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
3816	1122	Imperial	The Reminder	Jacob A. Didier	1909	87	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Shake the egg, sugar, ice, Maraschino, Jamaica rum, and brandy well.", "Strain into a punch glass, fill up with milk, grate nutmeg on top, and serve with straws."]	Nutmeg	Half a glass of fine ice	—	—	—	—	This matters as a dressed late nogg variant rather than a bare standard formula. Didier keeps the festive milk-and-spirit line alive while enriching it with both rum and Maraschino.	The milk fill and straw service are part of the source presentation, not incidental garnish logic.	—	—
4009	1122	Imperial	Jack's Manual	J. A. Grohusko	1910	59	1910 Jack's Manual by J A Grohusko.md	["Shake the sugar, egg, brandy, Jamaica rum, and milk well.", "Strain, grate nutmeg on top, and serve."]	Grated nutmeg	None	—	—	—	—	—	—	—	—
4317	1122	—	The Buffet Blue Book	John H. Considine	1912	37	1912 The Buffet Blue Book bu John H Considine.md	["Shake the ice, sugar, egg, whiskey, Jamaica rum, raspberry syrup, and rich milk well.", "Strain into a tall thin glass, dash curacoa over the top, and serve."]	Dash of curacoa over top	Ice	—	—	—	—	—	—	—	—
4533	1122	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	29	1912 Wehman Bros.md	["Shake the sugar, egg, fine ice, brandy, rum, and rich milk thoroughly, strain, grate nutmeg on top if desired, and serve; for hot service use hot milk and omit the ice."]	—	Ice	—	—	—	—	—	—	—	—
4965	1122	—	Bartenders' Manual	Bartenders Association of America	1913	31	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake thoroughly in an egg nogg shaker, strain, and grate nutmeg on top if desired."]	Optional nutmeg	Fine ice	—	—	—	—	—	—	—	—
7349	1122	Chicote 1928	Cocktails	Pedro Chicote	1928	266	1928 Cocktails by Pedro Chicote.md	["Shake very well, pour into a large glass, and finish with grated nutmeg."]	Nutmeg	Ice pieces	—	—	—	—	This matters because it preserves an imperial rum-and-cream nogg branch inside Chicote's Madrid chapter.	—	—	The egg and cream lines are OCR-soft, so their quantities are preserved conservatively.
2483	1123	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	43	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill a mixing glass two-thirds full of fine ice and add the ingredients.", "Stir well, strain into a claret glass with fruit, and serve."]	Fruit.	Fine ice	—	—	—	—	This is a useful checkpoint because it keeps the celery-bitters branch visible inside the sour family rather than treating it as a novelty.	Sheridan uses a stirred claret-glass service here rather than a shaken sour-glass format.	—	—
2823	1123	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	45	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Fill a mixing glass two-thirds full with fine ice.", "Add the pineapple syrup, lemon juice, and celery bitters.", "Stir well, strain into a claret glass with fruit, and serve."]	Fruit	—	Celery bitters give the drink a fresh vegetal aromatic edge unusual in the period sour family.	This is a striking example of savoury or vegetal bitters being used to reshape the sour template without abandoning it.	The finish is crisp, vegetal, and citric.	A celery-bitters sour from one of the family’s more unusual savoury branches.	—	—	—	—
5463	1123	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	28	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass full of shaved ice.", "Stir, strain into a fancy wineglass, dress with fruit, and serve."]	Fruit	Shaved ice	—	—	—	—	This matters because Bullock preserves the celery-bitters fashion inside the sour family rather than only in aperitif cocktails.	The dressed fruit service shows the sour as a presentation drink, not just a stripped citrus-bitter mix.	—	—
2492	1124	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	46	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Put the sugar, lemon juice, and a little shaved ice in a goblet.", "Fill up with Rhine wine, dress with fruit in season, and serve."]	Fruit in season.	Shaved ice	—	—	—	—	This is a useful wine-service checkpoint because it keeps Rhine wine active in the lemonade field rather than only in cups or plain pours.	The drink is built directly in the goblet rather than shaken.	—	—
2830	1124	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	48	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the sugar, lemon juice, and a little shaved ice to a goblet.", "Fill up with Rhine wine, dress with fruit in season, and serve."]	Fruit	Little shaved ice	White wine and lemon produce a fresher, more vinous profile than plain lemonade.	This is a clear crossover between temperance lemonade structure and light wine highball logic.	The finish is cool, wine-led, and citric.	A Rhine-wine lemonade from the overlap between light wine service and the lemonade family.	—	—	—	—
