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
2953	1263	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	47	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the whiskey mint julep, substituting brandy for whiskey.", "Serve well iced with fruit and mint."]	Orange, pineapple, strawberries, and mint	Fine ice	Mint and orchard-fruit brandy notes rise through the crushed ice.	This keeps the older brandy-julep line visible inside a period when whiskey was becoming more dominant in popular memory.	The finish is cool, sweetly minty, and fruity.	A brandy branch of the ornate late julep tradition.	—	—	—	—
9294	1263	—	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	32	Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md	["Prepare as for the earlier juleps, using plenty of crushed ice and frappéing with the long-handled spoon."]	—	Crushed ice	—	—	—	—	—	—	—	—
2954	1264	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	47	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the whiskey mint julep, substituting apple brandy for whiskey.", "Serve dressed with fruit and mint."]	Orange, pineapple, strawberries, and mint	Fine ice	Mint and apple-brandy notes lead the aroma.	This is a good reminder that the julep family remained open to regional apple-spirit service rather than collapsing into a single whiskey standard.	The finish is cool, fruity, and mint-flecked.	An apple-brandy branch of the late decorated julep line.	—	—	—	—
2955	1265	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	47	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the whiskey mint julep, substituting the customer's preferred gin for whiskey.", "Serve well iced with fruit and mint."]	Orange, pineapple, strawberries, and mint	Fine ice	Mint and gin botanicals rise through the packed ice.	This entry matters because it keeps the late nineteenth-century idea of a transferable mint julep pattern fully intact across multiple gin styles.	The finish is cool, lightly sweet, and botanical.	A gin branch of the decorated julep family.	—	—	—	—
2956	1266	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 cut glass.", "Add the mint, small ice, and brandy and stir well.", "Pour a small amount of port on top, trim with fruits and mint, and serve with straws."]	Fruit and mint	4 to 5 small lumps	Mint, brandy, and a vinous port accent rise from the glass.	This is exactly the sort of historically useful branch we want to keep, because it preserves a named regional style rather than a generic substitution recipe.	The finish is cool, minty, and faintly wine-darkened.	A theatrically dressed Southern julep with a floated port accent.	—	—	—	—
2957	1267	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	48	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the whiskey smash, substituting rum for whiskey.", "Serve stirred in the glass."]	—	1 lump	Mint and rum rise together from the glass.	This matters because it keeps the smash family visibly modular across spirits rather than treating whiskey as its sole endpoint.	The finish is cool, minty, and slightly richer than the whiskey version.	A rum branch of the compact smash family.	—	—	—	—
6463	1267	—	L'Art du Shaker	Dominique Migliorero	1925	59	1925 L'Art du Shaker by Dominique Migliorero.md	["Prepare following the Brandy Smash method, replacing cognac with rum."]	—	—	—	—	—	—	—	—	—	—
2958	1268	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	49	1904 Applegreen's Bar Book by John Applegreen.md	["Pare the lemon so the rind remains in a spiral and place a round piece of ice inside it in a large thin glass.", "Add the Scotch whisky and bottled soda, stir well with a large barspoon, and serve."]	Spiral lemon rind	1 round piece inside lemon rind spiral	Lemon oil and whisky rise immediately from the soda.	This is a valuable cooler checkpoint because it preserves the family as a presentation method built around spiral citrus rind rather than a mere whisky-and-soda shortcut.	The finish is brisk, dry, and lightly smoky.	A decorated Scotch long drink from the mature cooler family.	—	—	—	—
8421	1268	—	The Artistry of Mixing Drinks	Frank Meier	1936	50	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Stir slightly and serve."]	—	—	—	—	—	—	—	—	—	—
