Recipe variants
recipe_variants · showing 6001–6050 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 3846 | 1653 | Two Quarts | 0 | The Reminder | Jacob A. Didier | 1909 | 139 | 1909 The Reminder by Jacob A. Didier (3rd edition).md | ["Boil the water with the sugar.", "Beat the yolks in the St. Croix rum, add this while continually stirring to the boiling water, and serve in mugs."] | — | — | — | — | — | — | This is worth keeping because it preserves the hot communal egg-and-rum line alongside smaller individual noggs and bracers. | The continual stirring into boiling water is the key structural step here and marks the drink as part of the heated egg-service family. | — | — |
| 3847 | 1654 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 31 | 1910 Jack's Manual by J A Grohusko.md | ["Fill the glass with cracked ice and add the sugar, dry gin, raspberry syrup, and egg white.", "Shake well, strain into a champagne glass, and serve with mint."] | Mint sprig | Cracked ice | — | — | — | — | — | — | — | — |
| 4791 | 1654 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 21 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Shake with ice and strain into a large cocktail glass.", "Decorate with mint leaves to represent a clover leaf."] | Mint leaves | Ice | — | — | — | — | — | — | — | — |
| 8258 | 1654 | — | 0 | The Artistry of Mixing Drinks | Frank Meier | 1936 | 28 | The Artistry of Mixing Drinks by Frank Meier (1936).md | ["Shake well, strain into a small wineglass, and serve."] | A few sprigs of fresh mint | — | — | — | — | — | — | — | — | — |
| 3848 | 1655 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 31 | 1910 Jack's Manual by J A Grohusko.md | ["Fill the glass with ice and add the sugar, Byrrh wine, rye whiskey, French vermouth, and orange juice.", "Shake, strain, top off with fizz water, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 5938 | 1655 | Harry of Ciro's 1923 | 0 | Harry of Ciro's ABC of Mixing Cocktails | Harry of Ciro's | 1923 | 79 | 1923 Harry of Ciro's ABC of mixing cocktails (second impression).md | ["Shake well and strain into cocktail glass."] | Orange slice | — | — | — | — | — | This matters because it preserves an early orange-juice Soul Kiss branch in a 1923 London source. | — | — | — |
| 6590 | 1655 | Orange slice in shaker | 0 | Barflies and Cocktails | Harry McElhone and Wynn | 1927 | 75 | 1927 Barflies and Cocktails.md | ["Shake well and strain into a cocktail glass."] | — | — | — | — | — | — | This matters because it preserves a citrus-bearing rye-and-Dubonnet aperitif line in the late McElhone field. | — | — | — |
| 7936 | 1655 | — | 0 | The Old Waldorf-Astoria Bar Book | Albert Stevens Crockett | 1935 | 71 | 1935 Old Waldorf-Astoria Bar Book.md | ["Build and serve in a bar glass."] | — | — | — | — | — | — | — | — | — | — |
| 9105 | 1655 | — | 0 | Café Royal Cocktail Book | W. J. Tarling | 1937 | 197 | Café Royal Cocktail Book by William J Tarling (1937).md | ["Shake and strain into cocktail glass."] | — | — | — | — | — | — | — | — | — | — |
| 3850 | 1656 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 31 | 1910 Jack's Manual by J A Grohusko.md | ["Beat the egg yolks with refined sugar and grated nutmeg.", "Rub loaf sugar on lemon rind to extract its juice, then put that sugar with cinnamon and the barley wine or strong ale into a saucepan and bring to a boil.", "Remove from the fire, add the gin if using, pour gradually into the yolks while stirring constantly, and sweeten further if needed."] | — | — | — | — | — | — | — | — | — | — |
| 3853 | 1657 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 32 | 1910 Jack's Manual by J A Grohusko.md | ["Put the absinthe in the glass.", "Fill the bowl of an absinthe glass with fine ice and the balance with water.", "Elevate the bowl and let it drip into the absinthe until the color shows a sufficiency, then pour into a thin bar glass and serve."] | — | Fine ice | — | — | — | — | — | — | — | — |
