Recipe variants
recipe_variants · showing 5501–5550 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 4806 | 1387 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 24 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Shake well, strain into a sour glass, put in a piece of pineapple, float Jamaica rum on top, and serve."] | Pineapple | Fine ice | — | — | — | — | — | — | — | — |
| 3340 | 1388 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 203 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Stir the loaf sugar, ice, lemon, German bitters, creme de cacao, and whiskey well and serve."] | — | Lump ice | — | — | — | — | — | — | — | — |
| 4955 | 1388 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 26 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Stir well and serve."] | Lemon | Ice | — | — | — | — | — | — | — | — |
| 3341 | 1389 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 203 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Crush the sugar in water in a long toddy glass, add the small ball of ice, Jamaica rum, and rye whiskey, and serve."] | — | Ice ball | — | — | — | — | — | — | — | — |
| 3360 | 1390 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 210 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Build the liquor over two or three lumps of clear ice in a medium size fizz glass.", "Fill with cold vichy."] | — | Clear ice | — | — | — | — | — | — | — | — |
| 4576 | 1390 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 36 | 1912 Wehman Bros.md | ["Place the lump of ice in a tall glass, add the chosen whiskey, fill with cold Vichy or plain soda, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 9229 | 1390 | — | 0 | Café Royal Cocktail Book | W. J. Tarling | 1937 | 228 | Café Royal Cocktail Book by William J Tarling (1937).md | ["Use a medium size glass with one lump of ice, add bourbon whisky, and fill with syphon soda water or ginger ale."] | — | Ice | — | — | — | — | — | — | — | — |
| 3361 | 1391 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 210 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Fill half the glass with Swedish punch and the other half with Rhine wine and serve."] | — | — | — | — | — | — | — | — | — | — |
| 4850 | 1391 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 38 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Fill half the glass with Swedish punch, the other half with Rhine wine, and serve."] | — | — | — | — | — | — | — | — | — | — |
| 3362 | 1392 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 210 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Stir the ice, abricotine, lemon juice, pineapple syrup, and dry gin thoroughly.", "Fill the glass with ginger ale."] | — | Ice | — | — | — | — | — | — | — | — |
| 3363 | 1393 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 211 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Build the ice, pineapple syrup, lemon juice, wine, and Scotch whiskey in a highball glass.", "Fill with seltzer from a syphon or Apollinaris water and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4820 | 1393 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 29 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Build over ice, fill with seltzer or Apollinaris water, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 3364 | 1394 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 211 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Put the creme de menthe into a tall thin glass and fill it with shaved ice.", "In another glass mix the orange juice, sugar, brandy, and French vermouth, then pour into the first glass.", "Dash the top with port wine, dress with fruits and a sprig of green mint, and serve with a straw."] | Fruit and green mint | Shaved ice | — | — | — | — | — | — | — | — |
| 4764 | 1394 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 13 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Add creme de menthe to the glass and fill with shaved ice.", "Mix the remaining ingredients except the port, pour into the prepared glass, then dash port on top.", "Dress with fruit and mint and serve with a straw."] | Fruit and mint sprig | Shaved ice | — | — | — | — | — | — | — | — |
| 5246 | 1394 | — | 0 | Manual del Cantinero | John Escalante | 1915 | 2 | 1915 Manual del Cantinero by John Escalante.md | ["Half-fill a refreshment glass with fine ice.", "Add the ingredients, stir well, top with mixed fruit, and serve with straws."] | Mixed fruit | Fine ice | — | — | — | — | — | — | — | — |
| 7011 | 1394 | — | 0 | 370 Recettes de Cocktails | Jean Lupoiu | 1928 | 10 | 1928 370 Recettes de Cocktails par Jean Lupoiu.md | ["Place seasonal fruit and cracked ice in a large glass.", "Add the grenadine, orange juice, dry vermouth, and fresh mint, then serve with straws."] | Seasonal fruit and mint | Cracked ice | — | — | — | — | — | — | — | — |
| 7597 | 1394 | Wiley 1932, opening A-B recipe run | 0 | The Art of Mixing | James A. Wiley and Helene M. Griffith | 1932 | — | 1932 The art of Mixing by James A Wiley.md | ["Put creme de menthe and ice in a large glass. Mix orange juice, French vermouth, grenadine, and Cognac separately, merge into the larger glass, add a sprinkle of port wine, fruit, mint, and a straw."] | Fresh fruit and mint | Much ice | — | — | — | — | — | — | — | — |
