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
7007	1879	—	370 Recettes de Cocktails	Jean Lupoiu	1928	10	1928 370 Recettes de Cocktails par Jean Lupoiu.md	["Shake the ingredients in a silver mug or shaker and serve in a medium glass."]	—	—	—	—	—	—	—	—	—	—
4972	1880	—	Lexikon der Getranke	Hans Schonfeld and John Leybold	1913	5	1913 Lexicon der Getr?nke by Hans Schonfeld and John Leybold.md	["Add the sugar syrup and absinthe to an absinthe glass.", "Fill with water."]	—	—	—	—	—	—	—	—	—	—
4973	1881	Royale	Lexikon der Getranke	Hans Schonfeld and John Leybold	1913	6	1913 Lexicon der Getr?nke by Hans Schonfeld and John Leybold.md	["Add the anisette, maraschino, and absinthe to an absinthe glass.", "Serve with a carafe of water."]	—	—	—	—	—	—	—	—	—	—
4974	1882	—	Lexikon der Getranke	Hans Schonfeld and John Leybold	1913	6	1913 Lexicon der Getr?nke by Hans Schonfeld and John Leybold.md	["Place the crystal ice in a fizz glass.", "Add the juice of half a lime, the absinthe, and the Benedictine.", "Fill with seltzer."]	—	Crystal ice	—	—	—	—	—	—	—	—
4975	1883	Suisse	Lexikon der Getranke	Hans Schonfeld and John Leybold	1913	6	1913 Lexicon der Getr?nke by Hans Schonfeld and John Leybold.md	["Fill the shaker halfway with ice.", "Add the absinthe, anisette, and orgeat syrup and shake.", "Strain into a fizz glass and top with seltzer."]	—	Cracked ice	—	—	—	—	—	—	—	—
4976	1884	—	Lexikon der Getranke	Hans Schonfeld and John Leybold	1913	6	1913 Lexicon der Getr?nke by Hans Schonfeld and John Leybold.md	["Fill the shaker halfway with ice.", "Add the sugar syrup, absinthe, and maraschino and shake.", "Strain into a cocktail glass and add a few dashes of Creme Yvette on top."]	—	Cracked ice	—	—	—	—	—	—	—	—
4977	1885	—	Lexikon der Getranke	Hans Schonfeld and John Leybold	1913	6	1913 Lexicon der Getr?nke by Hans Schonfeld and John Leybold.md	["Build equal quarter-parts of Stoughton, Cognac, triple sec, and cherry brandy in a small Hollands liqueur glass."]	—	—	—	—	—	—	—	—	—	—
4978	1886	—	Lexikon der Getranke	Hans Schonfeld and John Leybold	1913	6	1913 Lexicon der Getr?nke by Hans Schonfeld and John Leybold.md	["Layer quarter-parts of the ingredients in a pousse-cafe glass in the order given."]	—	—	—	—	—	—	—	—	—	—
5049	1887	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	36	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the ice, lime juice, lemon juice, and Scotch whiskey in a medium size tumbler.", "Fill up with seltzer and serve."]	—	Ice	—	—	—	—	—	—	—	—
5060	1888	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	40	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Substitute gin for brandy and proceed as for Brandy Skin.", "Serve hot with twisted lemon peel."]	Lemon peel	—	—	—	—	—	—	Source is explicitly substitution-based.	—	—
8745	1888	—	Café Royal Cocktail Book	W. J. Tarling	1937	97	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake and strain."]	—	—	—	—	—	—	—	—	—	—
5066	1889	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	41	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Substitute Jamaica rum for brandy and proceed as for Brandy Sling.", "Serve hot with lemon peel and grated nutmeg."]	Lemon peel and nutmeg	—	—	—	—	—	—	Source is explicitly substitution-based.	—	—
5085	1890	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	47	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Stir the water, sliced lemons, ginger, molasses, and yeast together.", "Set aside for 24 hours, then bottle and secure the corks."]	—	—	—	—	—	—	—	—	—	—
5086	1891	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	48	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Pour the boiling water over the molasses, hops, bark, coriander, wintergreen, allspice, sassafras, and yellow dock.", "After standing 24 hours, strain, add the yeast, and after another 24 hours it can be used."]	—	—	—	—	—	—	—	—	—	—
5087	1892	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	49	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Boil the sassafras root, hops, and water for 20 minutes, then strain.", "Add the extra hot water, ginger essence, spruce essence, allspice, and yeast when cool, let stand 24 hours, then draw off and bottle."]	—	—	—	—	—	—	—	—	—	—
5088	1893	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	52	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Let the orange peel and spices stay in the spirits for 3 weeks.", "Draw off the spirits, replace with water, repeat once more, mix the tinctures, add the coloring matter and syrup, and filter through fine linen."]	—	—	—	—	—	—	—	—	—	—
5089	1894	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	53	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Steep the ingredients in rum for two months.", "Press and strain."]	—	—	—	—	—	—	—	—	—	—
5090	1895	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	54	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Soak the ingredients in rum for 60 days.", "Strain and bottle."]	—	—	—	—	—	—	—	—	—	—
