Stories
stories · showing 101–150 of 625
| id | title | narrative | year | era_label | source | file_id | status | created_at | updated_at |
|---|---|---|---|---|---|---|---|---|---|
| c16a74744edc4ef6 | Cocktails y bocaditos latinoamericanos | La segunda edición agrupa cócteles por bebida base y añade bocaditos salados como complemento al estilo latino de copetín con tragos. | 1961 | edición argentina | — | 142e2f56be7f1221f6d2343a909e045426e4a545d2347068399664565ad850c2 | draft | 6/7/2026, 12:36:59 AM | 6/7/2026, 12:36:59 AM |
| 6e295acf19836a49 | Cocktails, Drinks and Snacks — 1936 Lewis County publication | Published in 1936 by Lewis County Publishing Co. of Lowville, N.Y., this promotional booklet was compiled from reliable sources with all measures in ounces and no complicated details. It was distributed free through cooperating advertisers and retail liquor dealers across northern New York. | 1936 | Post-Prohibition America | 1936 Cocktails Drinks and Snacks | c9f8f5dddbb118a64bbe0b9a75f21d3b607f2270e4905b3f55e9ed15f736e00e | draft | 6/7/2026, 1:09:45 AM | 6/7/2026, 1:09:45 AM |
| 95dcdc50fdc74f38 | Coctel origin legend | Attributes the word cocktail to Princess Coctel of Mexico, cupbearer to an American general, circa 1806 Balance reference. | 1933 | — | 1933 Jack's Manual | 4216066f7c69c7abd0130dd2a6a9b67f1846aebf6a32024e67a7c811259effb8 | draft | 6/7/2026, 12:33:38 AM | 6/7/2026, 12:33:38 AM |
| 0c75ec2cbb66791b | Coctelera Rum Production and Aging | Compania Ron Daiquiri produced four registered brands—Cordon Blanco, Cordon de Oro, Jamaica Special, and Añejo—from Cuban sugar cane, with Añejo aged fifteen years in wooden casks of 5000 liters each. | 1948 | — | Ron Daiquirí Coctelera Cocktail Book (1948) | edd94ad9f1aa5699deb2a3d71b5223c50d30e15eadba650fad665c45e36a3ae7 | draft | 6/7/2026, 1:12:18 AM | 6/7/2026, 1:12:18 AM |
| 0f0eb47f1a36409e | Coffee, tea, and chocolate at the French table | By 1712 coffee, tea, and chocolate are commonplace enough to need little introduction, yet Massialot details roasting, brewing, and serving—including tea with four cold seeds and Narbonne honey for gout, and frothed chocolate with a moulinet. | 1712 | Régence France | Chapitre VIII, Caffé, Thé et Chocolat | 2f4e3169131b162f0d26663c3a32fdd34ff26d84139497456119dacbcfad97f6 | draft | 6/7/2026, 1:13:38 AM | 6/7/2026, 1:13:38 AM |
| 26dff9bd59bb75ea | Cognac Geographic Appellation | The glossary explains that Cognac is a strictly geographical name that cannot be applied to brandy distilled outside the Cognac district, with Grande Champagne, Petite Champagne, and Borderies producing the finest brandies. | — | — | 1937 U.md Glossary | e6ce7aef94e627d826ffb7a864626ee0350f7d543c5052d6799293b18ccabed9 | draft | 6/7/2026, 1:09:49 AM | 6/7/2026, 1:09:49 AM |
| 621bfceb597d9c35 | Cold Australian Christmas Dinner Menu 1956 | The Schauer Australian Cookery Book prescribed a fully cold Christmas menu: iced fruit cocktail, caviar on toast, cold consommé, crab mayonnaise, cold ham and turkey, salads, cold plum pudding in jelly, mince tarts, fruit cup, and iced coffee—adapted for summer heat. | 1956 | — | The Schauer Australian Cookery Book, 11th edition | 30cb68e2f9797467ae81ebd46d99aa982cc284e7ed161c77d7a2409e5eeefc66 | draft | 6/7/2026, 1:12:11 AM | 6/7/2026, 1:12:11 AM |
