Recipe variants
recipe_variants · showing 6101–6150 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 4088 | 1718 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 74 | 1910 Jack's Manual by J A Grohusko.md | ["Build the Amer Picon, grenadine, and clear ice in a glass.", "Fill with fizz water and serve."] | — | 1 clear piece ice | — | — | — | — | — | — | — | — |
| 4089 | 1719 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 74 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the dry gin, French vermouth, Bailor Vermouth, and cracked ice.", "Strain and serve in a bar glass."] | — | Cracked ice | — | — | — | — | — | The secondary vermouth name is OCR-uncertain and preserved conservatively. | — | — |
| 4090 | 1720 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 74 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the St. Raphael, French vermouth, dry gin, and broken ice.", "Strain and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 4091 | 1721 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 74 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the Chartreuse, dry gin, French vermouth, Italian vermouth, lemon peel, and broken ice.", "Serve in a champagne glass."] | Lemon peel | Broken ice | — | — | — | — | — | — | — | — |
| 4092 | 1722 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 74 | 1910 Jack's Manual by J A Grohusko.md | ["Mix the hot green tea, lemon juice, capillaire, spirits, curacao, bitters, and fruit thoroughly in a punch bowl.", "Add the champagne and ice just before serving."] | Sliced pineapple and oranges | Ice just before serving | — | — | — | — | — | — | — | — |
| 4094 | 1723 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 75 | 1910 Jack's Manual by J A Grohusko.md | ["Build the brandy, maraschino, and curacao in a whiskey glass.", "Mix well with a spoon, withdraw the spoon, and serve."] | — | None | — | — | — | — | — | This is a mixed pousse-cafe style drink rather than a layered one. | — | — |
| 4360 | 1723 | — | 0 | The Buffet Blue Book | John H. Considine | 1912 | 46 | 1912 The Buffet Blue Book bu John H Considine.md | ["Put the Cognac brandy, maraschino, and curacoa into a whiskey glass in layered fashion.", "Use a spoon while mixing and withdrawing, then serve."] | — | None | — | — | — | — | Attributed in the source to Renaud of New Orleans. | This is a layered cordial miniature; the source text is slightly rough but clearly preserves the tri-layer identity. | — | — |
| 4098 | 1724 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 75 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the orange Curacao, French vermouth, Italian vermouth, and fine ice.", "Strain and serve."] | — | Fine ice | — | — | — | — | — | — | — | — |
| 4104 | 1725 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 76 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the dry gin, French vermouth, lemon peel, and broken ice.", "Strain and serve."] | Lemon peel | Broken ice | — | — | — | — | — | — | — | — |
| 5154 | 1725 | Straub 1913 | 0 | Straub's Manual of Mixed Drinks | Jacques Straub | 1913 | 44 | 1913 Straub's Manual of Mixed Drinks by Jacques Straub.md | ["Stir well.", "Serve with orange peel."] | Orange peel | — | — | — | — | — | This is useful because it preserves another named Old Tom and sweet-vermouth aromatic branch inside the pre-war canon. | — | — | — |
| 4108 | 1726 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 77 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the dry gin, Paychaud's bitters, and broken ice.", "Strain and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 4109 | 1727 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 78 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the egg white, dry gin, and broken ice well.", "Strain into a cocktail glass and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 4113 | 1728 | For four persons | 0 | Jack's Manual | J. A. Grohusko | 1910 | 78 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the brandy, Benedictine, French vermouth, port wine, bitters, egg yolks, sugar, and ice well.", "Strain into a claret glass and serve."] | — | — | — | — | — | — | — | — | — | — |
| 4124 | 1729 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 80 | 1910 Jack's Manual by J A Grohusko.md | ["Put the ice, lime juice, squeezed limes, and sloe gin into the glass.", "Fill with fizz water and serve."] | Spent lime halves | 1 piece ice | — | — | — | — | — | — | — | — |
| 4125 | 1730 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 80 | 1910 Jack's Manual by J A Grohusko.md | ["Put the ice, lime juice, squeezed lime, and sloe gin into the glass.", "Fill with fizz water, stir with a spoon, and serve."] | Spent lime shell | 1 piece ice | — | — | — | — | — | — | — | — |
