Recipe variants
recipe_variants · showing 5401–5450 of 16953
| id | recipe_id | variant_label | is_recommended_spec | 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 3108 | 1325 | Stuart 1904, opening service section | 0 | Stuart's Fancy Drinks and How To Mix Them | Thos. Stuart | 1904 | 10 | 1904 Stuart's Fancy Drinks and How To Mix Them.md | ["Add absinthe, ice, maraschino, and anisette to a large bar glass, pour in ice water, stir slowly with a spoon, and serve."] | — | Pieces of ice | — | — | — | — | — | — | — | — |
| 3116 | 1326 | Stuart 1904, opening service section | 0 | Stuart's Fancy Drinks and How To Mix Them | Thos. Stuart | 1904 | 12 | 1904 Stuart's Fancy Drinks and How To Mix Them.md | ["Burn brandy and sugar together in a dish or saucer, place dried peach slices in the glass, pour the burned liquid over them, grate nutmeg on top, and serve."] | Nutmeg | None | — | — | — | — | — | — | — | — |
| 3117 | 1327 | Stuart 1904, opening service section | 0 | Stuart's Fancy Drinks and How To Mix Them | Thos. Stuart | 1904 | 12 | 1904 Stuart's Fancy Drinks and How To Mix Them.md | ["Layer the ingredients with the same care as a pousse cafe, keeping the liquors from running into one another."] | — | None | — | — | — | — | — | — | — | — |
| 3118 | 1328 | Stuart 1904, opening service section | 0 | Stuart's Fancy Drinks and How To Mix Them | Thos. Stuart | 1904 | 13 | 1904 Stuart's Fancy Drinks and How To Mix Them.md | ["Layer the ingredients and keep the colors separate."] | — | None | — | — | — | — | — | — | — | — |
| 3121 | 1329 | Stuart 1904, opening service section | 0 | Stuart's Fancy Drinks and How To Mix Them | Thos. Stuart | 1904 | 13 | 1904 Stuart's Fancy Drinks and How To Mix Them.md | ["Build gum syrup, maraschino, lemon juice, brandy, and ice in a large bar glass, fill with plain soda, and do not shake if the soda is cold."] | — | Lumps of ice | — | — | — | — | — | — | — | — |
| 4153 | 1329 | Brandy | 0 | Jack's Manual | J. A. Grohusko | 1910 | 85 | 1910 Jack's Manual by J A Grohusko.md | ["Build the sugar, lemon juice, lime juice, ice, and brandy in the glass.", "Add the bottle of club soda, stir with a spoon, and serve."] | — | 2 lumps ice | — | — | — | — | — | — | — | — |
| 5512 | 1329 | 1918 Home Brewed, title/body anomaly | 0 | Home Brewed Wines and Beers and Bartenders' Guide | Johnson Smith & Company | 1918 | — | 1918 Home Brewed Wines and Beers and Bartender's Guide.md | ["Build with cracked ice and fill with plain soda; do not shake if the soda is cold."] | — | Cracked ice | — | — | — | — | — | — | — | — |
| 3156 | 1330 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 140 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Put the orange slice in a glass and fill with shaved ice.", "Add the gin and French Vermouth, shake well, strain into a cocktail glass, and serve."] | Orange slice | Shaved ice | — | — | — | — | Mahoney presents this as one of the house drinks for which the Hoffman bar was famous. | — | — | — |
| 3157 | 1331 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 140 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Put one lump of ice and the Scotch in a large glass.", "Add a bottle of plain soda and serve."] | — | Lump ice | — | — | — | — | — | — | — | — |
| 3158 | 1332 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 140 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Put the clear ice, rind of a whole orange, and whiskey in a large glass.", "Add a bottle of imported ginger ale and serve."] | Rind of a whole orange | Clear ice | — | — | — | — | Mahoney explicitly says it is to be drunk slowly. | — | — | — |
| 3159 | 1333 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 141 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Shake the absinthe and Vermouth with a mixing glass full of shaved ice.", "Serve in a Delmonico glass, using siphon."] | — | Shaved ice | — | — | — | — | — | The source's siphon instruction is part of the service identity. | — | — |
| 3160 | 1334 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 141 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Shake the lemon juice, powdered sugar, Plymouth gin, and cream well.", "Pour into a split glass, use syphon, and drink while effervescent."] | — | — | — | — | — | — | — | Mahoney specifically emphasizes immediate service while still effervescent. | — | — |
| 3162 | 1335 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 141 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Shake the Nicholson gin, French Vermouth, and orange bitters with shaved ice.", "Pour into a cocktail glass and squeeze orange peel on top."] | Expressed orange peel | Shaved ice | — | — | — | — | — | — | — | — |
