My edition: Jonathan Cape 2006. 

Root beer – p. 24, 39

Corn liquor – p. 27

Old Gideon – p. 40, 309, 313

Green beer –  p. 47

Mickeys of red, white, muscatel – p. 55

Home-brewed potato spirits – p. 82, 84, 89, 96, 189

Cactus beer – p.83

Vintage Champagne – p. 111, 435

Imported Danish aquavit – p. 132

A ’96 Champagne frappéd in local ice – p. 138

Sillery wine – p. 162

Bucelas wine – p. 168

Dão wine – p. 168

Valley Tan whiskey – p. 180

Some kind of brandy – p. 185, 331

Whiskey with turpentine and sulphuric acid – p. 211

A twelve-year-old Speyside malt – p. 230

Cigarettes soaked in absinthe – p. 233

Condy’s fluid (permanganate disinfectant mixed with methylated spirits) – p. 234

Dense, warm, unaerated English beer – p. 240

Prosecco – p. 247, 724, 868

Sparkling Valpolicella – p. 247

Wedding punch with Everclear, peach juice, and ‘certain Scandinavian ingredients’ – p. 266, 267

Slings – p. 278

Sours – p. 278

Highballs – p. 278

Fizzes – p. 278

Menudo with tripe soaked in tequila  – p. 286

Home-brewed beer – p. 287, 308

McBryan’s whiskey – p. 290

Squirrel and sarsaparilla – p. 294

A small glass of diluted wine – p. 303

A labelless bottle of bourbon – p.313

Pear wine – p. 338

Perrier Jouët – p. 348

Drugged incandescent punch – p. 350

Sean O’Farrells / boilermakers – p. 360, 382, 974

$3.50-a-quart Champagne – p. 368

Sazeracs – p. 368

Absinthe Frappes – p. 368

Ramos gin fizz – p. 370, 639, 1034

New Orleans beer – p. 373

Fermented maguey juice (pulque) – p. 376, 377, 395, 925

Tequila-and-beer – p. 382

Budweiser – p. 395

Aryq – p. 433, 441, 442

A ’00 Pouilly-Fuissé – p. 443

A ’98 Graves – p. 443

Double shots of Taos Lightning – p. 463

Opium beer – p. 490

Audit ale – p. 492

Mâconnais – p. 494

Laudanum with whiskey chasers – p. 507

Fermented potato mash – p. 517

Lambic beer – p. 525, 544

Absinthe – p. 529, 530, 561, 850

‘Monopole de la Maison’ – p. 533

No-name wine – p. 535, 849

Absinthe mixed with Champagne – p. 542

Vino forte from Brindisi, Squinzano, and Barletta – p. 579, 582

Primitivo – p. 584

A spiked drink – p. 621

Rheinpfalz – p. 629

Herrgottsacker – p. 629

Hofstück Deidesheimer- p. 629

Bohemia beer – p. 642

Doubles of Cuervo Extra – p. 642

Schnapps – p. 662

Poison Champagne – p. 670

Opiated highballs of British cough syrup and aerated water – p. 678

Brandy and soda – p. 680

Munich beer – p. 680

Velvet (porter and Champagne) – p. 682

Grappa – p. 706, 734, 739, 857, 1011

Szekszárdi Vörös – p. 718

Gewürztraminer – p. 718

Apricot brandy – p. 718

Italian beer – p. 726

Pommery – p. 744

Arrack and soda – p. 762

Gül kän (fermented rose petals) – p. 773

’99 Château Lafite – p. 787

Šljivovica – p. 806, 834

Sage-flavoured grappa – p. 826

Raki – p. 828

Žilavka with seltzer water – p. 829

Spiked beer – p. 843

Ouzo – p. 844, 973, 975

Pineapple Marquises with trois-six chasers – p. 849

Casanovas (Venice gin fizzes) – p. 854, 857

Kadulja (herbal grappa) – p. 870

Montepulciano – p. 873

Garfagnana red wine (mushrooms and chestnuts simmered in) – p. 888

A Champagne cocktail – p. 911, 974

‘Love in the shadows of Pera’ (Creme de Menthe and beer) – p. 912

Jurançon white – p. 941

A Crocodile (equal parts rum, absinthe, and trois-six) – p. 941

Homemade Dimyat – p. 947

Homemade Misket – p. 947

Tikveš wine – p. 964

Rakia – p. 971

Mavrodaphne – p. 975

Imported German beer – p. 986

Orizaba beer – p. 986

Madrileños – p. 988

A Balthazar of ’03 Verzenay – p. 1019

Spanish wine – p. 1023

Cranberry-flavoured beer fermented from black bread (?) – p. 1024

Homemade schnapps – p. 1026

Tequila and orange juice – p. 1057

California Champagne – p. 1058

Some vermouth concoction – p. 1069

Do Nobili – p. 1073

Nebbiolo – p. 1073

Cognac – p. 1077

Magnums of 1920 Puisieulx brut – p. 1084