4362	1124	—	The Buffet Blue Book	John H. Considine	1912	47	1912 The Buffet Blue Book bu John H Considine.md	["Build the sugar, orange juice, and ice in a large bar glass.", "Fill up with Rhine wine, stir well, add a slice of orange, and serve with straws."]	Slice of orange	Ice	—	—	—	—	—	—	—	—
4597	1124	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	40	1912 Wehman Bros.md	["Combine the sugar, lemon juice, and ice, fill up with Rhine wine, dress with fruit, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4862	1124	—	Bartenders' Manual	Bartenders Association of America	1913	39	1913 Bartenders' Manual (Bartenders Association of America).md	["Build in a goblet and dress with fruit in season."]	Fruit in season	Ice	—	—	—	—	—	—	—	—
7392	1124	Rin	Cocktails	Pedro Chicote	1928	291	1928 Cocktails by Pedro Chicote.md	["Build in a large glass and serve with straws."]	Seasonal fruit	Ice	—	—	—	—	This matters because it gives Chicote a wine-and-lemon refreshment branch rather than only spirit-based highballs.	—	—	—
2493	1125	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	47	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Set an empty whisky glass and another glass containing ice water before the customer.", "Fill a pony glass with brandy, pour it into the empty glass, and serve."]	—	—	—	—	—	—	This is a useful plain-service checkpoint because Sheridan preserves measured pony service with its companion water glass.	The side ice-water service is part of the full presentation, not an incidental extra.	—	—
2831	1125	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	48	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Set before the customer a whisky glass and another containing ice water.", "Fill a pony-glass with the best brandy and pour it into the empty glass and serve."]	—	—	The spirit is presented plain, with the ice water functioning as side service rather than dilution.	This repetition is actually useful evidence that tiny paired-glass service was a stable bar convention, not a one-off oddity.	The finish is clean and brandy-led.	A repeated plain-spirit pony service that reinforces the stability of the form.	—	—	—	—
4466	1125	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	11	1912 Wehman Bros.md	["Pour a pony of brandy into a pony glass and serve."]	—	—	—	—	—	—	—	—	—	—
2495	1126	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	47	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Make a plain lemonade and ornament it with fruits in season.", "Put in the cordial slowly when called for by the customer and serve."]	Seasonal fruit.	—	—	—	—	—	This is a useful customer-choice service checkpoint because it shows cordial addition as a modifiable finishing act rather than a fixed formula.	The slow final cordial addition is the defining service move.	—	—
3359	1126	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	210	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Make a plain lemonade and ornament with fruits in season.", "Put in slowly one-half a pony of the cordial."]	Fruit	—	—	—	—	—	—	—	—	—
4277	1126	—	The Buffet Blue Book	John H. Considine	1912	30	1912 The Buffet Blue Book bu John H Considine.md	["Make a plain lemonade and ornament it with fruit.", "Pour in about half a pony of the cordial the customer desires and serve."]	Fruit	—	—	—	—	—	—	—	—	—
5483	1126	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	36	1917 The Ideal Bartender by Tom Bullock.md	["Add half a jigger of the customer's preferred cordial to a plain lemonade.", "Serve."]	—	—	—	—	—	—	This matters because Bullock explicitly records customer-choice modifier service rather than only fixed formulas.	The open cordial choice is the key historical feature and should remain visible.	—	—
7388	1126	Cordial	Cocktails	Pedro Chicote	1928	289	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, stir, and serve with straws."]	Seasonal fruit	Ice	—	—	—	—	This matters because it shows the same lemonade grammar being extended with cordial and fruit in the professional bar.	—	—	—
2496	1127	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	48	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Put the ingredients over shaved ice in a large bar glass.", "Fill with water, stir well, dress with fruits, and serve with a straw."]	Fruit.	Shaved ice	—	—	—	—	This is useful because Sheridan keeps multiple fortified-wine branches active inside the lemonade field.	The service remains a dressed long drink despite the wine base.	—	—
