Variants (6)
Recommended The Bar-Tender's Guide by Jerry Thomas (1862, p.79) — Jerry Thomas 1862
- Combine the cider, soda-water, sherry, brandy, lemon juice, lemon peel, and verbena.
- Sweeten and season with nutmeg to taste.
- Flavour with extract of pineapple to taste.
- Strain and ice the drink well before serving.
Garnish: Lemon peel and verbena
Ice: Iced
- Nose
- Apple, lemon, and light spice give the nose a cool aromatic lift.
- Palate
- It is brisk and orchard-led, with the sherry and brandy deepening the cider rather than weighing it down.
- Finish
- The finish is sparkling, appley, and gently aromatic.
- Summary
- A sophisticated cider cup that pushes the family toward orchard-fruit refreshment and early flavoured cooler logic.
Cider Nectar is useful because it shows the cup family moving beyond grape wine while retaining its aromatised, social, iced identity. That flexibility helps explain how later long drinks and regional coolers could inherit cup logic without inheriting exact ingredients.
Pineapple should remain a suggestion, not a dominant flavour. The drink needs to stay recognisably cider-led.
This is one of the most inventive cup-adjacent drinks in Thomas. It shows how quickly the family could absorb novelty flavouring while preserving a familiar social format.
Recommended How to Mix Drinks; or, The Bon-Vivant's Companion by Jerry Thomas (1876, p.81) — Jerry Thomas 1876
- Combine the cider, soda-water, sherry, brandy, lemon juice, lemon peel, and verbena.
- Sweeten and season with nutmeg to taste.
- Flavour with extract of pineapple to taste.
- Strain and ice the drink well before serving.
Garnish: Lemon peel and verbena
Ice: Iced
- Nose
- Apple, lemon, and light spice give the nose a cool aromatic lift.
- Palate
- It is brisk and orchard-led, with the sherry and brandy deepening the cider rather than weighing it down.
- Finish
- The finish is sparkling, appley, and gently aromatic.
- Summary
- A sophisticated cider cup that pushes the family toward orchard-fruit refreshment and early flavoured cooler logic.
Cider Nectar is useful because it shows the cup family moving beyond grape wine while retaining its aromatised, social, iced identity. That flexibility helps explain how later long drinks and regional coolers could inherit cup logic without inheriting exact ingredients.
Pineapple should remain a suggestion, not a dominant flavour. The drink needs to stay recognisably cider-led.
This is one of the most inventive cup-adjacent drinks in Thomas. It shows how quickly the family could absorb novelty flavouring while preserving a familiar social format.
Cooling Cups and Dainty Drinks by William Terrington (1869, p.183) — Terrington 1869
- Combine the cider, soda-water, sherry, brandy, strained lemon juice, and oleo-saccharum.
- Sweeten and nutmeg to taste, add a sprig of verbena, and flavour to taste with pineapple extract.
- Strain and ice well.
Garnish: Verbena sprig.
Ice: Ice
The enthusiastic endorsement in the text makes this one of Terrington's more strongly favored cider formulas.
The cup is essentially a perfumed orchard high cup with the extract used as a late corrective rather than a dominant base.
Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.38)
| 2 lime | lime juice — juice of two limes | acid |
| 1 dessertspoonful | sugar | base |
| Whiskey — whiskey or brandy | base |
| cider — Used to bring the drink to size. | other |
- Set a punch glass filled with fine ice in front of the customer.
- Stir the sugar, lime juice, spirit dash, and cider until the sugar is dissolved, pour over the ice, decorate with fruit, and serve with straws.
Garnish: Fruit in season
Ice: Shaved ice
This is a helpful orchard-drink checkpoint because it sits between temperance cider service and lightly alcoholic summer long drinks.
The punch-glass-over-ice handling places it closer to the decorated long-drink families than to plain bottled cider service.
The Buffet Blue Book by John H. Considine (1912, p.28)
- Build the ice, cider, brandy, sherry, lemon juice, sugar, and mineral water in a large bar glass.
- Stir well, trim with fruit, twist the lemon peel over it, grate nutmeg on top, and serve.
Garnish: Fruit, lemon twist, and grated nutmeg
Ice: Ice
The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.106)
- Build and serve chilled.
Ice: Ice