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
6085	1759	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	11	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill with ice, shake well, and strain into a large cocktail glass.", "Serve with sprig of mint on top."]	Mint sprig	Ice	—	—	—	—	This matters because it preserves the mature Clover Club line with explicit allowance for grenadine or strawberry syrup.	—	—	—
6443	1759	—	L'Art du Shaker	Dominique Migliorero	1925	18	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard, strain into a flip glass, and serve."]	—	—	—	—	—	—	—	—	—	—
7056	1759	Seltzer and vanilla finish	Cocktails	Pedro Chicote	1928	127	1928 Cocktails by Pedro Chicote.md	["Shake with ice and strain into a medium glass.", "Add a little seltzer and a few drops of vanilla; serve with straws."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a lengthened Spanish Clover Club branch rather than only the tighter short-glass form.	—	—	—
7503	1759	Gordon Gin and strawberry syrup	Libro de Cocktail	Juan A. Lasa	1929	8	1929 Libro de Cocktail - The Cocktail Book by Juan A Lasa.md	["Shake gin, citrus juice, egg white, and strawberry syrup hard with crushed ice.", "Strain into a chilled long cocktail glass and sprinkle with mint drops."]	Mint drops	Crushed ice	—	—	—	—	—	—	—	—
7636	1759	Feery 1932, two portions	Wet Drinks For Dry People	William C. Feery	1932	—	1932 Wet Drinks For Dry People by William C Feery.md	["Ice well, shake thoroughly, and serve. Shake a little nutmeg on top."]	Nutmeg	—	—	—	—	—	—	—	—	—
4216	1760	Sullivan 1910, cocktails section	The Barkeeper's Manual	Raymond E. Sullivan	1910	8	1910 The Barkeeper's Manual by Raymond E.md	["Use a small thick-bottom glass or mint smash glass, dissolve sugar in a little water, add bitters, lemon peel, one lump of ice, whiskey, and a little water, stir together, and serve."]	Lemon peel	One lump	—	—	—	—	—	—	—	—
4839	1760	—	Bartenders' Manual	Bartenders Association of America	1913	36	1913 Bartenders' Manual (Bartenders Association of America).md	["Build in the glass and serve with a spoon."]	Lemon peel	Ice	—	—	—	—	—	—	—	—
5575	1760	—	Julian's Recipes	Julian Anderson	1919	10	1919 Julian's Recipes by Julian Anderson.md	["Put the sugar, water, orange bitters, lemon peel, ice, and whiskey or gin into a whiskey tumbler.", "Stir with a spoon, top with fruit, and serve in the same glass."]	Pineapple, orange, and cherry	Ice	—	—	—	—	—	—	—	—
6258	1760	—	L'Art du Shaker	Dominique Migliorero	1925	47	1925 L'Art du Shaker by Dominique Migliorero.md	["Build directly in the glass, stir lightly, and serve in the same glass."]	Lemon zest	Ice	—	—	—	—	—	—	—	—
4218	1761	Simple	Das Buch der American Drinks	Richard Andeck	1910	10	1910 Das Buch der American Drinks by Richard Andeck.md	["Fill the glass halfway with ice.", "Dissolve the sugar in a little water and pour it into the glass.", "Fill with good sherry and add white port or Rhine wine to taste.", "Serve with straws."]	—	Crushed ice	—	—	—	—	—	—	—	—
4219	1762	Fine	Das Buch der American Drinks	Richard Andeck	1910	10	1910 Das Buch der American Drinks by Richard Andeck.md	["Fill the glass halfway with ice and add the same sugar solution as in the simple version.", "Fill nearly full with best sherry.", "Garnish with ice cream and seasonal fruit."]	Ice cream and seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
4221	1763	—	Das Buch der American Drinks	Richard Andeck	1910	11	1910 Das Buch der American Drinks by Richard Andeck.md	["Mix the sugar with the orange juice and raspberry syrup and dissolve in a little water.", "Add the best Bordeaux wine and mix well.", "Pour into a glass half-filled with ice, garnish with ice cream and fine fruit, and serve with straws and a small spoon."]	Ice cream and fine fruit	Crushed ice	—	—	—	—	—	—	—	—
4223	1764	—	Das Buch der American Drinks	Richard Andeck	1910	11	1910 Das Buch der American Drinks by Richard Andeck.md	["Mix the pineapple syrup and lemon syrup with a glass of fine Rhine wine.", "Pour the well-stirred mixture into a glass half-filled with ice.", "Garnish with pieces of pineapple and serve with straws and a fruit spoon."]	Pineapple pieces	Crushed ice	—	—	—	—	—	—	—	—