| 3855 | 1658 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 32 | 1910 Jack's Manual by J A Grohusko.md | ["Fill the glass with broken ice and add the Irish whiskey and Italian vermouth.", "Stir, strain, and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 3858 | 1659 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 32 | 1910 Jack's Manual by J A Grohusko.md | ["Put a piece of ice in a large glass and add the Amer Picon and grenadine.", "Fill with fizz water, stir with a spoon, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 3865 | 1660 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 34 | 1910 Jack's Manual by J A Grohusko.md | ["Build the ice, mint, dry gin, and ginger ale in a large thin glass.", "Serve with the nose to the mint."] | Mint spray | Lump ice | — | — | — | — | — | — | — | — |
| 5172 | 1660 | Straub 1913 | 0 | Straub's Manual of Mixed Drinks | Jacques Straub | 1913 | 55 | 1913 Straub's Manual of Mixed Drinks by Jacques Straub.md | ["Build over one lump of ice in a Collins glass.", "Serve with a large bunch of mint."] | Large bunch of mint | 1 lump of ice | — | — | — | — | This is useful because it keeps the cooler family distinct from Collins by showing a more directly built ginger-ale service with heavy mint garnish. | — | — | — |
| 3869 | 1661 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 34 | 1910 Jack's Manual by J A Grohusko.md | ["Fill the glass with broken ice and add the rum and both vermouths.", "Stir, strain, and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 3870 | 1662 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 34 | 1910 Jack's Manual by J A Grohusko.md | ["Fill the glass with cracked ice and add the citrus juices, egg white, raspberry syrup, and sloe gin.", "Shake well, strain, and serve."] | — | Cracked ice | — | — | — | — | — | — | — | — |
| 3873 | 1663 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 35 | 1910 Jack's Manual by J A Grohusko.md | ["Fill the glass with ice and add the Fernet Branca and Italian vermouth.", "Stir, strain, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 3875 | 1664 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 35 | 1910 Jack's Manual by J A Grohusko.md | ["Put the orange juice, Scotch whiskey, and ice into a glass.", "Fill with ginger ale and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 3876 | 1665 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 35 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the Scotch whiskey and both vermouths with cracked ice until very cold.", "Strain into a bar glass and serve."] | — | Cracked ice | — | — | — | — | — | — | — | — |
| 3880 | 1666 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 36 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the bitters, absinthe, vermouth, and rye whiskey with ice.", "Twist an orange peel over the drink and serve."] | Orange peel twist | Ice | — | — | — | — | — | — | — | — |
| 4234 | 1666 | — | 0 | The Buffet Blue Book | John H. Considine | 1912 | 21 | 1912 The Buffet Blue Book bu John H Considine.md | ["Stir the shaved ice, Bismarck Stomach Bitters, gum syrup, and rye whiskey in a mixing glass.", "Strain into a cocktail glass, add a cherry, and serve."] | Cherry | Shaved ice | — | — | — | — | — | — | — | — |
| 3886 | 1667 | For parties | 0 | Jack's Manual | J. A. Grohusko | 1910 | 37 | 1910 Jack's Manual by J A Grohusko.md | ["Mix the rye whiskey, Italian vermouth, curaçao, and Boker's bitters well together.", "Pass the liquor through fine ice into a bottle, cork well, keep on ice until ready to serve, and serve."] | — | Fine ice | — | — | — | — | — | — | — | — |
| 3887 | 1668 | For parties | 0 | Jack's Manual | J. A. Grohusko | 1910 | 38 | 1910 Jack's Manual by J A Grohusko.md | ["Beat the yolks with the sugar until dissolved.", "Pour in the brandy and Jamaica rum, then the milk while stirring continually with a ladle to prevent curdling.", "Beat the whites and put them on top of the mixture, then serve."] | — | — | — | — | — | — | — | — | — | — |
| 5597 | 1668 | — | 0 | Julian's Recipes | Julian Anderson | 1919 | 16 | 1919 Julian's Recipes by Julian Anderson.md | ["Beat the yolks thin, dissolve them into the sugar, add the brandy and Jamaica rum, then pour in the milk while stirring continually.", "Beat the whites to a stiff froth, place on top of the mixture, ladle into glasses, add some of the froth, grate nutmeg on top, and serve."] | Egg-white froth and grated nutmeg | — | — | — | — | — | — | — | — | — |
