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
3920	1230	—	Jack's Manual	J. A. Grohusko	1910	44	1910 Jack's Manual by J A Grohusko.md	["Place the bottle in a champagne cooler and fill with shaved ice and salt.", "Turn the bottle for twenty minutes or until the wine becomes almost frozen."]	—	Shaved ice and salt	—	—	—	—	—	—	—	—
4566	1230	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	34	1912 Wehman Bros.md	["Place the champagne bottle in a cooler filled with shaved ice and salt, whirl until the wine becomes almost frozen, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5019	1230	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	28	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Pack the bottle in a cooler with fine ice and salt.", "Whirl the bottle until the wine is almost frozen and serve."]	—	Fine ice and salt	—	—	—	—	—	—	—	—
5516	1230	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	["Place bottle in a champagne cooler with shaved ice and salt and whirl until the wine is almost frozen."]	—	Shaved ice and salt	—	—	—	—	—	—	—	—
2806	1231	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	32	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Prepare the drink the same as Brandy or Whisky Fix, using applejack instead."]	Fruit	Shaved ice	Applejack gives the Fix an orchard-fruit aromatic profile on top of the standard citrus-syrup base.	This shows the Fix family adapting readily to regional apple spirits in the same way the Daisy and Sour families did.	The finish is cool, orchard-fruited, and lightly sweet.	An applejack branch of the decorative shaved-ice Fix family.	—	—	—	—
4536	1231	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	29	1912 Wehman Bros.md	["Dissolve the sugar with a little water or seltzer, add lime or lemon juice, pineapple syrup, shaved ice, and apple jack, stir with a spoon, decorate with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
2817	1232	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	39	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the juice, Maraschino, absinthe, and shaved ice to a large bar glass.", "Dress with fruits and serve with straws."]	Fruit	Shaved ice	Anise and cherry sweetness rise over the chilled citrus.	This is a compact morning-service oddity that sits between frappe, cooler, and aperitif logic.	The finish is cold, aromatic, and slightly sweet.	A shaved-ice morning drink from the absinthe-cordial fringe.	—	—	—	—
2839	1233	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	55	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Stir the vermouth, Medford rum, orange bitters, gum syrup, muddled lemon juice, and shaved ice well together.", "Serve with liquor and preserved peach."]	Preserved peach	Shaved ice	Vermouth herbs and old-style New England rum sit above orange bitters.	This is a very useful bridge drink: part cocktail, part punch, and part preserved-fruit service, showing how categories overlapped in working practice.	The finish is herbal, citrusy, and rum-led.	A vermouth-rum hybrid punch from the overlap between aromatic cocktail logic and dressed bar-glass punch service.	—	—	—	—
2842	1234	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 Scotch whisky, Irish whiskey, powdered sugar, lemon juice, and hot water to the glass.", "Serve hot."]	—	—	Mixed whiskies and hot lemon rise directly from the glass.	This is a fine historical checkpoint for blended hot-whiskey practice, showing Scotch and Irish sharing the same warming service rather than remaining separate camps.	The finish is warming, citric, and whisky-led.	A mixed-whiskey hot punch from the compact regiment-service branch.	—	—	—	—
2845	1235	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	51	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Layer the Benedictine or Chartreuse, Curacoa, and Kirschwasser carefully in a sherry wine-glass.", "Keep the colours separate and serve without mixing."]	—	—	Cherry spirit and orange liqueur rise first, backed by herbal sweetness.	This is a compact three-part pousse-cafe that shows the style becoming more codified and less sprawling than some earlier theatrical examples.	The finish is sweet, cherry-led, and herbal.	A codified three-layer pousse-cafe from the more disciplined after-dinner branch.	—	—	—	—
2847	1236	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	52	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Pour the Chartreuse into the pony-glass.", "Pour the brandy in carefully so as not to disturb the Chartreuse and serve."]	—	—	Brandy sits above an alpine herbal base.	The simplicity matters historically: by this stage the pousse-cafe family could be either elaborate and multicoloured or reduced to a clean two-layer after-dinner service.	The finish is warm, herbal, and spirit-led.	A reduced two-layer pousse-cafe showing the family in compact late form.	—	—	—	—
4016	1236	—	Jack's Manual	J. A. Grohusko	1910	60	1910 Jack's Manual by J A Grohusko.md	["Build the green Chartreuse and Angostura in a pony glass.", "Pour the Cognac carefully so it will not mix, and serve."]	—	None	—	—	—	—	—	Layer the brandy carefully to preserve the pousse-cafe effect.	—	—
