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
2688	1185	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	79	1903 Daly's Bartenders' Encyclopedia.md	["Half fill a mixing glass with fine ice and add the aromatic bitters, Benedictine, and London Dry Burrough gin.", "Spoon well, strain into a cocktail glass, put in an olive, and serve."]	Olive.	Fine ice	—	—	—	—	This is a useful London-dry aromatic checkpoint from a period when specific gin identities were still often named.	The drink's dry stirred structure is the main point rather than any showy garnish or lengthening.	—	—
2693	1186	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	81	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the loaf sugar in hot water and add the dash of lemon juice.", "Fill up the glass with whiskey, grate a little nutmeg on top, and serve."]	Nutmeg.	—	—	—	—	—	This is a useful generic hot-whiskey checkpoint alongside Daly's more specific Scotch and Irish versions.	The lemon dash keeps it in punch territory rather than plain sling service.	—	—
2951	1186	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	31	1904 Applegreen's Bar Book by John Applegreen.md	["Dissolve the sugar in a little water, add the whiskey, squeeze in the lemon, and fill with hot water.", "Serve hot."]	—	—	Hot lemon and whiskey rise together immediately.	This is a useful plain-service checkpoint because it shows hot punch reduced to an economical working-bar formula without losing its identity.	The finish is warming, citrusy, and gently sweet.	A compact hot whiskey punch from the practical warming branch.	—	—	—	—
4313	1186	—	The Buffet Blue Book	John H. Considine	1912	37	1912 The Buffet Blue Book bu John H Considine.md	["Rinse a hot water punch glass with hot water, then add the sugar and enough hot water to dissolve it.", "Add the lemon juice, whiskey, and lemon peel, fill up with hot water, stir with a spoon, grate nutmeg on top, and serve."]	Lemon peel and grated nutmeg	None	—	—	—	—	—	—	—	—
4675	1186	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	58	1912 Wehman Bros.md	["Combine the sugar, lemon juice, and whiskey, fill with boiling water, stir well, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5040	1186	Rye or Bourbon	The Up-to-Date Bartender's Guide	Harry Montague	1913	34	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Substitute rye or bourbon for Irish whiskey and proceed as for Hot Irish Punch.", "Serve hot with lemon peel and nutmeg."]	Lemon peel and nutmeg	—	—	—	—	—	—	Source is explicitly substitution-based.	—	—
2695	1187	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	82	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the loaf sugar in hot water in a hot whiskey glass.", "Fill the glass with Scotch whiskey and serve."]	—	—	—	—	—	—	This is a straightforward checkpoint for the sling branch surviving alongside fuller punch variants.	Its stripped-down hot build is the defining point.	—	—
3327	1187	Hot	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	199	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Fill the glass three-quarters full with boiling water over the Scotch whiskey, sugar, and lemon peel.", "Grate nutmeg on top and serve."]	Lemon peel and grated nutmeg	—	—	—	—	—	—	—	—	—
3993	1187	—	Jack's Manual	J. A. Grohusko	1910	56	1910 Jack's Manual by J A Grohusko.md	["Build the sugar, hot water, lemon peel, and Scotch whiskey in a glass.", "Grate a little nutmeg on top and serve."]	Lemon peel and grated nutmeg	None	—	—	—	—	—	—	—	—
5064	1187	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	41	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the Scotch whiskey, lump sugar, and lemon peel in a whiskey glass.", "Fill the glass three-quarters full with hot water, grate nutmeg on top, and serve."]	Lemon peel and nutmeg	—	—	—	—	—	—	—	—	—
2697	1188	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	83	1903 Daly's Bartenders' Encyclopedia.md	["Add the bromide elixir and gentian tincture to a whiskey glass.", "Fill the glass half full with water and serve."]	—	—	—	—	—	—	This is a clear example of openly medicinal morning service surviving inside a bartenders' manual.	Its identity is entirely functional and restorative rather than convivial.	—	—
2699	1189	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	84	1903 Daly's Bartenders' Encyclopedia.md	["Stir the gum syrup, Angostura bitters, and Medford rum well.", "Strain into a cocktail glass, twist a piece of lemon peel on top, and serve."]	Twisted lemon peel.	—	—	—	—	—	This is a useful compact Medford-rum aromatic checkpoint from a period when regional rum identities still mattered.	The drink keeps very close to the old cocktail grammar with only the base spirit changing.	—	—
5231	1189	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	["Make in the manner of Rawling's Whiskey Cocktail, substituting Jamaica rum for whiskey."]	Lemon peel	Ice	—	—	—	—	—	—	—	—