| 8574 | 1394 | — | 0 | Café Royal Cocktail Book | W. J. Tarling | 1937 | 33 | 1937 Cafe Royal Cocktail Book by William J Tarling.md | ["Shake the creme de menthe, orange juice, grenadine, French vermouth, brandy, and ice well.", "Strain into a medium size glass, top with a little port wine, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 3367 | 1395 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 212 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Fill the glass half full with Rhine wine and the balance with seltzer.", "Keep both the Rhine wine and seltzer on ice."] | — | — | — | — | — | — | — | — | — | — |
| 4096 | 1395 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 75 | 1910 Jack's Manual by J A Grohusko.md | ["Build the seltzer in a glass.", "Fill with Rhine wine and serve."] | — | None | — | — | — | — | — | — | — | — |
| 4367 | 1395 | — | 0 | The Buffet Blue Book | John H. Considine | 1912 | 48 | 1912 The Buffet Blue Book bu John H Considine.md | ["Fill a star champagne glass halfway with Rhine wine.", "Fill the balance with seltzer or any other carbonated water and serve."] | — | None | — | — | — | — | — | — | — | — |
| 4861 | 1395 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 39 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Fill half the glass with Rhine wine and the balance with chilled seltzer."] | — | — | — | — | — | — | — | — | — | — |
| 5046 | 1395 | — | 0 | The Up-to-Date Bartender's Guide | Harry Montague | 1913 | 35 | 1913 The Up to Date Bartender's Guide by Harry Montague.md | ["Fill a large bar glass three-quarters with Rhine wine and one-quarter with seltzer, both off the ice.", "Serve cold."] | — | — | — | — | — | — | — | — | — | — |
| 3372 | 1396 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 215 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Build the ice, lime juice, raspberry syrup, and sweet soda in a large bar glass.", "Stir well, trim with fruits, and serve with a straw."] | Seasonal fruit | Lump ice | — | — | — | — | — | — | — | — |
| 8555 | 1396 | — | 0 | The Artistry of Mixing Drinks | Frank Meier | 1936 | 79 | The Artistry of Mixing Drinks by Frank Meier (1936).md | ["Build over ice in a large tumbler, fill with soda water, stir, add fruit of the season, and serve with spoon."] | — | Ice | — | — | — | — | — | — | — | — |
| 3374 | 1397 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 215 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Shake the lemon, sugar, rye whiskey, Cherry Vinos, and shaved ice well.", "Strain into a lemonade glass, fill with ice water, add sliced bananas, and serve."] | Sliced bananas | Shaved ice | — | — | — | — | — | — | — | — |
| 3375 | 1398 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 217 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Shake the sugar, lemon juice, egg white, and Old Tom gin with cracked ice.", "Strain into a hollow-stem champagne glass, add the creme de rose, float with claret wine, and serve."] | — | Cracked ice | — | — | — | — | — | — | — | — |
| 3376 | 1399 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 218 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Fill a thin bar glass with shaved ice and add the Angostura bitters, Burgundy, and club soda.", "Dash creme de violette on top and serve with a straw and fruits in season."] | Seasonal fruit | Shaved ice | — | — | — | — | — | — | — | — |
| 3377 | 1400 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 218 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Shake the sugar, yolk, cream, and whiskey well.", "Strain into a fizz glass, add a dash of orange-flower water, fill with seltzer, and serve."] | — | — | — | — | — | — | — | — | — | — |
| 3378 | 1401 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 218 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Stir the cracked ice, sugar, bitters, absinthe, lemon slice, and Scotch whiskey well in a mixing glass.", "Strain into a toddy glass, drop in an olive, and serve."] | Olive | Cracked ice | — | — | — | — | — | — | — | — |
| 3379 | 1402 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 219 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Shake the lime, whiskey, sugar, and orange bitters well.", "Strain into a thin goblet and serve."] | — | — | — | — | — | — | — | — | — | — |
| 7829 | 1402 | — | 0 | The Old Waldorf-Astoria Bar Book | Albert Stevens Crockett | 1935 | 46 | 1935 Old Waldorf-Astoria Bar Book.md | ["Build and shake well.", "Serve in a cocktail glass."] | — | — | — | — | — | — | — | — | — | — |
| 8654 | 1402 | — | 0 | Café Royal Cocktail Book | W. J. Tarling | 1937 | 61 | Café Royal Cocktail Book by William J Tarling (1937).md | ["Shake and strain."] | — | — | — | — | — | — | — | — | — | — |
| 3380 | 1403 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 219 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Put the sugar, creme de menthe, lemon juice, syrup, brandy, egg, and cracked ice into a large bar glass and shake well.", "Strain into a sour glass, add nutmeg, and serve."] | Nutmeg | Cracked ice | — | — | — | — | — | — | — | — |
| 3382 | 1404 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 222 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Build the ice, lemon juice, pineapple syrup, whiskey, and Tokay in a highball glass.", "Fill with syphon seltzer and serve."] | — | Lump ice | — | — | — | — | — | — | — | — |
| 3383 | 1405 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 222 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Build the ice, lemon, lemon peel, orange bitters, and Tom gin in a small bar glass.", "Fill with seltzer and serve."] | Lemon peel | Lump ice | — | — | — | — | — | — | — | — |