| 3888 | 1669 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 38 | 1910 Jack's Manual by J A Grohusko.md | ["Burn the brandy and sugar together in a saucer.", "Place two or three slices of dried peach in a hot stem glass, pour the burned liquid over them, grate a little nutmeg over it, and serve."] | Nutmeg | — | — | — | — | — | — | — | — | — |
| 4239 | 1669 | — | 0 | The Buffet Blue Book | John H. Considine | 1912 | 22 | 1912 The Buffet Blue Book bu John H Considine.md | ["Burn the brandy and sugar together in a saucer.", "Place the dried peach in a hot stem glass, pour the burned liquid over it, grate a little nutmeg on top, and serve."] | Grated nutmeg | — | — | — | — | — | — | Source explicitly uses a flaming pre-mix in a saucer. | — | — |
| 3898 | 1670 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 40 | 1910 Jack's Manual by J A Grohusko.md | ["Build the ice and brandy in a glass.", "Fill with fizz water and serve."] | — | Lump ice | — | — | — | — | — | — | — | — |
| 3899 | 1671 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 41 | 1910 Jack's Manual by J A Grohusko.md | ["Dissolve the sugar in a little water and add the mint, brandy, and Jamaica rum.", "Fill the glass with ice, trim with fruit in season, and serve with straws."] | Seasonal fruit and mint | Ice | — | — | — | — | — | — | — | — |
| 3907 | 1672 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 39 | 1910 Jack's Manual by J A Grohusko.md | ["Add the lime juice, dry gin, French vermouth, and ice to a glass.", "Shake, strain into a cocktail glass, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 7548 | 1672 | Jimmy 1930, opening A-B recipe run | 0 | Cocktails by "Jimmy" late of Ciro's London | Jimmy | 1930 | — | 1930 Cocktails by _Jimmy_ late of Ciro's London.md | ["Mix with plenty of cracked ice and shake well, following the book's general cocktail instruction."] | — | — | — | — | — | — | — | — | — | — |
| 3910 | 1673 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 39 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the orange juice, lemon juice, raspberry syrup, and Byrrh wine with broken ice.", "Strain into a glass, fill with fizz water, and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 3911 | 1674 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 39 | 1910 Jack's Manual by J A Grohusko.md | ["Build the ice, lime juice, squeezed lime shell, and Byrrh wine in a glass.", "Fill with fizz water, stir with a spoon, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 3914 | 1675 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 42 | 1910 Jack's Manual by J A Grohusko.md | ["Build the sugar, pineapple syrup, California sherry, and bitters over ice in a large bar glass and stir well.", "Fill up with ice, dress with fruit, dash port wine on top, and serve with a straw."] | Seasonal fruit | Ice | — | — | — | — | — | — | — | — |
| 4257 | 1675 | — | 0 | The Buffet Blue Book | John H. Considine | 1912 | 25 | 1912 The Buffet Blue Book bu John H Considine.md | ["Build the ice, sugar, pineapple syrup, and California sherry in a large bar glass and stir well.", "Fill up with ice, dress with fruit, dash port wine on top, and serve with a straw."] | Fruit | Ice | — | — | — | — | — | — | — | — |
| 4469 | 1675 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 11 | 1912 Wehman Bros.md | ["Add the sugar, pineapple syrup, and California sherry to a large bar glass, fill with fine ice, stir well, float a little of the wine on top, decorate with fruit, and serve with a straw."] | — | Ice | — | — | — | — | — | — | — | — |
| 4784 | 1675 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 18 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Stir well over fine ice, dress with fruit, gently float port on top, and serve with a straw."] | Seasonal fruit | Fine ice | — | — | — | — | — | — | — | — |
| 5459 | 1675 | Bullock 1917 | 0 | The Ideal Bartender | Tom Bullock | 1917 | 27 | 1917 The Ideal Bartender by Tom Bullock.md | ["Build in a large bar glass with shaved ice and stir well.", "Decorate with fruit, dash a little port wine on top, and serve with straws."] | Fruit | Shaved ice | — | — | — | — | This matters because Bullock preserves the California fortified-wine branch of the cobbler world rather than only imported sherry versions. | The port dash on top is part of the source-specific service logic here. | — | — |
