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
4168	1535	—	Jack's Manual	J. A. Grohusko	1910	88	1910 Jack's Manual by J A Grohusko.md	["Stir the Angostura bitters, raspberry syrup, vermouth, and Plymouth gin well with ice.", "Strain into a cocktail glass and serve."]	—	Ice	—	—	—	—	—	—	—	—
4401	1535	—	The Buffet Blue Book	John H. Considine	1912	57	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, Abbott's Bitters, raspberry syrup, vermouth, and Plymouth gin in a mixing glass.", "Strain into a cocktail glass and serve."]	—	Ice	—	—	—	—	—	—	—	—
5769	1535	Metropolitan Club standard cocktail	Cocktails (Metropolitan Club Washington DC)	Metropolitan Club, Washington, D.C.	1920	—	1920 Cocktails (Metropolitan Club Washington DC).md	["Frappe."]	—	Ice	—	—	—	—	—	—	—	—
5963	1535	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	85	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it preserves another forbidden-fruit side branch in a simple post-war cocktail form.	—	—	—
6398	1535	—	L'Art du Shaker	Dominique Migliorero	1925	71	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake cold, strain into a cocktail glass, express lemon zest, and serve."]	Lemon zest	—	—	—	—	—	—	—	—	—
6634	1535	Pete Ormatt recipe	Barflies and Cocktails	Harry McElhone and Wynn	1927	83	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a compact late McElhone liqueur-and-gin side branch under an otherwise slippery name.	—	—	—
3620	1536	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	33	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Peel a lemon so the peel curls into a cone and spray some of its oil into a long thin glass.", "Place the inverted peel cone in the glass and fill with fine cracked ice.", "Add Old Tom gin, let it lie for a minute, then fill up with imported ginger ale and serve."]	Inverted cone of lemon peel	Fine cracked ice	Bright lemon oil and ginger leap from the glass.	The drink is lighter and more aromatic than a Collins, with the lemon-peel treatment doing much of the flavour work instead of added juice.	The finish is brisk, gingery, and clean.	A high-style gin cooler that shows Boothby's interest in aromatic long-drink presentation.	—	—	—	—
3621	1537	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	33	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Shake the sugar, lemon juice, raw egg, cognac, and two or three lumps of ice well.", "Pour into a large goblet.", "Fill up with ginger ale, stir, decorate, and serve with straws."]	Decorative fruit, unspecified by source	Two or three lumps	Lemon and ginger lead, with egg softening the aroma.	The drink behaves like a cooler crossed with a fizz, using egg for body and ginger ale for length rather than siphon soda.	The finish is citrusy, gingery, and softly foamy.	A party cooler from the borderland between fizz, punch, and summer highball service.	—	—	—	—
3623	1538	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	34	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Stir the Jamaica rum and Italian vermouth with ice until cold.", "Strain into a stem cocktail glass.", "Twist orange peel over the drink and serve."]	Twist of orange peel	Ice	Dark rum and orange oil rise with sweet vermouth underneath.	The drink behaves like a rum Manhattan relation, with the Jamaica rum giving more funk and breadth than whiskey would.	The finish is warm, herbal, and orange-tinged.	A key rum aperitif branch in the pre-war stirred field.	—	—	—	—
3714	1538	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	50	1908 Jack's Manual by J A Grohusko.md	["Stir the Angostura bitters, Santa Cruz rum, and sweet vermouth with ice.", "Strain into a cocktail glass and serve."]	—	Ice	Rum and vermouth rise with warm bitters spice.	This is an important rum-side checkpoint because it shows the Manhattan-style aromatic logic extending cleanly into the lighter rum field.	The finish is warm, spiced, and lightly vinous.	A rum-and-vermouth aromatic from the Palmetto branch.	—	—	—	—
4065	1538	—	Jack's Manual	J. A. Grohusko	1910	70	1910 Jack's Manual by J A Grohusko.md	["Stir the Angostura bitters, Santa Cruz rum, Italian vermouth, and ice well.", "Strain into a cocktail glass and serve."]	—	Mixing glass half full of ice	—	—	—	—	—	—	—	—
4346	1538	—	The Buffet Blue Book	John H. Considine	1912	44	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, Abbott's Bitters, vermouth, and Santa Cruz rum well in a mixing glass.", "Strain into a cocktail glass and serve."]	—	Ice	—	—	—	—	—	—	—	—
