Tract · Cocktails

Flip · Built in glass · Historical · complexity 2/5

Couperee

A rich soda-fountain crossover of brandy, red curacoa, ice cream, soda, and nutmeg.

Served in Large soda glass. Ice: Ice.

Variants (2)

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.21)

1.5 pony glassbrandy — Brandybase
Soda water — Plain sodadilution
1 pony glasscuracao — Curacoa (red)modifier
0.33 glassice cream — Ice creamother
nutmeg — Nutmegother
  1. Combine the brandy and curacoa with ice cream in a large soda glass, mix thoroughly, fill nearly full with plain soda, grate nutmeg on top, and serve.

Ice: Ice

The Ideal Bartender by Tom Bullock (1917, p.36) — Bullock 1917

0.5 jiggerbrandy base
0.75 glassice cream — Ice Creambase
Soda water — Plain Sodadilution
1 ponyred curacao — Red Curacoamodifier
nutmeg — Grated on top.other
  1. Fill a large bar glass three-quarters full of ice cream and mix thoroughly with the brandy and red curacoa using a spoon.
  2. Fill up with plain soda, grate nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: Ice cream

This matters because Bullock preserves the soda-fountain crossover world inside the bartender's book rather than outside it.

The spoon-mixed ice-cream base is the defining service fact here, not a detail to modernize away.

See also: Boston Cooler, Cider Eggnog