Recipe variants

id	recipe_id	variant_label	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
4366	1102	—	The Buffet Blue Book	John H. Considine	1912	47	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, lemon juice, syrup, orange bitters, Abbott's Bitters, Scotch whiskey, and French vermouth well in a mixing glass.", "Strain into a cocktail glass, garnish with an olive or cherry, and serve."]	Olive or cherry	Ice	—	—	—	—	—	—	—	—
4495	1102	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	19	1912 Wehman Bros.md	["Stir the ingredients well, strain into a cocktail glass, twist lemon peel on top, and serve."]	—	—	—	—	—	—	—	—	—	—
5152	1102	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	44	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is an important checkpoint because Straub captures the Rob Roy as a fully established Scotch-vermouth aromatic in the immediate pre-war canon.	—	—	—
5230	1102	Rawling 1914, cocktail section	Rawling's Book of Mixed Drinks	Ernest P. Rawling	1914	—	1914 Rawling's of Book Mixed Drinks by E P Rawling.md	["Stir with cracked ice until chilled, strain into serving glass, and add a French hazel nut."]	French hazel nut	Cracked ice	—	—	—	—	—	—	—	—
5335	1102	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	29	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Shake well in a mixing glass with cracked ice.", "Strain and serve."]	—	Cracked ice	—	—	—	—	This matters because it preserves a sweetened Scotch-and-vermouth Rob Roy branch distinct from both dry Manhattan logic and Bobby Burns aromatics.	The shake and gum syrup are part of the period service logic here rather than later stripped-down orthodoxy.	—	—
5681	1102	Down the Hatch 1920	Down the Hatch	"Paul"	1920	24	1920 Down the Hatch.md	["Ice and strain."]	—	Ice	—	—	—	—	This matters because it preserves a rich mixed-vermouth and curacao-bearing Rob Roy branch in 1920 rather than a stripped Scotch Manhattan shorthand.	The mixed-vermouth structure and double-bitters build are the defining points here.	—	—
5763	1102	Metropolitan Club standard cocktail	Cocktails (Metropolitan Club Washington DC)	Metropolitan Club, Washington, D.C.	1920	—	1920 Cocktails (Metropolitan Club Washington DC).md	["Mix with lemon peel."]	Lemon peel	Ice	—	—	—	—	—	—	—	—
5918	1102	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	73	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass with a cherry."]	Cherry	—	—	—	—	—	This matters because it gives us a clean London 1923 Rob Roy checkpoint deep into the post-war period.	The concise Scotch-and-Italian-vermouth service with cherry is the defining point here.	—	—
6991	1102	Cheerio 1928	Cheerio! A Book of Punches and Cocktails	Charles	1928	45	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Combine the Scotch whiskey, vermouth, orange bitters, and ice in a shaker.", "Shake well, strain into a cocktail glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
2357	1103	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	37	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.", "Add a curl of lemon peel."]	Curl of lemon peel.	Ice	—	—	—	—	This helps show how quickly Scotch was proliferating across multiple named aromatic branches, not just the Rob Roy line.	The drink stays a classic stirred aromatic despite its national-marking name.	—	—
2374	1104	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	46	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a cocktail glass with fine shaved ice and lay a slice of lemon on top.", "Pour kummel over until the glass is full."]	Lemon slice.	Fine shaved ice	—	—	—	—	This is a good example of liqueur service treated as a drink entry in its own right rather than only as a component.	The service depends on the chilled glass and lemon cap rather than mixing complexity.	—	—
2376	1105	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	47	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass half full of fine ice.", "Add the hot black coffee and Kirschwasser, shake, and strain into a cocktail glass."]	—	Fine ice	—	—	—	—	This is a useful coffee-spirit crossover treated as a formal mixed drink rather than merely a household cordial.	The striking part is the deliberate chilling of hot coffee in the shaker before service.	—	—
8032	1105	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	105	1935 Old Waldorf-Astoria Bar Book.md	["Shake well and strain."]	—	Ice	—	—	—	—	—	—	—	—
2377	1106	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	47	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with fine ice and add the absinthe.", "Shake well, strain into a star champagne glass, and fill with siphon."]	—	Fine ice	—	—	—	—	This shows absinthe crossing into the soda-lengthened late-century long-drink field rather than staying only in ritual water service.	The charge is added after the strain, preserving the chilled absinthe base.	—	—