4008	1127	—	Jack's Manual	J. A. Grohusko	1910	59	1910 Jack's Manual by J A Grohusko.md	["Build the sugar dissolved in a little water, raspberry syrup, lemon juice, cracked ice, and Marsala wine in a glass.", "Fill with water, stir, trim with fruits in season, and serve with straws."]	Seasonal fruit	Cracked ice	—	—	—	—	—	—	—	—
4319	1127	—	The Buffet Blue Book	John H. Considine	1912	38	1912 The Buffet Blue Book bu John H Considine.md	["Build the sugar, dash of seltzer, ice, raspberry syrup, ginger, sherry wine, orange bitters, lemon juice, and gin in a large bar glass.", "Fill up with seltzer, stir well, dress with pineapple, and serve with straws."]	Pineapple	Ice	—	—	—	—	—	A small ginger line is present in the OCR and preserved conservatively.	—	—
2502	1128	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	52	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill a mixing glass two-thirds full of shaved ice and add the ingredients.", "Stir well, strain into a claret glass, dress with fruit, and serve."]	Fruit.	Shaved ice	—	—	—	—	This is a good checkpoint for the sloe-gin sour branch picking up apricot and pineapple accents.	Sheridan keeps this in the stirred claret-glass sour family rather than a shaken fizz style.	—	—
2836	1128	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	54	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Fill a mixing glass two-thirds full of shaved ice.", "Add the citrus juice, pineapple syrup, Abricotine, and sloe gin and stir well.", "Strain into a claret glass, dress with fruit, and serve."]	Fruit	Shaved ice	Sloe berry, apricot, and citrus give the drink a perfumed fruit-led aroma.	Lewis's Blackthorne Sour shows the sour family taking on liqueur layering and ornamental sweetness rather than staying strictly spirit-citrus-sugar.	The finish is fruity, gently tart, and stone-fruited.	A decorated sloe-gin sour from the richer perfumed side of the family.	—	—	—	—
3777	1128	Didier 1909	The Reminder	Jacob A. Didier	1909	57	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass.", "Add the lemon juice, pineapple syrup, abricotine, and sloe gin.", "Shake and strain into a sour glass."]	—	One glass of fine ice	—	—	—	—	—	—	—	—
4928	1128	—	Bartenders' Manual	Bartenders Association of America	1913	15	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well, strain into a claret glass, dress with fruit, and serve."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
6075	1128	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	8	1925 About Town Cocktail Book by Joe Fitchett.md	["Build over plenty of ice, stir, and strain into cocktail glass.", "Serve with fruit ornamentation."]	Fruit ornamentation	Ice	—	—	—	—	This matters because it preserves a pineapple-softened sloe-gin sour in a 1925 social cocktail book.	—	—	—
2511	1129	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	56	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Combine the sugar, lemon juice, and Irish whisky in a large bar glass.", "Fill with hot water, stir well, place a slice of lemon on top, grate a little nutmeg, and serve."]	Lemon slice and grated nutmeg.	—	—	—	—	—	This is a useful hot-whiskey checkpoint because Sheridan keeps the compact bar-glass service explicit.	The lemon slice and nutmeg are integral finishing steps, not optional decoration.	—	—
3998	1129	—	Jack's Manual	J. A. Grohusko	1910	57	1910 Jack's Manual by J A Grohusko.md	["Dissolve the sugar and lemon juice in a little hot water and add the Irish whiskey.", "Fill with hot water, stir well, place a slice of lemon on top, grate nutmeg, and serve."]	Lemon slice and grated nutmeg	None	—	—	—	—	—	—	—	—
4315	1129	—	The Buffet Blue Book	John H. Considine	1912	37	1912 The Buffet Blue Book bu John H Considine.md	["Prepare the drink in the same manner as Hot Whiskey Punch, substituting Irish whiskey for whiskey.", "Stir with a spoon, grate nutmeg on top, and serve."]	Lemon peel and grated nutmeg	None	—	—	—	—	—	This entry is explicitly substitution-based in the source.	—	—
4961	1129	—	Bartenders' Manual	Bartenders Association of America	1913	30	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well, place a slice of lemon on top, and grate nutmeg."]	Lemon slice and nutmeg	—	—	—	—	—	—	—	—	—
5038	1129	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	33	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Dissolve the sugar with a little hot water in a hot whiskey punch glass.", "Add the Irish whiskey and fill up with hot water.", "Twist a piece of lemon peel over the drink and drop it in, stir, sprinkle with nutmeg, and serve."]	Lemon peel and nutmeg	—	—	—	—	—	—	—	—	—
5547	1129	1918 Home Brewed, How to Mix Drinks opening section	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Fill with hot water, stir well, place lemon on top, grate nutmeg, and serve."]	Lemon slice and grated nutmeg	None	—	—	—	—	—	—	—	—