4322	1236	—	The Buffet Blue Book	John H. Considine	1912	38	1912 The Buffet Blue Book bu John H Considine.md	["Pour the Cognac brandy into a pony glass.", "Carefully float the green Chartreuse on top so it does not mix, and serve."]	—	None	—	—	—	—	—	Layering is central to the identity.	—	—
4618	1236	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	45	1912 Wehman Bros.md	["Half fill the pony glass with Chartreuse, pour the brandy in carefully so it does not disturb the liqueur, and serve."]	—	—	—	—	—	—	—	—	—	—
2851	1237	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	53	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Layer the brandy, maraschino, Curacoa, and Jamaica rum in the sherry wine-glass.", "Pay careful attention to the colours and prevent the portions from running into each other."]	—	—	Cherry, orange, and rum lift the brandy base.	This is a useful descendant of the older Santina line, showing New Orleans rum character entering the layered after-dinner repertoire rather than staying outside it.	The finish is sweet, fragrant, and faintly funky.	A New Orleans-inflected pousse-cafe that extends the Santina branch with Jamaica rum.	—	—	—	—
2885	1238	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	73	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Muddle the lemon peel in the glass with the sugar.", "Add the sloe gin and rye whisky and stir well with a spoon.", "Strain into an old champagne glass, add the fresh peach, dash with Medford rum on top, and serve."]	Fresh peach	—	Sloe gin, peach, and rye combine with a final rum accent.	This is a very useful hybrid entry: part punch, part cocktail-adjacent aromatic drink, and part fruit service, showing how mixed-spirit bar-glass formulas could stay richly composite in this period.	The finish is fruity, vinous, and spice-tinted.	A compact mixed-spirit punch preserving the richly composite side of late bar-glass service.	—	—	—	—
3441	1238	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	70	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill the mixing-glass with ice, shake well, strain into a star-glass, ornament with fruit, and serve."]	Fruit	Ice	—	—	—	—	—	—	—	—
2895	1239	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	77	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Pour the creme de menthe and creme de cacao into the glass.", "Serve with cream on top."]	Cream top	—	Mint chocolate and cream define the aroma.	This is a tiny after-dinner cordial service rather than a mixed cocktail in the stricter sense, but it matters because Lewis preserves the dessert-drink edge of bar practice alongside the larger families.	The finish is creamy, minty, and sweet.	A tiny mint-chocolate cream drink from the after-dinner cordial branch.	—	—	—	—
2896	1240	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	77	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the rock candy syrup and rye whisky and stir well and serve.", "Alternatively, drop the syrup into the glass, leave the spoon in, and allow the customer to help himself to the whisky."]	—	—	Rye and candy sweetness rise directly together.	The medicinal note matters historically: Lewis is recording not just a drink, but a use-case and a piece of period barroom folk therapeutics.	The finish is sweet, warm, and rye-led.	A medicinally framed sweetened rye service from the plain bar tradition.	—	—	—	—
2897	1241	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	77	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Combine the ginger ale and St. Croix rum and mix well."]	—	—	Ginger sweetness and rum define the aroma.	The value here is its directness: Lewis shows how far the long-drink branch could simplify without losing its identity as a mixed drink.	The finish is brisk, sweet, and gingery.	A blunt rum-and-ginger-ale highball from the practical club-drink branch.	—	—	—	—
2898	1242	Party form	The Complete Buffet Guide	V. B. Lewis	1903	78	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Place the loaf sugar in the bowl and add the plain soda and lemon juice.", "Add the Cognac, wintergreen, oranges, pineapple, strawberries, and grapes and mix well with a ladle.", "Add the champagne, brandy, claret, Rhine wine, and water, mix thoroughly, keep the bowl cold and surrounded with ice, and serve decorated with seasonal fruit."]	Seasonal fruit	Served cold over bowl ice	The punch is hugely vinous and fruit-laden, with wintergreen as a distinctive aromatic note.	This is exactly the kind of large ceremonial bowl formula that helps the ontology preserve social service scale, not just flavour or base spirit.	The finish is long, vinous, sparkling, and fruit-heavy.	A vast social bowl punch showing just how expansive buffet-era party service could become.	—	—	—	—
3315	1242	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	195	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Place the loaf sugar in a large punch bowl with the plain soda, lemon juice, Cognac brandy, wintergreen, and mixed fruit, and mix well with a ladle.", "Add the champagne and serve."]	Mixed fruit	—	—	—	—	—	—	—	—	—