2389	1107	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	52	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a hot water glass two-thirds full of boiling water and dissolve the sugar.", "Add the applejack and lemon slice and serve with a spoon."]	Lemon slice.	—	—	—	—	—	This is a good checkpoint for hot apple spirit service as part of the mixed-drink layer rather than only rural plain drinking.	The recipe is defined by hot dilution and spoon service, not by complex mixing.	—	—
2397	1108	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	55	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Shake the lemon juice, Tom gin, and grenadine.", "Strain into a fizz glass and fill with siphon."]	—	—	—	—	—	—	This is a useful small checkpoint for the grenadine-tinted pink-drink branch inside the broader fizz/sour field.	Its identity depends on the grenadine coloration as much as on the base gin-sour structure.	—	—
3510	1108	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	98	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill the mixing-glass with ice, shake well, strain into a high-ball glass, fizz with soda, and serve."]	—	Ice	—	—	—	—	—	—	—	—
2398	1109	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	55	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Put the ice in a glass pitcher.", "Pour in the champagne and claret and stir with a spoon."]	—	Two or three large lumps	—	—	—	—	This preserves a very direct wine-pitcher mixed drink that later histories often leave out entirely.	The drink is defined by simple cold combination rather than maceration or garnish display.	—	—
2399	1110	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	56	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Pour the orange curacao and green mint carefully into a pousse-cafe glass so that they do not mix."]	—	—	—	—	—	—	This keeps a very small late after-dinner layered service visible in a domestic mixed-drinks chapter.	The drink depends entirely on careful layering and color contrast.	—	—
2406	1111	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	58	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Squeeze half a lime into a medium-sized tumbler and add the lemon juice, Scotch whisky, and lump of ice.", "Fill with siphon."]	—	One lump	—	—	—	—	This is a useful Scotch highball/rickey border drink in a domestic 1901 context.	The hybrid lime-plus-lemon structure makes it more than a straightforward whisky rickey.	—	—
2407	1112	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	58	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Put the ice in a glass pitcher.", "Pour in the champagne and Burgundy and stir with a spoon."]	—	Two or three large lumps	—	—	—	—	This helps preserve a small but real branch of mixed-wine pitcher service.	As with Plush, the service is defined by cold combining rather than elaborate building.	—	—
2415	1113	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	62	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Dissolve the sugar, lemon juice, and squirt of seltzer well.", "Add the St. Croix rum and ice, stir well, and strain into a sour glass.", "Ornament with fruit."]	Fruit.	Ice	—	—	—	—	This is a useful rum sour checkpoint that sits between the older bar-glass sour line and the charged-water long-drink field.	The small seltzer addition is part of the written structure, not just a serving flourish.	—	—
5069	1113	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	43	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a large bar glass three-quarters full with shaved ice and add the sugar dissolved in a little seltzer, lemon juice, and St. Croix rum.", "Stir, strain into a sour glass, decorate with fruit, and serve."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
6139	1113	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	27	1925 About Town Cocktail Book by Joe Fitchett.md	["Dissolve well and add the rum.", "Fill the glass with ice, stir well, strain into a sour glass, ornament with fruit, and serve."]	Fruit	Ice	—	—	—	—	This matters because it preserves a slightly aerated St. Croix rum sour in the late social-book layer.	—	—	—
2416	1114	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	62	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Put the rind of a whole lemon and the lumps of ice in the glass.", "Add a portion of Medford rum and a bottle of ginger ale."]	Whole lemon rind.	Three lumps	—	—	—	—	This preserves another peel-defined cooler branch with a distinct Medford-rum base.	The bottle-lengthened service and full rind are the defining cooler cues here.	—	—