2959	1269	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	49	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the Scotch whisky cooler, substituting Irish whiskey for Scotch.", "Serve cold with the spiral rind presentation."]	Spiral lemon rind	1 round piece inside lemon rind spiral	Lemon oil and whiskey rise over the soda.	This reinforces that the cooler family had become a repeatable service template rather than a single named recipe.	The finish is dry, bright, and cooling.	An Irish whiskey branch of the spiral-rind cooler family.	—	—	—	—
2960	1270	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	49	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare the lemon spiral as for the Scotch whisky cooler.", "Add a bottle of imported sarsaparilla and serve."]	Spiral lemon rind	1 round piece inside lemon rind spiral	Citrus oil and rooty herbal sweetness lead the aroma.	This is an especially useful crossover entry because it proves the same service grammar could migrate intact from spirits into temperance fountain drinks.	The finish is sweet-herbal, fizzy, and cooling.	A temperance cooler built on the same spiral-rind service logic as its spirituous cousins.	—	—	—	—
2961	1271	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	52	1904 Applegreen's Bar Book by John Applegreen.md	["Build the combined citrus juices, sugar, and fine ice in a large mixing glass.", "Fill with water, shake well, strain into a large thin glass, and serve."]	—	Fine ice	A bright mixed-citrus aroma rises immediately.	This matters because it shows the temperance section borrowing the same mixed-acid balancing logic that appears elsewhere in sours and bracers.	The finish is brisk, juicy, and refreshing.	A mixed-citrus lemonade from the temperance crossover branch.	—	—	—	—
2962	1272	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	52	1904 Applegreen's Bar Book by John Applegreen.md	["Shake the egg, sugar, ice, and milk well in a small mixing glass.", "Strain into a lemonade glass and finish with a little nutmeg if desired."]	Nutmeg, optional	Small amount	Milk and nutmeg dominate the aroma.	This is useful because it records the overlap between bartending manuals and the emerging fountain-style milk drink repertoire.	The finish is soft, sweet, and creamy.	A simple early milk-shake service from the temperance and restorative borderland.	—	—	—	—
4043	1272	—	Jack's Manual	J. A. Grohusko	1910	66	1910 Jack's Manual by J A Grohusko.md	["Shake the raspberry syrup and ice.", "Strain and serve."]	—	2 lumps of ice	—	—	—	—	—	—	—	—
4696	1272	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	62	1912 Wehman Bros.md	["Shake the ice, sugar, chosen syrup, and milk well and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
5080	1272	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	39	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the ice, sugar, and fruit syrup in a large mixing glass, then fill with milk.", "Shake, remove the ice, and serve."]	—	—	—	—	—	—	—	—	—	—
2963	1273	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	52	1904 Applegreen's Bar Book by John Applegreen.md	["Build the egg, seasoning, and lemon juice or vinegar in a whiskey glass.", "Serve immediately."]	—	—	Sharp seasoning and egg meet immediately on the nose.	This is important to keep because it documents the raw-egg restorative tradition directly rather than only via later hangover-drink mythology.	The finish is savory, acidic, and abrupt.	A plain restorative prairie-oyster style drink from the medicinal service branch.	—	—	—	—
2965	1274	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	59	1904 Applegreen's Bar Book by John Applegreen.md	["Muddle the lemon, lime, and sugar in a large mixing glass.", "Add the sloe gin, egg, and fine ice, shake well, and strain into a large thin glass.", "Fill with seltzer or ginger ale and serve."]	—	Fine ice	Berry fruit, citrus, and egg-foam richness rise from the glass.	This is exactly the sort of borderland drink the ontology should keep, because it sits between sour, fizz, and highball logic rather than fitting neatly into a later single category.	The finish is tart, fruity, and lightly sparkling.	A sloe-gin egg sour stretched toward long-drink service.	—	—	—	—
