Recipe families

id	canonical_name	description	origin_notes	modern_descendants
28	Absinthe Service Family	—	—	—
1	Aromatic Cocktail Family	Nineteenth-century cocktails built on spirit, sweetener, bitters, and citrus accent, before the later dry Martini/Old Fashioned split.	Clearly articulated in Jerry Thomas's 1862 cocktail section.	["Old Fashioned", "Manhattan", "Martini"]
26	Arrack Punch Family	Punches built around arrack as a defining base or flavouring spirit, preserving a once-central branch of the punch tradition that later became comparatively obscure in many western bar repertoires.	Thomas treats arrack both as an explanatory spirit and as the basis for several specific punches, making the family unusually visible in 1876.	["arrack revival punches", "batavia-spirited historical reconstructions", "exotic rum-adjacent citrus punches"]
25	Bar-Glass Punch Family	Individual shaken or built punches served in the bar glass rather than the bowl, often iced, ornamented, and taken through a straw. This branch helps explain how punch logic overlaps with cobblers, fixes, and later single-serve refreshers.	Thomas's punch section repeatedly distinguishes bowl-scale hospitality punches from compact bar-glass punches, revealing two different service grammars under the same broad name.	["single-serve punches", "ornamented shaken coolers", "tropical almond-citrus serves"]
16	Batter and Restorative Family	Hot egg, spice, sugar, milk, or batter-based comforting drinks occupying the border between festive bar service, domestic restoratives, and winter warmers.	Thomas preserves several small but revealing hot restorative forms around Tom and Jerry, Sleeper, and milk-based mixed drinks.	["Tom and Jerry", "eggnog serves", "winter hot batter drinks"]
42	Beer Mixed Drink Family	—	—	—
23	Bottled and Aged Punch Family	Large-format punches built for storage, clarification, bottling, or ageing rather than immediate bowl service, preserving a major but often under-recognised strand of nineteenth-century drinks craft.	By 1876 Thomas explicitly includes punches designed to be bottled, cellared, clarified, and even transformed into jelly, revealing a more durable branch of the punch tradition.	["batched bottled punches", "aged bottled cocktails", "cellared milk punch"]
44	Bottled Cocktail Family	Prebatched bottled cocktails prepared in advance for speed, consistency, and party service.	Late nineteenth-century manuals increasingly preserve bottle-ready cocktail formulas alongside direct mixing service.	["Bottled Manhattan Cocktail", "Bottled Martini Cocktail", "Bottle of Cocktail for Parties"]
30	Champagne Cocktail Family	—	—	—
6	Cobbler Family	American iced wine or spirit coolers served with shaved ice, fruit garnish, and a straw, with presentation treated as an essential part of the drink.	Thomas introduces the cobbler as an American invention and emphasises ornament and warm-climate service.	["Sherry Cobbler revivals", "wine cobblers", "fruit-forward iced aperitif serves"]
27	Cocktail Family	—	—	—
24	Cold Party Punch Family	Large-format iced punches built for social service in bowls, often combining fruit, wine, spirits, and showy presentation. This branch becomes important for tracing later champagne punches, festive bowls, and party-service drinks.	Thomas's 1876 punch section preserves a particularly vivid run of bowl-scale cold punches designed for parties rather than for individual bar service.	["champagne punch", "party bowl punches", "sparkling fruit punches"]
40	Collins Family	—	—	—
45	Cooler Family	Long iced drinks built in Collins glasses and related vessels, often with spiral citrus rind, wine or spirit base, and soda or ginger ale lengthening.	Late nineteenth-century manuals use the cooler form to bridge cups, Collinses, and other refreshing lengthened drinks.	["Tom Collins", "Moscow Mule", "Dark 'n' Stormy"]
2	Crusta Family	Elaborated cocktail services using sugared rim, lemon lining, and a short chilled strain into a decorated glass.	Thomas explicitly describes the crusta as an improvement on the cocktail and attributes it to a celebrated Spanish caterer.	["Sidecar", "Corpse Reviver-style citrus spirit cocktails"]
17	Cup Family	Large-format wine, spirit, fruit, herb, and aerated-water bowl drinks designed for social service, often elegant, cooling, and seasonally aromatic.	Thomas preserves multiple party cups tied to named people and places, showing cup service as a cosmopolitan social category rather than a mere punch variant.	["Pimm's Cup service", "wine cups", "spritz-bowl party drinks"]
34	Daisy Family	—	—	—
10	Fix Family	Spirit, sugar, lemon, and water drinks built over shaved ice and ornamented with fruit, sitting on the threshold between decorative nineteenth-century coolers and later stripped-back sours.	Thomas groups fixes and sours together and defines the sour directly from the fix by removing the fruit garnish and pressing lemon in the glass.	["Brandy Daisy", "iced fruit-topped sours", "pre-modern sour structures"]
35	Fizz Family	Sparkling sour-derived drinks in which citrus, sugar, spirit, and charged water are combined for immediate effervescent service, often with egg or textural variation.	By Wehman's 1891 text the fizz is already a recognisable named family with spirit and egg-part variations, implying a mature branch rather than a one-off formula.	["Gin Fizz", "Silver Fizz", "Ramos Gin Fizz"]
12	Flip Family	Hot or warm mixed drinks built through repeated pouring and frothing, often combining malt liquor, spirit, eggs, sugar, and spice into a smooth restorative serve.	Thomas treats flips as an older established class distinguished by texture and repeated pouring rather than by a single fixed ingredient bill.	["Eggnog", "hot flips", "custardy winter serves"]
36	Frappe Family	—	—	—
41	Highball Family	—	—	—
38	Hot Whiskey Punch Family	—	—	—
