Rhine Wine Cup — The Cocktail Ontologist

Family

Cup Family — descendant

Variants (8)

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.112) — For a Party of Six

1 split	Apollinaris water	base
1 wine glass	brandy — very pale brandy	base
	berries — Use in season.	garnish
	Cucumber rind — cucumber rinds	garnish
4 slices	Orange	garnish
4 slices	pineapple	garnish
1 pony	Maraschino	modifier
1 pony	White curacao — white curacoa	modifier
1 piece	ice — One clean piece of ice.	other
5 sprigs	mint — Source says five or six, well masticated.	other
1 quart	Rhine wine — Pour on top.	other
4 spoonfuls	sugar	sweetener

Dissolve the sugar in Apollinaris water in a glass pitcher and add the mint, liqueurs, brandy, fruit, berries, and ice.
Pour the Rhine wine on top, dress the pitcher with cucumber rinds, and serve in star champagne glasses.

Garnish: Cucumber rinds, fruit, and berries

Ice: Ice

Daly explicitly contrasts it with champagne cup and notes its appeal to German drinkers.

Drinks as They Are Mixed by Paul E. Lowe (1904, p.32) — Lowe 1904 Pitcher

1 whole	lemon — lemon, sliced	acid
1 pony	brandy — brandy	base
0.25 pitcher	ice — cracked ice	base
1 pint	Soda water — Apollinaris	dilution
1 thin piece	Cucumber — cucumber skin	garnish
1 whole	Orange — orange, sliced	garnish
4 slice	pineapple — pineapple	garnish
	Seasonal fruit — fruit	garnish
0.25 slice	Shaddock — shaddock	garnish
1 pony	Apricot liqueur — abricotine	modifier
1 pony	Orange curaçao — curacoa	modifier
1 quart	Rhine wine	other
6 piece	sugar — loaf sugar	sweetener

Build the cracked ice, sugar, sliced citrus, pineapple, brandy, liqueurs, Rhine wine, and Apollinaris in a glass pitcher.
Mix well, add a thin piece of cucumber skin, decorate with fruit and a quarter-slice of shaddock, and serve in stem glasses.

Garnish: Cucumber skin, fruit, and quarter-slice of shaddock

Ice: Cracked ice

Nose: White wine, citrus peel, and cucumber lead the aroma.
Palate: Rhine Wine Cup is useful because it demonstrates how tightly standardised the decorative white-wine cup template had become across named wine bases.
Finish: The finish is cool, floral, and gently sparkling.
Summary: A decorative Rhine-wine pitcher cup from the standardised white-wine branch.

Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.79)

2 lemons	lemon juice — Lemon juice	acid
3 tablespoonfuls	sugar — Sugar	base
0.5 pint	Seltzer water — German seltzer	dilution
1 liqueur-glass	creme de noyaux — Creme de Noyaux	modifier
1 liqueur-glass	kummel — Kummel	modifier
1 quart	Rhine wine	other

Put a clear ice block in the pitcher first, add the remaining ingredients, fizz with German seltzer, ornament, and serve.

Garnish: Seasonal fruit, cucumber peel, and mint

Ice: Ice

Jack's Manual by J. A. Grohusko (1910, p.75)

1 sliced lemon	lemon	acid
1 pony	brandy	base
1 quart	Rhine wine	base
1 bottle	club soda — club soda or syphon	dilution
1 sliced orange	Orange	garnish
1 pony	curacao	modifier
1 pony	Maraschino	modifier
1 large piece	ice — large ice block	other
	mint — Add mint and serve.	other

Build the Rhine wine, brandy, curacao, maraschino, orange, lemon, club soda, and a large piece of ice in a punch bowl.
Stir well together, add mint, and serve.

Garnish: Mint, sliced orange, and sliced lemon

Ice: Large piece of ice

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.65) — Straub 1913

	lemon — Pieces sliced.	acid
	Lemon juice (fresh) — Lemon Juice	acid
1 jigger	brandy — French Brandy	base
1 pint	Apollinaris	dilution
8 pieces	maraschino cherries — Maraschino Cherries	garnish
	Orange — Pieces sliced.	garnish
	pear — Pieces sliced.	garnish
	pineapple — Pieces sliced.	garnish
1.5 jigger	Benedictine	modifier
1.5 jigger	Maraschino	modifier
	White curacao — White Curacao	modifier
1 bunch	mint — Fresh Mint	other
1 quart	Rhine wine — Rhine Wine	other

Stir well in a large glass pitcher with a long cube of ice.
Decorate with fruit and a bunch of fresh mint.

Garnish: Fruit and mint

Ice: Long cube ice

This matters because Straub preserves another fully decorated German-wine cup branch at party scale.

The key service logic is the shared pitcher build with sparkling mineral water and elaborate fruit decoration.

Straub's version is more liqueur-accented than the earlier Lowe checkpoint already in the ontology.

Cocktails by Pedro Chicote (1928, p.260) — Vino del Rin

	cognac — Conac	base
0.5 tablespoon	sugar — Azucar	base
	Grapes and strawberries — Uvas y fresas	garnish
1	lemon slice — Rodaja de limon	garnish
1	orange slice — Rodaja de naranja	garnish
	Seasonal fruit — Frutas del tiempo	garnish
	curacao — Small added measure present but OCR-damaged.	modifier
1 small glass	Rhine wine — Vino del Rin	other

Build in a whiskey glass over ice and serve with straws.

Garnish: Orange slice, lemon slice, and mixed fruit

Ice: Ice pieces

This matters because it preserves a compact single-glass Rhine wine cup in Chicote's Spanish service world.

The tiny cognac and curacao measures are OCR-damaged, but the structural role of both ingredients is clear.

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.125)

2 liqueur glasses	brandy	base
0.5 pint	water — aerated water	dilution
1 piece	Cucumber peel	garnish
1 liqueur glass	curacao — orange Curaçao	modifier
1 liqueur glass	Maraschino liqueur — Maraschino	modifier
sprigs	mint	other
1 quart	Rhine wine — Rhine wine	other

Mix well in a pitcher.

Ice: Cracked ice

The Artistry of Mixing Drinks by Frank Meier (1936, p.54)

1 large piece	ice — Ice	base
1 split	Soda water — Schweppes Soda Water	dilution
1 peeled in slices	Orange — Orange	garnish
1 glass	curacao — Curaçao	modifier
1 bottle	Rhine wine — Rhine Wine	other

Stir gently and serve.

See also: Cup

Powdered sugar may be added to suit taste. For six drinks.