5091	1896	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	54	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Combine the citrus peels, sherry, and water as directed in the source excerpt.", "The OCR is fragmentary, so this entry preserves the visible formula only."]	—	—	—	—	—	—	—	The scanned text is fragmentary here; the headnote is preserved, but the excerpt likely continues on the source page.	—	—
5092	1897	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	55	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Soak the spices in the water for 8 days, then filter.", "Add the remaining ingredients and mix."]	—	—	—	—	—	—	—	—	—	—
5093	1898	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	56	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Infuse the bruised ginger in the brandy.", "Sweeten with syrup to taste and bottle."]	—	—	—	—	—	—	—	—	—	—
5094	1899	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	58	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Combine the spirit, raspberry juice, water, syrup, tartaric acid, and caramel coloring.", "Mix well and bottle."]	—	—	—	—	—	—	—	—	—	—
5097	1900	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	14	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This matters because it shows the pre-war aperitif field still making room for compact all-cordial drinks rather than only vermouth-spirit standards.	—	—	—
5099	1901	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	16	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake well.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is worth keeping because it shows how much room remained in 1913 for rich liqueur-led brandy drinks beside the drier canonical aperitif field.	—	—	—
7041	1901	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	112	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Chopped ice	—	—	—	—	This matters because it preserves another miniature liqueur-and-brandy after-dinner branch in the Madrid canon.	—	—	—
5100	1902	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	16	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is useful because it preserves another rum-and-wine aromatic crossover at a point when the pre-war cocktail field could still move comfortably between spirit and table-wine accents.	—	—	—
5103	1903	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	18	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well.", "Serve with orange peel on top."]	Orange peel	—	—	—	—	—	This matters because it preserves the pre-war habit of ornamenting the dry aromatic field with tiny liqueur accents rather than only bitters.	—	—	—
5111	1904	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	20	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Frappe.", "Serve in a claret glass."]	—	Frappe	—	—	—	—	This is useful because it preserves a cold coffee-and-eau-de-vie branch that sits between cocktail, restorative, and after-dinner service.	The frappe instruction matters; Straub treats this as a chilled, foamed service rather than a hot cafe pousse or room-temperature cordial.	—	—
5117	1905	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	23	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve in a claret glass."]	—	—	—	—	—	—	This is useful because it preserves a highly perfumed egg-white brandy line that sits outside the main bitter-vermouth cocktail canon.	—	—	—
5119	1906	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	24	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake well in fine ice.", "Strain into a cocktail glass."]	—	Fine ice	—	—	—	—	This is a valuable early checkpoint for the daiquiri line just before it becomes one of the central modern sour templates.	—	—	—
5289	1906	Cocktail-Ology, miscellaneous drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Shake well and strain into a cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
5317	1906	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	16	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Shake well in a mixing glass with cracked ice.", "Strain and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This is a crucial checkpoint because Ensslin preserves an early Daiquiri form still tied to Bacardi branding and grenadine sweetening.	The drink remains a compact shaken sour rather than a lengthened rum cooler or Cobbler derivative.	—	—
6091	1906	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	13	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill the shaker half full of broken ice and add the ingredients.", "Shake well and strain into a cocktail glass."]	—	Broken ice	—	—	—	—	This matters because it preserves a grenadine-sweetened Daiquiri branch in a 1925 North American social source.	—	—	—
6661	1906	—	El Bar Americano en España	Pedro Chicote	1927	55	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
7073	1906	Grenadine branch	Cocktails	Pedro Chicote	1928	139	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Chopped ice	—	—	—	—	This matters because it preserves a grenadine-sweetened Spanish Daiquiri branch instead of a strict dry-lime model.	—	—	—