6992	1189	Cheerio 1928	Cheerio! A Book of Punches and Cocktails	Charles	1928	45	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Pour the rum, vermouth, bitters, and ice into a shaker.", "Mix well, strain into a cocktail glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
7238	1189	Negrita and strawberry syrup	Cocktails	Pedro Chicote	1928	212	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a strawberry-sweetened rum-and-vermouth aromatic in Chicote's Madrid layer.	—	—	—
7759	1189	—	Cocktails Bar La Florida	Constante Ribalaigua Vert	1934	167	Cocktails Bar La Florida by Constante Ribalaigua Vert (1934).md	["Shake lightly from one glass to another and strain."]	—	Cracked ice	—	—	—	—	—	—	—	—
2700	1190	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	84	1903 Daly's Bartenders' Encyclopedia.md	["Shake the sugar dissolved in a little seltzer, brandy, lemon juice, orange juice, maraschino, and fine ice well.", "Dress the top with fruit and serve with straws."]	Fruit.	Fine ice	—	—	—	—	Daly's diplomatic-legation note is a useful cultural gloss for this liqueur-heavy punch branch.	The full pony of maraschino makes this more than a routine aromatic accent.	—	—
3286	1190	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	183	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Dissolve the powdered sugar in a little water, then add the brandy, arrack, maraschino, lemon juice, and shaved ice.", "Shake well, ornament with fruit and berries in season, and serve with a straw."]	Fruit and berries	Shaved ice	—	—	—	—	—	—	—	—
3791	1190	Didier 1909	The Reminder	Jacob A. Didier	1909	69	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a punch glass.", "Add the gum syrup, lemon juice, maraschino, and brandy.", "Fill with fine ice, stir, dress the top with fruit, and serve with straws."]	Fruit	Fine ice	—	—	—	—	This keeps the maraschino-led punch branch visible in a late manual rather than only in the stirred cocktail line.	—	—	—
4646	1190	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	51	1912 Wehman Bros.md	["Combine the sugar, lemon juice, maraschino, brandy, and shaved ice, dress with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4832	1190	—	Bartenders' Manual	Bartenders Association of America	1913	33	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake well with shaved ice, ornament with fruit and berries, and serve with a straw."]	Fruit and berries	Shaved ice	—	—	—	—	—	—	—	—
2701	1191	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	85	1903 Daly's Bartenders' Encyclopedia.md	["Stir the fine ice, gum syrup, Angostura bitters, and honeysuckle gin well.", "Strain into a cocktail glass, twist a piece of lemon peel on top, and serve."]	Twisted lemon peel.	Fine ice	—	—	—	—	This is another useful checkpoint for specific named gin styles staying live in cocktail service.	The identity lies in the preserved base-spirit specificity rather than a complex modifier set.	—	—
2702	1192	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	85	1903 Daly's Bartenders' Encyclopedia.md	["Half fill a fancy sherry glass with Benedictine and drop in the yolk of one fresh cold egg.", "Fill up with pure cream and serve."]	—	—	—	—	—	—	Daly's collegiate-strength warning is a useful social gloss for this rich restorative miniature.	The direct-glass cold yolk service is the defining structural point.	—	—
2704	1193	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	86	1903 Daly's Bartenders' Encyclopedia.md	["Stir the fine ice, orange bitters, yellow Chartreuse, maraschino, and raspberry wine well.", "Strain into a cocktail glass, put in a cherry, twist a piece of lemon peel on top, and serve."]	Cherry and twisted lemon peel.	Fine ice	—	—	—	—	This is a useful berry-wine aromatic checkpoint in a field often dominated by vermouth and base spirits.	The recipe matters because it treats flavored wine as the primary body of a cocktail rather than an accent.	—	—
2705	1194	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	86	1903 Daly's Bartenders' Encyclopedia.md	["Build the raspberry syrup, creme yvette, and pure cream carefully in thirds in a pousse cafe glass.", "Set a cherry into the cream with a toothpick laid across the top of the glass and serve."]	Cherry on a toothpick.	—	—	—	—	—	Daly's emphasis on visual appeal makes this a useful checkpoint for the continuing theatrical after-dinner miniature tradition.	The garnish architecture is central to the drink's identity.	—	—
4765	1194	—	Bartenders' Manual	Bartenders Association of America	1913	14	1913 Bartenders' Manual (Bartenders Association of America).md	["Fill the cordial glass partway with curacoa, float cream on top, and place a skewered cherry over the glass."]	Cherry	—	—	—	—	—	—	—	—	—
