Recipe relationships

id	recipe_id	related_recipe_id	relation_type	notes	source_book	source_year
431	57	56	variation	A sweetened and curacao-lifted fancy aromatic branch.	Straub's Manual of Mixed Drinks	1913
33	58	54	service-variant	Thomas defines the brandy julep as the mint julep without the fancy fixings.	The Bar-Tender's Guide	1862
388	58	54	variation	Brandy branch of the ornate Big 4 julep template.	The Mixicologist	1895
34	59	54	variation	Thomas defines gin julep by substituting gin into the mint julep structure.	The Bar-Tender's Guide	1862
35	59	58	same-family	A sibling julep variant built from the same template.	The Bar-Tender's Guide	1862
226	59	58	variation	Defined by direct substitution from Boothby's new-style brandy julep.	Cocktail Boothby's American Bar-Tender	1891
37	60	52	same-family	Both are whiskey-led nineteenth-century drinks, but the julep uses mint and shaved ice as its structural frame.	The Bar-Tender's Guide	1862
36	60	54	variation	Thomas defines whiskey julep by substituting whiskey and omitting fruits and berries.	The Bar-Tender's Guide	1862
229	60	58	variation	Defined by direct substitution from Boothby's new-style brandy julep.	Cocktail Boothby's American Bar-Tender	1891
39	61	52	improvement	As with the brandy crusta, the whiskey crusta can be read as a more elaborate improvement on the cocktail base.	The Bar-Tender's Guide	1862
38	61	53	variation	Thomas defines whiskey crusta by substituting whiskey for brandy.	The Bar-Tender's Guide	1862
40	62	53	variation	Thomas defines gin crusta by substituting gin for brandy.	The Bar-Tender's Guide	1862
41	62	56	improvement	The gin crusta functions as a more elaborate improvement on the gin cocktail line.	The Bar-Tender's Guide	1862
42	63	51	riff	A brandy-based aromatic cocktail modified by replacing gum syrup with orgeat.	The Bar-Tender's Guide	1862
203	63	51	variation	Boothby defines it as a brandy-cocktail structure modified by orgeat.	Cocktail Boothby's American Bar-Tender	1891
43	65	64	variation	Thomas defines Soda Cocktail as Jersey Cocktail made with soda-water instead of cider.	The Bar-Tender's Guide	1862
495	65	65	variation	A bottled-lemonade variant of the soda-cocktail line.	Harry of Ciro's ABC of Mixing Cocktails	1923
284	65	269	same-family	Another lengthened sugar-bitters-peel drink, here built on soda instead of cider.	Modern American Drinks	1895
44	66	54	descendant	Thomas states that the smash is simply a julep on a small plan.	The Bar-Tender's Guide	1862
45	66	58	same-family	A smaller-format expression of the same brandy-mint cooling logic.	The Bar-Tender's Guide	1862
47	67	59	descendant	Small-plan descendant of the gin julep logic.	The Bar-Tender's Guide	1862
46	67	66	variation	Gin substitution within the smash pattern.	The Bar-Tender's Guide	1862
48	68	60	descendant	Thomas's own definition makes the smash a smaller-plan descendant of the julep.	The Bar-Tender's Guide	1862
49	68	66	variation	Whiskey substitution within the smash pattern.	The Bar-Tender's Guide	1862
51	69	10	variation	Sparkling wine adaptation of the core cobbler format.	The Bar-Tender's Guide	1862
52	70	10	variation	American wine adaptation of the cobbler format.	The Bar-Tender's Guide	1862
53	71	70	variation	Thomas explicitly says to make it the same way, substituting Hock wine.	The Bar-Tender's Guide	1862
54	72	70	variation	Thomas says to use claret instead of Catawba.	The Bar-Tender's Guide	1862
55	73	70	variation	Thomas says to use Sauteme instead of Catawba.	The Bar-Tender's Guide	1862
56	74	10	variation	Spirit-based adaptation of the core cobbler pattern.	The Bar-Tender's Guide	1862
57	74	60	same-family	A parallel whiskey cooling form using fruit-and-straw service instead of mint-led julep service.	The Bar-Tender's Guide	1862
58	74	68	same-family	Another compact whiskey cooler in Thomas's 1862 repertoire, though structured through the smash rather than the cobbler family.	The Bar-Tender's Guide	1862
363	75	75	same-family	Direct late continuation of the sangaree template under colder service conditions.	The Mixicologist	1895
533	75	965	variation	Chicote explicitly presents this as the whiskey sangaree made with Port.	Cocktails	1928
59	76	75	variation	Sherry-based variation on the same sangaree logic.	The Bar-Tender's Guide	1862
60	78	77	variation	Whiskey substitution within the toddy format.	The Bar-Tender's Guide	1862
61	79	77	variation	Gin substitution within the toddy format.	The Bar-Tender's Guide	1862
62	80	77	service-variant	Thomas defines the sling as the toddy with nutmeg grated on top.	The Bar-Tender's Guide	1862
378	81	78	same-family	Late hot-service branch sitting very close to toddy logic.	The Mixicologist	1895
63	81	78	service-variant	Hot, nutmeg-finished whiskey branch adjacent to the plain toddy form.	The Bar-Tender's Guide	1862
64	82	79	service-variant	Thomas defines the sling from the toddy plus nutmeg.	The Bar-Tender's Guide	1862
66	83	75	same-family	Shares the sangaree identity while shifting from wine base to spirit base.	The Bar-Tender's Guide	1862
65	83	77	service-variant	Thomas defines brandy sangaree from the toddy form, with ice and a port float.	The Bar-Tender's Guide	1862
67	84	79	service-variant	Thomas defines gin sangaree from the toddy form, with ice and a port float.	The Bar-Tender's Guide	1862
68	84	83	variation	Gin substitution within the spirit-led sangaree branch.	The Bar-Tender's Guide	1862
69	85	75	same-family	Beer-based expression of the sangaree logic.	The Bar-Tender's Guide	1862
70	86	85	variation	Thomas says to make it the same as Ale Sangaree, using porter.	The Bar-Tender's Guide	1862
244	87	578	same-family	Fruit-syrup fix logic edging toward the later dressed daisy branch.	Wehman's Bartender's Guide	1891
71	88	87	variation	Gin substitution within the fix format.	The Bar-Tender's Guide	1862
72	89	87	descendant	Thomas defines the sour from the fix by removing the fruit dressing and pressing lemon in the glass.	The Bar-Tender's Guide	1862