| c367f019c43b014e | Cold Night In and the New York Times | At Clive's Classic Lounge in 2011, the team fat-washed Mount Gay rum with grilled cheese. A New York Times writer happened to be present, making Cold Night In one of the most publicized Victoria cocktails. | 2011 | modern craft cocktail | Cocktail Culture | 870a6fce819e4bd879a3abc56ca1347c3aad16f09851fd77284bcf921973118f | draft | 6/7/2026, 1:10:31 AM | 6/7/2026, 1:10:31 AM |
| 04dfbab45c755635 | Colonel Negus and Port Wine Negus | Port Wine Negus derives its name from Colonel Negus, who is said to have invented the warm wine-and-water beverage. | 1862 | Georgian-Victorian | Port Wine Negus | 2faaadd882f367f2cc7e00721399d9d19caf68831e78afad8b2d0d33c9a00c14 | draft | 6/7/2026, 1:12:17 AM | 6/7/2026, 1:12:17 AM |
| 8f8b0b26d3cd0e2f | Colonel Negus and the English Negus | Port-wine Negus is described as an English beverage deriving its name from Colonel Negus, who is said to have invented the hot wine, sugar, lemon, and water drink. | 1887 | Georgian England | Thomas (1887) | 53b67a3c13933e5dded4b96167274446b1757e2f0571f764d10c5441b81ad46e | draft | 6/7/2026, 1:12:18 AM | 6/7/2026, 1:12:18 AM |
| e07447e8c27e1ae6 | Colonial American shrub | Food Timeline FAQ on shrub, a colonial American preserved fruit-and-vinegar drinking cordial. | 2003 | Colonial America | The Food Timeline questions catalog | c8bd1167e60bdf1c7e73fcbe5877bee958bbdf578cd8b2ba21052d44cc80b3cb | draft | 6/7/2026, 1:12:30 AM | 6/7/2026, 1:12:30 AM |
| 3fcf5b2cb7bc0bfc | Colt's Neck naming | The Colt's Neck highball is named for a small town two miles from Laird's present distillery in Scobeyville, New Jersey, where J. T. Laird sold cider spirits as early as 1784. | 1784 | Colonial America | 1934 Lairds Applejack How To Serve Recipes | a00bf46626b5030309010a8995a7139a6380c627a380092d862a22c047d5c18d | draft | 6/7/2026, 1:07:32 AM | 6/7/2026, 1:07:32 AM |
| ecaf9d3b2b248792 | Constante as cocktail king | Jack Cuddy's United Press article reports unanimous agreement among Havana bartenders that Constantino Ribalaigua is the cocktail king of Cuba, with Daiquiri No. 4, Presidente, and Pepin Rivero as his signature inventions. | 1937 | Pre-war Havana | Cocktails Bar La Florida (1935) | e85cfc49c6d1a4eba42b50c91441dfd4d10b93336e4913d937666aa0caa7e7e6 | draft | 6/7/2026, 12:32:34 AM | 6/7/2026, 12:32:34 AM |
| 71e0b15e95446517 | Copha Brand Edible Fat History | Copha brand edible oils, fats, and desiccated coconut were trademarked February 5, 1916 by Lever Brothers, now made by Peerless Foods in Melbourne. Ads promoted it as a time-saving product; its most common use is in Chocolate Crackles with Kellogg's Rice Bubbles. | 1916 | — | Australian Intellectual Property Trademark Database | 30cb68e2f9797467ae81ebd46d99aa982cc284e7ed161c77d7a2409e5eeefc66 | draft | 6/7/2026, 1:12:12 AM | 6/7/2026, 1:12:12 AM |
| 94e60715a314fc10 | Copper Kettle Punch at Yale | Sullivan records the traditional Yale reunion punch of cider, rum, champagne, claret, and maraschino, brewed days ahead and enlivened with charged water at serving. | 1930 | Pre-Volstead | — | e88e50b7f5930c381d3b22b11d4bcb37bcfe312637a512e203bdf47a998db221 | draft | 6/6/2026, 12:50:46 PM | 6/6/2026, 12:50:46 PM |
| ef32b2eb859be4ba | Correcting Cocktail Mistakes | Fredericks lists emergency catalyzers—egg white, Cointreau, orgeat, sherry, whisky, or mint essence—to salvage a failed shaker when guests are waiting. | 1931 | — | 1931 100 Cocktails | c129bbadaccc7ecf27cae307cd4c85868945d191c377d81c8126d91d396b8371 | draft | 6/6/2026, 1:11:16 PM | 6/6/2026, 1:11:16 PM |
