother texture than a full-egg nogg.	—	Compared with Chocolate Cocktail, this is more milk-shaped, looser, and longer in service.
3092	611	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	55	1904 Drinks as they are Mixed by Paul E Lowe.md	["Shake the fine ice, sugar, port wine, curacao, egg, and milk well.", "Strain into a punch glass, dust with nutmeg, and serve."]	Nutmeg	Fine ice	Warm spice, milk, and sweet wine lead the aroma.	The drink matters because it keeps the creamy egg-and-wine punch branch distinct from both milk punch and flip, showing how late manuals still preserved these richer borderland forms.	The finish is creamy, spiced, and gently fortified.	A rich fortified-wine egg punch from the creamy after-dinner branch.	—	—	—	—
3927	611	—	Jack's Manual	J. A. Grohusko	1910	45	1910 Jack's Manual by J A Grohusko.md	["Shake the sugar, Port wine, Curacao, egg, milk, and fine ice thoroughly.", "Strain into a punch glass, grate a little nutmeg on top, and serve."]	Grated nutmeg	Fine ice	—	—	—	—	—	—	—	—
4273	611	—	The Buffet Blue Book	John H. Considine	1912	29	1912 The Buffet Blue Book bu John H Considine.md	["Shake the fine ice, sugar, port wine, curacoa, and egg thoroughly.", "Fill the glass with milk, strain into a punch glass, grate a little nutmeg on top, and serve."]	Grated nutmeg	Fine ice	—	—	—	—	—	—	—	—
5470	611	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	30	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass three-quarters full of shaved ice.", "Shake with the ingredients, strain into a punch glass, grate nutmeg on top, and serve."]	Grated nutmeg	Shaved ice	—	—	—	—	This matters because Bullock preserves a rich fortified-wine punch branch overlapping milk-punch and flip logic.	The egg-and-milk texture is central to the drink's identity and should not be reduced to a simple wine punch.	—	—
5629	611	Down the Hatch 1920	Down the Hatch	"Paul"	1920	9	1920 Down the Hatch.md	["Fill the glass with cold milk, shake well, and strain.", "Serve with nutmeg."]	Nutmeg	5 small lumps ice	—	—	—	—	This matters because it preserves a sweet fortified-wine milk punch branch still alive in the early 1920s.	The egg-yolk and milk structure matters more here than the punch name alone.	—	—
1047	612	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	19	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Add the syrup, lemon juice, curacoa, brandy, and Jamaica rum to a cobbler glass.", "Fill with fine ice and stir well with a spoon.", "Decorate with fruits and serve with two straws."]	Seasonal fruit	Fine ice	—	—	—	A decorated orange-liqueur punch that still sits close to cobbler and sour logic.	Curacao Punch is a good example of late nineteenth-century family overlap: punch naming, cobbler glass service, sour proportions, and a fruit-dressed finish all coexist naturally.	The cobbler glass and two-straw service matter here. This is a dressed iced punch, not a bowl or a plain shaken sour.	—	Compared with simpler brandy punches, this one is more orange-led and more obviously decorative.
1453	612	—	Mixed Drinks	Herbert W. Green	1895	51	1895 Mixed Drinks by Herbert W Green.md	["Dissolve the sugar with a little water in a lemonade glass, then add fine ice, lemon juice, brandy, Curacao, and Jamaica rum.", "Stir well, fill the glass with fine ice, trim with fruit, and serve with straws."]	Fruit.	Fine ice	—	—	—	—	This is a useful orange-liqueur punch checkpoint because it shows Curacao taking a structural rather than merely accenting role.	The punch remains a long iced service even though it uses a split-spirit base.	—	—
1968	612	R. C. Miller 1895	The American Bar-Tender	R. C. Miller	1895	16	1895 American Bar-Tender by R. C. Miller.md	["Add the sugar, brandy, Jamaica rum, water, Curacoa, and lemon juice to a large bar glass.", "Fill the tumbler with shaved ice.", "Shake well.", "Ornament with the fruits of the season and serve through a straw."]	Seasonal fruit	Shaved ice	Orange liqueur, mixed spirits, and lemon rise together in a rich punch nose.	The Curacoa gives the mixed-spirit base a brighter orange frame, making the drink feel more polished and liqueur-shaped than a plain spirit punch.	The finish is cool, sweet-citrus, and gently rum-darkened.	A liqueur-accented mixed-spirit punch that sits neatly between plain punch and showier named variants.	Curacoa appears again and again in late nineteenth-century recipes as a way of adding perfume and social polish. This entry helps document that habit inside the punch family.	The water is part of the structure, not a defect. It opens the spirit blend before the ice and citrus finish the integration.	—	—
3918	612	—	Jack's Manual	J. A. Grohusko	1910	43	1910 Jack's Manual by J A Grohusko.md	["Build the sugar, lemon juice, brandy, Curacao rum, Jamaica rum, bitters, and carbonated water over ice in a large bar glass and stir well.", "Fill up with ice, dress with fruit, and serve with straws."]	Seasonal fruit	Ice	—	—	—	—	—	—	—	—
7412	612	Curacao=Ponche	Cocktails	Pedro Chicote	1928	302	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, stir, and add fruit and an orange slice.", "Serve with straws."]	Seasonal fruit and orange slice	Ice	—	—	—	—	This matters because it preserves a fruit-heavy curacao punch in the Spanish hotel-bar field.	The source uses direct-glass punch service with fruit and straws.	—	—
1048	613	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	19	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Add the curacoa, egg yolk, brandy, and ice to a mixing glass.", "Shake up and strain into a stem champagne glass."]	—	Lumps of ice	—	—	—	A yolk-textured after-dinner cocktail that sits close to flip logic without using the flip name.	Chocolate Cocktail is useful because it shows how egg-yolk texture and liqueur seasoning could belong to the cocktail world as well as to flips and punches.	The cold shake and stem-glass service pull the drink toward the cocktail field even though the yolk makes it richer than a plain aromatic drink.	—	Compared with Chocolate Punch, this is shorter, cleaner, and more explicitly in the cocktail line.