2420	1115	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	67	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Put the lemon rind and lumps of ice into a large glass.", "Add the bottle of sarsaparilla and bottle of ginger ale."]	Lemon rind.	Three lumps	—	—	—	—	This is a useful temperance long-drink checkpoint where soda-fountain style still sits inside the domestic mixed-drinks chapter.	The bottle-mixer structure mirrors alcoholic coolers while staying fully non-alcoholic.	—	—
3018	1115	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	15	1904 Drinks as they are Mixed by Paul E Lowe.md	["Add the lemon rind and ice to a large glass.", "Pour in the sarsaparilla and ginger ale, and serve."]	Lemon rind	3 lumps	Sweet root-beer spice and ginger rise first, with a little lemon oil.	Boston Cooler is useful because it preserves a soft-drink-adjacent cooler logic that sits very close to the later mixer-led bar world.	The finish is sweet, spiced, and effervescent.	A mixer-era soda cooler from the temperance-adjacent refreshment branch.	—	—	—	—
3885	1115	—	Jack's Manual	J. A. Grohusko	1910	37	1910 Jack's Manual by J A Grohusko.md	["Combine the imported ginger ale and domestic sarsaparilla and serve."]	—	—	—	—	—	—	—	—	—	—
5174	1115	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	56	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Build and lengthen with club soda.", "Serve in a tall glass."]	—	—	—	—	—	—	This is useful because it keeps the rum long-drink branch visible under the cooler heading rather than forcing it into Collins or sour categories alone.	—	—	—
5447	1115	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	22	1917 The Ideal Bartender by Tom Bullock.md	["Place lemon rind and three lumps of ice in a large bar glass.", "Add the bottled mixers and serve."]	Lemon rind	3 lumps ice	—	—	—	—	This matters because Bullock preserves the cooler branch where soda-fountain and bar service clearly overlap.	The bottled-mixer structure is the point of the drink and should not be rewritten as a shaken cooler.	—	—
6732	1115	—	El Bar Americano en España	Pedro Chicote	1927	87	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large goblet with lemon juice, powdered sugar, and sarsaparilla.", "Fill with ginger ale and stir very well with a long refreshment spoon."]	—	—	—	—	—	—	—	—	—	—
7313	1115	Sarsaparilla and ginger ale	Cocktails	Pedro Chicote	1928	245	1928 Cocktails by Pedro Chicote.md	["Build in a large glass and stir very well with a long spoon."]	—	—	—	—	—	—	This matters because it preserves a low-proof cooler line built on ginger ale and sarsaparilla rather than base spirit alone.	The source emphasizes the long-spoon stirred service in a large glass rather than shaken cocktail handling.	—	—
7630	1115	Feery 1932, home-supplies opening run	Wet Drinks For Dry People	William C. Feery	1932	—	1932 Wet Drinks For Dry People by William C Feery.md	["Twist part of the lemon peel in; fill the rest of the glass with ice and sarsaparilla or root beer."]	Lemon peel	—	—	—	—	—	—	—	—	—
7985	1115	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	80	1935 Old Waldorf-Astoria Bar Book.md	["Build in a Collins glass and serve."]	—	Ice	—	—	—	—	—	—	—	—
9237	1115	—	Café Royal Cocktail Book	W. J. Tarling	1937	229	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake and strain into a tumbler, then add soda water."]	—	—	—	—	—	—	—	—	—	—
2421	1116	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	67	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Shake the sugar, egg, and shaved ice.", "Strain into a large ice-filled glass, grate nutmeg on top, and serve with straws."]	Grated nutmeg.	Half glass shaved ice	—	—	—	—	This keeps a fully non-alcoholic egg drink visible as real mixed-drink practice rather than a medicinal footnote.	Its structure closely echoes alcoholic shaken egg drinks while omitting the spirit entirely.	—	—
2656	1116	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	64	1903 Daly's Bartenders' Encyclopedia.md	["Shake the powdered sugar, egg, fine ice, and milk well in a mixing glass.", "Strain into a large bar glass, grate a little nutmeg on top, and serve with straws."]	Nutmeg.	Fine ice	—	—	—	—	Daly explicitly frames this as a breakfast substitute for feverish people needing strength, which is useful restorative context.	The cold shaken milk-and-egg build places it alongside temperance restoratives rather than spirit drinks.	—	—
2422	1117	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	68	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Put the lemon rind and lumps of ice into a large glass.", "Add the cider and bottle of ginger ale."]	Lemon rind.	Three lumps	—	—	—	—	This is a useful non-alcoholic cider checkpoint that sits alongside the alcoholic cooler family.	The service is bottle-lengthened and peel-defined in the same manner as the book's alcoholic long drinks.	—	—