2519	1130	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	59	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill a large bar glass with shaved ice and add the ingredients.", "Stir well, dress with fruits, and serve with a straw."]	Fruit.	Shaved ice	—	—	—	—	This keeps a named city punch branch visible in a lean, practical bar-glass format.	Sheridan keeps it as a stirred dressed punch rather than a shaken or bowl service.	—	—
3453	1130	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	74	Louis' Mixed Drinks by Muckensturm (1906).md	["Dissolve the sugar in water, combine with the remaining ingredients in a punch-bowl, ornament with sliced fruit, and serve."]	—	Ice	—	—	—	—	—	—	—	—
2522	1131	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	60	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill the glass with fine ice and add the ingredients.", "Shake well, dress with fruits, dash with Jamaica rum, and serve with a straw."]	Fruit.	Fine ice	—	—	—	—	This is a useful military-club punch checkpoint with a strong native-wine branch.	The final Jamaica-rum dash gives the drink a finishing accent rather than building rum into the whole base.	—	—
2840	1131	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	61	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the sugar, lemon juice, brandy, Catawba wine, raspberry syrup, and fine ice and shake well.", "Dress with fruits, dash with Jamaica rum, and serve with a straw."]	Fruit	Fine ice	Wine fruit and rum top-notes come through before the brandy.	Lewis preserves a military-named punch branch where domestic wine, fruit syrup, and a final rum accent matter as much as the base spirit.	The finish is fruity, vinous, and lightly rum-scented.	A decorated regiment punch linking domestic wine service to the broader bar-glass punch tradition.	—	—	—	—
2536	1132	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	64	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Shake well in a whisky glass over shaved ice.", "Grate a little nutmeg on top and serve."]	Grated nutmeg.	Shaved ice	—	—	—	—	This is a useful later sherry sangaree checkpoint inside the main service repertoire.	The nutmeg finish continues the sangaree family marker even in this leaner sherry form.	—	—
2649	1132	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	60	1903 Daly's Bartenders' Encyclopedia.md	["Add the sugar, ice, and sherry wine to a sour glass.", "Stir well, add a little nutmeg, and serve."]	Nutmeg.	1 or 2 lumps	—	—	—	—	This is a useful direct fortified-wine sangaree checkpoint from a source that also preserves the parallel punch branch.	Its simplicity is part of the family identity rather than a lack of detail.	—	—
3322	1132	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	197	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Shake the dissolved sugar, ice, and sherry well.", "Remove the ice, grate a little nutmeg on top, and serve."]	Grated nutmeg	Lump ice	—	—	—	—	—	—	—	—
4378	1132	—	The Buffet Blue Book	John H. Considine	1912	50	1912 The Buffet Blue Book bu John H Considine.md	["Prepare the drink in the same manner as Port Wine Sangaree, substituting sherry for port wine.", "Strain into a fancy stem glass, grate nutmeg on top, and serve."]	Grated nutmeg	Ice	—	—	—	—	—	This entry is explicitly substitution-based in the source.	—	—
4692	1132	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	61	1912 Wehman Bros.md	["Shake the ice, sugar, and sherry well, remove the ice, grate nutmeg on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4887	1132	—	Bartenders' Manual	Bartenders Association of America	1913	42	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake well, remove the ice, and grate nutmeg on top."]	Grated nutmeg	Ice	—	—	—	—	—	—	—	—
5057	1132	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	38	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a whiskey glass half full of shaved ice and add the bar sugar and sherry.", "Shake, serve with grated nutmeg on top, and serve."]	Grated nutmeg	Shaved ice	—	—	—	—	—	—	—	—
5555	1132	1918 Home Brewed, How to Mix Drinks opening section	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Shake well, grate a little nutmeg on top, and serve."]	Grated nutmeg	Shaved ice	—	—	—	—	—	—	—	—
2540	1133	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	93	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Hand the bottle of whisky to the customer to help himself.", "Fill up the glass with good apple cider, stir well with a spoon, and serve."]	—	—	—	—	—	—	This is a useful checkpoint for customer-finished whisky service surviving inside the main drink chapter rather than as a side note.	The hand-the-bottle instruction is the key service detail here.	—	—