| 3163 | 1336 | For Party of Six or More | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 142 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Build the citrus juices, rum, liqueurs, brandy, champagne, Burgundy, and Apollinaris in a punch bowl over one large piece of clear ice.", "Sweeten according to taste, fruit well, and serve."] | Seasonal fruit | Clear ice | — | — | — | — | — | — | — | — |
| 4821 | 1336 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 29 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Combine in a punch bowl over a large piece of clear ice.", "Sweeten to taste, fruit well, and serve."] | Fruit | Large clear ice | — | — | — | — | — | — | — | — |
| 3175 | 1337 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 147 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Pour one-half glass of beer into a large bar glass.", "Add one-half glass of soda or ginger ale and serve."] | — | — | — | — | — | — | Mahoney explicitly recommends it for warm weather. | — | — | — |
| 3581 | 1337 | Spaulding and Rositer 1906, cocktails section | 0 | How to Mix Drinks | George L. Spaulding and W. Rositer | 1906 | 13 | 1906 How to Mix Drinks Compiled Selected and Concocted by G Spaulding and W Rositer.md | ["Fill half a glass with beer and fill with soda water."] | — | None | — | — | — | — | — | — | — | — |
| 3667 | 1337 | Grohusko 1908 | 0 | Jack's Manual | J. A. Grohusko | 1908 | 29 | 1908 Jack's Manual by J A Grohusko.md | ["Fill half the glass with beer and top with soda or ginger ale.", "Serve cold."] | — | — | Light malt and carbonation lift simply from the glass. | This matters because it shows how loosely the word cocktail could still be applied to practical hot-weather refreshers at the edge of the beer-and-highball world. | The finish is short, cool, and lightly sparkling. | A minimal beer refresher from the broad highball borderland. | — | — | — | — |
| 3929 | 1337 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 45 | 1910 Jack's Manual by J A Grohusko.md | ["Pour half a glass of beer.", "Fill up with soda or ginger ale and serve."] | — | — | — | — | — | — | — | — | — | — |
| 4269 | 1337 | — | 0 | The Buffet Blue Book | John H. Considine | 1912 | 28 | 1912 The Buffet Blue Book bu John H Considine.md | ["Fill half a glass with beer.", "Fill up with soda and serve."] | — | — | — | — | — | — | — | — | — | — |
| 4749 | 1337 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 15 | 1912 Wehman Bros.md | ["Combine half a glass of beer and half a glass of soda in a large bar glass and serve."] | — | — | — | — | — | — | — | — | — | — |
| 3181 | 1338 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 149 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Stir the cracked ice, maraschino, orange bitters, French Vermouth, and dry sherry well.", "Strain into a cocktail glass, add an olive, twist lemon peel on top, and serve."] | Olive and expressed lemon peel | Cracked ice | — | — | — | — | — | — | — | — |
| 4795 | 1338 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 22 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Stir well with cracked ice, strain into a cocktail glass, add an olive, and twist lemon peel on top."] | Olive and lemon peel | Cracked ice | — | — | — | — | — | — | — | — |
| 5338 | 1338 | Ensslin 1917 | 0 | Recipes for Mixed Drinks | Hugo R. Ensslin | 1917 | 15 | 1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md | ["Stir well in a mixing glass with cracked ice.", "Strain and serve with a twist of orange peel on top."] | Orange peel | Cracked ice | — | — | — | — | This matters because it keeps the sherry-and-vermouth aperitif field visible as a serious cocktail zone rather than a peripheral curiosity. | Its service logic is all about chilled aromatic integration, with citrus expressed only through peel and bitters. | — | — |
| 5857 | 1338 | Himmelreich 1921, opening cocktails section | 0 | American Drinks | Victor Hugo Himmelreich | 1921 | — | 1921 American Drinks by Victor Hugo Himmelreich.md | ["Stir thoroughly with clear ice and serve with cherry."] | Cherry | Clear ice pieces | — | — | — | — | — | — | — | — |
| 6196 | 1338 | — | 0 | L'Art du Shaker | Dominique Migliorero | 1925 | 19 | 1925 L'Art du Shaker by Dominique Migliorero.md | ["Stir very cold in a mixing glass and serve in a cocktail glass."] | — | — | — | — | — | — | — | — | — | — |
