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
4424	1795	—	The Buffet Blue Book	John H. Considine	1912	66	1912 The Buffet Blue Book bu John H Considine.md	["Build the drink in a highball glass with the ice, Forbidden Fruit, and cognac or California brandy.", "Fill up with seltzer and serve."]	—	Ice	—	—	—	—	—	—	—	—
4425	1796	—	The Buffet Blue Book	John H. Considine	1912	66	1912 The Buffet Blue Book bu John H Considine.md	["Shake the fresh egg, sugar, fine ice, Forbidden Fruit, and sherry wine in a mixing glass.", "Strain into a stem glass, dash colored sugar on top, and serve."]	Colored sugar	Ice	—	—	—	—	—	—	—	—
4426	1797	—	The Buffet Blue Book	John H. Considine	1912	67	1912 The Buffet Blue Book bu John H Considine.md	["Shake the powdered sugar, lemon juice, orange flower water, Old Tom gin, cream, and ice well.", "Strain into a fizz glass, fizz with seltzer, and serve."]	—	Ice	—	—	—	—	—	—	—	—
6138	1797	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	27	1925 About Town Cocktail Book by Joe Fitchett.md	["Shake exceedingly well."]	—	Ice	—	—	—	—	This matters because it preserves a social-book Ramos checkpoint after the style had already become canonical.	The instruction to shake exceedingly well is central to the drink's style.	—	—
6955	1797	Cheerio 1928	Cheerio! A Book of Punches and Cocktails	Charles	1928	32	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Pour the gin, lemon juice, egg white, powdered sugar, orange bitters, and ice into a shaker.", "Mix thoroughly to combine the ingredients and serve in a tumbler with soda water."]	—	Ice	—	—	—	—	—	—	—	—
4427	1798	—	The Buffet Blue Book	John H. Considine	1912	67	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, Forbidden Fruit, Abbott's Bitters, orange bitters, Bourbon, and French vermouth in a mixing glass.", "Strain into a cocktail glass, add fruit, and serve."]	Fruit	Ice	—	—	—	—	—	—	—	—
4428	1799	—	The Buffet Blue Book	John H. Considine	1912	67	1912 The Buffet Blue Book bu John H Considine.md	["Build the drink in a toddy glass with the ice, Forbidden Fruit, sugar, Bourbon, and mint.", "Stir with a spoon, cut the mint a little, and serve with a slice of orange or pineapple."]	Mint and orange or pineapple	Ice	—	—	—	—	—	—	—	—
4429	1800	Large-format punch	The Buffet Blue Book	John H. Considine	1912	67	1912 The Buffet Blue Book bu John H Considine.md	["Combine the cognac, claret, mineral water, sugar, mixed Chartreuse, Jamaica rum, lemon juice, and Curacoa in a punch bowl.", "Add fruit and ice, and serve."]	Fruit	Ice	—	—	—	—	—	—	—	—
4430	1801	—	The Buffet Blue Book	John H. Considine	1912	67	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, orange bitters, Abbott's Bitters, Bourbon, brandy, and absinthe in a mixing glass.", "Serve with pineapple in the glass."]	Pineapple	Ice	—	—	—	—	—	Method is reconstructed conservatively from a damaged OCR line.	—	—
4431	1802	—	The Buffet Blue Book	John H. Considine	1912	67	1912 The Buffet Blue Book bu John H Considine.md	["Layer the creme de noyau, green Chartreuse, and cognac in a pousse cafe glass.", "Serve."]	—	—	—	—	—	—	—	Amounts are preserved conservatively from a damaged OCR line as quarter-glass layers.	—	—
4432	1803	—	The Buffet Blue Book	John H. Considine	1912	68	1912 The Buffet Blue Book bu John H Considine.md	["Stir the Abbott's Bitters, rum, and vermouth with ice.", "Strain into a cocktail glass and garnish with an orange slice."]	—	Ice	—	—	—	—	—	—	—	—
4434	1804	—	The Buffet Blue Book	John H. Considine	1912	68	1912 The Buffet Blue Book bu John H Considine.md	["Shake the egg yolk, sugar, lemon juice, brandy, and ice well.", "Strain into a fizz glass, top with seltzer, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4435	1805	—	The Buffet Blue Book	John H. Considine	1912	68	1912 The Buffet Blue Book bu John H Considine.md	["Stir the bourbon, Abricotine, and Abbott's Bitters with ice.", "Strain into a cocktail glass and garnish with pineapple."]	—	Ice	—	—	—	—	—	—	—	—
5219	1805	Rawling 1914, cocktail section	Rawling's Book of Mixed Drinks	Ernest P. Rawling	1914	—	1914 Rawling's of Book Mixed Drinks by E P Rawling.md	["Stir with cracked ice until very cold, strain, and drop in a small piece of pineapple."]	Pineapple	Cracked ice	—	—	—	—	—	—	—	—
4436	1806	—	The Buffet Blue Book	John H. Considine	1912	68	1912 The Buffet Blue Book bu John H Considine.md	["Shake the lemon juice, sugar, gin, cream, Abricotine, and ice well.", "Strain into a fizz glass, top with seltzer, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4438	1807	—	The Buffet Blue Book	John H. Considine	1912	69	1912 The Buffet Blue Book bu John H Considine.md	["Shake the Abricotine, bourbon, egg, lemon juice, sugar, and ice well.", "Strain into a tall glass and finish with a light fizz of seltzer."]	—	Ice	—	—	—	—	—	—	—	—