4903	1242	—	Bartenders' Manual	Bartenders Association of America	1913	43	1913 Bartenders' Manual (Bartenders Association of America).md	["Mix well with a ladle and add the Champagne at the end."]	—	—	—	—	—	—	—	—	—	—
2899	1243	Party form	The Complete Buffet Guide	V. B. Lewis	1903	81	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Cut the woodruff into small pieces, place it in a large bar glass, cover with French brandy, and let it stand for two or three hours until the essence is extracted.", "Cover the bottom of the bowl with loaf sugar, add the plain soda, oranges, pineapple, berries, grapes, and the wine and champagne.", "Add the woodruff-infused brandy, stir well, surround the bowl with ice, and serve so that each customer receives pieces of the fruit."]	Sliced oranges, pineapple, berries, and grapes	Served cold over bowl ice	Wine fruit and a very distinctive herbal woodruff note define the aroma.	This is a very important social-service entry because it preserves the Germanic May-wine line inside the broader punch and cup tradition rather than collapsing it into generic fruit punch.	The finish is cool, vinous, and gently herbal.	A woodruff-scented wine punch preserving the May-wine branch of bowl service.	—	—	—	—
4037	1243	—	Jack's Manual	J. A. Grohusko	1910	65	1910 Jack's Manual by J A Grohusko.md	["Extract the woodruff in brandy for two hours, then build the sugar, club soda, sliced oranges, pineapple, berries, cherries, grapes, Moselle wine, champagne, curacao, maraschino, and the woodruff infusion in a large punch bowl.", "Surround the bowl with ice and serve so that each glass receives some fruit before ladling in the punch."]	Mixed fruit	Surrounded with ice	—	—	—	—	—	This is a bowl-scale wine punch built around a woodruff infusion.	—	—
2900	1244	Party form	The Complete Buffet Guide	V. B. Lewis	1903	85	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Combine the sugar, sliced lemons, anisette, kummel, sliced oranges, kirschwasser, water, Nordhäuser brandwein, and red Curacoa in a large bowl.", "Stir well with a ladle, surround the bowl with ice, and serve in a wine-glass."]	Lemon and orange slices	Served cold over bowl ice	Anise, citrus, and grain spirit dominate the bowl.	Grandeur Punch is valuable less as a modern practical recipe than as evidence of the cosmopolitan, liqueur-heavy continental side of buffet-era punch culture.	The finish is sweet, aromatic, and spirituous.	A highly continental spirit-and-liqueur bowl from the more perfumed side of party punch service.	—	—	—	—
2901	1245	Party form	The Complete Buffet Guide	V. B. Lewis	1903	85	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Rub the lemon and orange peels with the sugar until the oils are absorbed.", "Mix the peels, sugar, pineapple, oranges, strawberries, and Apollinaris water well, then add the Maraschino, red Curacoa, Benedictine, Jamaica rum, French brandy, champagne, Tokay, Madeira, and Chateau Margaux.", "Stir well, strain into a clean bowl, surround the bowl with ice, and decorate with leaves and fruit."]	Leaves and elaborate fruit decoration	Served cold over bowl ice	The aroma is layered with citrus oil, fruit, wine, and multiple sweet liqueurs.	This is a spectacularly social bowl rather than a concise mixed drink, but that is exactly why it belongs in the ontology: it preserves the maximalist end of hotel and buffet punch culture.	The finish is long, vinous, sweet, and fruit-laden.	A maximalist city-bowl punch from the grand social end of the cold-party branch.	—	—	—	—
2912	1246	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	14	1904 Applegreen's Bar Book by John Applegreen.md	["Stir the three bitters, whiskey, vermouth, lemon peel, and ice.", "Strain into a cocktail glass."]	Lemon peel	Ice	Celery-herbal bitters and whiskey spice show immediately.	This is a strong comparative marker because it pushes the Manhattan family toward a more savoury, bittered, and aromatically layered profile without changing the base structure.	The finish is long, spicy, and more bitter.	A celery-bitters Manhattan descendant from the regimented late aromatic line.	—	—	—	—
5130	1246	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	27	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve with lemon peel."]	Lemon peel	—	—	—	—	—	This is one of the important pre-war named Manhattan-adjacent drinks because it expands the bitters grammar rather than simply changing the base spirit.	—	—	—
2913	1247	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	14	1904 Applegreen's Bar Book by John Applegreen.md	["Stir the orange bitters, syrup, Holland gin, Italian vermouth, lemon peel, and ice.", "Strain into a cocktail glass."]	Lemon peel	Ice	Maltier gin and vermouth herbals lead the aroma.	This matters because it shows the aromatic-vermouth field branching through Holland gin as well as through Old Tom and whiskey.	The finish is dry, malty, and gently bittered.	A Holland-gin vermouth cocktail from the broader aromatic field.	—	—	—	—
