Recipe variants

id	recipe_id	variant_label	is_recommended_spec	source_book	source_author	source_year	source_page	source_pdf_filename	method	garnish	ice	tasting_nose	tasting_palate	tasting_finish	tasting_summary	historical_notes	technique_notes	personal_notes	variant_commentary
2794	55	No. 1	0	The Complete Buffet Guide	V. B. Lewis	1903	28	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Fill the glass half full of shaved ice.", "Add the gum syrup, bitters, Curacoa, and brandy.", "Stir well with a spoon, strain into a fancy cocktail glass, twist lemon peel on top, and serve."]	Lemon peel	—	Brandy and citrus oils are sharpened by the bitters and Curacoa.	The core formula is traditional, but Lewis's note about a squirt of draft champagne shows a late bar willingness to refine even conservative cocktails by tiny sparkling touches.	The finish is clean, bittersweet, and citric.	A classic fancy brandy aromatic with a faintly modernising service note.	—	—	—	—
2795	55	No. 2	0	The Complete Buffet Guide	V. B. Lewis	1903	28	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Twist lemon peel in the mixture to express the oil.", "Fill the glass half full of shaved ice and shake well.", "Strain into a fancy cocktail glass with a rim moistened with lemon juice."]	Lemon-rimmed glass	—	The lemon oil and Maraschino make the aroma more fragrant than No. 1.	This variant pushes the fancy cocktail slightly toward crusta territory by making glass treatment part of the drink's identity.	The finish is aromatic, citrusy, and slightly richer.	A dressed fancy brandy cocktail edging toward crusta-style presentation.	—	—	—	—
3024	55	Lowe 1904	0	Drinks as They Are Mixed	Paul E. Lowe	1904	21	1904 Drinks as they are Mixed by Paul E Lowe.md	["Stir the maraschino, bitters, and brandy with ice in a mixing glass.", "Moisten the rim of a cocktail glass with lemon and dip it in powdered sugar.", "Strain into the prepared glass and serve."]	Sugared rim	—	Orange spice and maraschino sweetness lift the brandy base.	The entry matters because it preserves the decorative branch between the plain aromatic cocktail and the fuller ritual of the Crusta.	The finish is polished, spiced, and lightly candied.	A dressed aromatic brandy cocktail from the decorative late-nineteenth-century branch.	—	—	—	—
3126	55	Gorham 1905	0	The Gorham Cocktail Book	Gorham Mfg. Company	1905	19	1905 The Gorham Cocktail Book.md	["Stir the maraschino, bitters, brandy, and orange bitters with fine ice.", "Strain into a cocktail glass whose rim has been moistened with lemon and dipped in powdered sugar."]	Sugared rim	Fine ice	Orange, cherry, and brandy rise from the frosted glass.	This is a useful checkpoint because it shows the fancy branch still defined by small liqueur and garnish adjustments rather than a complete structural rewrite.	The finish is aromatic, lightly sweet, and polished.	A dressed-up brandy aromatic from the mature fancy-cocktail branch.	—	—	—	—
4810	55	No. 1	0	Bartenders' Manual	Bartenders Association of America	1913	26	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well with fine ice, strain into a fancy cocktail glass, and twist lemon peel on top.", "A squirt of Champagne may be added."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
5126	55	Straub 1913	0	Straub's Manual of Mixed Drinks	Jacques Straub	1913	27	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Twist a piece of lemon peel on top and serve."]	Lemon peel	—	—	—	—	—	This is a good continuity checkpoint because it shows the fancy aromatic formula still functioning as a live service grammar in 1913.	—	—	—
56	56	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	55	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Add the gin, gum syrup, bitters, and curaçao to a bar glass with fine ice.", "Shake well, as Thomas directs, and strain into a serving glass.", "Express a small piece of lemon peel over the drink and use as garnish."]	Lemon peel	Fine ice	The nose opens on lemon oil and botanical sweetness.	It is sweet, aromatic, and slightly softer than a modern Martini-adjacent gin drink, with curaçao rounding the botanicals.	The finish is lightly bitter and citrusy, with gin herbs still evident.	An early gin cocktail that belongs to the same sweetened aromatic family as Thomas's brandy and whiskey examples.	Placed after the champagne cocktail and before the Japanese and Jersey entries, the gin cocktail shows how flexible the early cocktail formula was across base spirits. Thomas's version is notably sweeter and more liqueur-accented than later dry gin standards.	Thomas again specifies shaking for a spirit-forward cocktail. In this era the point seems to be brisk chilling and integration rather than the later doctrine that all-spirit drinks must be stirred.	—	The gin cocktail completes the core aromatic trio in Thomas: brandy, whiskey, and gin. Together they map the nineteenth-century cocktail as a transferable structure rather than a single canonical formula.