4439	1808	—	The Buffet Blue Book	John H. Considine	1912	69	1912 The Buffet Blue Book bu John H Considine.md	["Shake the lemon juice, sugar, pineapple juice, gin, and ice well.", "Strain into a fizz glass, top with carbonated water, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4440	1809	—	The Buffet Blue Book	John H. Considine	1912	70	1912 The Buffet Blue Book bu John H Considine.md	["Stir the bourbon, Abricotine, Abbott's Bitters, and creme de rose with ice.", "Strain into a cocktail glass and garnish with a cherry."]	—	Ice	—	—	—	—	—	—	—	—
4441	1810	—	The Buffet Blue Book	John H. Considine	1912	70	1912 The Buffet Blue Book bu John H Considine.md	["Shake the claret, lemon juice, sugar, Abricotine, and ice well.", "Strain into a punch glass and top with seltzer."]	—	Ice	—	—	—	—	—	—	—	—
4442	1811	—	The Buffet Blue Book	John H. Considine	1912	71	1912 The Buffet Blue Book bu John H Considine.md	["Place the ice, sliced lemons, sliced oranges, sliced pineapple, grape juice, ginger ale, Apollinaris water, brandy, and cura?ao in a punch bowl.", "Stir, chill, and serve in fancy stemmed glasses with fruit from the bowl."]	—	Ice	—	—	—	—	—	—	—	—
4446	1812	—	The Buffet Blue Book	John H. Considine	1912	74	1912 The Buffet Blue Book bu John H Considine.md	["Add Abbott's Bitters to the sherry to taste.", "Serve as a tonic or convalescent drink."]	—	—	—	—	—	—	—	The OCR is fragmentary but the heading and instruction clearly point to sherry with bitters.	—	—
8371	1812	—	The Artistry of Mixing Drinks	Frank Meier	1936	39	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Stir and serve."]	—	—	—	—	—	—	—	—	—	—
4447	1813	—	The Buffet Blue Book	John H. Considine	1912	74	1912 The Buffet Blue Book bu John H Considine.md	["Add Abbott's Bitters to the ordinary drink of gin.", "Serve as a simple tonic."]	—	—	—	—	—	—	—	This is presented in the source as a short service note rather than a full formal cocktail recipe.	—	—
4462	1814	No. 1 (Wehman Bros. 1912)	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	10	1912 Wehman Bros.md	["Layer the ingredients carefully in a sherry wine-glass so the colors remain distinct, and serve."]	—	—	—	—	—	—	—	—	—	—
4463	1814	No. 2 (Wehman Bros. 1912)	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	10	1912 Wehman Bros.md	["Layer the brandy, maraschino, and Angostura carefully in a sherry wine-glass and keep the colors separate."]	—	—	—	—	—	—	—	—	—	—
4508	1815	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	21	1912 Wehman Bros.md	["Combine the brandy and curacoa with ice cream in a large soda glass, mix thoroughly, fill nearly full with plain soda, grate nutmeg on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5484	1815	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	36	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass three-quarters full of ice cream and mix thoroughly with the brandy and red curacoa using a spoon.", "Fill up with plain soda, grate nutmeg on top, and serve."]	Grated nutmeg	Ice cream	—	—	—	—	This matters because Bullock preserves the soda-fountain crossover world inside the bartender's book rather than outside it.	The spoon-mixed ice-cream base is the defining service fact here, not a detail to modernize away.	—	—
4543	1816	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	31	1912 Wehman Bros.md	["Shake the lemon juice, sugar, rye whiskey, port wine, and egg white thoroughly, strain into a small glass, add seltzer, garnish with pineapple, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4556	1817	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	33	1912 Wehman Bros.md	["Dissolve the sugar in a little hot water, add the brandy and egg yolk, shake thoroughly, pour into a medium bar glass, fill it half full with boiling water, grate nutmeg on top, and serve."]	—	—	—	—	—	—	—	—	—	—
4557	1818	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	33	1912 Wehman Bros.md	["Dissolve the sugar in a little hot water, add the gin and egg yolk, shake thoroughly, pour into a medium bar glass, fill it half full with boiling water, grate nutmeg on top, and serve."]	—	—	—	—	—	—	—	—	—	—
4559	1819	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	34	1912 Wehman Bros.md	["Dissolve the sugar in a little hot water, add the whiskey and egg yolk, shake thoroughly, pour into a medium bar glass, fill it half full with boiling water, grate nutmeg on top, and serve."]	—	—	—	—	—	—	—	—	—	—
4580	1820	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	37	1912 Wehman Bros.md	["Mix the sugar and water, press fresh mint into them to extract the essence, add the brandy, fill the glass with fine shaved ice, draw out the mint, and serve without the fancy decorations of the full mint julep."]	—	Ice	—	—	—	—	—	—	—	—
