My edition: Jonathan Cape 2006.
Root beer – p. 24, 39
Corn liquor – p. 27
Old Gideon – p. 40, 309, 313
Mickeys of red, white, muscatel – p. 55
Home-brewed potato spirits – p. 82, 84, 89, 96, 189
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
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
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
Double shots of Taos Lightning – p. 463
Audit ale – p. 492
Laudanum with whiskey chasers – p. 507
Fermented potato mash – p. 517
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
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
Munich beer – p. 680
Velvet (porter and Champagne) – p. 682
Grappa – p. 706, 734, 739, 857, 1011
Szekszárdi Vörös – p. 718
Pommery – p. 744
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
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
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
Magnums of 1920 Puisieulx brut – p. 1084
You might be interested in an article I had published about drinking and hedonism in Against The Day and John Dos Passos’s USA – http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=9174656 I cite a lot of references to drinks in the novel e.g. the experiments of Neville and Nigel with “opium beer” (ATD 490), the obsession of the Chums of Chance with champagne, the creation of the anarchist Crocodile cocktail (ATD 941), the persistence of incidents in which “the brown jug came out” (ATD 174), and the repast on board the Russian airship Bolshai’a Igra that is accompanied by “an enormous jug full of vodka”‘ (ATD 1024), amongst many others. Just though tit might help…
Thanks, that’s terrific! I’ve yet to wade into ATD, but I’ll make sure to have your paper on hand when I do.
Neville and Nigel also drink “a horrible combination of porter and Champagne known as a “Velvet.”” I immediately had try one myself and concur that they are indeed “horrible”. Great blog!