447	56	—	0	Barkeepers' Ready Reference	A. V. Bevill	1871	49	1871 Barkeeper's ready reference.md	["Combine the syrup, bitters, gin, curacao, and lemon peel in a small glass.", "Fill with ice and shake well.", "Strain off into a glass."]	Lemon peel	Fill with ice	—	—	—	—	—	—	—	—
465	56	—	0	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	40	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Fill the tumbler one-third full of shaved or rasped ice.", "Add the syrup, bitters, gin, curacao, lemon, and sugar.", "Shake all well together and strain."]	—	Shaved or rasped ice	—	—	—	—	—	Epicures rubbed the rim with lemon and dipped it in powdered sugar for a frosted appearance.	—	The text notes brandy or whiskey may be substituted as in the smash note, but only the gin form is explicit here.
494	56	—	0	The American Bar-Tender	E. A. Simmons	1874	7	1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons.md	["Fill the mixing glass one-third full of fine ice.", "Add the syrup, bitters, gin, and curacao and stir with a spoon.", "Strain into a cocktail glass and serve with lemon peel."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
685	56	—	0	American and Other Drinks	Leo Engel	1878	40	1878 American and other drinks.md	["Fill one-third full of ice, shake well, and strain in a glass."]	Expressed lemon peel	One-third full of ice	—	—	—	—	—	—	—	—
767	56	—	0	Drinks, and How to Make Them	Yeatman & Co.	1879	5	1879 Drinks and how to make them by Yeatman & Co.md	["Put the bitters into a tumbler.", "Add the gin, a little water, and ice if desired.", "Mix well and optionally vary with a little liqueur and lemon peel."]	Lemon peel	Optional	—	—	—	—	—	—	—	—
794	56	—	0	McDonough's Bar-Keepers' Guide, and Gentlemen's Sideboard Companion	Patsy McDonough	1883	7	1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883).md	["Prepare as for the Brandy Cocktail, substituting gin for brandy.", "Stir with cracked ice.", "Strain into a cocktail glass and finish with lemon peel."]	Lemon peel	Cracked ice	—	—	—	—	—	—	—	—
820	56	—	0	American and Other Drinks	Charlie Paul	1884	16	1884 American and Other Drinks ( 1 st edition ) by Charlie Paul.md	["Prepare as for the Brandy Cocktail, using gin in place of brandy."]	Lemon peel	Chipped ice	—	—	—	—	—	—	—	—
836	56	Bar Keepers' Handbook 1884	0	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	24	1884 How to mix drinks.md	["Fill with fine ice, stir well, squeeze lemon peel on top, and serve."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
861	56	—	0	Scientific Bar-Keeping	E. N. Cook & Co.	1884	7	1884 Scientific bar-keeping.md	["Add the syrup, bitters, gin, curacao, and lemon peel to a small bar glass.", "Fill one-third full with fine ice and shake well.", "Strain into a glass."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
888	56	—	0	The Complete Bartender	Albert Barnes	1884	3	1884 The complete bartender.md	["Make the drink the same as the Whiskey Cocktail, using gin instead of whiskey.", "Fill with fine ice, stir, and strain into a cocktail glass."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
889	56	Fancy	0	The Complete Bartender	Albert Barnes	1884	4	1884 The complete bartender.md	["Make the drink the same as the Whiskey Cocktail, using gin instead of whiskey.", "Strain into a fancy wine glass.", "Moisten the edges of the glass with lemon and serve with lemon peel thrown on top."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
917	56	—	0	New Guide for the Hotel Bar Restaurant	Bacchus	1885	3	1885 New Guide Hotel Bar Restaurant.md	["Make the drink the same as the Whiskey Cocktail using gin instead of whiskey.", "Fill with fine ice, stir, and strain into a cocktail glass."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
918	56	Fancy	0	New Guide for the Hotel Bar Restaurant	Bacchus	1885	4	1885 New Guide Hotel Bar Restaurant.md	["Make the drink the same as the Whiskey Cocktail using gin instead of whiskey.", "Strain into a fancy wine glass, moisten the edges with lemon, and serve with lemon peel thrown on top."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
954	56	1888 Holland Gin	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	16	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Shake the gum syrup, bitters, Holland gin, curacoa, and shaved ice.", "Strain into a cocktail glass, add the twisted lemon peel, and serve."]	Lemon peel	Shaved ice	—	—	—	A Dutch-gin aromatic cocktail that keeps the older gin base clearly distinct at this date.	This is important because it preserves Holland gin as a still-default cocktail base in one branch of late-century practice.	Its structure mirrors the brandy and whiskey cocktail templates, showing deliberate transposition across bases.	—	Compared with the Old Tom variant, this is the heavier, older gin line.