| 4134 | 1731 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 82 | 1910 Jack's Manual by J A Grohusko.md | ["Fill the glass with ice and stir the Benedictine, dry gin, and French vermouth.", "Strain and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4136 | 1732 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 82 | 1910 Jack's Manual by J A Grohusko.md | ["Pour the green creme de menthe and brandy into a liquor pony glass.", "Serve."] | — | — | — | — | — | — | — | — | — | — |
| 9117 | 1732 | — | 0 | Café Royal Cocktail Book | W. J. Tarling | 1937 | 200 | Café Royal Cocktail Book by William J Tarling (1937).md | ["Shake and strain."] | — | — | — | — | — | — | — | — | — | — |
| 4137 | 1733 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 82 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the Dubonnet and Italian vermouth with cracked ice.", "Strain and serve."] | — | Cracked ice | — | — | — | — | — | — | — | — |
| 4138 | 1734 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 82 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the lime juice, dry gin, orange gin, and sloe gin with broken ice.", "Strain and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 4139 | 1735 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 83 | 1910 Jack's Manual by J A Grohusko.md | ["Put the ice and Scotch whisky in the glass.", "Fill with fizz water and serve."] | — | 1 piece ice | — | — | — | — | — | — | — | — |
| 4143 | 1736 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 83 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the Nicholson's gin, French vermouth, and Italian vermouth with broken ice.", "Strain into a whiskey glass and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 4144 | 1737 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 83 | 1910 Jack's Manual by J A Grohusko.md | ["Put the dash of bitters in a sherry glass and roll the glass until the bitters entirely cover the inside surface.", "Fill the glass with sherry and serve."] | — | — | — | — | — | — | — | — | — | — |
| 4146 | 1738 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 83 | 1910 Jack's Manual by J A Grohusko.md | ["Add the sugar, ice, and whiskey to the glass.", "Add the bottle of club soda, stir well with a spoon, remove the ice, and serve."] | — | 2 lumps ice | — | — | — | — | — | — | — | — |
| 4149 | 1739 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 84 | 1910 Jack's Manual by J A Grohusko.md | ["Put the ice in a highball glass, squeeze in half a lime, and add the sloe gin.", "Fill with ginger ale, stir, and serve."] | — | 1 piece ice | — | — | — | — | — | — | — | — |
| 4154 | 1740 | Whiskey | 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 whiskey in the glass.", "Add the bottle of club soda, stir with a spoon, and serve."] | — | 2 lumps ice | — | — | — | — | — | — | — | — |
| 4155 | 1741 | Rum | 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 rum in the glass.", "Add the bottle of club soda, stir with a spoon, and serve."] | — | 2 lumps ice | — | — | — | — | — | — | — | — |
| 4157 | 1742 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 85 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the dry gin and French vermouth with broken ice.", "Strain, twist orange peel on top, and serve."] | Orange peel twist | Broken ice | — | — | — | — | — | — | — | — |
| 4163 | 1743 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 87 | 1910 Jack's Manual by J A Grohusko.md | ["Stir the dry gin, Byrrh wine, and Scotch whisky with broken ice.", "Strain and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 4165 | 1744 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 87 | 1910 Jack's Manual by J A Grohusko.md | ["Pour the champagne and stout into a large thin glass and serve."] | — | — | — | — | — | — | — | — | — | — |
| 4169 | 1745 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 88 | 1910 Jack's Manual by J A Grohusko.md | ["Put the ice and vermouth in the glass.", "Fill with fizz water and serve."] | — | 1 piece ice | — | — | — | — | — | — | — | — |
| 4177 | 1746 | Julip spelling | 0 | Jack's Manual | J. A. Grohusko | 1910 | 89 | 1910 Jack's Manual by J A Grohusko.md | ["Dissolve the sugar with a squirt of seltzer, add the mint, and press until the essence is extracted.", "Fill the glass with cracked ice, add the rye whiskey, and stir well with a spoon.", "Dress with fruits in season, sprinkle a little sugar on top, dash Jamaica rum, and serve with straws."] | Mint and seasonal fruit | Cracked ice | — | — | — | — | — | — | — | — |
| 4190 | 1747 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 91 | 1910 Jack's Manual by J A Grohusko.md | ["Shake the orange juice, dry gin, and Italian vermouth with broken ice.", "Strain and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 4193 | 1748 | — | 0 | Jack's Manual | J. A. Grohusko | 1910 | 92 | 1910 Jack's Manual by J A Grohusko.md | ["Chill the old-fashioned glass in ice for three minutes.", "Build the absinthe, bourbon whiskey, quarter lump of loaf sugar, Angostura bitters, and broken ice in the glass.", "Stir, strain, and serve."] | — | Broken ice | — | — | — | — | — | — | — | — |