5143	1538	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	40	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Frappe.", "Serve in a cocktail glass."]	—	Frappe	—	—	—	—	This is a useful pre-war checkpoint for the rum-and-vermouth aromatic branch later remembered only in a narrower form.	Straub's frappe instruction matters because it cools and sharpens the drink rather than leaving it as a simple stirred aromatic.	—	—
5333	1538	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	28	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Stir well with cracked ice.", "Strain and serve with a twist of lemon peel on top of the glass."]	Lemon peel	Cracked ice	—	—	—	—	This matters because it preserves a mature rum-vermouth aperitif line that becomes increasingly important in later cocktail history.	The drink keeps the aromatic stirred template but shifts the base from whiskey or gin to rum without sacrificing structure.	—	—
3624	1539	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	34	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Agitate the bourbon, both vermouths, bitters, and cracked ice briskly until thoroughly chilled.", "Strain into a small cold bar glass.", "Squeeze lemon peel over the top and serve."]	Twist of lemon peel	Cracked ice	Both vermouths show at once, with citrus over bourbon.	The split-vermouth balance gives the drink both sweetness and dryness without committing fully to either Manhattan or dry-cocktail logic.	The finish is spicy, citric, and balanced between wine sweetness and dryness.	A bourbon perfect branch that helps show how split-vermouth thinking entered the aromatic field.	—	—	—	—
3715	1539	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	51	1908 Jack's Manual by J A Grohusko.md	["Stir the gin and Italian vermouth with cracked ice.", "Strain and serve."]	—	Cracked ice	Gin rises through a soft vermouth sweetness.	This is a useful transitional marker because the name suggests later perfect-style taxonomy even though the underlying formula remains closer to the richer pre-war aperitif world.	The finish is soft, herbal, and sweet-leaning.	A transitional gin-and-vermouth aperitif from the emerging perfect branch.	—	—	—	—
4072	1539	—	Jack's Manual	J. A. Grohusko	1910	71	1910 Jack's Manual by J A Grohusko.md	["Stir the dry gin, Italian vermouth, and cracked ice.", "Strain and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
5145	1539	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	41	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve with orange peel."]	Orange peel	—	—	—	—	—	This is one of the key pre-war checkpoints for the split-vermouth gin line that becomes central to later cocktail classification.	—	—	—
5331	1539	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	27	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Shake well in a mixing glass with cracked ice.", "Strain and serve."]	—	Cracked ice	—	—	—	—	This matters because Ensslin preserves the equalized dry-and-sweet vermouth logic as an explicit named branch rather than a mere ratio note.	The shake is notable; the drink keeps a lightly aerated pre-war aperitif service rather than a fully fixed stirred Martini logic.	—	—
5573	1539	—	Julian's Recipes	Julian Anderson	1919	9	1919 Julian's Recipes by Julian Anderson.md	["Shake the shaved ice, Italian vermouth, French vermouth, and gin well.", "Strain into a cocktail glass and serve with the orange peel."]	Orange peel	Shaved ice	—	—	—	—	—	—	—	—
5761	1539	Metropolitan Club standard cocktail	Cocktails (Metropolitan Club Washington DC)	Metropolitan Club, Washington, D.C.	1920	—	1920 Cocktails (Metropolitan Club Washington DC).md	["Frappe with orange peel squeezed over glass."]	Orange peel	Ice	—	—	—	—	—	—	—	—
5893	1539	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	67	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass.", "Squeeze orange peel on top."]	Orange peel	—	—	—	—	—	This matters because it preserves a London 1923 perfect-style dual-vermouth gin branch as a standalone named drink.	The equal split of Italian and French vermouth is the defining structural feature.	—	—
6268	1539	—	L'Art du Shaker	Dominique Migliorero	1925	49	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake well, strain into a cocktail glass, and serve."]	Orange zest	—	—	—	—	—	—	—	—	—
6545	1539	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	61	1927 Barflies and Cocktails.md	["Shake well, strain into a cocktail glass, and squeeze orange peel on top."]	Orange peel	—	—	—	—	—	This matters because it preserves McElhone's late-1920s control point for the Perfect line.	—	—	—
