Recipe relationships
recipe_relationships · showing 151–200 of 443
| id | recipe_id | related_recipe_id | relation_type | notes | source_book | source_year |
|---|---|---|---|---|---|---|
| 110 | 137 | 135 | variation | A syrup-enriched bar-made lemonade branch. | The Bar-Tender's Guide | 1862 |
| 111 | 138 | 135 | same-family | A fermented and ginger-spiced expansion of the lemonade family. | The Bar-Tender's Guide | 1862 |
| 112 | 141 | 140 | same-family | Another dry portable lemonade technology, but less inherently effervescent. | The Bar-Tender's Guide | 1862 |
| 113 | 142 | 135 | same-family | A hot-water citrus refresher sitting between lemonade and sherbet terminology. | The Bar-Tender's Guide | 1862 |
| 114 | 145 | 101 | same-family | Shares fruit-syrup concentration logic while diverging into instant effervescence rather than bottled dilution. | The Bar-Tender's Guide | 1862 |
| 115 | 146 | 138 | same-family | Another ginger-fermented refreshment, but broader and more wine-like in body. | The Bar-Tender's Guide | 1862 |
| 237 | 148 | 148 | variation | A cold plain-service counterpart to Boothby's hot black stripe. | Cocktail Boothby's American Bar-Tender | 1891 |
| 116 | 151 | 150 | variation | Alternative herb infusion within the same prepared gin service logic. | The Bar-Tender's Guide | 1862 |
| 117 | 152 | 132 | same-family | Another wormwood-centred service tradition, though far more rustic and direct. | The Bar-Tender's Guide | 1862 |
| 118 | 152 | 150 | variation | Wormwood substitution within the infused gin family. | The Bar-Tender's Guide | 1862 |
| 119 | 155 | 154 | variation | Gin substitution within the straight-service pattern. | The Bar-Tender's Guide | 1862 |
| 120 | 156 | 154 | same-family | Another plain brandy service differing mainly by measure and vessel. | The Bar-Tender's Guide | 1862 |
| 122 | 157 | 51 | same-family | A minimal sweetened branch that sits on the threshold of cocktail logic. | The Bar-Tender's Guide | 1862 |
| 121 | 157 | 154 | service-variant | Thomas defines it as straight brandy with a dash of gum syrup. | The Bar-Tender's Guide | 1862 |
| 195 | 159 | 160 | variation | A seasoned branch of the otherwise plain sherry service. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 370 | 190 | 190 | same-family | Direct later continuation of the decorative Roman Punch line. | The Mixicologist | 1895 |
| 134 | 190 | 420 | same-family | Shares the same iced bar-glass punch grammar, but is sweeter and more decorative. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 345 | 190 | 622 | same-family | Another aromatic cocktail sharpened by bitters and citrus, but with absinthe placed at the centre. | Modern American Drinks | 1895 |
| 141 | 206 | 164 | same-family | Another large celebratory sparkling party punch. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 123 | 233 | 45 | variation | An apple-heavy wassail variant. | Cooling Cups and Dainty Drinks | 1869 |
| 264 | 269 | 64 | same-family | Another cider-based lengthened drink built from cocktail seasoning logic. | Modern American Drinks | 1895 |
| 376 | 280 | 77 | variation | Applejack-fruited branch of the toddy line. | The Mixicologist | 1895 |
| 377 | 280 | 131 | same-family | Shares cider-country applejack logic with other American apple service drinks. | The Mixicologist | 1895 |
| 239 | 299 | 131 | variation | Boothby defines Stone Wall as another name for Stone Fence. | Cocktail Boothby's American Bar-Tender | 1891 |
| 298 | 299 | 622 | same-family | Another aromatic cocktail sharpened by bitters and citrus, but with absinthe placed at the centre. | Modern American Drinks | 1895 |
| 139 | 307 | 120 | same-family | Shares claret, cucumber, and cooling social service with the cup tradition. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 248 | 390 | 390 | variation | A larger bowl-format descendant of Green's earlier egg nogg service. | Mixed Drinks | 1895 |
| 228 | 394 | 58 | variation | Defined by direct substitution from Boothby's new-style brandy julep. | Cocktail Boothby's American Bar-Tender | 1891 |
| 509 | 408 | 408 | variation | A 1925 printed champagne cocktail variant. | About Town Cocktail Book | 1925 |
| 220 | 410 | 96 | variation | Boothby defines this by direct substitution from the brandy flip. | Cocktail Boothby's American Bar-Tender | 1891 |
| 218 | 411 | 96 | variation | Boothby defines this by direct substitution from the brandy flip. | Cocktail Boothby's American Bar-Tender | 1891 |
| 219 | 412 | 96 | variation | Boothby defines this by direct substitution from the brandy flip. | Cocktail Boothby's American Bar-Tender | 1891 |
| 125 | 413 | 19 | service-variant | Thomas defines the hot version directly from the cold milk punch. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 126 | 414 | 19 | improvement | A more elaborate clarified and bottled evolution of the simpler fresh-service milk punch. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 127 | 414 | 104 | same-family | Shares milk clarification and polished bottling logic, though in a different drink family. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 128 | 415 | 414 | same-family | Another bottle-conditioned luxury punch built for keeping, though clarified by entirely different means. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 129 | 416 | 415 | descendant | Thomas explicitly defines Punch Jelly as a transformation of Punch a la Ford. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 130 | 417 | 415 | variation | Thomas explicitly constructs this as a gin-based variation on the Ford bottled-punch process. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 131 | 418 | 119 | same-family | Both use rum, citrus, and fruit to build a richer, more expressive punch profile. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 132 | 419 | 190 | same-family | Both are shaken bar-glass punches built around citrus, cold dilution, and ornamental finish. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 415 | 419 | 420 | same-family | Both are ornamented bar-glass punches built around citrus and syrup-led sweetness. | The Reminder | 1909 |
| 133 | 420 | 419 | same-family | Another compact shaken iced punch served through a straw. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 369 | 420 | 420 | same-family | Direct later continuation of the small curaçao punch line. | The Mixicologist | 1895 |
| 135 | 422 | 164 | variation | A distinct alternate formula for the same famous punch name. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 136 | 423 | 164 | same-family | A smaller sparkling party punch working within the same celebratory bowl tradition. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 137 | 425 | 75 | descendant | Carries fortified-wine logic into a more citrus-iced and ornamental punch form. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 138 | 426 | 81 | same-family | Shares the hot whisky service logic, though under punch rather than sling nomenclature. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 140 | 427 | 414 | same-family | Another milk-treated preserved punch, though simpler and more directly spirit-led. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 142 | 428 | 427 | same-family | Both preserve serious party punch logic with premeditated preparation and later service. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |
| 143 | 429 | 415 | same-family | Another prepared punch designed to rest in bottle before service. | How to Mix Drinks; or, The Bon-Vivant's Companion | 1876 |