| 3919 | 1676 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 43 | 1910 Jack's Manual by J A Grohusko.md | ["Build the ice and creme de menthe in a glass.", "Fill with fizz water and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 3922 | 1677 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 44 | 1910 Jack's Manual by J A Grohusko.md | ["Fill one glass with carbonic water.", "Shake the Holland gin and vermouths with broken ice, strain on top of the carbonic water, and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 3935 | 1678 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 47 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the egg white, lemon juice, grenadine, dry gin, mint, and broken ice.", "Strain and serve."] | Mint sprig | Broken ice | — | — | — | — | — | — | — | — |
| 5115 | 1678 | Straub 1913 | 0 | Straub's Manual of Mixed Drinks | Jacques Straub | 1913 | 22 | 1913 Straub's Manual of Mixed Drinks by Jacques Straub.md | ["Shake well.", "Serve with a sprig of mint on top."] | Mint sprig | — | — | — | — | — | This is a key pre-war checkpoint for the pink, egg-white gin sour line that later narrows into a much smaller remembered canon. | — | — | — |
| 5205 | 1678 | Rawling 1914, cocktail section | 0 | Rawling's Book of Mixed Drinks | Ernest P. Rawling | 1914 | — | 1914 Rawling's of Book Mixed Drinks by E P Rawling.md | ["Shake thoroughly with cracked ice and serve in a wine glass with mint on top."] | Mint sprig | Cracked ice | — | — | — | — | — | — | — | — |
| 5316 | 1678 | Ensslin 1917 | 0 | Recipes for Mixed Drinks | Hugo R. Ensslin | 1917 | 15 | 1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md | ["Shake well in a mixing glass with cracked ice.", "Strain and serve with a mint leaf on top."] | Mint leaf | Cracked ice | — | — | — | — | This matters because it keeps the Clover branch distinct in its mint-topped form rather than collapsing it into later Clover Club shorthand. | The mint leaf finish is the visible service distinction that separates this version from the no-mint branch. | — | — |
| 5419 | 1678 | Bullock 1917 | 0 | The Ideal Bartender | Tom Bullock | 1917 | 33 | 1917 The Ideal Bartender by Tom Bullock.md | ["Fill a mixing glass with lump ice.", "Shake well, strain into a cocktail glass, and serve."] | — | Lump ice | — | — | — | — | This matters because Bullock preserves the Clover Leaf as a distinct Old Tom and grenadine line rather than merely a garnish variation of Clover Club. | The absence of vermouth here materially separates the drink from Bullock's Clover Club logic. | — | — |
| 5607 | 1678 | — | 0 | Julian's Recipes | Julian Anderson | 1919 | 18 | 1919 Julian's Recipes by Julian Anderson.md | ["Shake the lemon juice, raspberry syrup, egg white, and Tom gin well.", "Strain into a cocktail glass, float a mint leaf on top, and serve."] | Mint leaf | — | — | — | — | — | — | — | — | — |
| 6086 | 1678 | About Town 1925 | 0 | About Town Cocktail Book | Joe Fitchett | 1925 | 11 | 1925 About Town Cocktail Book by Joe Fitchett.md | ["Put mint leaf in the shaker with the other ingredients and shake well.", "Serve with a leaf of mint on top."] | Mint leaf | — | — | — | — | — | This matters because it preserves the pineapple-and-vermouth Clover Leaf branch very distinctly from the Clover Club. | — | — | — |
| 7058 | 1678 | Pedro Chicote 1928 | 0 | Cocktails | Pedro Chicote | 1928 | 128 | 1928 Cocktails by Pedro Chicote.md | ["Shake very well and serve in a cocktail glass with straws."] | — | Ice pieces | — | — | — | — | This matters because it confirms the Clover Leaf as a distinct named pink gin branch in the Spanish late-1920s field. | — | — | — |
| 3936 | 1679 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 47 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the lemon juice, dry gin, maraschino, egg white, and broken ice.", "Strain and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 3937 | 1680 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 47 | 1910 Jack's Manual by J A Grohusko.md | ["Pour the Cognac into a glass and place a slice of lemon on top.", "Put the sugar on top and serve."] | Lemon slice | — | — | — | — | — | — | — | — | — |