Sauterne Cup — The Cocktail Ontologist

Family

Modern American Drinks by George J. Kappeler (1895, p.55) — George J. Kappeler 1895

1 pony	brandy — brandy	base
1 quart	sauterne — sauterne	base
1 bottle	Soda water — plain soda	dilution
	Cucumber rind — citrus and cucumber garnish	garnish
1 pony	Maraschino liqueur — maraschino or white curacoa	modifier

Prepare the drink the same as Champagne Cup, substituting Sauterne for champagne.

Garnish: Mint, citrus, cucumber rind

Ice: Two or three lumps

Nose: Sweet wine and citrus give the cup a softer, rounder aromatic profile than the champagne versions.
Palate: Sauterne turns the cup fuller and more honeyed, but the garnish architecture still makes it clearly part of the same social family.
Finish: The finish is vinous, sweet, and cooling.
Summary: A sweet-wine branch of the cup family built on the champagne-cup template.

The Cocktail Book a Sideboard Manual for Gentlemen (1901, p.60) — Sauterne or Hock Cup

1 rind	lemon peel — rind of one lemon	acid
1 pony	brandy	base
1 tablespoonful	sugar	base
1 bottle	Soda water — soda	dilution
	berries	garnish
1 slice	Cucumber peel	garnish
3 slices	lemon slices — lemon	garnish
3 slices	orange slices — orange	garnish
1 pony	Maraschino liqueur — maraschino	modifier
1 wine glass	sherry	modifier
1 quart	sauterne or hock — Source allows either sauterne or hock.	other

Build the sugar, fruit, peels, brandy, maraschino, sherry, wine, soda, and ice in a glass pitcher.
Ornament with fresh mint.

Garnish: Fresh mint.

Ice: Two or three lumps

This keeps white-wine cup entertaining visible in the same domestic chapter as the cocktail and cobbler field.

The cup logic stays stable while the wine base remains open between sauterne and hock.

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.114) — For a Party of Eight

1 pint	Apollinaris water — Apollinaris	base
1 wine glass	brandy — brandy (Hennessey)	base
	Jamaica rum — Dash the bouquet with Jamaica rum.	base
1	Cucumber — Slice and save the skin to dress the pitcher.	garnish
4 slices	Orange	garnish
4 slices	pineapple	garnish
1 pony	Benedictine — benedictine	modifier
1 pony	Maraschino	modifier
1 pony	White curacao — curacoa (white)	modifier
1 piece	ice — One clean piece of ice.	other
5 sprigs	mint — Source says five or six, well masticated.	other
1 quart	Sauternes — sauterne	other
	powdered sugar — Sprinkle on top of the bouquet.	sweetener
6 large spoonfuls	sugar	sweetener

Dissolve the sugar in Apollinaris in a glass pitcher and add the mint, liqueurs, brandy, fruit, cucumber skin, and ice.
Pour the sauterne on top, dress the pitcher with mint bouquet and cucumber skin, dash with Jamaica rum, sprinkle with powdered sugar, and serve in star champagne glasses.

Garnish: Mint bouquet, cucumber-skin dressing, fruit, and powdered sugar

Ice: Ice

This is another full dressed-pitcher cup where bouquet staging is part of the identity.

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

Build the cracked ice, sugar, sliced citrus, pineapple, liqueurs, Cognac, Sauterne, 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: Sweet white wine, citrus, and apricot rise first on the nose.
Palate: Even with some OCR loss, this entry is worth keeping because it shows the same standard decorative cup chassis being applied across another white-wine base.
Finish: The finish is cool, fruity, and lightly sparkling.
Summary: A Sauterne-based decorative pitcher cup from the standardised white-wine cup 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
2 tablespoonfuls	sugar — Sugar	base
0.5 pint	Seltzer water — Seltzer	dilution
1 liqueur-glass	curacao — Curacao	modifier
1 liqueur-glass	yellow chartreuse — Yellow Chartreuse	modifier
1 quart	Sauternes — Imported Sauterne	other

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

Garnish: Fruit, mint, and cucumber peel

Ice: Ice

Jack's Manual by J. A. Grohusko (1910, p.84)

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

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

Garnish: Mint, sliced orange, and sliced lemon

Ice: Large block ice

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

2 ponies	brandy	base
0.5 pint	water — aerated water	dilution
1 piece	Cucumber peel	garnish
fruits	fruit	garnish
1 pony	curacao — orange Curaçao	modifier
1 pony	Maraschino liqueur — Maraschino	modifier
fresh	mint	other
1 quart	sauterne — Sauterne	other

Ice: Cracked ice

See also: Cup