9331	1906	—	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	60	Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md	["Shake all ingredients well with ice and strain into the serving glass."]	—	—	—	—	—	—	—	—	—	—
5120	1907	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	24	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve with orange peel."]	Orange peel	—	—	—	—	—	This is useful because it preserves another named gin-and-French-vermouth branch in a field later flattened into Martini variants.	—	—	—
5121	1908	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	25	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir.", "Serve with an olive."]	Olive	—	—	—	—	—	This is useful because it keeps the very dry gin-and-vermouth field broader than a single Martini/Gibson line.	—	—	—
5124	1909	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	26	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is a useful reminder that the pre-war cocktail field still allowed citrus and maraschino to sit inside the aromatic chapter without becoming a separate sour tradition.	—	—	—
5129	1910	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	27	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake well.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This matters because it shows how elaborate the split-vermouth gin field could still be in 1913.	—	—	—
5136	1911	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	37	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well.", "Serve in a claret glass."]	—	—	—	—	—	—	This is useful because it shows the pre-war whiskey field opening into richer egg-white and syrup-dressed forms without leaving the cocktail chapter.	—	—	—
5363	1911	I	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	24	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 one of the richer pre-war fruit-and-rum sour branches under the Millionaire name.	The drink uses layered fruit modifiers but keeps compact cocktail dilution rather than turning into a long punch style.	—	—
5364	1911	II	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	24	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 shows that the Millionaire name already covered structurally distinct drinks rather than one fixed recipe lineage.	Egg-white texture and anise modifiers make this a very different branch from the first Millionaire despite the shared name.	—	—
5577	1911	—	Julian's Recipes	Julian Anderson	1919	10	1919 Julian's Recipes by Julian Anderson.md	["Shake the shaved ice, whiskey, Benedictine, grenadine, lemon juice, and Angostura bitters.", "Strain and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
5866	1911	Ritz Hotel, London	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	60	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it gives us a 1923 London hotel Millionaire branch that differs from the richer American pre-war splits already in the ontology.	The egg-white texture is central here.	—	—
6111	1911	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	19	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill the shaker half full of broken ice and add the ingredients.", "Shake well and strain into a small wine glass."]	—	Broken ice	—	—	—	—	This matters because it preserves another Millionaire branch distinct from the rye-and-egg forms already seen in hotel books.	—	—	—
5139	1912	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	39	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Work the Ojen in a large glass of ice, dropping in seltzer and stirring until the outside is frozen.", "Add a few drops of Angostura and strain into a cocktail glass."]	—	Large glass of ice for freezing service	—	—	—	—	This matters because it preserves a ritualised frozen Ojen service that sits between absinthe, anisette, and bar-ice technique.	The freezing-in-glass method is the real historical value here; Straub is documenting a service ritual, not merely a formula.	—	—
5142	1913	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	39	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake well.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is useful because it preserves a very early and stripped-down orange-and-gin branch beside the more vermouth-driven aperitif canon.	—	—	—
5226	1913	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	["Shake until cold with ice and strain into the cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
5367	1913	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	26	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Shake well in a mixing glass with cracked ice.", "Strain and serve in a wine glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves an extremely stripped-down gin-and-orange branch before later standardizations and embellishments settle around the name.	The wine-glass service keeps the drink small and direct rather than treating orange juice as a long-drink base.	—	—