955	56	1888 Old Tom	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	16	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Prepare the Gin Cocktail, substituting Old Tom for Holland gin."]	Lemon peel	Shaved ice	—	—	—	A useful checkpoint showing Old Tom already treated as a named alternative gin base inside the cocktail family.	This matters because it captures the transitional gin landscape before later dry-gin dominance erases some of these distinctions.	The by-reference substitution is itself the important evidence here.	—	Compared with the Holland version, this implies a lighter, sweeter gin branch without changing the cocktail grammar.
1108	56	Emile Lefeuvre 1889	0	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	8	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Moisten the rim of a small stemmed cocktail glass with lemon juice and dip lightly in powdered sugar.", "Mix the gin, sugar, Angostura, and curacao with crushed ice until the sugar dissolves.", "Strain into the prepared glass without wetting the sugared rim; express lemon peel over the drink and drop it in."]	Sugared rim and lemon peel	Crushed ice	—	—	—	—	—	—	—	—
1164	56	—	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	19	1891 Cocktail Botthby's American Bar-Tender.md	["Stir with ice.", "Strain into a cocktail glass."]	—	—	—	—	—	—	This type matters because the aromatic gin cocktail remained structurally important even as vermouth-driven drinks were rising around it.	The drink follows the older cocktail grammar rather than the newer vermouth-forward style.	—	—
1340	56	Holland Gin (Henry J. Wehman 1891)	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	12	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Fill the glass with ice.", "Add the gum syrup, bitters, Curacao or Absinthe, and Holland gin.", "Stir up well, strain into a fancy cocktail glass, squeeze a piece of lemon peel on top, and serve."]	Lemon peel	—	Gin botanicals and lemon oil rise with a faint sweet-bitter seasoning.	It keeps the aromatic cocktail grammar intact while making clear that base-spirit identity still matters strongly in the family's character.	The finish is botanical, lightly bitter, and spirit-forward.	A late gin aromatic cocktail preserving the older genever/Holland branch beside newer gin forms.	The explicit customer choice between Curacao and Absinthe is useful evidence that late nineteenth-century bartending still allowed modular aromatic seasoning within otherwise standard forms.	The modifier choice changes the accent, not the drink's family identity.	—	Compared with whiskey cocktails, this is more botanical and less grain-led. Compared with later drier gin aperitifs, it is still more old-world aromatic in structure.
