Recipe relationships

id	recipe_id	related_recipe_id	relation_type	notes	source_book	source_year
73	90	88	descendant	Thomas defines the sour from the fix by removing fruit garnish and pressing lemon in the glass.	The Bar-Tender's Guide	1862
74	90	89	variation	Gin substitution within the sour template.	The Bar-Tender's Guide	1862
534	90	3051	variation	Chicote presents this as the Presidente Sour made with gin instead of rum.	Cocktails	1928
75	92	91	variation	Enriched egg-based method built on the same core rum flip idea.	The Bar-Tender's Guide	1862
76	93	91	same-family	Malt-led flip expression alongside the rum-based versions.	The Bar-Tender's Guide	1862
77	94	93	variation	Closely related egg-and-ale flip with slightly different proportions and emphasis.	The Bar-Tender's Guide	1862
78	95	94	variation	Spirit-heavy alternative method within the egg flip branch.	The Bar-Tender's Guide	1862
79	96	77	same-family	Shares hot sweetened spirit logic while belonging to the flip rather than toddy line.	The Bar-Tender's Guide	1862
80	97	9	variation	Sparkling soda-water adaptation of the core negus pattern.	The Bar-Tender's Guide	1862
81	97	65	same-family	Both reveal early experimentation with soda-water as a lengthening and enlivening medium.	The Bar-Tender's Guide	1862
82	99	98	variation	Rum-preserved currant variation within the shrub family.	The Bar-Tender's Guide	1862
83	100	98	variation	Currant-based preserved shrub with a lighter spirit fortification.	The Bar-Tender's Guide	1862
84	103	102	variation	Rum-and-orange version of the more general spirituous shrub idea.	The Bar-Tender's Guide	1862
85	104	103	improvement	A more elaborate clarified and filtered rum shrub built on similar citrus-and-rum logic.	The Bar-Tender's Guide	1862
86	107	106	variation	Thomas presents this as a named local adaptation of the Parisian pousse-café.	The Bar-Tender's Guide	1862
486	108	108	variation	A later printed source variant of the layered egg-yolk cordial branch.	Harry of Ciro's ABC of Mixing Cocktails	1923
87	110	109	same-family	Another tiny brandy-led café drink seasoned by liqueur and bitters rather than by dilution.	The Bar-Tender's Guide	1862
156	111	116	same-family	Another hot egg-and-spice restorative service, though Sleeper is smaller and more directly composed.	How to Mix Drinks; or, The Bon-Vivant's Companion	1876
88	113	112	variation	A leaner claret-and-champagne cup with stronger citrus and cucumber emphasis.	The Bar-Tender's Guide	1862
89	114	112	same-family	Another large-format cosmopolitan cup, but richer and more whipped in texture.	The Bar-Tender's Guide	1862
402	114	114	variation	Sheridan preserves a later source-specific version of the same named cup service.	The Complete Buffet Manual or How to Mix Fancy Drinks	1901
90	115	114	variation	Smaller-scaled variation of the Crimean cup line.	The Bar-Tender's Guide	1862
91	116	94	descendant	Tom and Jerry develops the hot egg-and-spice tradition into a prepared batter-and-service model.	The Bar-Tender's Guide	1862
92	116	111	same-family	Both belong to the hot egg-and-spice restorative world, though Tom and Jerry is larger-scale and batter-based.	The Bar-Tender's Guide	1862
312	116	622	same-family	Another aromatic cocktail sharpened by bitters and citrus, but with absinthe placed at the centre.	Modern American Drinks	1895
93	117	116	same-family	Another social, batched, creamy spirit drink in the restorative line.	The Bar-Tender's Guide	1862
94	118	87	same-family	Shares the iced citrus-and-fruit logic of the fix family, though with rum and liqueur colouring.	The Bar-Tender's Guide	1862
95	119	118	variation	A cleaner shaken rum-and-fruit branch alongside White Lion's built iced style.	The Bar-Tender's Guide	1862
96	120	112	same-family	A simpler claret-led expression of the broader cup family.	The Bar-Tender's Guide	1862
368	120	120	same-family	Clear later continuation of the claret-cup tradition.	The Mixicologist	1895
397	120	169	variation	Explicitly defined as the Champagne Cup made with claret.	The Cocktail Book a Sideboard Manual for Gentlemen	1901
98	121	1	same-family	Shares the warming wine-service side of the cup/mull tradition.	The Bar-Tender's Guide	1862
97	121	120	variation	A more aromatic and service-flexible claret cup form.	The Bar-Tender's Guide	1862
99	122	121	variation	Wine-base substitution within the aromatic cup tradition.	The Bar-Tender's Guide	1862
100	123	122	variation	A brighter and more flexible sparkling/white-wine branch of the same cup logic.	The Bar-Tender's Guide	1862
101	124	123	same-family	A cider-based expansion of the broader aromatic cup tradition.	The Bar-Tender's Guide	1862
102	125	113	same-family	Both highlight cucumber as a defining aromatic of the cup line.	The Bar-Tender's Guide	1862
103	126	81	same-family	Shares hot whiskey-and-water logic, though Blue Blazer is distinguished by flaming thrown service.	The Bar-Tender's Guide	1862
173	126	127	same-family	Another hot Scotch service in Thomas, though the Skin is quieter and peel-led.	How to Mix Drinks; or, The Bon-Vivant's Companion	1876
104	128	127	variation	A whiskey-based regional variation on the skin service model.	The Bar-Tender's Guide	1862
175	129	130	variation	Spiced and buttered branch of the plain hot rum service.	How to Mix Drinks; or, The Bon-Vivant's Companion	1876
361	131	131	same-family	Late manual preservation of the older cider-and-whiskey plain-service line.	The Mixicologist	1895
496	131	131	variation	A 1923 Harry of Ciro's source variant.	Harry of Ciro's ABC of Mixing Cocktails	1923
176	131	134	same-family	Both are early spirit-and-mixer lengthened drinks with minimal seasoning.	How to Mix Drinks; or, The Bon-Vivant's Companion	1876
297	131	622	same-family	Another aromatic cocktail sharpened by bitters and citrus, but with absinthe placed at the centre.	Modern American Drinks	1895
199	132	132	variation	A variant plain absinthe service paired with Boothby's French Style version.	Cocktail Boothby's American Bar-Tender	1891
105	133	131	same-family	Another plain lengthened base-plus-mixer drink, though wine-led rather than spirit-led.	The Bar-Tender's Guide	1862
106	134	131	same-family	Both are minimalist base-plus-lengthener drinks, differing mainly in mixer choice.	The Bar-Tender's Guide	1862
107	135	31	same-family	Plainer domestic baseline alongside the more dressed bar-style lemonade.	The Bar-Tender's Guide	1862
108	136	135	improvement	A more polished lemonade method built on sugar rubbed with lemon peel and hot-water integration.	The Bar-Tender's Guide	1862