2966	1275	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	59	1904 Applegreen's Bar Book by John Applegreen.md	["Stir the vermouth, rye whisky, Peychaud's bitters, absinthe, and lemon peel in a whiskey glass and serve.", "Provide a glass of seltzer with a little acid phosphate added."]	Lemon peel	—	Anise, rye spice, and vermouth herbs dominate the nose.	This is a very useful ontology entry because it preserves an aperitif service that sits between cocktail, chaser, and bracer logic rather than flattening into one modern template.	The finish is dry, herbal, and faintly absinthed.	A compact rye-vermouth bracer with a charged-water sidecar.	—	—	—	—
2968	1276	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	60	1904 Applegreen's Bar Book by John Applegreen.md	["Shake the absinthe, vermouth, and sugar.", "Strain into a small thin glass, add a little seltzer, and serve."]	—	—	Absinthe and vermouth herbs dominate the aroma.	This matters because it shows another small pre-Martini aromatic built from absinthe and vermouth rather than the now-familiar gin-dry-vermouth axis.	The finish is herbal, sweet-dry, and persistent.	A tiny absinthe-vermouth aromatic from the bracing aperitif fringe.	—	—	—	—
6041	1276	Tony 1924, despeja cerebro	Manual del Barman	Antonio Fernandez (Tony)	1924	—	1924 Manual del Bar by Antonio Fernandez Tony.md	["Stir well with ice in a large glass and strain into a cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
8238	1276	—	The Artistry of Mixing Drinks	Frank Meier	1936	25	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake well, strain into a double cocktail glass, and serve."]	—	—	—	—	—	—	—	—	—	—
2972	1277	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	61	1904 Applegreen's Bar Book by John Applegreen.md	["Build the lime juice, Scotch whisky, and ice in an old-fashioned toddy glass.", "Fill with seltzer and add a small barspoon of powdered sugar."]	—	Small lump	Lime and Scotch rise lightly from the charged glass.	This is a nice family-tree link because it sits between the unsweetened Rickey idea and the sweeter highball tradition rather than aligning perfectly with either.	The finish is fizzy, tart, and lightly sweetened.	A Scotch-lime highball hovering between Rickey and sweetened soda service.	—	—	—	—
2973	1278	Applegreen 1904 Bowl	Applegreen's Bar Book	John Applegreen	1904	43	1904 Applegreen's Bar Book by John Applegreen.md	["Dissolve the sugar in a large punch bowl with a little water.", "Add the spirits, wine, lemon juice, mineral water, and a large lump of ice, stir well, and serve in small glass cups.", "Frappé softly in a large ice-cream freezer if desired."]	—	Large lump	Wine, citrus, and mixed spirits rise in a broad party-punch aroma.	This matters because it keeps a very large-format late bowl service alive in the ontology, with table wine, spirit, and mineral water all working together rather than in separate families.	The finish is cool, wine-led, and expansive.	A massive mixed-wine-and-spirit bowl from the late party-punch branch.	—	—	—	—
3455	1278	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	75	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill a punch-bowl one-third full with sliced fruit, add the sugar and spirits, and when ready to serve, fizz with soda."]	—	Ice	—	—	—	—	—	—	—	—
2974	1279	Applegreen 1904 Bowl	Applegreen's Bar Book	John Applegreen	1904	43	1904 Applegreen's Bar Book by John Applegreen.md	["Dissolve the sugar in a large punch bowl.", "Add the lemon juice, claret, strawberry juice, Apollinaris water, and a large piece of ice, stir well, and serve in small glass cups.", "Frappé softly in a large ice-cream freezer if desired."]	—	Large piece	Red berries, wine, and citrus dominate the bowl aroma.	This is valuable because it shows the large-format punch family absorbing fruit-juice logic that later becomes more familiar in social punches and fountain drinks.	The finish is fruity, vinous, and softly sparkling.	A claret-and-strawberry party punch from the fruit-bowl branch.	—	—	—	—
8538	1279	—	The Artistry of Mixing Drinks	Frank Meier	1936	83	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Build in a tumbler, fill with shaved ice, stir, add strawberries, and serve with spoon and straws."]	—	Ice	—	—	—	—	—	—	—	—