2022	56	Drinks of All Kinds 1896	0	Drinks of All Kinds For All Seasons	Frederick Davies and Seymour Davies	1896	26	1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md	["Fill a small tumbler one-third with shaved ice, add ingredients, shake well, and strain."]	Lemon peel	Shaved ice	—	—	—	—	—	—	—	—
2072	56	Bariana 1896, No. 12	0	Bariana	Louis Fouquet	1896	21	Bariana by Louis Fouquet (1896).md	["Stir ingredients with ice in mixing glass A, strain into glass D, add lemon zest, and serve."]	Lemon zest	Small pieces of ice	—	—	—	—	—	—	—	—
2170	56	Larsen 1899, cocktails section	0	156 Recettes de Boissons Americaines	Niels Larsen	1899	3	1899 156 recettes de boissons americaines by N Larsen.md	["Stir with crushed ice, strain into a cocktail glass, add expressed lemon peel, and serve with small straws."]	Expressed lemon peel	Crushed ice	—	—	—	—	—	—	—	—
2212	56	Harry Johnson 1900	0	New and Improved Bartenders' Manual	Harry Johnson	1900	228	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Fill a large bar glass with ice.", "Add the gum syrup, bitters, optional curacoa or absinthe, and Holland gin.", "Stir up well.", "Strain into a fancy cocktail glass.", "Add a cherry or medium-sized olive, squeeze a piece of lemon peel on top, and serve."]	Cherry or olive, lemon peel	—	Juniper and citrus lead, with bitters and optional liqueur or absinthe rounding the edges.	This is the plain gin-cocktail line in a fully codified service form, still richer and more seasoned than the Martini branch that now sits beside it.	The finish is herbal, gently sweet, and citric.	A mature seasoned gin cocktail preserving the older plain line alongside newer vermouth drinks.	Johnson's Gin Cocktail is useful because it shows the plain aromatic gin branch still alive beside the now-distinct Martini. That coexistence is exactly the kind of family overlap the ontology needs to retain.	Johnson's own service rules make this feel more modern than many earlier gin cocktails: cold ice, a clean strain, and a disciplined garnish choice are all assumed.	—	—
2331	56	Holland	0	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	27	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with ice and add the ingredients.", "Mix and strain into a cocktail glass."]	—	Ice	—	—	—	—	This preserves the Holland-gin branch as its own named standard rather than merely a precursor eclipsed by Tom and Plymouth gin.	The structure is the classic stirred aromatic template with no finishing garnish specified.	—	—
2332	56	Old-fashioned Holland	0	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	28	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Crush the sugar in a whiskey glass with hot water.", "Add the ice, bitters, lemon peel, and Holland gin.", "Mix with a small barspoon and serve with the spoon in the glass."]	Lemon peel.	One lump	—	—	—	—	This matters because it shows the old-fashioned service grammar spreading across gin subtypes, not just whiskey and brandy.	Like the old-fashioned brandy version, spoon-in-glass service is part of the presentation.	—	—
2333	56	Plymouth	0	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	28	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with ice and add the ingredients.", "Mix well and strain into a cocktail glass."]	—	Ice	—	—	—	—	This helps keep Plymouth gin visible as a distinct cocktail base rather than just a generic gin synonym.	The recipe's plainness underscores how much identity the book assigns to the base spirit itself.	—	—
2334	56	Tom	0	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	28	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with ice and add the ingredients.", "Mix and strain into a cocktail glass."]	—	Ice	—	—	—	—	This is a useful snapshot of Old Tom gin still functioning as its own cocktail base category rather than only part of later Martini-family drift.	The bitters choice is the only flexible element the book allows here.	—	—
2796	56	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	28	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Fill the glass with shaved ice.", "Add the gum syrup, bitters, gin, and either Curacoa or Absinthe as preferred.", "Stir well, strain into a cocktail glass, squeeze lemon peel on top, and serve."]	Lemon peel	—	Gin and citrus oils lead, with either orange sweetness or absinthe herbs shifting the accent.	This is very useful service evidence because Lewis makes explicit that even within one named cocktail the modifier could vary by customer preference.	The finish depends on the chosen accent, but stays within the aromatic gin line.	A customer-tuned gin aromatic from the flexible working-bar tradition.	—	Lewis explicitly says Curacoa or Absinthe may be used as the customer prefers.	—	—
