Recipe variants
recipe_variants · showing 6051–6100 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 3942 | 1681 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 48 | 1910 Jack's Manual by J A Grohusko.md | ["Place the orange peel in a large glass and add the fine ice, orange juice, and rye whiskey.", "Top with imported ginger ale, stir slowly, and serve."] | Orange peel spiral | Fine ice | — | — | — | — | — | — | — | — |
| 3943 | 1682 | For 12 persons | 0 | Jack's Manual | J. A. Grohusko | 1910 | 48 | 1910 Jack's Manual by J A Grohusko.md | ["Mix the lime juice and enough granulated sugar to make a paste, then add the St. Croix rum.", "Let it mull for 12 hours, add a large block of ice and the Champagne, and serve."] | — | Large block of ice | — | — | — | — | — | — | — | — |
| 3944 | 1683 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 48 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the Devil bitters and French vermouth with broken ice.", "Strain and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 5703 | 1683 | — | 0 | Il Barista Guida del Barman | Mazzon Ferruccio | 1920 | 14 | 1920 Il Barista Guida del Barman by Mazzon Ferruccio.md | ["Place 4 or 5 pieces of ice in the mixing glass.", "Add the gum syrup, green mint liqueur, cognac, and cayenne and stir.", "Strain into a cocktail glass, express lemon peel, and serve with small straws."] | Lemon peel | Ice cubes | — | — | — | — | — | — | — | — |
| 6093 | 1683 | About Town 1925 | 0 | About Town Cocktail Book | Joe Fitchett | 1925 | 13 | 1925 About Town Cocktail Book by Joe Fitchett.md | ["Fill the shaker half full with broken ice and add the ingredients.", "Shake well, strain into a cocktail glass, and add a pinch of red pepper on top."] | Pinch of red pepper | Broken ice | — | — | — | — | This matters because it preserves a peppered mint-brandy after-dinner branch in a 1925 source. | — | — | — |
| 7076 | 1683 | Cayenne and lemon peel finish | 0 | Cocktails | Pedro Chicote | 1928 | 140 | 1928 Cocktails by Pedro Chicote.md | ["Shake and serve in a cocktail glass with a little cayenne and lemon peel."] | Lemon peel and a little cayenne | 3 to 4 pieces ice | — | — | — | — | This matters because it preserves a highly seasoned mint-brandy devil branch in the Spanish interwar field. | — | — | — |
| 3949 | 1684 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 49 | 1910 Jack's Manual by J A Grohusko.md | ["Build the claret in a large thin glass.", "Top with imported ginger ale and serve."] | — | — | — | — | — | — | — | — | — | — |
| 3952 | 1685 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 50 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the orange juice, lemon juice, grape juice, powdered sugar, bitters, and cracked ice.", "Finish with plain water, serve in a 12 oz lemonade glass, and garnish with an orange slice and cherries."] | Orange slice and cherries | Cracked ice | — | — | — | — | — | — | — | — |
| 3954 | 1686 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 50 | 1910 Jack's Manual by J A Grohusko.md | ["Build the large piece of ice, ginger ale, and claret in a glass pitcher.", "Dress with fruit in season and serve."] | Seasonal fruit | Large piece of ice | — | — | — | — | — | — | — | — |
| 3956 | 1687 | For parties | 0 | Jack's Manual | J. A. Grohusko | 1910 | 50 | 1910 Jack's Manual by J A Grohusko.md | ["Grate the rind of ten lemons over the sugar and rub it in until the oil is absorbed, then add the boiling water.", "Stir until the sugar dissolves, cool, place a large piece of ice in a bowl, strain through cloth, ornament with fruit in season, and serve."] | Seasonal fruit | Large piece of ice | — | — | — | — | — | — | — | — |
| 3960 | 1688 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 51 | 1910 Jack's Manual by J A Grohusko.md | ["Layer equal parts grenadine, maraschino, and creme de yvette in a cordial glass.", "Serve after dinner."] | — | — | — | — | — | — | — | — | — | — |
| 3963 | 1689 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 52 | 1910 Jack's Manual by J A Grohusko.md | ["Steep two or three small pieces of calamus root in a bottle of gin until the essence is extracted.", "Set out the glass with the bottle and allow the customer to help himself."] | — | — | — | — | — | — | — | — | — | — |
| 4288 | 1689 | — | 0 | The Buffet Blue Book | John H. Considine | 1912 | 32 | 1912 The Buffet Blue Book bu John H Considine.md | ["Steep two or three pieces of calamus root in a bottle of gin until the essence has been extracted.", "Set out a whiskey glass with the bottle and allow the customer to help himself."] | — | — | — | — | — | — | — | Customer-finished plain service is part of the identity. | — | — |
| 4568 | 1689 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 35 | 1912 Wehman Bros.md | ["Steep the calamus root in a bottle of gin until the essence is extracted, then hand the glass and bottle to the customer for self-service."] | — | Ice | — | — | — | — | — | — | — | — |
| 3964 | 1690 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 52 | 1910 Jack's Manual by J A Grohusko.md | ["Set out a glass with a spoon and a bottle of gin and allow the customer to help himself.", "Fill up the glass with cold milk and serve."] | — | — | — | — | — | — | — | — | — | — |