4224	1765	—	Das Buch der American Drinks	Richard Andeck	1910	12	1910 Das Buch der American Drinks by Richard Andeck.md	["Peel a ripe peach and let it infuse for a time in about one-tenth liter of fine white wine.", "Mix the kirschwasser, maraschino, pineapple syrup, and lemon syrup, then add the infused wine and stir well.", "Fill the ice-charged glass with the mixture, garnish with the cut-up peach, and serve with straws and a spoon."]	Cut peach	Crushed ice	—	—	—	—	—	—	—	—
4225	1766	—	Das Buch der American Drinks	Richard Andeck	1910	12	1910 Das Buch der American Drinks by Richard Andeck.md	["Dissolve the sugar in a little water.", "Add the curacao and cognac and pour over the ice in the glass.", "Garnish with fruit to taste and serve with a straw and, if garnished with fruit, a spoon."]	Fruit to taste	Crushed ice	—	—	—	—	—	—	—	—
4231	1767	—	The Buffet Blue Book	John H. Considine	1912	20	1912 The Buffet Blue Book bu John H Considine.md	["Build the lime or lemon, ice, raspberry syrup, gin, and imported vermouth in a rickey glass.", "Fill with ginger ale to taste, add pineapple or other fruit, stir, and serve."]	Pineapple or mixed fruit	Ice	—	—	—	—	—	—	—	—
4265	1768	Serves 35 persons	The Buffet Blue Book	John H. Considine	1912	27	1912 The Buffet Blue Book bu John H Considine.md	["Build the claret, curacoa, sherry, French brandy, raspberry syrup, sliced oranges, sliced lemons, carbonated water, and sweet soda in a large punch bowl.", "Sweeten with granulated sugar and let stand two hours.", "Place a large square of ice in the bowl, add the sparkling wine, and serve in glass cups."]	Sliced oranges and lemons	Large square ice	—	—	—	—	—	Large-format cup service with standing time is part of the identity.	—	—
4267	1769	—	The Buffet Blue Book	John H. Considine	1912	28	1912 The Buffet Blue Book bu John H Considine.md	["Shake the ice, powdered sugar, egg, brandy, Jamaica rum, and Madeira thoroughly.", "Fill with milk, strain into a thin glass, grate nutmeg on top, and serve."]	Grated nutmeg	Ice	—	—	—	—	—	—	—	—
4278	1770	—	The Buffet Blue Book	John H. Considine	1912	30	1912 The Buffet Blue Book bu John H Considine.md	["Put the vanilla ice cream, brandy, maraschino, and creme de roses into a tall thin glass.", "Pour in plain soda slowly while stirring, shake cinnamon on top, and serve."]	Cinnamon	Vanilla ice cream	—	—	—	—	—	—	—	—
4285	1771	—	The Buffet Blue Book	John H. Considine	1912	31	1912 The Buffet Blue Book bu John H Considine.md	["Shake the ice, brandy, Bourbon, Jamaica rum, powdered sugar, and lemon well.", "Strain into thin glasses, garnish with a slice of orange, and serve with a straw."]	Orange slice	Ice	—	—	—	—	—	—	—	—
7416	1771	Eldorado=Ponche	Cocktails	Pedro Chicote	1928	304	1928 Cocktails by Pedro Chicote.md	["Shake well, pour into a large glass, and top with seltzer.", "Add a lemon slice."]	Lemon slice	Ice	—	—	—	—	This matters because it preserves a three-spirit summer punch in the Madrid bar manual.	The source treats it as a shaken punch finished in the serving glass with seltzer.	—	—
4311	1772	—	The Buffet Blue Book	John H. Considine	1912	36	1912 The Buffet Blue Book bu John H Considine.md	["Prepare the drink in the same manner as Hot Whiskey Sling, substituting Scotch whiskey for whiskey.", "Stir with a spoon, grate nutmeg on top, and serve."]	Lemon peel and grated nutmeg	None	—	—	—	—	—	This entry is explicitly substitution-based in the source.	—	—
5078	1772	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	46	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Substitute Scotch for Irish whiskey and proceed as for Hot Irish Whiskey.", "Serve hot with lemon peel and nutmeg."]	Lemon peel and nutmeg	—	—	—	—	—	—	Source is explicitly substitution-based.	—	—
4312	1773	—	The Buffet Blue Book	John H. Considine	1912	37	1912 The Buffet Blue Book bu John H Considine.md	["Prepare the drink in the same manner as Hot Whiskey Sling, substituting Irish whiskey for whiskey.", "Stir with a spoon, grate nutmeg on top, and serve."]	Lemon peel and grated nutmeg	None	—	—	—	—	—	This entry is explicitly substitution-based in the source.	—	—
