Recipe variants
recipe_variants · showing 6251–6300 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 4698 | 1836 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 62 | 1912 Wehman Bros.md | ["Shake the sugar, whiskey, lime juice, and fine ice well, strain into a tall thin glass, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4722 | 1837 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 67 | 1912 Wehman Bros.md | ["Add a dash of whiskey to a soft drink and serve."] | — | — | — | — | — | — | — | — | — | — |
| 4725 | 1838 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 67 | 1912 Wehman Bros.md | ["Shake the ice, anisette, absinthe, and egg white, strain into a medium thin glass, fill with seltzer, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 7700 | 1838 | — | 0 | Cocktails Bar La Florida | Constante Ribalaigua Vert | 1934 | 169 | Cocktails Bar La Florida by Constante Ribalaigua Vert (1934).md | ["Shake well and strain."] | — | Cracked ice | — | — | — | — | — | — | — | — |
| 4727 | 1839 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 68 | 1912 Wehman Bros.md | ["Combine the gum syrup, maraschino, lemon juice, brandy, and ice, fill up with plain soda, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4728 | 1840 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 68 | 1912 Wehman Bros.md | ["Combine the gum syrup, maraschino, lemon juice, gin, and ice, fill up with plain soda, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4729 | 1841 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 68 | 1912 Wehman Bros.md | ["Combine the gum syrup, maraschino, lemon juice, whiskey, and ice, fill up with plain soda, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4730 | 1842 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 68 | 1912 Wehman Bros.md | ["Separate the eggs carefully, beat the whites to a stiff froth, mix in one and one-half tablespoonfuls of sugar for each egg, beat the yolks until thin as water, combine yolks with whites and sugar to a light batter, and stir occasionally to prevent separation."] | — | — | — | — | — | — | — | — | — | — |
| 4739 | 1843 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 70 | 1912 Wehman Bros.md | ["Dash Angostura bitters into the glass and throw it out, hand the bottle of whiskey to the customer to help himself, and serve with ice-water on the side."] | — | Ice | — | — | — | — | — | — | — | — |
| 4740 | 1844 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 70 | 1912 Wehman Bros.md | ["Let the customer help himself to whiskey, fill up the glass with good apple cider, stir well with a spoon, and serve."] | — | — | — | — | — | — | — | — | — | — |
| 4750 | 1845 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 17 | 1912 Wehman Bros.md | ["Strain the lemon into a large goblet, add the sauces, vinegar, salt, and peppers, then add the liquor of half a dozen freshly opened Blue Point oysters and serve."] | — | — | — | — | — | — | — | — | — | — |
| 4752 | 1846 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 25 | 1912 Wehman Bros.md | ["Cover the finely peeled lemon with pounded sugar, pour over a glass of sherry, add the claret, verbena, and soda-water, and serve."] | — | — | — | — | — | — | — | — | — | — |
| 4753 | 1847 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 25 | 1912 Wehman Bros.md | ["Combine the claret, champagne, maraschino, borage, balm, and sugar, ice well, add two bottles of seltzer water before serving, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4757 | 1848 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 34 | 1912 Wehman Bros.md | ["Dissolve the sugar in a little hot water, add the port wine and egg yolk, shake thoroughly, pour into a medium bar glass, fill it half full with boiling water, grate nutmeg on top, and serve."] | — | — | — | — | — | — | — | — | — | — |
| 4766 | 1849 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 14 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Build over the ice, fill with soda or mineral water, and serve with a spoon."] | — | Ice | — | — | — | — | — | — | — | — |
| 4792 | 1850 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 21 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Shake well, strain, and serve with a piece of lemon peel."] | Lemon peel | — | — | — | — | — | — | — | — | — |
| 4799 | 1851 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 23 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Stir with shaved ice, strain into a cool cocktail glass, and squeeze orange peel on top without dropping it in."] | Orange peel | Shaved ice | — | — | — | — | — | — | — | — |