2975	1280	Applegreen 1904 Bowl	Applegreen's Bar Book	John Applegreen	1904	45	1904 Applegreen's Bar Book by John Applegreen.md	["Dissolve the sugar in a large punch bowl.", "Add the white Burgundy, brandy, creme de curacoa, lemon juice, and Apollinaris, stir well, and serve in small glass cups.", "Frappé softly if desired."]	—	Large piece	White wine, orange liqueur, and lemon dominate the aroma.	This is a useful large-bowl checkpoint because it sits between cup logic and serious punch logic, with table wine doing most of the structural work.	The finish is vinous, citrusy, and broad.	A white-wine citrus party punch from the decorative bowl branch.	—	—	—	—
7429	1280	Parisien=Ponche	Cocktails	Pedro Chicote	1928	310	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, stir, and fill with seltzer.", "Serve in the same glass."]	Seasonal fruit	Ice	—	—	—	—	This matters because it preserves a citrus-and-seltzer Parisian punch in Chicote's long-drink layer.	The source treats it as a built refreshing punch rather than a short mixed drink.	—	—
2976	1281	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	46	1904 Applegreen's Bar Book by John Applegreen.md	["Build the lemon juice, dissolved sugar, rum, brandy, apple brandy, and water in a large punch bowl with a large lump of ice.", "Stir well and serve in Burgundy glasses.", "Apollinaris or Johannis water may be used if desired."]	—	Large lump	Lemon, rum, and apple brandy rise richly from the bowl.	This entry is especially worth keeping because it ties the famous Fish House line to a later large-bowl working recipe rather than just a mythologised name.	The finish is strong, citrus-led, and long.	A late preserved Fish House bowl from the American club-punch tradition.	—	—	—	—
3682	1281	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	34	1908 Jack's Manual by J A Grohusko.md	["Dissolve the white sugar in sufficient water.", "Add the lemon juice, Cognac, peach brandy, Jamaica rum, Angostura bitters, and cold water.", "Add ice and serve."]	—	Ice	Citrus, peach, and aged spirits rise together from the bowl.	This is a strong continuity variant because it keeps the old Fish House structure alive in a pre-war manual without flattening its peach-and-rum richness.	The finish is long, warm, and spice-led.	A classic Fish House bowl punch from the enduring club-punch line.	—	—	—	—
3957	1281	—	Jack's Manual	J. A. Grohusko	1910	51	1910 Jack's Manual by J A Grohusko.md	["Mix the lemon juice, powdered sugar dissolved in sufficient water, brandy, peach brandy, Jamaica rum, Angostura bitters, and cold water.", "Ice and serve."]	—	Ice	—	—	—	—	—	—	—	—
4286	1281	—	The Buffet Blue Book	John H. Considine	1912	32	1912 The Buffet Blue Book bu John H Considine.md	["Dissolve the sugar in sufficient water and combine with the lemon juice, Cognac brandy, peach brandy, Jamaica rum, and cold water.", "Add ice and serve cold."]	—	Ice	—	—	—	—	—	—	—	—
8533	1281	—	The Artistry of Mixing Drinks	Frank Meier	1936	83	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Build over ice in a tumbler, add a squirt of soda water, stir, and serve."]	—	Ice	—	—	—	—	—	—	—	—
2977	1282	Applegreen 1904 Bowl	Applegreen's Bar Book	John Applegreen	1904	46	1904 Applegreen's Bar Book by John Applegreen.md	["Boil the citrus peels, cinnamon, and sugar, then strain.", "Add the claret wine, bring it to the boil again, and serve in glass cups."]	—	—	Hot citrus peel, cinnamon, and red wine dominate the aroma.	This is useful because it preserves the fully scaled festive hot-wine branch as a serious service form rather than a domestic afterthought.	The finish is warming, spiced, and vinous.	A large-format mulled claret service from the festive hot-punch branch.	—	—	—	—
2978	1283	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	62	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the brandy float, substituting whiskey for brandy.", "Leave the whiskey floating on top of the seltzer and serve."]	—	—	Whiskey rises first, ahead of the soda.	This is a neat service-history entry because it preserves a now-unfamiliar floating highball presentation rather than an ordinary mixed long drink.	The finish is direct, fizzy, and spirit-led.	A floated-whiskey seltzer service from the plain long-drink fringe.	—	—	—	—