| fc18a7417d2681f5 | Costa de Plata third at Biarritz 1928 | Costa de Plata Cocktail earned third prize at the same 1928 Biarritz competition, noted explicitly in this Havana manual. | 1928 | Interwar | 1937 Recetario Internacional de Cock-Tails | 645819b613326897dd7cd41eb9b16c2f52cd940cb6961dbad06a3764b07e53a6 | draft | 6/7/2026, 1:09:48 AM | 6/7/2026, 1:09:48 AM |
| 6e9c6178e0ee8e3e | Critics Praise the View and Menu, Question Consistency | New York Times reviews called Windows the most exciting eatery in town with an international crossroads menu and incomparable views, but noted uneven preparation and seasoning at a 1,000-seat capacity. Standout dishes included pike and spinach pate, squab tabaka, and lemon tart; lunch operated as a private club with cover charges. | 1976 | opening era | Mimi Sheraton, New York Times, June–July 1976 | d33ddd56420fe79cf20e8fb53de6619cf2a686f8d7c5b519b05a481f03e68607 | draft | 6/7/2026, 1:11:55 AM | 6/7/2026, 1:11:55 AM |
| 0d43d8c2ba30b66b | Crème de Menthe Colour Fading | Green Crème de Menthe is typically coloured with pure vegetable matter; if exposed to sunlight it reverts to its original white colour, a sign of natural colouring used by producers such as Cusenier's Freezomint. | — | — | 1937 U.md Glossary | e6ce7aef94e627d826ffb7a864626ee0350f7d543c5052d6799293b18ccabed9 | draft | 6/7/2026, 1:09:50 AM | 6/7/2026, 1:09:50 AM |
| 1c232d4c686f9127 | Cuba Libre misnomer | Despite its name, the Cuba Libre cooler originated in Florida, not Cuba, though it uses Bacardi Rum and Coca-Cola. | — | — | 1937 Liquid Gems | 1af17999642d717d26d4b5a34ca95f56a1c831bc341f44f09ceb5e398cfcfb9c | draft | 6/7/2026, 1:10:01 AM | 6/7/2026, 1:10:01 AM |
| 9105babe26a425ed | Cuban Cocktail Manual Sponsored by Polar Beer | This 1927 booklet pairs hundreds of international cocktail formulas with advertisements for Cerveza Polar clara and Trimalta malt extract, reflecting Cuban hospitality industry marketing. | 1927 | 1920s Cuban cantina culture | El Arte de Hacer un Cocktail y Algo Mas (1927) | e2ef761eb8e76aae6d2055290722576f06b80ee979f54e4c7fd24984c2714008 | draft | 6/7/2026, 12:30:40 AM | 6/7/2026, 12:30:40 AM |
| ba92fbb9d3a76d0d | Cultivation of Coca | Coca plantations have been successfully established in the Antilles by Dr. Bétancès. | 1888 | 19th century | Revue Diplomatique | 00583d5aa68b5561b0d474cfe3debf4caa6c0173789ec26d2fabbe8630a96ec0 | draft | 6/6/2026, 8:21:43 AM | 6/6/2026, 8:21:43 AM |
| b695651ca7264077 | Czechoslovak bar boom | Preface notes unprecedented growth of bar service in the Czechoslovak Republic and aims to collect practical recipes from domestic and foreign products. | 1921 | interwar Prague | — | 0c00e5a64da47d2ee743f733c8419951d1af31df8a44f679703ed59e2ab8b97d | draft | 6/6/2026, 12:41:21 PM | 6/6/2026, 12:41:21 PM |
| 2fe6a8ae5e9699dc | Daiquiri in the Bacardí cocktail canon | The manual dedicates a full section to Bacardí cocktails including Daiquiri (with granadina), Daiquiri seco (with sugar), Presidente, Veterano, and multiple Bacardí highballs and rickeys—documenting Cuban rum cocktails in a Havana bar context contemporaneous with American cocktail culture. | 1924 | — | Manual del Cantinero | ece44877a504f42ebc1c18d928b6c093d10a5a438e1baccde5d2144a2f0f6a44 | draft | 6/7/2026, 1:12:09 AM | 6/7/2026, 1:12:09 AM |
| 2be9e00de7414858 | Daiquiri No. 4 as Ribalaigua's chef d'oeuvre | Constante Ribalaigua's signature Daiquiri No. 4 uses Bacardi, fine sugar, maraschino, half a lime, and electrically shaved ice shaken three minutes—technique that earned him unanimous acclaim among Havana bartenders. | 1939 | 1930s Havana | Floridita Cocktails / Jack Cuddy | 965560a9fc8015ca0941ba9c059f99ee513d9d9a53036092c3a9ab875e8340a9 | draft | 6/7/2026, 12:34:23 AM | 6/7/2026, 12:34:23 AM |
| 781823941903b392 | Dan Donnelly's theatrical career | Dan Donnelly cheered famous actors at the Lambs Club after performances, later the horsy set at Saratoga's Grand Union Hotel, and came to the New York Biltmore on New Year's Eve exactly twenty years before this booklet's publication, working at Sevilla-Biltmore Havana during Prohibition. | 1934 | Prohibition era | 1934 Lairds Applejack How To Serve Recipes | a00bf46626b5030309010a8995a7139a6380c627a380092d862a22c047d5c18d | draft | 6/7/2026, 1:07:33 AM | 6/7/2026, 1:07:33 AM |
| e8b2b29eeae36f09 | Dangerous Quality of the 75 | Mason warns the 75 cocktail is excellent in quality but dangerous in quantity, pairing it with Japanese pretzels. | 1931 | — | 1931 The Art of Drinking More | 2be92299faefc9f5bae46023ad43c082bcde2f8d5c93b66b597d5c7af80d452a | draft | 6/6/2026, 1:14:53 PM | 6/6/2026, 1:14:53 PM |
| d1016b2cff4086b5 | Daniel Boone's Adventures | Daniel Boone was a pioneer who explored the wilds of Kentucky and became a conspicuous figure in American history. | 1769 | American Frontier | Wehman's Book on the Adventures of Daniel Boone | 2e3f57f4b3372ef16b981b765cdc2af184f4e3a9ea22f1f513abdf5e99ca5fb4 | draft | 6/6/2026, 8:26:57 AM | 6/6/2026, 8:26:57 AM |
| 08efbc7897a8023b | Death of the Art of Drinks | Charles warns that the ancient art of creating exquisite drinks is gasping on its death-bed while Puritanism waits for the last death-rattle. | 1934 | Prohibition aftermath | 1934 Charles Book of Punches and Cocktails | 8efcc5c8457f0a234736656c43f29554d4dcb7ceffc748fb095436eb106ec78d | draft | 6/6/2026, 1:15:04 PM | 6/6/2026, 1:15:04 PM |
| bfea6dd33d17bebd | Dedication | The book is dedicated to those who patronize the best bar-rooms, wine-rooms, and club-rooms. | — | — | — | 26de96cab7115c8a71a06e61e8f438090a10359a273557040c656231cdbe521f | draft | 6/6/2026, 9:02:36 AM | 6/6/2026, 9:02:36 AM |
| 0790dc6fa5fc912b | Delmonico's Cocktail Creations | Several cocktails in the book are attributed to Delmonico's restaurant, including Avalon, Ideal, Studio, and Bronx Delmonico—crushing fresh citrus in the mixing glass before shaking with house gin and vermouth. | 1912 | — | 1912 Holtz & Freystedt | 9b377ed8fe32b9a295f78e20385890c15e833d8a7dc8425f1e614024e5c70666 | draft | 6/6/2026, 12:27:44 PM | 6/6/2026, 12:27:44 PM |
| a552ef01a1de6ad9 | Dempsey-Carpentier cocktail debut | Dempsey cocktail was introduced at Deauville during the 1921 Dempsey-Carpentier fight meeting. | 1921 | Interwar sport | 1924 Carlo's Cocktail et Boissons Américaines | a7398c2d1999fb2d81397dec95a9e3761f6d5877d53dc06c64ef3d4f52473267 | draft | 6/6/2026, 1:05:52 PM | 6/6/2026, 1:05:52 PM |