5077	1773	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	46	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Dissolve the sugar in a hot whiskey glass.", "Add the Irish whiskey and fill up with hot water.", "Add the lemon peel, stir, sprinkle nutmeg on top, and serve."]	Lemon peel and nutmeg	—	—	—	—	—	—	—	—	—
4318	1774	—	The Buffet Blue Book	John H. Considine	1912	37	1912 The Buffet Blue Book bu John H Considine.md	["Stir the cracked ice, twisted lemon peel, gum syrup, orange bitters, Abbott's Bitters, anisette, Old Scotch whiskey, and rye whiskey well.", "Strain into a cocktail glass, garnish with a cherry or olive, and serve."]	Cherry or olive	Cracked ice	—	—	—	—	—	Split-base proportions are OCR-soft and are preserved conservatively.	—	—
4327	1775	—	The Buffet Blue Book	John H. Considine	1912	39	1912 The Buffet Blue Book bu John H Considine.md	["Put the ice and lemon in a large thin glass.", "Add the creme de menthe and bromo, pour in mineral water, and drink quick."]	Lemon	Ice	—	—	—	—	—	—	—	—
4339	1776	—	The Buffet Blue Book	John H. Considine	1912	42	1912 The Buffet Blue Book bu John H Considine.md	["Stir the sugar, raspberry syrup, lemon juice, brandy, and Catawba in a large bar glass.", "Fill up with ice, dress with fruits, dash with Jamaica rum, and serve with a straw."]	Fruit	Ice	—	—	—	—	—	—	—	—
4347	1777	—	The Buffet Blue Book	John H. Considine	1912	44	1912 The Buffet Blue Book bu John H Considine.md	["Build the Acid Phosphate, Abbott's Bitters, and lemon syrup in a glass.", "Fill up with seltzer and serve."]	—	None	—	—	—	—	—	—	—	—
4373	1778	—	The Buffet Blue Book	John H. Considine	1912	49	1912 The Buffet Blue Book bu John H Considine.md	["Put a wine glass of the Abbott's sherbet mixture into a thin glass.", "Fill up with carbonated water and serve."]	—	None	—	—	—	—	—	—	—	—
4379	1779	—	The Buffet Blue Book	John H. Considine	1912	50	1912 The Buffet Blue Book bu John H Considine.md	["Shake the ice, sugar, sweet chocolate or cocoa, Missouri applejack or brandy, and milk in a large bar glass.", "Strain into a large stem glass and serve."]	—	Ice	—	—	—	—	—	—	—	—
4395	1780	3-gallon mixture	The Buffet Blue Book	John H. Considine	1912	56	1912 The Buffet Blue Book bu John H Considine.md	["Mix the apricots, pineapple, sliced lemons, sliced oranges, Jamaica rum, raspberry syrup, apple brandy, sweet Catawba, and carbonated water together.", "Put the mixture into a large punch bowl with a large piece of ice and serve in cups."]	Sliced citrus and fruit	Large block ice	—	—	—	—	—	—	—	—
4402	1781	Base spirit optional	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, Maraschino, and the chosen base spirit in a large bar glass.", "Strain into a cocktail glass, add olive oil, and serve."]	—	Ice	—	—	—	—	—	The source explicitly allows multiple base spirits.	—	—
6003	1781	Angostura Centenary 1924, brandy or Jamaica rum option	Angostura Bitters Centenary Gift Book of Cocktail and Other Recipes	Angostura Bitters (Dr. J. G. B. Siegert & Sons) Limited	1924	—	1924 Angostura Bitters Centenary Gift Book of Cocktail and other recipes.md	["Beat until the ice is melted, then pour off into a cocktail glass."]	—	Crushed ice	—	—	—	—	—	—	—	—
4411	1782	—	The Buffet Blue Book	John H. Considine	1912	59	1912 The Buffet Blue Book bu John H Considine.md	["Prepare an ordinary lemonade.", "Float whiskey on top, serve with a straw, and serve."]	—	—	—	—	—	—	—	This entry is explicitly built from another house formula.	—	—
4412	1783	—	The Buffet Blue Book	John H. Considine	1912	62	1912 The Buffet Blue Book bu John H Considine.md	["Put the Benedictine and fresh egg into a cocktail glass.", "Fill up with milk and cream and serve."]	—	—	—	—	—	—	—	Source presents this as a direct service drink rather than a separately described shaking step.	—	—
5404	1783	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	36	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Build in a cocktail glass with a cold fresh egg.", "Fill up with cream and serve."]	—	—	—	—	—	—	This matters because it preserves a very different Widow's Dream lineage from the more spirit-forward forms seen elsewhere in the corpus.	The direct build and open-ended cream fill are part of the drink's identity and should not be forced into a tighter modern ratio.	—	—