3132	56	Gorham 1905 Holland	0	The Gorham Cocktail Book	Gorham Mfg. Company	1905	25	1905 The Gorham Cocktail Book.md	["Stir the chosen gin version with its bitters and, where used, gum syrup over fine ice.", "Strain into a cocktail glass and add a small piece of lemon peel."]	Lemon peel	Fine ice	Gin botanicals and citrus oil lead the aroma.	This is a particularly important ontology checkpoint because Gorham still insists that Holland, Plymouth, and Tom gin cocktails are meaningfully different things, not interchangeable gin placeholders.	The finish is clean, bittered, and botanical.	A three-way gin-cocktail branch preserving important pre-standardisation distinctions.	—	—	—	—
3178	56	Holland	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	148	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Stir the gum syrup, Boker's bitters, Holland gin, curacoa, and shaved ice.", "Strain into a cocktail glass, twist a small piece of lemon peel, place it in the glass, and serve."]	Twisted lemon peel	Shaved ice	—	—	—	—	—	—	—	—
3418	56	—	0	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	43	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill the mixing glass with ice, stir well, strain into a cocktail glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
3585	56	Spaulding and Rositer 1906, cocktails section	0	How to Mix Drinks	George L. Spaulding and W. Rositer	1906	13	1906 How to Mix Drinks Compiled Selected and Concocted by G Spaulding and W Rositer.md	["Make the same as a whiskey cocktail, substituting one glass of gin for whiskey."]	—	Ice	—	—	—	—	—	—	—	—
3978	56	—	0	Jack's Manual	J. A. Grohusko	1910	54	1910 Jack's Manual by J A Grohusko.md	["Stir the bitters, dry gin, and cracked ice.", "Strain, twist a piece of lemon peel over the drink, and serve."]	Lemon peel	Cracked ice	—	—	—	—	—	—	—	—
4200	56	Sullivan 1910, cocktails section	0	The Barkeeper's Manual	Raymond E. Sullivan	1910	4	1910 The Barkeeper's Manual by Raymond E.md	["Frappe, squeeze lemon peel, and serve."]	Expressed lemon peel	Ice	—	—	—	—	—	—	—	—
4292	56	—	0	The Buffet Blue Book	John H. Considine	1912	33	1912 The Buffet Blue Book bu John H Considine.md	["Fill a mixing glass two-thirds full of ice and add the lemon peel, syrup, orange bitters, Abbott's Bitters, and gin.", "Stir and strain into a cocktail glass, adding fruit if desired."]	Lemon peel and optional fruit	Ice	—	—	—	—	—	—	—	—
4485	56	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	16	1912 Wehman Bros.md	["Fill the glass with ice, add the gum syrup, bitters, curacoa or absinthe, and Holland gin, stir well, strain into a fancy cocktail glass, squeeze lemon peel on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4815	56	—	0	Bartenders' Manual	Bartenders Association of America	1913	27	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well with fine ice, strain into a cocktail glass, and squeeze lemon peel on top."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
4986	56	—	0	The Up-to-Date Bartender's Guide	Harry Montague	1913	18	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a mixing glass two-thirds full of fine ice and add the syrup, orange bitters, Angostura bitters, lemon skin, and gin.", "Stir and strain into a cocktail glass."]	Lemon skin	Fine ice	—	—	—	—	—	—	—	—
5527	56	1918 Home Brewed, How to Mix Drinks opening section	0	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Stir with shaved ice, strain into a cocktail glass, squeeze lemon peel on top, and serve."]	Lemon peel	Shaved ice	—	—	—	—	—	—	—	—
5643	56	Down the Hatch 1920	0	Down the Hatch	"Paul"	1920	12	1920 Down the Hatch.md	["Stir well with a spoon and strain into a cocktail glass."]	—	8 lumps of ice	—	—	—	—	This matters because it preserves the Old Tom aromatic cocktail line well into the 1920 period instead of implying it vanished when dry gin rose.	The heavy Peychaud's seasoning is the key source-specific feature here.	—	—
5748	56	Metropolitan Club standard cocktail, reconstructed from terse source note	0	Cocktails (Metropolitan Club Washington DC)	Metropolitan Club, Washington, D.C.	1920	—	1920 Cocktails (Metropolitan Club Washington DC).md	["Source says same as above only use gin in place of whiskey; interpreted as a standard gin cocktail service."]	Lemon peel	Ice	—	—	—	—	—	—	—	—
5793	56	Olivier Mayor 1921, Cocktails Short Drinks section	0	Le Barman	Olivier Mayor	1921	—	1921 Le Barman Guide du Limonadier et du Restaurateur by Olivier Mayor.md	["Shake in a shaker."]	Lemon zest	Crushed ice	—	—	—	—	—	—	—	—
6000	56	Angostura Centenary 1924, Cocktails and How to Make Them	0	Angostura Bitters Centenary Gift Book of Cocktail and Other Recipes	Angostura Bitters (Dr. J. G. B. Siegert & Sons) Limited	1924	—	1924 Angostura Bitters Centenary Gift Book of Cocktail and other recipes.md	["Beat well with crushed ice and pour into a cocktail glass."]	Twisted lemon peel	Crushed ice	—	—	—	—	—	—	—	—
6025	56	Tony 1924, dry gin cocktail	0	Manual del Barman	Antonio Fernandez (Tony)	1924	—	1924 Manual del Bar by Antonio Fernandez Tony.md	["Stir with ice in a large glass, strain into a suitable glass, and express lemon peel."]	Lemon peel	Ice pieces	—	—	—	—	—	—	—	—