4591	1821	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	39	1912 Wehman Bros.md	["Make a plain lemonade, ornament with seasonal fruit, pour in half a pony of the chosen cordial slowly, and serve."]	—	—	—	—	—	—	—	—	—	—
4607	1822	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	42	1912 Wehman Bros.md	["Immerse a white-hot iron slowly in a mug of Dublin stout, taking care not to let it run over, and serve."]	—	—	—	—	—	—	—	—	—	—
4608	1823	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	43	1912 Wehman Bros.md	["Beat the whites and yolks separately, mix the sugar with the yolks, heat the wine with half a pint of water to a boil, combine the whites and yolks with the remaining water in a bowl, pour the boiling wine over the egg mixture, add nutmeg, stir rapidly, and serve."]	—	—	—	—	—	—	—	—	—	—
4621	1824	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	45	1912 Wehman Bros.md	["Layer the brandy, maraschino, and curacoa with careful attention to the arrangement of colors and serve."]	—	—	—	—	—	—	—	—	—	—
4871	1824	—	Bartenders' Manual	Bartenders Association of America	1913	40	1913 Bartenders' Manual (Bartenders Association of America).md	["Layer carefully so the colors remain distinct."]	—	—	—	—	—	—	—	—	—	—
4622	1825	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	46	1912 Wehman Bros.md	["Layer the ingredients carefully in a small wine-glass, finishing with vanilla cordial on top, and serve."]	—	—	—	—	—	—	—	—	—	—
4640	1826	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	50	1912 Wehman Bros.md	["Combine the sugar, peach brandy, Cognac, Jamaica rum, water, citrus juice, and cracked ice, shake thoroughly, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4641	1827	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	50	1912 Wehman Bros.md	["Combine the sugar, boiling water, Scotch whiskey, and ginger ale in a hot-water glass and serve."]	—	—	—	—	—	—	—	—	—	—
4643	1828	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	50	1912 Wehman Bros.md	["Mix all the materials well together in a large bowl with ice and berries in season, then serve."]	—	Ice	—	—	—	—	—	—	—	—
4644	1829	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	51	1912 Wehman Bros.md	["Combine the sugar, lemon juice, and Irish whiskey, fill with boiling water, stir well, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4657	1830	For a Party of Ten (Wehman Bros. 1912)	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	54	1912 Wehman Bros.md	["Let a quarter pound of sugar soak into the pineapple in a glass bowl, add all other ingredients except the champagne, let stand in ice about an hour, add the champagne, ornament with orange and seasonal fruit, and serve in champagne glasses."]	—	Ice	—	—	—	—	—	—	—	—
6154	1830	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	32	1925 About Town Cocktail Book by Joe Fitchett.md	["Boil the pineapple with two cupfuls of water for fifteen minutes and strain through cheesecloth, pressing out the juice.", "Add the remaining ingredients, put into a punch bowl with a large lump of ice, and serve perfectly chilled in sherbet glasses."]	—	Large lump of ice	—	—	—	—	This matters because it preserves a fully worked late social-bowl punch with boiled-fruit preparation still visible inside party service.	The boiled-pineapple base is important enough to preserve because it separates this from simpler pineapple-and-rum bowls.	—	—
4666	1831	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	56	1912 Wehman Bros.md	["Combine the sugar, lemon juice, brandy, catawba wine, raspberry syrup, and fine ice, shake well, dress with fruit, dash with Jamaica rum, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4680	1832	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	59	1912 Wehman Bros.md	["Pour Rhine wine until the glass is half full, add two small lumps of ice, fill with seltzer water, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4694	1833	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	61	1912 Wehman Bros.md	["Shake the sugar, Cognac, lime juice, and fine ice well, strain into a tall thin glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5079	1833	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	38	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a small mixing glass with shaved ice, add the sugar, lime juice, and brandy, then shake well.", "Strain into a small glass and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
4695	1834	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	62	1912 Wehman Bros.md	["Shake the sugar, gin, lime juice, and fine ice well, strain into a tall thin glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4697	1835	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	62	1912 Wehman Bros.md	["Shake the sugar, rum, lime juice, and fine ice well, strain into a tall thin glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—