| 4289 | 1690 | — | 0 | The Buffet Blue Book | John H. Considine | 1912 | 32 | 1912 The Buffet Blue Book bu John H Considine.md | ["Hand out the glass with a spoon and the bottle of gin and allow the customer to help himself.", "Then fill the glass with cold milk and serve."] | — | — | — | — | — | — | — | Customer-finished plain service is part of the identity. | — | — |
| 4569 | 1690 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 35 | 1912 Wehman Bros.md | ["Present the bottle of gin, glass, and spoon to the customer, fill the balance with rich ice-cold milk, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 3973 | 1691 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 53 | 1910 Jack's Manual by J A Grohusko.md | ["Build the ice, lime juice, and gin in a highball glass.", "Fill with ginger ale, stir, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 3974 | 1692 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 54 | 1910 Jack's Manual by J A Grohusko.md | ["Build the ice and grenadine in a glass.", "Fill with fizz water and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 3982 | 1693 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 55 | 1910 Jack's Manual by J A Grohusko.md | ["Build the ice and dry gin in a glass.", "Fill with fizz water, stir, and serve."] | — | 1 piece | — | — | — | — | — | — | — | — |
| 3986 | 1694 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 55 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the Amer Picon, Cognac, blackberry brandy, and ice.", "Strain and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 3987 | 1695 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 55 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the orange, maraschino, Italian vermouth, dry gin, and ice.", "Strain into a glass and serve."] | — | Ice | — | — | — | — | — | The orange amount is OCR-damaged; the structural split and service are clear. | — | — |
| 3992 | 1696 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 56 | 1910 Jack's Manual by J A Grohusko.md | ["Dissolve the sugar with a little hot water and add the Scotch whiskey.", "Stir, grate a little nutmeg on top, and serve."] | Grated nutmeg | None | — | — | — | — | — | — | — | — |
| 3996 | 1697 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 57 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the Byrrh wine, Scotch whiskey, and broken ice.", "Strain and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 4003 | 1698 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 58 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the orange bitters, Holland gin, French vermouth, and broken ice.", "Strain, serve with an olive, and serve."] | Olive | Broken ice | — | — | — | — | — | — | — | — |
| 4010 | 1699 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 59 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the cider brandy or Jersey Lightning, grenadine, and broken ice.", "Strain and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 4017 | 1700 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 60 | 1910 Jack's Manual by J A Grohusko.md | ["Build the dissolved sugar, citrus peel, applejack, and broken ice in a straight champagne glass.", "Fill with water and finish with a dash or two of Angostura bitters dropped slowly through the mixture without stirring."] | Twist of lemon or lime peel | Broken ice | — | — | — | — | The source notes that in winter hot water is used instead of ice, creating a 'Hot Sunset.' | The bitters should not be stirred in but allowed to fall slowly through the drink. | — | — |
| 4020 | 1701 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 61 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the Benedictine, Italian vermouth, dry gin, and ice.", "Strain and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4021 | 1702 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 61 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the rye whiskey, apricot brandy, and ice.", "Strain and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4026 | 1703 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 62 | 1910 Jack's Manual by J A Grohusko.md | ["Build the bitters, yolk, Benedictine, and kummel carefully in a pony glass.", "Serve without mixing the layers."] | — | None | — | — | — | — | — | Preserve the distinct layers rather than stirring. | — | — |
| 4325 | 1703 | — | 0 | The Buffet Blue Book | John H. Considine | 1912 | 39 | 1912 The Buffet Blue Book bu John H Considine.md | ["Layer the raspberry cordial, egg yolk, Benedictine, kummel, and Abbott's Bitters in a sherry wine glass as for a pousse cafe.", "Keep the colors separate and serve."] | — | None | — | — | — | — | — | Layering is central to the identity. | — | — |