3634	1540	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	38	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Make the drink as a New Orleans Fizz.", "Serve while effervescing."]	—	A piece of ice	Cold gin and soda rise quickly.	Because Boothby explicitly equates the two names, the value here is historical naming continuity rather than a fresh spec change.	The finish is lively, simple, and brisk.	A regional naming variant of the New Orleans Fizz branch.	—	—	—	—
3643	1541	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	18	1908 Jack's Manual by J A Grohusko.md	["Stir the rye whiskey and Benedictine over ice.", "Serve with a twist of orange peel."]	Twist of orange peel	1 piece	Orange oil and Benedictine herbs rise over the whiskey.	This is an important correction to later memory, because Grohusko's Alexander is still a compact aromatic rather than a creamy dessert cocktail.	The finish is herbal, warming, and slightly sweet.	An early Benedictine-whiskey Alexander from the aromatic club-cocktail line.	—	—	—	—
3856	1541	—	Jack's Manual	J. A. Grohusko	1910	32	1910 Jack's Manual by J A Grohusko.md	["Stir the rye whiskey and Benedictine with a piece of ice and a twist of orange peel.", "Serve."]	Orange peel twist	Ice	—	—	—	—	—	—	—	—
6160	1541	—	L'Art du Shaker	Dominique Migliorero	1925	9	1925 L'Art du Shaker by Dominique Migliorero.md	["Prepare in the shaker, shake hard, strain, and serve in a flip glass."]	—	—	—	—	—	—	—	—	—	—
6511	1541	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	15	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it gives us another strong interwar control point for the Alexander line.	—	—	—
6921	1541	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	25	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Place the gin, creme de cacao, rich cream, and ice in a shaker.", "Shake well to get a thorough mixture, strain, and serve in a cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
7023	1541	Alexandre spelling	Cocktails	Pedro Chicote	1928	101	1928 Cocktails by Pedro Chicote.md	["Shake and strain into a cocktail glass."]	—	Chopped ice	—	—	—	—	This matters because it preserves a Spanish late-1920s Alexander witness with fresh milk instead of a heavier cream formulation.	—	—	—
7596	1541	Wiley 1932, opening A-B recipe run	The Art of Mixing	James A. Wiley and Helene M. Griffith	1932	—	1932 The art of Mixing by James A Wiley.md	["Shake thoroughly with ice and strain into glasses."]	—	—	—	—	—	—	—	—	—	—
8176	1541	—	Peychaud's New Orleans Cocktails	John Held Jr.	1935	9	1935 Peychaud's New Orleans Cocktails.md	["Shake well with ice, strain into a stem glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
3644	1542	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	18	1908 Jack's Manual by J A Grohusko.md	["Shake the gin and vermouth with cracked ice, twist orange peel over the drink, frappe, strain, and serve."]	Orange peel	Cracked ice	Dry gin and orange rise cleanly over the vermouth.	This is a useful pre-war gin aperitif because it sits between Martini simplicity and the fruiter named cocktail branches that follow.	The finish is dry, cool, and orange-tinged.	A dry gin-vermouth aperitif from the club-cocktail line.	—	—	—	—
3859	1542	—	Jack's Manual	J. A. Grohusko	1910	33	1910 Jack's Manual by J A Grohusko.md	["Fill the mixing glass with cracked ice and add the dry gin and Italian vermouth.", "Twist in a piece of orange peel, frappe, strain, and serve."]	Orange peel	Cracked ice	—	—	—	—	—	—	—	—
3645	1543	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	18	1908 Jack's Manual by J A Grohusko.md	["Shake the sugar, lemon juice, broken ice, Angostura bitters, egg white, and cream well and serve."]	—	Broken ice	Warm spice and citrus rise through the creamy foam.	This matters because it shows the fizz family being defined by texture and lift rather than always by a spirit base.	The finish is bittersweet, frothy, and spiced.	A bitters-led cream fizz from the textural side of the fizz family.	—	—	—	—
3860	1543	—	Jack's Manual	J. A. Grohusko	1910	33	1910 Jack's Manual by J A Grohusko.md	["Shake the powdered sugar, lemon juice, broken ice, Angostura bitters, egg white, and cream well in a shaker.", "Serve."]	—	Broken ice	—	—	—	—	—	—	—	—
3647	1544	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	19	1908 Jack's Manual by J A Grohusko.md	["Stir the sugar, lemon juice, cracked ice, and cider brandy.", "Strain into a glass, ornament with fruit in season, and serve."]	Fruit in season	Cracked ice	Apple spirit and fresh lemon dominate the aroma.	This is a solid pre-war applejack checkpoint, showing the sour line continuing as a practical seasonal-fruit service.	The finish is tart, lightly sweet, and appley.	A practical fruit-dressed applejack sour from the working sour family.	—	—	—	—
3863	1544	—	Jack's Manual	J. A. Grohusko	1910	33	1910 Jack's Manual by J A Grohusko.md	["Stir the sugar, lemon juice, cracked ice, and cider brandy with a spoon.", "Strain into a glass, ornament with fruit in season, and serve."]	Seasonal fruit	Cracked ice	—	—	—	—	—	—	—	—
4768	1544	—	Bartenders' Manual	Bartenders Association of America	1913	14	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well with ice, strain into a sour glass, and dress with fruit."]	Seasonal fruit	Fine ice	—	—	—	—	—	—	—	—
5410	1544	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	16	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass half full with shaved ice.", "Stir well, strain into a sour glass, dress with fruit and berries, and serve."]	Fruit and berries	Shaved ice	—	—	—	—	This matters because Bullock's dressed applejack sour helps trace the persistent apple-brandy line beside the better-known Jack Rose.	The source's fruit-and-berry dressing should be preserved; it shows how decorative sour service still remained in 1917.	—	—
3648	1545	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	20	1908 Jack's Manual by J A Grohusko.md	["Stir the sherry, vermouth, and orange bitters over ice.", "Strain and serve."]	—	Ice	Sherry and orange bitters lift softly from the glass.	This is a very useful aperitif checkpoint because the fortified-wine line is still fully alive and not subordinate to gin or whiskey logic.	The finish is dry, vinous, and gently orange-toned.	A mature sherry-vermouth aperitif from the fortified-wine cocktail branch.	—	—	—	—
3650	1546	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	22	1908 Jack's Manual by J A Grohusko.md	["Stir the rye whiskey and sloe gin over ice, strain, and serve in a cocktail glass."]	—	Ice	Berry fruit and rye spice rise together.	This is a neat branch drink because it shows sloe gin functioning as a serious modifier inside the stirred aperitif line.	The finish is fruity, spiced, and slightly tart.	A rye-and-sloe stirred drink from the berry-modified aromatic branch.	—	—	—	—
3881	1546	—	Jack's Manual	J. A. Grohusko	1910	36	1910 Jack's Manual by J A Grohusko.md	["Stir the rye whiskey and sloe gin with ice.", "Strain into a cocktail glass and serve."]	—	Ice	—	—	—	—	—	—	—	—
5101	1546	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	16	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir.", "Serve with a cherry."]	Cherry	—	—	—	—	—	This is a strong pre-war checkpoint because it shows rye and sloe gin meeting inside the stirred aromatic field rather than remaining separate sour or cordial branches.	—	—	—
3651	1547	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	22	1908 Jack's Manual by J A Grohusko.md	["Stir the syrup, lemon juice, bitters, vermouth, and sloe gin with fine ice.", "Strain into a cocktail glass and serve."]	—	Fine ice	Sloe fruit, bitters, and vermouth rise in balance.	This is historically useful because it keeps the Blackthorne as a real sloe-vermouth aperitif family member rather than just a loose berry cocktail.	The finish is tart-sweet, bitter, and vinous.	A sloe-gin and vermouth aperitif from the berry-bitter branch.	—	—	—	—
3882	1547	—	Jack's Manual	J. A. Grohusko	1910	36	1910 Jack's Manual by J A Grohusko.md	["Stir the syrup, lemon juice, orange bitters, Italian vermouth, bitters, and sloe gin thoroughly with fine ice.", "Strain into a cocktail glass and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
4772	1547	—	Bartenders' Manual	Bartenders Association of America	1913	15	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir thoroughly with ice and strain into a cocktail glass."]	—	Fine ice	—	—	—	—	—	—	—	—
5102	1547	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	17	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir.", "Serve with lemon peel."]	Lemon peel	—	—	—	—	—	This is a useful pre-war checkpoint for the sloe-gin aromatic line inside the still-crowded cocktail field.	—	—	—
5444	1547	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	20	1917 The Ideal Bartender by Tom Bullock.md	["Fill a mixing glass three-quarters full of shaved ice.", "Stir, strain into a cocktail glass, and serve."]	—	Shaved ice	—	—	—	—	This matters because Bullock preserves a compact bittered sloe-gin cocktail form alongside the longer sour branch.	The stirred service distinguishes this drink from the more obviously sour family logic of the Blackthorne Sour.	—	—