18	Hot Whisky Service Family	Hot whisky drinks in which water, citrus peel, sugar, or technique create distinct service identities, from simple skins and slings to flaming theatrical performance drinks.	Thomas preserves several adjacent Scotch and whiskey hot services whose differences are often more about treatment and presentation than core composition.	["Blue Blazer revivals", "hot whisky cocktails", "showmanship bar service"]
21	Infused Spirit Family	Prepared house spirits flavoured by soaking herbs, woods, or botanicals into a base spirit before service, preserving an older medicinal and rustic strand of bar practice.	Thomas includes several infused gins in his miscellaneous section, suggesting that prepared bottles still formed part of practical service culture.	["compound gin infusions", "house tinctured spirits", "flavoured bottle preps"]
3	Julep Family	Mint-and-ice drinks built around a sweetened base spirit and ornate cold service.	Thomas presents the mint julep as a peculiarly American drink and uses it as the model for later julep and smash variants.	["Mint Julep", "Whiskey Smash", "Mojito-like mint coolers"]
15	Layered After-Dinner Family	Small post-prandial liqueur and spirit drinks served in tiny glasses, often layered or carefully composed, where density, colour, and café theatre matter as much as flavour.	Thomas gathers French, Spanish, and American café specialities in this section, preserving a distinct after-dinner cordial culture alongside the larger mixed-drink families.	["pousse-café shots", "after-dinner layered shooters", "small cordial service"]
4	Lengthened Cocktail Family	Bitters-seasoned mixed drinks that extend the cocktail idea into cider, soda, and other longer forms.	Visible in Thomas's simpler cocktail offshoots such as Jersey and Soda Cocktail.	["Americano-type serves", "spritz-like bittered long drinks", "highball structures"]
31	Manhattan Family	—	—	—
43	Martinez Family	—	—	—
29	Martini Family	—	—	—
22	Milk Punch Family	Milk-based drinks ranging from fresh shaken serves to clarified bottled punches, linking simple dairy comfort drinks with some of the most technically sophisticated nineteenth-century punch preparations.	By 1876 Thomas preserves both immediate milk punch and clarified English milk punch methods, making the family split unusually legible.	["clarified milk punch", "holiday milk punches", "dairy-based bar punches"]
46	Mulled Wine Family	—	—	—
13	Negus Family	Hot wine-and-water drinks sweetened and spiced, often enlivened with citrus oil, belonging to an older supper and restorative service tradition.	Thomas preserves the attribution of the style to Colonel Negus and places it alongside flip and shrub rather than among modern cocktails.	["mulled wine service", "holiday hot wine bowls", "lightened hot cups"]
20	Plain Service Family	Very simple direct spirit, fortified wine, or beer services distinguished by garnish, small additions, or local naming rather than by elaborate technique.	Thomas includes many minimal serves whose historical importance lies in service habit, regional identity, and tiny variations of treatment.	["one-and-one serves", "back-bar pours", "minimalist house specials"]
47	Punch Family	—	—	—
48	Restorative and Morning Drinks Family	—	—	—
7	Sangaree Family	Sweetened wine, spirit, or beer drinks marked by nutmeg or a wine float, served chilled and occupying an older space between toddy, cooler, and seasoned cup.	Thomas groups sangarees with mulls rather than with cocktails, preserving an older pre-cocktail service lineage.	["wine cooler serves", "nutmeg-finished cups", "capped sour-style drinks"]
14	Shrub Family	Preserved fruit-and-spirit or fruit-and-acid preparations bottled for storage and later dilution, bridging cordial, punch base, and early mixer traditions.	Thomas places shrubs beside flip and negus, preserving an older world in which shelf-stable fruit preparations belonged naturally in mixed-drink knowledge.	["drinking vinegars", "fruit cordials", "batched house mixers"]
9	Sling Family	Spirit, sweetener, and water drinks closely related to toddies, distinguished in Thomas chiefly by aromatic nutmeg finishing or hot service presentation.	Thomas frames sling and toddy together, with several sling entries defined directly from their toddy counterparts.	["Singapore Sling", "long spirit slings", "seasoned simple serves"]
5	Smash Family	Small-format mint-and-ice drinks derived from julep logic but served more compactly.	Thomas explicitly defines the smash as a julep on a small plan.	["Whiskey Smash", "smash-style citrus-and-mint modern drinks"]
32	Soda Cocktail Family	—	—	—
11	Sour Family	Stripped citrus-and-spirit drinks emerging in Thomas from the fix by subtraction of decorative fruit garnish, anticipating the later standardised sour template.	Thomas explicitly derives the sour from the fix, making the relationship unusually clear in the source text.	["Whiskey Sour", "Pisco Sour", "Daiquiri-style sour structures"]
49	Sparkling Cocktail Family	—	—	—
39	Tea Punch Family	—	—	—
19	Temperance and Effervescent Family	Non- or low-alcohol refreshing drinks built on citrus, sugar, water, syrups, powders, or effervescence, showing a parallel history of social refreshment alongside stronger mixed drinks.	Thomas devotes a distinct section to temperance drinks, preserving a refreshment tradition that overlaps with but does not simply mirror alcoholic bar service.	["sodas", "lemonades", "house refreshers", "zero-proof spritzes"]
8	Toddy Family	Sweetened spirit-and-water drinks served plain, either cool or hot, forming a foundational utility structure for later slings, sangarees, and simple house mixed drinks.	Thomas presents toddies as a stable family with straightforward spirit substitutions and hot/cold service flexibility.	["Hot Toddy", "plain spirit-and-water serves", "minimalist house mixed drinks"]
37	Tom and Jerry Family	—	—	—
33	Vermouth Cocktail Family	—	—	—