5612	1194	—	Julian's Recipes	Julian Anderson	1919	20	1919 Julian's Recipes by Julian Anderson.md	["Put a maraschino cherry in a sherry glass and cover it with anisette.", "Float Creme Yvette, then Curacao, then pure cream on top, and serve."]	Maraschino cherry	—	—	—	—	—	—	—	—	—
8021	1194	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	103	1935 Old Waldorf-Astoria Bar Book.md	["Build and serve cold."]	—	—	—	—	—	—	—	—	—	—
2706	1195	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	87	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the loaf sugar in hot water in a hot whiskey glass.", "Fill up with Scotch whiskey, twist a piece of lemon peel on top, and serve."]	Twisted lemon peel.	—	—	—	—	—	This is a useful hot skin checkpoint that sits between sling and punch service styles.	The twisted lemon peel is what distinguishes the skin from the plainer sling.	—	—
2710	1196	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	89	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in hot water in a hot whiskey glass.", "Fill the glass with whiskey, twist a piece of lemon on top, and serve."]	Twisted lemon peel.	—	—	—	—	—	This is a useful hot skin checkpoint beside Daly's hot punch and sling branches.	The twisted lemon peel is what moves this from a plain hot whiskey toward skin service.	—	—
8015	1196	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	88	1935 Old Waldorf-Astoria Bar Book.md	["Build and serve hot."]	—	—	—	—	—	—	—	—	—	—
2715	1197	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	91	1903 Daly's Bartenders' Encyclopedia.md	["Shake the pulverized sugar, egg, brandy, port wine, fine ice, and milk well.", "Strain into a thin bar glass, add nutmeg, and serve with straws."]	Nutmeg.	Fine ice	—	—	—	—	Daly's meal-equivalent note is a useful period example of how substantial some restorative mixed drinks could be.	Its identity lies in the dense milk-and-port build more than in any aromatic accent.	—	—
2716	1198	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	91	1903 Daly's Bartenders' Encyclopedia.md	["Stir the fine ice, orange bitters, Benedictine, and Maple gin well in a mixing glass.", "Strain into a cocktail glass, put in an olive, twist a piece of lemon peel on top, and serve."]	Olive and twisted lemon peel.	Fine ice	—	—	—	—	This is another useful Maple-gin checkpoint showing how specifically some gin styles were still being treated.	The drink stays close to the compact aromatic-cocktail grammar.	—	—
2720	1199	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	93	1903 Daly's Bartenders' Encyclopedia.md	["Stir the fine ice, aromatic bitters, yellow Chartreuse, and sherry wine well in a mixing glass.", "Strain into a cocktail glass, put in a cherry, and serve."]	Cherry.	Fine ice	—	—	—	—	This is a useful sherry-aromatic checkpoint from a source that still keeps fortified wines inside the cocktail field.	The dash of yellow Chartreuse is the key modifier here rather than a base-spirit shift.	—	—
2723	1200	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	94	1903 Daly's Bartenders' Encyclopedia.md	["Stir the Plymouth gin, Italian vermouth, and cracked ice, adding the piece of orange at the end.", "Strain into a cocktail glass and serve."]	Piece of orange.	Cracked ice	—	—	—	—	Daly's wireless-telegraphy note makes this a nice period-modernity naming checkpoint.	The pulp-and-oil orange addition is the drink's defining detail.	—	—
7156	1200	Apple brandy branch	Cocktails	Pedro Chicote	1928	181	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a spare apple-brandy and vermouth aromatic in the Chicote middle seam.	—	—	—
2727	1201	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	96	1903 Daly's Bartenders' Encyclopedia.md	["Build the fine ice, orange bitters, Benedictine, and Tom gin in a mixing glass.", "Put in a small dash of eau de vie, squeeze a piece of lemon into the glass, and serve."]	—	Fine ice	—	—	—	—	Daly's Alaska-goldfields note makes this a useful frontier-boom naming checkpoint.	The recipe is unusual in leaving the build unstrained and relying on the late eau-de-vie and lemon addition.	—	—
2729	1202	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	97	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in a little seltzer and add the lemon juice, St. Croix rum, brandy, and fine ice.", "Spoon well, strain into a sour glass, add the raspberry syrup, stir up with a spoon, and serve."]	—	Fine ice	—	—	—	—	Daly's warning about its real strength under a delicate taste is a useful period framing detail.	The post-strain raspberry-syrup addition is the defining move here.	—	—
2730	1203	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	97	1903 Daly's Bartenders' Encyclopedia.md	["Add the sugar, egg, ice, brandy, and Jamaica rum to a mixing glass.", "Fill with milk, shake well, strain into a large bar glass, grate a little nutmeg on top, and serve with straws."]	Freshly grated nutmeg	Ice	—	—	—	—	Daly frames this as a notably swell and nutritious egg drink.	The split-base structure is the key distinction.	—	—
