Locomotive

Cooling Cups and Dainty Drinks by William Terrington (1869, p.193) — Terrington 1869

1. Make the red Roussillon or Burgundy nearly boil.
2. Beat up the egg yolks with the honey, cinnamon essence, clove essence, and Curaçao until well frothed.
3. Add the hot wine and serve hot.

The theatrical name and fortified mulled-wine structure make this a memorable late miscellaneous entry.

This is essentially a yolk-enriched hot wine flip with essence flavoring rather than whole spice decoction.

The Gentleman's Table Guide (2nd edition) by E. Ricket and C. Thomas (1872, p.45)

1. Mix the egg yolks, honey, and curacao well together.
2. Heat the Burgundy until hot but not boiled.
3. Mix thoroughly by pouring from one jug to another several times.
4. Serve in a silver cup or claret jug with a few drops of clove essence.

The text implies a thrown mixed hot cup technique by repeated pouring between jugs.

Readable in the second edition whereas the 1871 witness left the heading unresolved.

American and Other Drinks by Charlie Paul (1884, p.15)

1. Fill a tumbler with chipped ice.
2. Add the ingredients, shake, and strain as directed for the Chinese Cocktail.

Ice: Chipped ice

Scientific Bar-Keeping by E. N. Cook & Co. (1884, p.18)

1. Put the egg yolks, honey, clove essence, and curacao into a goblet.
2. Add a pint of hot Burgundy.
3. Whisk well together and serve hot in glasses.

Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.29)

1. Mix the ingredients well and boil them in a saucepan.
2. Pour back and forth between two saucepans until smooth, pour into a mug, add lemon and nutmeg, and serve.

Garnish: Lemon slice and grated nutmeg

This is a particularly rich restorative hybrid that helps show how blurred the lines between hot wine drink, flip, and medicated comfort service could be.

The repeated saucepan transfer is part of the texture-building method, not just a heating convenience.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.41)

1. Mix the egg yolk, sugar, and honey well, add the curacoa and boiled wine, mix thoroughly, place a thin lemon slice on top, sprinkle with cinnamon, and serve.

Ice: Ice

L'Art du Shaker by Dominique Migliorero (1925, p.40)

1. Prepare in the shaker, shake hard, strain into a medium balloon glass, and serve.

Cheerio! A Book of Punches and Cocktails by Charles (1928, p.33) — Cheerio 1928

1. Beat together the egg yolk, honey, and Curacoa in a mug.
2. Heat the red Burgundy in a clean saucepan until it boils, then pour it in gradually while whisking and stirring to prevent curdling.

Ice: None