1812	613	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	24	1895 The Mixicologist by C F Lawlor.md	["Fill a large lemonade glass with ice.", "Add the sugar, egg, maraschino, and Chartreuse.", "Shake well.", "Strain into a cocktail glass."]	—	—	Herbal Chartreuse and egg richness rise over maraschino sweetness.	It is lush and liqueur-heavy, much closer to a fancy flip than to the drier aromatic cocktails nearby.	The finish is sweet, herbal, and coating.	A rich egg-and-liqueur cocktail whose odd title is part of its historical interest.	Chocolate Cocktail is valuable not because the formula is canonical, but because it shows late-century cocktail naming drifting away from literal ingredient logic. It also preserves the egg-and-liqueur strand surviving under cocktail nomenclature.	The shake needs to fully integrate the egg and liqueurs into a smooth texture. This is a texture drink more than a purely spirituous one.	—	Compared with Coffee Cocktail, this is more herbal and liqueur-centred, but both show flip logic surviving behind fashionable cocktail names.
2125	613	—	Cocktails How to Make Them	Livermore & Knight Co.	1898	20	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Break the egg into a mixing glass half full of fine ice.", "Add bitters, port wine, and sugar; shake well and strain into a cocktail glass."]	—	Fine ice	—	—	—	—	Despite the name, the formula contains no chocolate; it is an egg-and-port cocktail.	—	—	—
2286	613	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	245	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the egg yolk, Chartreuse, port wine, and sweet ground chocolate to a shaker or large bar glass.", "Fill with finely shaved ice.", "Shake well and strain into a cocktail glass.", "Serve."]	—	Finely shaved ice	Chocolate and fortified wine create a richer aromatic impression than the brighter cocktail branches nearby.	This is another of the era's oddly named egg cocktails, combining sweetness, spice-herb liqueur, and port into a dense after-dinner style.	The finish is soft, sweet, and faintly herbal.	A dense egg-and-port cocktail that pushes the family toward dessert and digestif territory.	Entries like this show that 'cocktail' in the period could still stretch well beyond the modern dry, aromatic norm. The category remained broad and experimental.	The chocolate is a seasoning accent, not the body of the drink. It should deepen rather than dominate.	—	—
2325	613	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	25	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with ice and add the ingredients.", "Shake well, strain into a cocktail glass, and serve."]	—	Ice	—	—	—	—	This remains a useful checkpoint because the name can mislead modern readers into expecting chocolate flavoring rather than the older egg-and-port structure.	Its texture comes entirely from the egg and shake, with no nutmeg or cream flourish required here.	—	—
2916	613	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	16	1904 Applegreen's Bar Book by John Applegreen.md	["Shake the egg, Peychaud bitters, port wine, sugar, and fine ice well.", "Strain into a Burgundy glass."]	—	Fine ice	Sweet wine and egg richness rise first.	This matters because it preserves the old egg-and-port cocktail logic under a misleading name that later drinkers might otherwise misread.	The finish is rich, smooth, and wine-led.	An egg-and-port cocktail from the flip-adjacent dressed branch.	—	—	—	—
3658	613	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	29	1908 Jack's Manual by J A Grohusko.md	["Shake the yolk, yellow Chartreuse, sweet chocolate, and cracked ice with the shaker.", "Strain and serve."]	—	Cracked ice	Chocolate and alpine herbs rise from the glass.	This is an important variant because it shows the Chocolate Cocktail lineage moving away from port into liqueur-led, almost dessert-like territory.	The finish is rich, herbal, and softly sweet.	A yolk-and-Chartreuse chocolate branch from the richer flip-adjacent line.	—	—	—	—
3938	613	—	Jack's Manual	J. A. Grohusko	1910	47	1910 Jack's Manual by J A Grohusko.md	["Shake the egg yolk, yellow Chartreuse, powdered sweet chocolate, and cracked ice with a shaker.", "Strain and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
5114	613	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	21	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This matters because it shows how far the cocktail chapter could extend into rich yolk-and-liqueur after-dinner territory by 1913.	—	—	—
5601	613	—	Julian's Recipes	Julian Anderson	1919	16	1919 Julian's Recipes by Julian Anderson.md	["Shake the egg yolk, Chartreuse, Port wine, ground chocolate, and fine ice.", "Strain into a cocktail glass and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