| 4197 | 1749 | Sullivan 1910, cocktails section | 0 | The Barkeeper's Manual | Raymond E. Sullivan | 1910 | 3 | 1910 The Barkeeper's Manual by Raymond E.md | ["Frappe and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 7276 | 1749 | French vermouth version | 0 | Cocktails | Pedro Chicote | 1928 | 225 | 1928 Cocktails by Pedro Chicote.md | ["Shake and serve in a cocktail glass."] | — | — | — | — | — | — | This matters because it preserves a tiny-bittered French-vermouth aromatic branch in the late Chicote field. | — | — | — |
| 4202 | 1750 | Sullivan 1910, cocktails section | 0 | The Barkeeper's Manual | Raymond E. Sullivan | 1910 | 4 | 1910 The Barkeeper's Manual by Raymond E.md | ["Frappe well and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4204 | 1751 | Sullivan 1910, cocktails section | 0 | The Barkeeper's Manual | Raymond E. Sullivan | 1910 | 5 | 1910 The Barkeeper's Manual by Raymond E.md | ["Frappe well with orange peel and serve."] | Orange peel | Ice | — | — | — | — | — | — | — | — |
| 4205 | 1752 | Sullivan 1910, cocktails section | 0 | The Barkeeper's Manual | Raymond E. Sullivan | 1910 | 5 | 1910 The Barkeeper's Manual by Raymond E.md | ["Frappe and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4207 | 1753 | Sullivan 1910, cocktails section | 0 | The Barkeeper's Manual | Raymond E. Sullivan | 1910 | 5 | 1910 The Barkeeper's Manual by Raymond E.md | ["Strain through fine ice and serve with cherry."] | Cherry | Fine ice | — | — | — | — | — | — | — | — |
| 4208 | 1754 | Sullivan 1910, cocktails section | 0 | The Barkeeper's Manual | Raymond E. Sullivan | 1910 | 6 | 1910 The Barkeeper's Manual by Raymond E.md | ["Dissolve sugar in a little water in a large bar glass, add bitters and whiskey, strain through ice, and squeeze lemon on top."] | Expressed lemon | Ice | — | — | — | — | — | — | — | — |
| 4209 | 1755 | Sullivan 1910, cocktails section | 0 | The Barkeeper's Manual | Raymond E. Sullivan | 1910 | 6 | 1910 The Barkeeper's Manual by Raymond E.md | ["Use large mixing glass, squeeze juice and oil from half lemon and leave it in the glass, add sugar, grenadine, Old Tom gin, and fine ice, shake well, and strain into cocktail glass."] | — | Fine ice | — | — | — | — | — | — | — | — |
| 4212 | 1756 | Sullivan 1910, cocktails section | 0 | The Barkeeper's Manual | Raymond E. Sullivan | 1910 | 7 | 1910 The Barkeeper's Manual by Raymond E.md | ["Frappe, strain into cocktail glass, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4213 | 1757 | Sullivan 1910, cocktails section | 0 | The Barkeeper's Manual | Raymond E. Sullivan | 1910 | 7 | 1910 The Barkeeper's Manual by Raymond E.md | ["Use mixing glass, frappe, strain, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 6959 | 1757 | Cheerio spelling | 0 | Cheerio! A Book of Punches and Cocktails | Charles | 1928 | 34 | 1928 Cheerio a book of Punches and Cocktails by Charles.md | ["Add the whiskey, absinthe, plain syrup, bitters, and ice to a shaker.", "Shake well and serve in a whiskey glass garnished with a sprig of bruised mint."] | A sprig of mint bruised between thumb and forefinger. | Ice | — | — | — | — | — | — | — | — |
| 4214 | 1758 | Sullivan 1910, cocktails section | 0 | The Barkeeper's Manual | Raymond E. Sullivan | 1910 | 7 | 1910 The Barkeeper's Manual by Raymond E.md | ["Use mixing glass with a small portion of fine ice, stir well, strain into cocktail glass, and serve with cherry."] | Cherry | Fine ice | — | — | — | — | — | — | — | — |
| 4215 | 1759 | Sullivan 1910, cocktails section | 0 | The Barkeeper's Manual | Raymond E. Sullivan | 1910 | 8 | 1910 The Barkeeper's Manual by Raymond E.md | ["Use small mixing glass, frappe, strain into cocktail glass, add sprig of mint on top, and serve."] | Mint sprig | Ice | — | — | — | — | — | — | — | — |
| 5336 | 1759 | 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."] | — | Cracked ice | — | — | — | — | This matters because it preserves the club version as a distinct named branch beside the mint-topped Clover Leaf rather than treating them as interchangeable. | The drink depends on shaken egg-white texture and sharp lime structure rather than aromatic stirred service. | — | — |
| 5418 | 1759 | Bullock 1917 | 0 | The Ideal Bartender | Tom Bullock | 1917 | 33 | 1917 The Ideal Bartender by Tom Bullock.md | ["Fill a large bar glass half full with fine ice.", "Shake well, strain into a cocktail glass, and serve."] | — | Fine ice | — | — | — | — | This matters because Bullock preserves a dry-gin and vermouth Clover Club branch rather than the simpler later shorthand versions. | French vermouth is doing real structural work here, not just occupying a token dash slot. | — | — |
| 5744 | 1759 | Metropolitan Club standard cocktail | 0 | Cocktails (Metropolitan Club Washington DC) | Metropolitan Club, Washington, D.C. | 1920 | — | 1920 Cocktails (Metropolitan Club Washington DC).md | ["Frappe."] | — | Ice | — | — | — | — | — | — | — | — |