4176	1283	—	Jack's Manual	J. A. Grohusko	1910	89	1910 Jack's Manual by J A Grohusko.md	["Fill the glass half full with fizz water.", "Pour the whiskey slowly on top and serve."]	—	—	—	—	—	—	—	—	—	—
2979	1284	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	63	1904 Applegreen's Bar Book by John Applegreen.md	["Fill a pony glass three-quarters with Benedictine.", "Top off with cream and serve."]	—	—	Sweet herbal liqueur and cream rise softly.	This is a small but useful ontology entry because it preserves the tiny creamy after-dinner cordial service that sits beside, not inside, the more formal pousse-cafe tradition.	The finish is sweet, creamy, and gently herbal.	A compact cream-topped cordial from the after-dinner miniatures branch.	—	—	—	—
2980	1285	Newman 1904, No. 1	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	1	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Add anisette and absinthe to a Bordeaux glass, fill with crushed ice, mix by pouring from one glass to another, and serve with straws."]	—	Crushed ice	—	—	—	—	—	—	—	—
2982	1286	Newman 1904, No. 3	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	2	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Stir peach bitters, maraschino, and Marsala with ice in mixing glass no. 1, strain into glass no. 5, and serve with lemon zest plus cherry or olive to taste."]	Lemon zest and cherry or olive	Lumps of ice	—	—	—	—	—	—	—	—
7002	1286	—	370 Recettes de Cocktails	Jean Lupoiu	1928	9	1928 370 Recettes de Cocktails par Jean Lupoiu.md	["Stir the ingredients with ice and strain into a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
2984	1287	Newman 1904, No. 5	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	2	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Warm glass no. 10, work egg yolk with a little hot water in a silver goblet, add sugar, spice, and cinnamon, half-fill with hot pale ale, pour back and forth to froth, sprinkle nutmeg, and serve."]	Nutmeg	None	—	—	—	—	—	—	—	—
2986	1288	Newman 1904, No. 7	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	3	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Fill glass no. 6 with crushed ice, pour Benedictine gently over it, and serve with two half straws stuck in the ice."]	—	Crushed ice	—	—	—	—	—	—	—	—
2987	1289	Newman 1904, No. 8	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	3	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Half-fill glass no. 7 with crushed ice, add lemon juice, curacao, lemon syrup, and rum, finish with seltzer, stir well, garnish with orange, and serve with straws."]	Orange half-slices	Crushed ice	—	—	—	—	—	—	—	—
7404	1289	Bicicleta=Ponche	Cocktails	Pedro Chicote	1928	298	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, stir, and top with seltzer.", "Add an orange slice and serve with straws."]	Orange slice	Ice	—	—	—	—	This matters because it preserves a compact bicycle-named punch in Chicote's summer service section.	The drink is a direct-glass, seltzer-lengthened punch rather than a shaken cocktail.	—	—
2989	1290	Newman 1904, No. 10	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	4	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Fill glass no. 2 half with stout and half with champagne."]	—	None	—	—	—	—	—	—	—	—
6172	1290	—	L'Art du Shaker	Dominique Migliorero	1925	11	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake cold and serve in a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
2992	1291	Newman 1904, No. 13	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	5	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Stir bitters, curacao, and Bourbon whisky with ice in mixing glass no. 1, strain into glass no. 5, and serve with lemon zest plus cherry or olive to taste."]	Lemon zest and cherry or olive	Lumps of ice	—	—	—	—	—	—	—	—
6176	1291	—	L'Art du Shaker	Dominique Migliorero	1925	13	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir cold and serve in a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
2993	1292	Newman 1904, No. 14	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	5	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Shake with crushed ice in silver goblets, strain into glass no. 4, and serve."]	—	Crushed ice	—	—	—	—	—	—	—	—