2427	1118	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	69	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Combine the sugar and the juice of three limes in a large glass.", "Fill the glass half full of shaved ice, add water, shake well, dress with fruit, and serve with straws."]	Fruit.	Shaved ice	—	—	—	—	This keeps limeade clearly separate from lemonade in the same domestic mixed-drinks chapter.	The shaved-ice build and fruit dressing mirror the service grammar of cobblers and fancy lemonades nearby.	—	—
2428	1119	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	70	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Put the lime juice, dash of Angostura bitters, and lumps of ice into a large glass.", "Add the bottle of dry ginger ale."]	—	Three lumps	—	—	—	—	This is a useful bitters-marked temperance counterpart to the book's alcoholic highball and rickey field.	The Angostura dash is essential to the drink's identity, not a casual extra.	—	—
2451	1120	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	28	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Combine the ingredients in a small wine glass.", "Serve as mixed."]	—	—	—	—	—	—	This is a useful compact aperitif checkpoint because Sheridan preserves a small direct-service vermouth cocktail built on brandy rather than whiskey or gin.	Like Manhattan No. 1, this appears as a small direct-glass cocktail rather than an explicitly chilled strained drink.	—	—
2788	1120	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	26	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Combine the brandy, French vermouth, bitters, and gum syrup in a small wine glass and serve."]	—	—	Brandy and dry vermouth give a perfumed but relatively austere aroma.	This shows the aromatic cocktail line moving toward the Manhattan/Martini neighbourhood while still keeping brandy in play.	The finish is herbal, lightly sweet, and spirit-led.	A brandy-vermouth aromatic from the late nineteenth-century transition zone.	—	—	—	—
4189	1120	—	Jack's Manual	J. A. Grohusko	1910	91	1910 Jack's Manual by J A Grohusko.md	["Stir the Angostura bitters, curacao, French vermouth, and brandy with broken ice.", "Strain and serve."]	—	Broken ice	—	—	—	—	—	—	—	—
6399	1120	—	L'Art du Shaker	Dominique Migliorero	1925	72	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir cold and serve."]	—	—	—	—	—	—	—	—	—	—
6622	1120	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	84	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves another light vermouth-brandy aromatic under a durable canonical name in the late 1920s layer.	—	—	—
2466	1121	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	36	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Prepare the drink as Brandy Daisy No. 1.", "Use ginger ale instead of Apollinaris or Seltzer water to finish the drink."]	—	Fine ice	—	—	—	—	This is a useful transitional branch because it shows the daisy grammar pushing directly into the ginger-ale long-drink field.	The distinctive feature is the switch from mineral water to ginger ale at the fill stage.	—	—
2803	1121	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	34	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Prepare the drink in the same manner as Brandy Daisy, substituting ginger ale for either Apollinaris or Seltzer water."]	—	—	Ginger changes the lift of the Daisy immediately, making it spicier and more aromatic.	This is exactly the sort of mixer-era drift we want to capture, where one family slides toward highball territory by changing only the finishing bottle.	The finish is lively, spicy, and sparkling.	A ginger-ale Daisy from the sour-to-highball borderland.	—	—	—	—
3058	1121	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	34	1904 Drinks as they are Mixed by Paul E Lowe.md	["Prepare as for Lowe's Brandy Daisy.", "Strain into a small bar glass and fill with ginger ale instead of charged water.", "Serve."]	—	Fine ice	Ginger brightens the lemon-orange Daisy nose immediately.	This version is especially useful because it shows the Daisy family drifting directly into the bottled-mixer era without losing its citrus-sour chassis.	The finish is gingery, sparkling, and refreshing.	A bottled-mixer Daisy showing the family's crossover into ginger-ale service.	—	—	—	—
4523	1121	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	27	1912 Wehman Bros.md	["Shake the gum syrup, lemon juice, orange cordial, Jamaica ginger, and fine ice thoroughly, strain, fill with seltzer water or Apollinaris, and serve."]	—	Ice	—	—	—	—	—	—	—	—
2470	1122	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	37	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Add the ingredients to a milk shaker and shake thoroughly.", "Strain, grate a little nutmeg on top if desired, and serve."]	Grated nutmeg.	Shaved ice	—	—	—	—	This is a good checkpoint for richer split-base nogg service at the turn of the century.	Sheridan explicitly wants a milk shaker here, marking this as a fully integrated dairy service.	—	—