| aab6cedf60429e7d | Der perfekte Mixer — German postwar professional mixology | Published in 1950 by Fachbuchverlag Lucullus in Chieming am Chiemsee, this handbook targets professional bartenders ('Fachmann') with roughly 500 recipes spanning cocktails, cobblers, fizzes, juleps, cups, punches, and bowles. It reflects continental European bar practice of the era, preserving pre-war international cocktail nomenclature in German while cataloguing spirits, liqueurs, and service formats for hotel and restaurant trade. | 1950 | Postwar Germany | Der perfekte Mixer by Martin Heile | 99d3ab438099bf4b634d18b8e0139e14cfe9412dca6d2cbc2d4d33e1bcdc0d06 | draft | 6/7/2026, 1:09:43 AM | 6/7/2026, 1:09:43 AM |
| d2a987fbfa56a898 | Dexter Mason's Cellar Inheritance | Mason frames the book as a practical index of cocktails by available ingredients, written after inheriting a bountiful cellar and becoming the social center of his circle. | 1930 | — | — | 7a35bf5c53ab23007f0f942846034b3b54233b229828035fb05ed5ed89cfd347 | draft | 6/6/2026, 12:50:45 PM | 6/6/2026, 12:50:45 PM |
| 606d141d5041e248 | Didier's Reminder Preface | Didier states the work is a Reminder of approved recipes practically tested, with many new recipes never before published. | 1917 | — | 1917 The Reminder by Jacob A | 9e3f2b3a994d8adf68e775d1d3d4b3c5f4183e58548be554318bd642634320f8 | draft | 6/6/2026, 12:39:46 PM | 6/6/2026, 12:39:46 PM |
| d024ec5b77fcc0e8 | Die achtundachtziger Meine | Eine lauere Arbeit. Von Johannes Trojan. In diesem Jahre am Rheine Sind leider gewachsen Weine, Die an Wert nur geringe. | 1888 | — | — | c4dc46f1552c8c9f01757c1740ea22e27fec3546cf258a31ca125bcbdf1d6d40 | draft | 6/6/2026, 8:22:49 AM | 6/6/2026, 8:22:49 AM |
| 1fb087f5968b9881 | Die Geschichte des Cocktails | Der Cocktail ist ein Getränk, das im 19. Jahrhundert in den USA entstand. | — | 19. Jahrhundert | Getränke-Buch | c4d91b63162fc9d32c2926e0d1aaf3d51bb86a7a5f43af99cdc65acd061fb503 | draft | 6/6/2026, 11:08:11 AM | 6/6/2026, 11:08:11 AM |
| fed915288e35b157 | Dionysos and the Origin of Wine | Sanchez recounts the Greek myth of Dionysos-Bacchus as allegory for grape ripening, fermentation, and wine's civilizing and violent effects. | 1948 | Ancient Greece | El Arte del Cantinero (1948) | dca963daa520634e5666fafdb5ef0effe92a3c3d2c64c42811c29a6735335635 | draft | 6/7/2026, 12:30:41 AM | 6/7/2026, 12:30:41 AM |
| 7507fcdc0706db6a | Doctor's Special Scotch and the Medical Profession | Doctor's Special Finest Old Scotch Whisky was supplied to the House of Lords in London and prescribed by leading British physicians for sick-room use, marketed in New York solely by Holtz & Freystedt as exceptionally pure. | — | — | 1912 Holtz & Freystedt | 9b377ed8fe32b9a295f78e20385890c15e833d8a7dc8425f1e614024e5c70666 | draft | 6/6/2026, 12:27:46 PM | 6/6/2026, 12:27:46 PM |
| 8b7920bda7479e79 | Dom Perignon and Champagne | Champagne as we know it was discovered by Dom Perignon, genial Father Cellarer of the Abbey of Hanvillers about two and one-half centuries ago. | — | — | 1934 100 Famous Cocktails | 86e31d08a9e5179a4c4019ee7541731795a9889d799f4f210d21f43a2ef0043e | draft | 6/6/2026, 1:11:14 PM | 6/6/2026, 1:11:14 PM |
| 60eb8fcce8197807 | Dom Perignon and Champagne Sparkle | Sparkling Champagne was the discovery of Father Perignon at the royal monastery of St. Pierre at Hautvillers; he died in 1715. | 1715 | — | — | ee9366662f5cd5c2748e8fe75f07e77b3d3662e0c27ceeb4ee852476e469ab6d | draft | 6/6/2026, 12:38:51 PM | 6/6/2026, 12:38:51 PM |