| 4809 | 1852 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 25 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Mix the fruit, peels, sugar, and Apollinaris, then add the liqueurs, rum, brandy, Champagne, wines, and Madeira.", "Strain into a clean bowl surrounded with ice and ornament with leaves and fruit."] | Grapes, oranges, pineapples, and strawberries | — | — | — | — | — | — | — | — | — |
| 6217 | 1852 | — | 0 | L'Art du Shaker | Dominique Migliorero | 1925 | 23 | 1925 L'Art du Shaker by Dominique Migliorero.md | ["Build in a large tumbler, stir well, garnish with seasonal fruit, and serve."] | Seasonal fruit | Ice | — | — | — | — | The source attributes this to Charlie Forrester of London. | — | — | — |
| 4813 | 1853 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 26 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Frappe the coffee and brandy together in a cooler and drink while still semi-frozen."] | — | — | — | — | — | — | — | — | — | — |
| 4814 | 1854 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 27 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Shake thoroughly, strain into a lemonade glass, add fruit, and serve."] | Fruit | Fine ice | — | — | — | — | — | — | — | — |
| 4827 | 1855 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 32 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Mix well and remove the ice before serving."] | — | Small ice | — | — | — | — | — | — | — | — |
| 4859 | 1856 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 39 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Build in the fizz glass and serve."] | Lemon peel | Ice | — | — | — | — | — | — | — | — |
| 4865 | 1857 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 39 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Shake well and strain."] | — | Ice | — | — | — | — | — | — | — | — |
| 4873 | 1858 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 40 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Shake until well mixed, strain, and grate nutmeg on top."] | Grated nutmeg | Fine ice | — | — | — | — | — | — | — | — |
| 4875 | 1859 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 41 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Strain into an old fashion cocktail glass that has first been cooled."] | — | Ice | — | — | — | — | — | — | — | — |
| 4889 | 1860 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 42 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Layer carefully so the yolk is not disturbed."] | — | — | — | — | — | — | — | — | — | — |
| 4911 | 1861 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 44 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Stir well, dress a fancy glass with fruit, and strain into it."] | Fruit | Shaved ice | — | — | — | — | — | — | — | — |
| 5794 | 1861 | Olivier Mayor 1921, Cocktails Short Drinks section | 0 | Le Barman | Olivier Mayor | 1921 | — | 1921 Le Barman Guide du Limonadier et du Restaurateur by Olivier Mayor.md | ["Shake in a shaker, strain, and finish filling the glass with soda water or seltzer."] | — | Crushed ice | — | — | — | — | — | — | — | — |
| 6406 | 1861 | — | 0 | L'Art du Shaker | Dominique Migliorero | 1925 | 72 | 1925 L'Art du Shaker by Dominique Migliorero.md | ["Prepare following the Brandy Daisy method, replacing cognac with whisky."] | — | — | — | — | — | — | — | — | — | — |
| 9208 | 1861 | — | 0 | Café Royal Cocktail Book | W. J. Tarling | 1937 | 224 | Café Royal Cocktail Book by William J Tarling (1937).md | ["Shake, use a medium size glass, and fill with soda."] | — | — | — | — | — | — | — | — | — | — |
| 4913 | 1862 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 45 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Build in a high-ball glass and float the spirit on top."] | — | Ice | — | — | — | — | — | — | — | — |
| 4914 | 1863 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 45 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Shake well, strain into a fizz glass, and fill with seltzer or Vichy."] | — | Fine ice | — | — | — | — | — | — | — | — |
| 4918 | 1864 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 45 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Stir well, strain into a fancy or sour glass, and dress with fruit and berries."] | Fruit and berries | Fine ice | — | — | — | — | — | — | — | — |
| 6410 | 1864 | — | 0 | L'Art du Shaker | Dominique Migliorero | 1925 | 73 | 1925 L'Art du Shaker by Dominique Migliorero.md | ["Prepare following the Brandy Smash method, replacing cognac with whisky."] | — | — | — | — | — | — | — | — | — | — |