2733	1204	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	99	1903 Daly's Bartenders' Encyclopedia.md	["Stir the sugar, Dr. Tucker's No. 59, peppermint, brandy, sloe gin, and cherry rum well with a spoon.", "Grate a little nutmeg on top and serve."]	Freshly grated nutmeg	—	—	—	—	—	Daly presents this explicitly as a near-medicinal remedy drink.	—	—	—
2736	1205	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	101	1903 Daly's Bartenders' Encyclopedia.md	["Shake the sugar, lemon juice, bitters, absinthe, and whiskey with ice.", "Strain into a fizz glass, fill up with seltzer, and serve."]	—	Fine ice	—	—	—	—	Daly frames it directly as a morning stimulant when a person does not know what else will fill the bill.	—	—	—
2737	1206	For a Party	Daly's Bartenders' Encyclopedia	Tim Daly	1903	102	1903 Daly's Bartenders' Encyclopedia.md	["Put the wine, liqueurs, sugar, sliced fruit, and strawberries in a pot and bring to a boil.", "When cool, add a little Jamaica rum, keep in a punch bowl, and serve in small glasses."]	Sliced lemon, sliced orange, and seasonal strawberries	—	—	—	—	—	—	The boil-then-cool sequence is a core part of the service logic.	—	—
2741	1207	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	105	1903 Daly's Bartenders' Encyclopedia.md	["Add the sugar, brandy, St. Croix rum, fine ice, and milk to a mixing glass.", "Shake well, strain into a large bar glass, grate a little nutmeg on top, and serve with straws."]	Freshly grated nutmeg	Fine ice	—	—	—	—	—	—	—	—
5624	1207	Down the Hatch 1920	Down the Hatch	"Paul"	1920	7	1920 Down the Hatch.md	["Fill the glass over the ice with good cold milk, shake it well but not too long, and turn the shaker on top of the glass.", "Allow it to stand about a minute until the froth becomes hard, then grate nutmeg on top and serve with a straw."]	Grated nutmeg	5 small pieces ice	—	—	—	—	This matters because it preserves a very specific froth-setting milk-punch service ritual in the early 1920s.	Letting the froth harden before removing the shaker is the defining service instruction here.	—	—
2742	1208	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	105	1903 Daly's Bartenders' Encyclopedia.md	["Stir the fine ice, gum syrup, orange bitters, Benedictine, and Irish whiskey well.", "Strain into a cocktail glass, add an olive, and serve."]	Olive	Fine ice	—	—	—	—	—	—	—	—
2743	1209	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	105	1903 Daly's Bartenders' Encyclopedia.md	["Put two small lumps of ice and the Royal Scotch whiskey in a high ball glass.", "Fill up with plain soda or Apollinaris water and serve."]	—	Lump ice	—	—	—	—	—	This is a very spare branded-whisky highball checkpoint.	—	—
2747	1210	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	108	1903 Daly's Bartenders' Encyclopedia.md	["Place the pony glass of absinthe in a mixing glass half filled with fine ice and add anisette.", "Drop ice water slowly into the absinthe from a small pitcher, remove the pony glass, and serve."]	—	Fine ice	—	—	—	—	—	The slow-drop dilution ritual is the entire point of the drink.	—	—
2751	1211	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	111	1903 Daly's Bartenders' Encyclopedia.md	["Layer the liqueurs in a pousse cafe glass.", "Top off with whipped cream and serve."]	Whipped cream	—	—	—	—	—	Daly explicitly frames the drink through Gibson-Girl modernity and elite resort culture.	—	—	—
2752	1212	For a Party of Six	Daly's Bartenders' Encyclopedia	Tim Daly	1903	112	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in Apollinaris water in a glass pitcher and add the mint, liqueurs, brandy, fruit, berries, and ice.", "Pour the Rhine wine on top, dress the pitcher with cucumber rinds, and serve in star champagne glasses."]	Cucumber rinds, fruit, and berries	Ice	—	—	—	—	Daly explicitly contrasts it with champagne cup and notes its appeal to German drinkers.	—	—	—
3054	1212	Lowe 1904 Pitcher	Drinks as They Are Mixed	Paul E. Lowe	1904	32	1904 Drinks as they are Mixed by Paul E Lowe.md	["Build the cracked ice, sugar, sliced citrus, pineapple, brandy, liqueurs, Rhine wine, and Apollinaris in a glass pitcher.", "Mix well, add a thin piece of cucumber skin, decorate with fruit and a quarter-slice of shaddock, and serve in stem glasses."]	Cucumber skin, fruit, and quarter-slice of shaddock	Cracked ice	White wine, citrus peel, and cucumber lead the aroma.	Rhine Wine Cup is useful because it demonstrates how tightly standardised the decorative white-wine cup template had become across named wine bases.	The finish is cool, floral, and gently sparkling.	A decorative Rhine-wine pitcher cup from the standardised white-wine branch.	—	—	—	—