5104	1247	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	18	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well.", "Serve with lemon peel."]	Lemon peel	—	—	—	—	—	This is a useful checkpoint for the period when Old Tom and drier gin could still sit together in the same aromatic spec.	—	—	—
2915	1248	Kinsley's Specialty	Applegreen's Bar Book	John Applegreen	1904	16	1904 Applegreen's Bar Book by John Applegreen.md	["Stir the orange bitters, Plymouth gin, French vermouth, lemon peel, and ice.", "Strain into a cocktail glass."]	Lemon peel	Ice	Dry vermouth and clean gin botanicals dominate the nose.	This is a valuable bridge drink because it shows a very clean, dry gin-and-French-vermouth style already being used as a house specialty rather than only as later Martini orthodoxy.	The finish is lean, herbal, and elegant.	A restrained Plymouth-and-dry-vermouth house aperitif from the pre-modern classic line.	—	—	—	—
2921	1249	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	17	1904 Applegreen's Bar Book by John Applegreen.md	["Stir the orange bitters, sloe gin, dry gin, lemon peel, and ice.", "Strain into a cocktail glass."]	Lemon peel	Ice	Berry fruit and gin botanicals rise together.	This is useful because it shows sloe gin appearing not only in long drinks but also in compact stirred cocktail service.	The finish is fruity, bittered, and lightly dry.	A berry-laced stirred aperitif from the sloe-gin branch.	—	—	—	—
4122	1249	—	Jack's Manual	J. A. Grohusko	1910	80	1910 Jack's Manual by J A Grohusko.md	["Stir the sloe gin and Italian vermouth with ice.", "Strain into a cocktail glass and serve."]	—	Ice	—	—	—	—	—	—	—	—
4203	1249	Sullivan 1910, cocktails section	The Barkeeper's Manual	Raymond E. Sullivan	1910	5	1910 The Barkeeper's Manual by Raymond E.md	["Strain through ice and serve."]	—	Ice	—	—	—	—	—	—	—	—
2929	1250	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	19	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the old-fashioned whiskey cocktail, substituting sherry for whiskey.", "Serve built over the lump ice."]	Lemon peel	1 lump	Nutty sherry and citrus peel show first.	This entry is historically valuable because it proves the old-fashioned had become a general service grammar, not just a spirit category.	The finish is nutty, dry, and lightly bittered.	A fortified-wine old-fashioned from the expanded service-method branch.	—	—	—	—
2930	1251	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	19	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the old-fashioned whiskey cocktail, substituting vermouth for whiskey.", "Serve built over the lump ice."]	Lemon peel	1 lump	Herbal vermouth and citrus oil dominate the aroma.	This matters because it shows old-fashioned service crossing fully into aperitif-wine territory, which broadens our picture of what the form meant in 1904.	The finish is herbal, lightly sweet-bitter, and dry.	An old-fashioned vermouth service from the expanded aperitif branch.	—	—	—	—
2931	1252	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	19	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the old-fashioned whiskey cocktail, using half whiskey and half Italian vermouth.", "Serve built over the lump ice."]	Lemon peel	1 lump	Whiskey spice, vermouth herbals, and citrus oil rise together.	This is an especially good comparative entry because it makes the Manhattan-family relationship to old-fashioned service explicit rather than merely implied.	The finish is warming, herbal, and lightly bitter.	A Manhattan recast through old-fashioned service logic.	—	—	—	—
2932	1253	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	20	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the old-fashioned whiskey cocktail, substituting vermouth for whiskey and using orange bitters.", "Use half Tom gin and half Italian vermouth and serve built over the lump ice."]	Lemon peel	1 lump	Orange bitters, gin botanicals, and vermouth rise together.	This is one of the best Applegreen comparison points because it makes clear that Martini logic could still be rendered through an old-fashioned build rather than only through a strained aperitif service.	The finish is herbal, citrus-led, and gently bittered.	A Martini translated into old-fashioned service form.	—	—	—	—
2937	1254	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	21	1904 Applegreen's Bar Book by John Applegreen.md	["Crush the lemon, lime, and sugar well in a small mixing glass.", "Add the rye and shaved ice, shake well, and strain into a foam sour glass.", "Add a little seltzer."]	—	Shaved ice	Lemon, lime, and rye rise together sharply.	This matters because it shows the sour family taking on more charged-water and split-citrus complexity without yet becoming a fizz or Collins.	The finish is tart, lively, and faintly sparkling.	A split-citrus rye sour on the edge of the charged-water branch.	—	—	—	—