| 4031 | 1704 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 63 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the Paychaud's bitters, dry gin, Italian vermouth, French vermouth, sloe gin, and broken ice.", "Strain and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 4049 | 1705 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 67 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the dry gin, French vermouth, grenadine, lime juice, and broken ice.", "Strain and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 4052 | 1706 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 67 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the French vermouth, fresh pineapple juice, and broken ice.", "Strain into a cocktail glass with a sugared rim and serve."] | Sugared rim | Broken ice | — | — | — | — | — | — | — | — |
| 5138 | 1706 | Straub 1913 | 0 | Straub's Manual of Mixed Drinks | Jacques Straub | 1913 | 38 | 1913 Straub's Manual of Mixed Drinks by Jacques Straub.md | ["Shake well and strain into a claret glass.", "Finish with whipped cream on top."] | Whipped cream | — | — | — | — | — | This is useful because it shows the pre-war sour family still overlapping with cream-topped and dessert-like service styles. | — | — | — |
| 4054 | 1707 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 68 | 1910 Jack's Manual by J A Grohusko.md | ["Build the sugar, lemon juice, raspberry syrup, brandy, cracked ice, and Jamaica rum in a glass.", "Stir well, trim with fruits in season, and serve with straws."] | Seasonal fruit | Cracked ice | — | — | — | — | — | — | — | — |
| 4059 | 1708 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 69 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the orange juice, Chartreuse, dry gin, Italian vermouth, and broken ice.", "Strain into an orange peel and serve."] | Orange peel shell | Broken ice | — | — | — | — | — | — | — | — |
| 7195 | 1708 | Cointreau and Grand Marnier split | 0 | Cocktails | Pedro Chicote | 1928 | 194 | 1928 Cocktails by Pedro Chicote.md | ["Shake with ice and serve in a cocktail glass."] | — | Ice pieces | — | — | — | — | This matters because it preserves a citrus-liqueur cocktail branch that sits between after-dinner cordial service and the broader orange aperitif field. | — | — | — |
| 4060 | 1709 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 69 | 1910 Jack's Manual by J A Grohusko.md | ["Build the sugar, lemon juice, a little water, St. Croix rum, brandy, and cracked ice in a glass.", "Stir well with a spoon, dress with fruits in season, and serve with a straw."] | Seasonal fruit | Cracked ice | — | — | — | — | — | — | — | — |
| 4066 | 1710 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 70 | 1910 Jack's Manual by J A Grohusko.md | ["Build the Byrrh wine, lime juice, and ice in a glass.", "Stir, fill with seltzer, and serve."] | — | 2 pieces of ice | — | — | — | — | — | — | — | — |
| 8337 | 1710 | — | 0 | The Artistry of Mixing Drinks | Frank Meier | 1936 | 35 | The Artistry of Mixing Drinks by Frank Meier (1936).md | ["Stir well and serve."] | — | — | — | — | — | — | — | — | — | — |
| 8981 | 1710 | — | 0 | Café Royal Cocktail Book | W. J. Tarling | 1937 | 164 | Café Royal Cocktail Book by William J Tarling (1937).md | ["Mix and strain into a cocktail glass."] | — | — | — | — | — | — | — | — | — | — |
| 4068 | 1711 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 71 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the high and dry gin, Italian vermouth, orange peel, and ice.", "Strain into a whiskey glass and serve."] | Orange peel | Ice | — | — | — | — | — | — | — | — |
| 4070 | 1712 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 71 | 1910 Jack's Manual by J A Grohusko.md | ["Fill a pony glass with brandy.", "Serve with a small glass of ice water."] | — | None | — | — | — | — | — | — | — | — |
| 4076 | 1713 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 72 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the dry gin, French vermouth, Italian vermouth, curacao, Angostura bitters, lemon peel, and ice.", "Serve."] | Lemon peel | 1 piece ice | — | — | — | — | — | — | — | — |
| 4084 | 1714 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 73 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the Amer Picon, rye whiskey, and broken ice.", "Strain and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 5371 | 1714 | Ensslin 1917 | 0 | 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 it preserves a very lean whiskey-citrus-bitter branch at a time when many named drinks were becoming richer or more vermouth-driven. | The formula is tiny but specific; a dash of citrus here changes the drink's family position materially. | — | — |
| 4085 | 1715 | Philadelphia | 0 | Jack's Manual | J. A. Grohusko | 1910 | 73 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the dry gin, Italian vermouth, French vermouth, and broken ice.", "Strain into an old-fashioned glass, top off with ginger ale, and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 4086 | 1716 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 73 | 1910 Jack's Manual by J A Grohusko.md | ["Build the ice and dry gin in a glass.", "Add a bottle of ginger ale and serve."] | — | Piece of ice | — | — | — | — | — | — | — | — |
| 4087 | 1717 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 74 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the dry gin, French vermouth, Green Breton, and broken ice.", "Strain and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |