Recipe relationships

id	recipe_id	related_recipe_id	relation_type	notes	source_book	source_year
1	2	1	variation	Made by substituting madeira or sherry for port and adding calves-feet jelly.	Oxford Night Caps	1860
2	3	1	variation	Substitutes claret for port wine.	Oxford Night Caps	1860
3	4	1	variation	Substitutes champagne for port wine.	Oxford Night Caps	1860
4	5	1	variation	Cider replaces wine and brandy plus jelly are added.	Oxford Night Caps	1860
5	8	7	variation	The base is cooled fully before the wine is added.	Oxford Night Caps	1860
6	9	7	variation	Port replaces white wine and jelly is omitted.	Oxford Night Caps	1860
367	10	10	same-family	Direct later continuation of the classic cobbler line.	The Mixicologist	1895
50	10	54	same-family	Thomas explicitly introduces the cobbler by comparing it to the julep as an American warm-weather specialty.	The Bar-Tender's Guide	1862
7	13	12	variation	Adds three wine-glasses of noyeau to the standard bowl.	Oxford Night Caps	1860
8	14	12	variation	Adds a reduced spice decoction and a whole grated nutmeg.	Oxford Night Caps	1860
9	15	12	variation	Green tea replaces water and the jelly is omitted.	Oxford Night Caps	1860
364	15	15	same-family	Clear later continuation of the flaming tea-punch line.	The Mixicologist	1895
10	16	12	variation	Gin replaces the rum, brandy, and shrub portion of the base recipe.	Oxford Night Caps	1860
11	17	12	variation	Port replaces white wine and red currant jelly replaces calves-feet jelly.	Oxford Night Caps	1860
362	19	19	same-family	Direct later continuation of the fresh-service milk-punch branch.	The Mixicologist	1895
477	19	19	variation	A later printed source variant of the fresh-service milk-punch line.	Harry of Ciro's ABC of Mixing Cocktails	1923
124	19	117	same-family	Another milk-rich social drink, though White Tiger's Milk leans more toward bowl-scale compounded dairy service.	How to Mix Drinks; or, The Bon-Vivant's Companion	1876
12	20	19	variation	Expands the standard milk punch into a larger citrus-and-shrub Oxford house batch.	Oxford Night Caps	1860
13	27	26	variation	Presented immediately after Almond Punch as a derivative shrub form.	Oxford Night Caps	1860
365	29	29	same-family	Late continuation of the semi-frozen banquet-punch line.	The Mixicologist	1895
148	29	190	variation	Shares the name but represents a very different frozen banquet-style service.	How to Mix Drinks; or, The Bon-Vivant's Companion	1876
14	31	25	variation	Omit the wine, spirits, and oranges, then increase the lemon and sugar.	Oxford Night Caps	1860
15	32	25	variation	Omit wine, spirits, and lemons, then add twelve extra oranges.	Oxford Night Caps	1860
109	32	135	variation	Orange substitution within the lemonade template.	The Bar-Tender's Guide	1862
16	34	33	variation	Season the whey with whole pepper to promote perspiration.	Oxford Night Caps	1860
17	36	35	variation	Prepared the same way, substituting perry for cider.	Oxford Night Caps	1860
18	38	37	variation	Prepared the same way, substituting strong home-brewed beer for wine.	Oxford Night Caps	1860
19	39	37	variation	Prepared the same way but with beer, white wine, gin, and twelve yolks.	Oxford Night Caps	1860
396	41	169	variation	Explicitly defined as the Champagne Cup made with cider instead of champagne.	The Cocktail Book a Sideboard Manual for Gentlemen	1901
20	42	41	variation	Substitutes perry for cider.	Oxford Night Caps	1860
21	43	41	variation	Uses strong beer instead of cider or perry.	Oxford Night Caps	1860
22	44	41	variation	Use port instead of white wine; sometimes add red currant jelly.	Oxford Night Caps	1860
317	45	622	same-family	Another aromatic cocktail sharpened by bitters and citrus, but with absinthe placed at the centre.	Modern American Drinks	1895
23	47	45	variation	Cook explicitly says Lambs Wool is merely a variety of the Wassail Bowl.	Oxford Night Caps	1860
24	48	47	variation	Cook says Brasenose Ale is in fact a species of Lambs Wool.	Oxford Night Caps	1860
354	51	51	same-family	Direct continuation of the aromatic brandy-cocktail line.	The Mixicologist	1895
355	51	51	variation	Improved aromatic variation with maraschino and absinthe.	The Mixicologist	1895
25	52	51	variation	Thomas presents the whiskey cocktail as the same broad cocktail family, with whiskey replacing brandy and curaçao omitted.	The Bar-Tender's Guide	1862
352	52	52	same-family	Direct later-nineteenth-century continuation of the same aromatic cocktail line.	The Mixicologist	1895
353	52	52	variation	Improved aromatic variation built by adding liqueur and absinthe accents.	The Mixicologist	1895
26	53	51	improvement	Thomas explicitly describes the crusta as an improvement on the cocktail.	The Bar-Tender's Guide	1862
27	53	52	same-family	Part of the same early aromatic cocktail family, but with a more elaborate service.	The Bar-Tender's Guide	1862
476	54	54	variation	A later printed source variant of the decorative bourbon julep line.	Harry of Ciro's ABC of Mixing Cocktails	1923
28	55	51	service-variant	Thomas defines the fancy brandy cocktail as the same drink served in a fancier glass with altered lemon treatment.	The Bar-Tender's Guide	1862
258	55	51	variation	A sweeter and more dressed branch of the standard brandy cocktail.	Modern American Drinks	1895
29	55	53	same-family	The fancy cocktail's altered service points directly toward the crusta.	The Bar-Tender's Guide	1862
30	56	51	variation	The same aromatic cocktail structure translated from brandy to gin.	The Bar-Tender's Guide	1862
31	56	52	same-family	Thomas presents gin and whiskey cocktails as sibling expressions of the same form.	The Bar-Tender's Guide	1862
519	56	56	variation	A late grenadine-and-egg variant of the gin cocktail line.	About Town Cocktail Book	1925
32	57	56	service-variant	Thomas defines it as the same gin cocktail with fancier service.	The Bar-Tender's Guide	1862