6084	613	Brazil note	About Town Cocktail Book	Joe Fitchett	1925	11	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill the shaker half full of broken ice and add the ingredients.", "Shake well and strain into a small wine glass."]	—	Broken ice	—	—	—	—	This matters because it preserves a South American-tagged chocolate flip line in a 1925 social source.	—	—	—
7054	613	Nutmeg finish	Cocktails	Pedro Chicote	1928	126	1928 Cocktails by Pedro Chicote.md	["Shake and strain into a flip glass.", "Dust with grated nutmeg and serve with straws."]	Grated nutmeg	Ice pieces	—	—	—	—	This matters because it preserves a dessert-like yolk-and-port chocolate branch inside a professional Spanish cocktail manual.	—	—	—
1051	614	Theodore Proulx 1888 Bowl	Bartender's Manual	Theodore Proulx	1888	19	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Combine the sugar, maraschino, curacoa, very cold champagne, and very cold Apollinaris water in a punch bowl.", "Add sliced oranges, pineapple, and berries floating on top.", "Serve without adding ice to the mixture."]	Floating sliced fruit	—	—	—	—	A cold ceremonial Champagne bowl where pre-chilling replaces direct dilution.	This is a useful bowl-service checkpoint because it shows late nineteenth-century luxury punch moving toward bottled cold service rather than relying on a big ice block in the bowl.	Proulx explicitly treats temperature management as part of the recipe: chill the components hard and do not use ice in the bowl.	—	Compared with the shorter Champagne Cocktail, this is expansive, fruit-forward, and social rather than individual.
1053	615	Theodore Proulx 1888 Party Bowl	Bartender's Manual	Theodore Proulx	1888	20	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Beat the whites of six eggs very hard and reserve them for the top.", "Beat the remaining eggs until light, add the sugar, then stir in the rum, brandy, milk, and champagne.", "Spread the reserved beaten whites over the top and serve as a decorated party flip."]	Beaten egg-white top	—	—	—	—	A ceremonial sparkling flip where bowl spectacle remains part of the drink's identity.	This entry is historically valuable because it keeps the party-scale flip alive as a serious service form well into the late nineteenth century.	The separated whites and decorative top are central to the service ritual, not decorative excess.	—	Compared with single-glass flips, this is a festive bowl performance rather than an after-dinner bar pour.
1434	615	—	Mixed Drinks	Herbert W. Green	1895	24	1895 Mixed Drinks by Herbert W Green.md	["Beat the yolk-heavy egg mixture with sugar into a light batter, then mix in the brandy, rum, and milk until smooth.", "Stir in the champagne, float the beaten whites on top, ornament with colored sugars, and serve from the bowl."]	Colored sugars over the floated egg white.	—	—	—	—	—	This is a strong festive checkpoint because it preserves a true large-format sparkling flip rather than a single-glass descendant.	The staged egg handling and final floated whites are central to the drink's identity.	—	—
2576	615	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	23	1903 Daly's Bartenders' Encyclopedia.md	["Add the egg, sugar, and small lumps of ice to a medium thin bar glass.", "Fill with champagne, shake well and quickly in a tightly fitted shaker, and serve at once."]	—	Very small lumps	—	—	—	—	This is a useful sparkling-wine flip witness with explicit advice about immediate consumption.	Daly emphasizes fast shaking and prompt drinking as essential service logic.	—	—
1054	616	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	18	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Put two or three pieces of ice into a strained punch glass.", "Fill with claret.", "Add sugar only if the customer requests it."]	—	2 or 3 pieces	—	—	—	A plain-service wine drink where customer choice is part of the service logic.	This is important because it preserves plain chilled wine service as meaningful bar knowledge rather than treating it as beneath recipe history.	Proulx's note about optional sugar is useful evidence that bartenders were expected to adjust plain service to customer taste in real time.	—	Compared with the cobbler and punch forms, this is almost stripped to its minimum viable service grammar.
4979	616	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	16	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the ice in a thin whiskey sour glass.", "Fill up with claret and serve."]	—	Ice	—	—	—	—	—	—	—	—
5472	616	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	31	1917 The Ideal Bartender by Tom Bullock.md	["Place four lumps of ice in a medium-size mineral-water glass.", "Fill with claret and serve."]	—	4 lumps ice	—	—	—	—	This matters because Bullock still treats plain wine-over-ice service as meaningful bar practice in its own right.	The simplicity is the point; this is a service form, not an unfinished recipe.	—	—