| 087fa68ad29d9407 | Dom Perignon and the Champagne Method | At the end of the XVII century Dom Perignon, a Benedictine monk at Hautvillers near Epernay, discovered bottling wine at the right season to retain sparkle, limpidity and pale colour — launching Champagne's renown. | — | 17th century France | The Artistry of Mixing Drinks, Champagne chapter | 0c90ee570011d21df6ffbef872890c25f9315214c5ed5935468af945ad4dd1f5 | draft | 6/7/2026, 1:12:09 AM | 6/7/2026, 1:12:09 AM |
| 3c8ac9a3750426dd | Dom Pérignon and Sparkling Champagne | The Benedictine monk Dom Pérignon, cellarer of the Abbey of Hautvillers, discovered sparkling Champagne about 250 years before 1937. Though blind in later life he identified grapes by flavour alone, regulated fermentation, and perfected a wine that leapt from the bottle. The Abbey is now possessed by Moët & Chandon. | 1669 | 17th-century viticulture | 1937 Here is Something that will interest you (3rd edition) | ffe0351d3c07b3831e6ecc53c5228bd2f116f54ab88601a6bc76f361f450c015 | draft | 6/7/2026, 1:09:49 AM | 6/7/2026, 1:09:49 AM |
| c7543121f6e793a5 | Dom Pérignon and the birth of modern Champagne | The Champagne monograph credits Dom Pérignon (1638-1715) with taming sparkling wine through judicious blending of regional crus and pioneering cork bottle closures, enabling Champagne's worldwide diffusion. | 1938 | 17th century Champagne | 1938 Cocktails by Jean Lupoiu | 2503786cdf97879de4b216bd8928c54734d55b92e8b29ed22842d1d374e20b28 | draft | 6/7/2026, 1:09:47 AM | 6/7/2026, 1:09:47 AM |
| 89da3d10dc5cf2e4 | Dom Pérignon Discovers Champagne | Around 1600 at Hautvillers in Champagne, Abbot Dom Pérignon first tasted the pleasant bouquet of effervescent wine, beginning Champagne's slow rise to French court tables. | 1600 | 17th-century France | Manzarbeitia y Compania Cocktail Book (1959) | 2b890cc25e85ddaff6cd8459199aae156397059c202e9d8f902ef81474e9d8b4 | draft | 6/7/2026, 1:12:16 AM | 6/7/2026, 1:12:16 AM |
| 7d25f5a7992edced | Dom Pérignon y el champagne espumante | El monje Dom Pérignon de Hautvilliers halló en el siglo XVII la transparencia y efervescencia que jerarquizaron el champagne de Reims. | 1600 | — | — | 785d4d5881a955207a2755777ab6b794b51cea99e6c2404ae68f721e5d2fe83b | draft | 6/7/2026, 12:37:02 AM | 6/7/2026, 12:37:02 AM |
| 11d6586ba86ba05e | Drinking as Cuba's national sport | Jack Cuddy reports that at the National Hotel bar, American visitors agreed without dissent that drinking is Cuba's national sport for tourists, and that Constantino Ribalaigua is its champion. | 1937 | Pre-war Havana | Cocktails Bar La Florida (1937) | 5db931a739ba02ae8e6149e07f369a26604cc62b313c1737d327f111ab5356c0 | draft | 6/7/2026, 12:32:39 AM | 6/7/2026, 12:32:39 AM |
| 782c3a3df831ca54 | Dry America versus wet bars | The 1927 introduction contrasts modest-priced Martinis and Manhattans in humid America with the domestic cocktail revival in French homes. | 1927 | — | — | 4115cec734c788eaffd7d2c02858299c38f6c6254a8688d8d1150a95ffc262ed | draft | 6/6/2026, 1:06:53 PM | 6/6/2026, 1:06:53 PM |
| f7b2f942211cac23 | Dry Gin vs Very Old Gin | Bols notes Dry Gin is for cocktails only while Very Old Gin is the family-drinking Holland gin. | 1922 | — | — | 2bc1bd49c1d86bf464129052b264cf6b5bf2f303cbbb2582e194590e4bf7a999 | draft | 6/6/2026, 12:42:27 PM | 6/6/2026, 12:42:27 PM |
| a7d12f90f3d4e5e8 | Duke of Clarence and Malmsey | Legend that the Duke of Clarence was drowned in a butt of Malmsey wine. | 1478 | — | Cups & Their Custom (1863) | 969951a049e2ebbb68fe31533e49ccd831283eac598c36bb50b4c26df98e86c7 | draft | 6/7/2026, 12:34:10 AM | 6/7/2026, 12:34:10 AM |