4413	1784	—	The Buffet Blue Book	John H. Considine	1912	62	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, gum syrup, Abbott's Bitters, creme de rose, vanilla cordial, and Hennessy brandy in a mixing glass.", "Strain into a cocktail glass, add stuffed olives, and serve with an Apollinaris split on the side."]	Stuffed olives	Ice	—	—	—	—	—	—	—	—
4414	1785	—	The Buffet Blue Book	John H. Considine	1912	62	1912 The Buffet Blue Book bu John H Considine.md	["Place the lump of ice in a mixing glass and add the Forbidden Fruit cordial, Old Tom gin, Italian vermouth, and Abbott's Bitters.", "Stir, strain into a tall stem cocktail glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4415	1786	—	The Buffet Blue Book	John H. Considine	1912	62	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, marron syrup, orange bitters, vermouth, and bourbon or rye in a mixing glass.", "Strain into a cocktail glass, put in one marron, and serve."]	Marron	Ice	—	—	—	—	—	—	—	—
4416	1787	Large-format club punch	The Buffet Blue Book	John H. Considine	1912	62	1912 The Buffet Blue Book bu John H Considine.md	["Combine the champagne, cognac, sauterne, sparkling Burgundy, red curacoa, carbonated water, oranges, lemons, and pineapple.", "Sweeten to suit, cool, and serve."]	Sliced citrus and pineapple	—	—	—	—	—	—	—	—	—
4417	1788	—	The Buffet Blue Book	John H. Considine	1912	63	1912 The Buffet Blue Book bu John H Considine.md	["Muddle the whole lemon or lime with sugar in a large mixing glass half full of ice, then add Old Tom gin and Forbidden Fruit.", "Shake well, strain into a fizz glass, add seltzer, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4418	1789	—	The Buffet Blue Book	John H. Considine	1912	63	1912 The Buffet Blue Book bu John H Considine.md	["Shake the ice, sugar, cognac brandy, yellow Chartreuse, fresh egg, and milk in a large mixing glass half full of fine ice.", "Strain into a tall glass, dash curacoa on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4419	1790	—	The Buffet Blue Book	John H. Considine	1912	63	1912 The Buffet Blue Book bu John H Considine.md	["Shake the ice, lemon juice, granulated sugar, Canadian rye whiskey, and orange bitters in a mixing glass.", "Strain into a small stem glass, dash with seltzer on top, add a slice of orange, and serve."]	Orange slice	Ice	—	—	—	—	—	—	—	—
4420	1791	Large-format club punch	The Buffet Blue Book	John H. Considine	1912	64	1912 The Buffet Blue Book bu John H Considine.md	["Combine the Forbidden Fruit, cognac, champagne, sauterne or hock, carbonated water, oranges, and lemons.", "Sweeten to suit, cool, and serve."]	Sliced oranges and lemons	—	—	—	—	—	—	—	—	—
4421	1792	—	The Buffet Blue Book	John H. Considine	1912	64	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, Abbott's Bitters, apricotine, and dry gin in a mixing glass.", "Strain into a cocktail glass, add an olive, and serve."]	Olive	Ice	—	—	—	—	—	—	—	—
6251	1792	—	L'Art du Shaker	Dominique Migliorero	1925	41	1925 L'Art du Shaker by Dominique Migliorero.md	["Build in the tumbler, stir well, garnish with orange peel pinned into the ice, and serve with straws."]	Orange peel	Crushed ice	—	—	—	—	—	—	—	—
7867	1792	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	59	1935 Old Waldorf-Astoria Bar Book.md	["Build and serve cold."]	—	—	—	—	—	—	—	—	—	—
4422	1793	—	The Buffet Blue Book	John H. Considine	1912	64	1912 The Buffet Blue Book bu John H Considine.md	["Dissolve the cut lump sugar in a little seltzer in an old-fashioned whiskey glass, then add the bitters, Jamaica rum, and rye whiskey.", "Place a small spoon in the glass, dash on top with seltzer, and serve."]	—	—	—	—	—	—	—	—	—	—
4423	1794	—	The Buffet Blue Book	John H. Considine	1912	64	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, lemon juice, bar sugar, dry Catawba, cognac, and arrack in a large mixing glass.", "Strain into a tall glass, fill up with carbonated water, add a slice of pineapple, and serve with straws in the glass."]	Pineapple slice	Ice	—	—	—	—	—	—	—	—