2938	1255	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	22	1904 Applegreen's Bar Book by John Applegreen.md	["Shake the lemon juice, egg white, sugar, Plymouth gin, and shaved ice well.", "Strain into a thin Burgundy glass."]	—	Shaved ice	Lemon and clean gin botanicals rise through the foam.	This is useful because it shows the egg-white branch not only inside fizzes but also inside more compact sour service.	The finish is silky, tart, and lightly botanical.	An egg-white gin sour from the silver branch of the sour family.	—	—	—	—
2939	1256	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	22	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the whiskey sour.", "Float a little claret wine on top before serving."]	—	Shaved ice	Citrus and whiskey rise under a faint red-wine note.	This is a good branch marker because it shows wine-floating still being used to ornament sour service in a very direct way.	The finish is tart, wine-tinted, and refreshing.	A whiskey sour carrying the floated-wine decorative branch.	—	—	—	—
2942	1257	Kinsley's Specialty	Applegreen's Bar Book	John Applegreen	1904	26	1904 Applegreen's Bar Book by John Applegreen.md	["Crush the lime, sugar, and strawberries well with a muddler, then add the dry gin and a little shaved ice.", "Shake all together, strain into a fizz glass, fill with Johannis water, and serve."]	—	Shaved ice	Fresh berry and lime rise quickly from the glass.	This is useful because it shows the fizz family absorbing real muddled fruit rather than only syrups or liqueurs.	The finish is fruity, sparkling, and bright.	A fruit-muddled gin fizz from the fresh-berry branch.	—	—	—	—
8474	1257	—	The Artistry of Mixing Drinks	Frank Meier	1936	62	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake with ice, strain into a fizz glass, add soda water, and serve."]	—	Ice	—	—	—	—	—	—	—	—
2943	1258	Kinsley's Specialty	Applegreen's Bar Book	John Applegreen	1904	26	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the strawberry fizz, substituting about six red raspberries for the strawberries.", "Strain into a fizz glass and fill with Johannis water."]	—	Shaved ice	Raspberry and lime dominate the aroma.	This matters because it confirms that Applegreen treats fresh-berry fizz service as a repeatable family pattern rather than a one-off novelty.	The finish is brisk, berry-led, and sparkling.	A raspberry-led fresh-fruit fizz from the muddled berry branch.	—	—	—	—
2948	1259	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	28	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the Tom Collins, substituting Scotch whisky for Tom gin.", "Fill with soda and serve."]	—	Shaved ice	Citrus and Scotch rise over the soda.	This matters because it shows the Collins family being extended boldly across spirit categories, not confined to gin.	The finish is tart, refreshing, and lightly smoky.	A Scotch branch of the mature Collins line.	—	—	—	—
2949	1260	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	28	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the Tom Collins, substituting Irish whiskey for Tom gin.", "Fill with soda and serve."]	—	Shaved ice	Citrus and whiskey rise freshly from the soda.	This is useful because it records yet another spirit transfer into Collins logic, reinforcing that Collins had become a general long-drink pattern by 1904.	The finish is refreshing, tart, and whiskey-led.	An Irish whiskey branch of the Collins family.	—	—	—	—
2950	1261	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	29	1904 Applegreen's Bar Book by John Applegreen.md	["Dissolve the sugar lump in a little water in a fancy glass.", "Add the whiskey and lump of ice, stir well, and serve."]	—	1 lump	Whiskey rises directly with only a faint sweetness.	This entry matters because it shows the old-fashioned service method bleeding into toddy handling rather than sitting apart from it.	The finish is simple, direct, and warming.	A toddy recast through old-fashioned build logic.	—	—	—	—
3822	1261	Didier 1909	The Reminder	Jacob A. Didier	1909	91	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Dissolve the sugar in a little water in an old-fashioned cocktail glass.", "Add one or two pieces of ice, twist lemon peel in the glass, add the whiskey, and serve with a small bar spoon."]	Lemon peel	1 or 2 pieces	—	—	—	—	This matters because it makes the overlap between toddy language and old-fashioned service explicit rather than treating them as fully separate branches.	The small bar spoon and old-fashioned glass both matter to the service identity here.	—	—
2952	1262	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	47	1904 Applegreen's Bar Book by John Applegreen.md	["Dissolve the sugar in a little water in a large thin glass.", "Add the mint, fine ice, and whiskey, stir well with a large barspoon, and fill the glass with ice.", "Dress with fruit and extra mint and serve with straws."]	Orange, pineapple, strawberries, and mint	Fine ice	Mint, whiskey, and fresh fruit rise strongly from the packed ice.	This is useful because it shows the julep still operating as a decorative fruit-and-mint ritual rather than a stripped modern bourbon-only serve.	The finish is cool, minty, and spirit-led.	A fully dressed late-julep whiskey service from the ornate mint branch.	—	—	—	—