| 6922 | 1338 | — | 0 | Cheerio! A Book of Punches and Cocktails | Charles | 1928 | 25 | 1928 Cheerio a book of Punches and Cocktails by Charles.md | ["Place the dry gin, Cointreau, white creme de menthe, and chopped ice in a shaker.", "Shake thoroughly so as to mix the cordials, strain into a cocktail glass, and serve."] | — | Chopped ice | — | — | — | — | — | — | — | — |
| 3183 | 1339 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 149 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Stir the shaved ice, anisette, bitters, and French Vermouth with a spoon.", "Strain into a cocktail glass, squeeze lemon peel on top, and serve."] | Expressed lemon peel | Shaved ice | — | — | — | — | — | — | — | — |
| 7169 | 1339 | Port-cognac branch | 0 | Cocktails | Pedro Chicote | 1928 | 185 | 1928 Cocktails by Pedro Chicote.md | ["Shake and serve in a cocktail glass."] | — | Crushed ice | — | — | — | — | This matters because it preserves a compact cognac-port Metropolitan-adjacent branch in late-1920s Madrid. | — | — | — |
| 3192 | 1340 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 153 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Stir the shaved ice, syrup, curacoa, maraschino, Peychaud bitters, Italian Vermouth, and rye whiskey well.", "Strain into a cool cocktail glass, squeeze orange peel on top, and serve without dropping the peel into the glass."] | Expressed orange peel | Shaved ice | — | — | — | — | — | — | — | — |
| 3193 | 1341 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 153 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Mix the crushed mint, orange bitters, syrup, absinthe, whiskey, cracked ice, and a squirt of seltzer with a spoon.", "Strain into a cocktail glass and serve."] | — | Cracked ice | — | — | — | — | — | — | — | — |
| 5865 | 1341 | Harry of Ciro's 1923 | 0 | Harry of Ciro's ABC of Mixing Cocktails | Harry of Ciro's | 1923 | 59 | 1923 Harry of Ciro's ABC of mixing cocktails (second impression).md | ["Add a few sprigs of fresh mint, shake well, and strain into cocktail glass."] | Fresh mint | — | — | — | — | — | This matters because it preserves a compact mint-and-absinthe whiskey cocktail branch separate from julep service. | The fresh mint is integrated into the shaken cocktail itself rather than just decorative service. | — | — |
| 3196 | 1342 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 154 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Mix the cracked ice, aromatic bitters, gum, orange bitters, creme de cacao, marasquin, and French Vermouth well with a bar spoon.", "Strain into a cocktail glass, add a cherry or seasonal fruit, squeeze lemon peel on top, and serve."] | Cherry or seasonal fruit with expressed lemon peel | Cracked ice | — | — | — | — | — | — | — | — |
| 5954 | 1342 | Harry of Ciro's 1923 | 0 | Harry of Ciro's ABC of Mixing Cocktails | Harry of Ciro's | 1923 | 83 | 1923 Harry of Ciro's ABC of mixing cocktails (second impression).md | ["Stir well and strain into cocktail glass with cherry."] | Cherry | — | — | — | — | — | This matters because it preserves another post-war cacao-and-vermouth side branch in the London hotel-bar layer. | — | — | — |
| 6614 | 1342 | Cherry garnish | 0 | Barflies and Cocktails | Harry McElhone and Wynn | 1927 | 81 | 1927 Barflies and Cocktails.md | ["Stir or shake well and strain into a cocktail glass with a cherry."] | Cherry | — | — | — | — | — | This matters because it preserves a cacao-and-vermouth interwar side branch that later lists often flatten away. | The source line is slightly compressed, but the ingredient structure is clear. | — | — |
| 3199 | 1343 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 155 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Combine the gum, orange bitters, Italian Vermouth, Scotch whiskey, and Old Tom gin.", "Serve in a cocktail glass with a cherry or olive, as desired."] | Cherry or olive | — | — | — | — | — | — | The surviving source line is terse, so the record stays close to the printed construction. | — | — |
| 3200 | 1344 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 156 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Mix the whiskey, gum syrup, bitters, curacoa, maraschino, and vermouth with cracked ice.", "Serve in a cocktail glass with two cherries."] | Two cherries | Cracked ice | — | — | — | — | — | — | — | — |
| 3201 | 1345 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 156 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Shake the shaved ice, Angostura bitters, gum syrup, brandy, and vermouth well.", "Strain into a cocktail glass, add a quarter slice of lemon, and serve."] | Quarter slice of lemon | Shaved ice | — | — | — | — | — | — | — | — |
