Cooling Cups and Dainty Drinks

William Terrington set out to write a book on a very new subject, cups and other mixed drinks. Following closely on the heels of "Professor" Jerry Thomas, who authored the first book of bartending in 1862 in the United States, Mr. Terrington gathered many other recipes with a very European flavor.

He delved into the wines of France, Germany, Spain, Italy, Portugal, Greece, Austria and Hungary, Australia, South Africa, and America. He explored the liqueurs and cordials of the day in great depth.

After sections on digestive bitters-based drinks, ale and beer, cider and mead, and sparkling non-alcoholic drinks'a new technology at the time'he explored refrigeration which was another new concept.

Then came the mixed drinks: punches, cups, cocktails, juleps, cobblers, smashes, possets, toddies, and many other drinks that as yet had no classification. The vin blanc cassis, for example, was mentioned here seven years before the birth of Felix Kir the mayor of Dijon who introduced the drink to France and to the world.