| 3384 | 1406 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 223 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Stir the ice, port wine, Calisaya bitters, and orange bitters with a spoon.", "Strain into a fancy glass, squeeze in a piece of lemon peel, and serve."] | Lemon peel | Lump ice | — | — | — | — | — | — | — | — |
| 5244 | 1406 | — | 0 | Manual del Cantinero | John Escalante | 1915 | 2 | 1915 Manual del Cantinero by John Escalante.md | ["Add two or three pieces of ice to a mixing glass.", "Add the bitters and port, stir well, strain into a small glass, and express a twisted lemon peel over the top."] | Twisted lemon peel | Ice | — | — | — | — | — | — | — | — |
| 3385 | 1407 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 224 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Add the sugar, vermouth, absinthe, brandy, and sliced pear to a large mixing glass half full of shaved ice and crush well with a mixing spoon.", "Strain into a shell glass, fill with soda, and serve."] | — | Shaved ice | — | — | — | — | — | — | — | — |
| 3386 | 1408 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 225 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Shake the sugar, lemon, Peychaud's bitters, curaçao, rye whiskey, and Jamaica rum well with shaved ice.", "Serve in a sour glass with a cherry and slice of lemon, and dash a little fizz on top."] | Cherry and lemon slice | Shaved ice | — | — | — | — | — | — | — | — |
| 3387 | 1409 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 225 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Shake the dry sherry, sugar, brandy, and egg with shaved ice.", "Serve in a long glass such as is used for highballs."] | — | Shaved ice | — | — | — | — | — | — | — | — |
| 4835 | 1409 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 35 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Shake well and serve in a long glass such as is used for highballs."] | — | Shaved ice | — | — | — | — | — | — | — | — |
| 3388 | 1410 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 226 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Shake the sugar, lime juice, absinthe, and Scotch whiskey with ice.", "Strain into a fizz glass, fill with seltzer or imported soda, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4803 | 1410 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 23 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Shake well with ice, strain into a fizz glass, and fill with seltzer or imported soda."] | — | Ice | — | — | — | — | — | — | — | — |
| 3390 | 1411 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 229 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Mix the gin, water, gum syrup, tincture of orange peel, tincture of gentian, tincture of cardamom, and tincture of lemon peel together.", "Color with solferino and caramel in equal proportions."] | — | — | — | — | — | — | — | — | — | — |
| 3391 | 1412 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 230 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Mix the Bourbon, water, gum syrup, tincture of orange peel, tincture of lemon peel, tincture of gentian, and tincture of cardamom thoroughly.", "Color with solferino and caramel in equal proportions."] | — | — | — | — | — | — | — | — | — | — |
| 3395 | 1413 | — | 0 | Louis' Mixed Drinks with Hints for the Care & Serving of Wines | Louis Muckensturm | 1906 | 35 | Louis' Mixed Drinks by Muckensturm (1906).md | ["Build in a star-glass with a lump of ice, top with ginger ale, twist lemon peel on top, and serve."] | Twist of lemon peel | Ice | — | — | — | — | — | — | — | — |
| 5395 | 1413 | Ensslin 1917 | 0 | Recipes for Mixed Drinks | Hugo R. Ensslin | 1917 | 32 | 1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md | ["Stir well with cracked ice.", "Strain and serve with an olive in the glass."] | Olive | Cracked ice | — | — | — | — | This matters because it preserves a distinctly Irish whiskey aperitif branch shaped by green herbal liqueurs rather than the Scotch-vermouth canon alone. | The modifier set is the point here; the olive anchors the drink inside aperitif service despite the mint and Chartreuse. | — | — |
| 3396 | 1414 | — | 0 | Louis' Mixed Drinks with Hints for the Care & Serving of Wines | Louis Muckensturm | 1906 | 36 | Louis' Mixed Drinks by Muckensturm (1906).md | ["Fill the mixing glass with ice, stir well, strain into a cocktail glass, twist in lemon peel, and serve."] | Lemon peel and stuffed olive | Ice | — | — | — | — | — | — | — | — |
| 3599 | 1414 | Boothby 1908 | 0 | The World's Drinks and How to Mix Them | Hon. Wm Boothby | 1908 | 26 | 1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md | ["Stir the whiskey, French vermouth, bitters, and ice thoroughly.", "Strain into a chilled cocktail glass.", "Serve with a twist of lemon peel and ice water on the side."] | Twist of lemon peel; olive, pimola, or French hazelnuts optional on the side | Ice | Dry vermouth herbs and lemon sit ahead of the whiskey. | The drier vermouth makes the drink leaner and more tensile than the sweet-vermouth Manhattan branch, without stripping away the aromatic structure. | The finish is crisp, spicy, and lightly citric. | A pre-war dry Manhattan branch that makes the drink feel closer to the Martini field. | — | — | — | — |