| 3203 | 1346 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 157 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Build the Boonekamp bitters, absinthe, gum syrup, French Vermouth, dry gin, and ice.", "Serve in a cocktail glass with a quarter slice of orange."] | Quarter slice of orange | Ice | — | — | — | — | — | The source line is terse, so the record stays close to the printed composition. | — | — |
| 3207 | 1347 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 158 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Stir the sugared claret, fine ice, Angostura, vermouth, rye whiskey, and imported absinthe.", "Strain into a cocktail glass with a piece of twisted lemon peel and serve."] | Twisted lemon peel | Fine ice | — | — | — | — | — | — | — | — |
| 3209 | 1348 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 158 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Combine the whiskey, shaved ice, tonka bitters, lemon syrup, sugar syrup, vermouth, beaten egg white, and cherry.", "Strain into a cocktail glass and serve."] | Cherry | Shaved ice | — | — | — | — | — | The source wording is slightly compressed, so the record stays close to the printed structure. | — | — |
| 5867 | 1348 | Hoffman House, New York | 0 | Harry of Ciro's ABC of Mixing Cocktails | Harry of Ciro's | 1923 | 60 | 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 preserves another American hotel import into the London 1923 field, still egg-white-based and citrus-syrup-seasoned. | The egg-white and lemon-syrup structure are the defining features. | — | — |
| 6527 | 1348 | Hoffman House, New York | 0 | Barflies and Cocktails | Harry McElhone and Wynn | 1927 | 55 | 1927 Barflies and Cocktails.md | ["Shake well and strain into a cocktail glass with a cherry."] | Cherry | — | — | — | — | — | This matters because it preserves a pre-Prohibition New York hotel drink still circulating in the Paris 1927 layer. | — | — | — |
| 3210 | 1349 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 159 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Stir the cracked ice, orange bitters, gum syrup, Damiana bitters, and Bourbon whiskey well.", "Strain into a cocktail glass, add a cherry or fruit in season, and serve."] | Cherry or seasonal fruit | Cracked ice | — | — | — | — | — | — | — | — |
| 3211 | 1350 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 159 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Press one olive in the glass, then add the pepsin bitters, French Vermouth, brandy, Plymouth gin, and chipped ice.", "Stir well and serve in a fancy glass."] | Pressed olive | Chipped ice | — | — | — | — | — | — | — | — |
| 3212 | 1351 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 159 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Stir the absinthe, maraschino, orange bitters, Irish whiskey, and shaved ice well.", "Strain into a cocktail glass, twist lemon skin on top, and serve."] | Expressed lemon peel | Shaved ice | — | — | — | — | — | — | — | — |
| 3213 | 1352 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 160 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Stir the shaved ice, syrup, curacoa, maraschino, Italian Vermouth, and gin well.", "Strain into a cool cocktail glass, squeeze orange peel on top, and serve without dropping the peel into the glass."] | Expressed orange peel | Shaved ice | — | — | — | — | — | — | — | — |
| 3214 | 1353 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 160 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Stir the syrup, orange bitters, Angostura, vermouth, absinthe, gin, and ice with a spoon.", "Strain into a cocktail glass and serve with or without an olive."] | Optional olive | Ice | — | — | — | — | — | — | — | — |
| 3215 | 1354 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 160 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Stir the fine ice, syrup, orange bitters, Peychaud bitters, Old Crow whiskey, and lemon juice well.", "Strain into a cooled cocktail glass and add fruit if desired."] | Optional fruit | Fine ice | — | — | — | — | — | — | — | — |
| 6014 | 1354 | Angostura Centenary 1924, lemon Angostura cocktail | 0 | Angostura Bitters Centenary Gift Book of Cocktail and Other Recipes | Angostura Bitters (Dr. J. G. B. Siegert & Sons) Limited | 1924 | — | 1924 Angostura Bitters Centenary Gift Book of Cocktail and other recipes.md | ["Sweeten lemon juice to taste, add Angostura Bitters, fill with ice, mix, and strain into a cocktail glass."] | — | Ice | — | — | — | — | — | — | — | — |