| 4926 | 1865 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 46 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Shake well, dress with fruits, dash with Jamaica rum, and serve with a straw."] | Fruits | Fine ice | — | — | — | — | — | — | — | — |
| 4929 | 1866 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 15 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Mix thoroughly by pouring from one shaker to another, then bottle and cork."] | — | — | — | — | — | — | — | — | — | — |
| 4946 | 1867 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 21 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Mix and serve with either a cherry or an olive."] | Cherry or olive | — | — | — | — | — | — | — | — | — |
| 4947 | 1868 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 22 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Break the egg into the glass, add sugar, port, brandy, and ice, shake thoroughly, strain into a medium sized goblet, and grate nutmeg on top."] | Grated nutmeg | Ice | — | — | — | — | — | — | — | — |
| 4948 | 1869 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 22 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Stir and strain into a cocktail glass, then serve with an olive."] | Olive | — | — | — | — | — | — | — | — | — |
| 4949 | 1870 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 22 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Serve in a cocktail glass with a quarter slice of orange."] | Quarter slice of orange | Ice | — | — | — | — | — | — | — | — |
| 4953 | 1871 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 26 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Prepare the same as Fancy Brandy Cocktail No. 2, substituting the respective spirit for brandy."] | — | — | — | — | — | — | — | — | — | — |
| 4954 | 1872 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 26 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Stir with a spoon, dress with fruit, and serve with a straw."] | Fruit | Fine ice | — | — | — | — | — | — | — | — |
| 4957 | 1873 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 29 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Fill half the glass with old ale and half with new ale, or ask how the person prefers it."] | — | — | — | — | — | — | — | — | — | — |
| 4966 | 1874 | — | 0 | Lexikon der Getranke | Hans Schonfeld and John Leybold | 1913 | 5 | 1913 Lexicon der Getr?nke by Hans Schonfeld and John Leybold.md | ["Fill a shaker halfway with ice.", "Add the egg, absinthe, orgeat syrup, and anisette, then fill up with fresh milk.", "Shake and strain into a flip glass."] | — | Cracked ice | — | — | — | — | — | — | — | — |
| 4967 | 1875 | — | 0 | Lexikon der Getranke | Hans Schonfeld and John Leybold | 1913 | 5 | 1913 Lexicon der Getr?nke by Hans Schonfeld and John Leybold.md | ["Place 3 to 4 pieces of ice in the shaker.", "Add the orgeat syrup, Angostura, anisette, and absinthe.", "Shake, strain into a cocktail glass, and finish with lemon peel."] | Lemon peel | Ice cubes | — | — | — | — | — | — | — | — |
| 4968 | 1876 | — | 0 | Lexikon der Getranke | Hans Schonfeld and John Leybold | 1913 | 5 | 1913 Lexicon der Getr?nke by Hans Schonfeld and John Leybold.md | ["Fill a red wine glass halfway with ice.", "Add the anisette and absinthe and stir.", "Finish with lemon peel."] | Lemon peel | Cracked ice | — | — | — | — | — | — | — | — |
| 4969 | 1877 | French | 0 | Lexikon der Getranke | Hans Schonfeld and John Leybold | 1913 | 5 | 1913 Lexicon der Getr?nke by Hans Schonfeld and John Leybold.md | ["Pour the absinthe into an absinthe glass.", "Place one or two sugar cubes in the upper reservoir or on an absinthe spoon.", "Serve with a carafe of water."] | — | — | — | — | — | — | — | Prepared at the table by dripping water through sugar into the glass. | — | — |
| 4970 | 1878 | Normande | 0 | Lexikon der Getranke | Hans Schonfeld and John Leybold | 1913 | 5 | 1913 Lexicon der Getr?nke by Hans Schonfeld and John Leybold.md | ["Add the absinthe and grenadine to the absinthe glass.", "Place some small pieces of ice in the upper section of the glass and pour water over them.", "After the water has run through, pour a pony of good Cognac over the ice."] | — | Ice pieces | — | — | — | — | — | — | — | — |
| 4971 | 1879 | — | 0 | Lexikon der Getranke | Hans Schonfeld and John Leybold | 1913 | 5 | 1913 Lexicon der Getr?nke by Hans Schonfeld and John Leybold.md | ["Fill a shaker halfway with ice.", "Add the absinthe and anisette and shake.", "Strain into a fizz glass and top with seltzer."] | — | Cracked ice | — | — | — | — | — | — | — | — |