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
6117	1913	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	21	1925 About Town Cocktail Book by Joe Fitchett.md	["Shake well and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a fully fruited and egg-white Orange Blossom branch in a 1925 social source.	—	—	—
6688	1913	—	El Bar Americano en España	Pedro Chicote	1927	65	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
6885	1913	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	16	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Add the orange juice to the gin, fill with ice, shake well, and serve in a cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
5144	1914	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	40	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is useful because it preserves a very compact fruit-brandy and gin branch just before later standardisation narrows the remembered formula set.	—	—	—
5332	1914	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	28	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 an early citrus-and-apricot gin branch that stays recognisable in later classic-era cocktail culture.	The drink sits between aperitif and sour logic, with fruit liqueur and fresh juice carrying equal structural weight.	—	—
5891	1914	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	67	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it provides a clean London 1923 checkpoint for the Paradise line after the late pre-war American bridge texts.	The equal-part structure is the main source-specific feature worth preserving here.	—	—
6267	1914	—	L'Art du Shaker	Dominique Migliorero	1925	49	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake cold and serve."]	—	—	—	—	—	—	—	—	—	—
6542	1914	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	61	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a clean interwar control point for the Paradise line.	—	—	—
6689	1914	—	El Bar Americano en España	Pedro Chicote	1927	65	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
7205	1914	Orange and cognac version	Cocktails	Pedro Chicote	1928	198	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	3 to 4 pieces cracked ice	—	—	—	—	This matters because it preserves a Spanish Paradise checkpoint built on cognac and gin rather than flattening the drink into a single later standard.	—	—	—
5146	1915	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	41	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Frappe.", "Serve in a cocktail glass."]	—	Frappe	—	—	—	—	This is useful because it preserves a compact bracer style that overlaps the aromatic field and the morning-revival branch.	The frappe instruction matters; Straub is documenting chilled restorative service rather than a plain stirred aromatic.	—	—
5148	1916	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	42	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake well.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is a strong pre-war checkpoint because it shows the Pink Lady line already combining gin, applejack, citrus, and grenadine before later standardisation narrows expectations.	—	—	—
5897	1916	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	68	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 clean London 1923 Pink Lady checkpoint with a brandy-and-gin split.	The whole identity rests on the egg-white texture and the pink grenadine-brandy-gin balance.	—	—
6553	1916	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	64	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it gives us a late McElhone control point for the Pink Lady line before later codification narrows it.	—	—	—
5149	1917	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	42	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is useful because it shows the dry gin field still taking tiny liqueur and bitters accents without collapsing into generic Martini variants.	—	—	—
5150	1918	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	42	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well.", "Serve in a cocktail glass."]	Lemon peel and mint sprig	—	—	—	—	—	This matters because it preserves a more decorative and aromatic fringe around the dry gin and vermouth field than later simplified canon usually admits.	—	—	—
5153	1919	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	44	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake well.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is useful because it preserves the Robert Burns line before later standardisation narrows both the whisky choice and the supporting accents.	—	—	—
5155	1920	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	45	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Frappe with three celery leaves.", "Serve in a cocktail glass."]	—	Frappe with 3 celery leaves	—	—	—	—	This matters because it preserves a vegetal garnish-and-frappe seam inside the otherwise drier gin and vermouth field.	The celery-leaf frappe is the important service detail; Straub is recording a chilled vegetal treatment rather than a plain Martini variation.	—	—
5844	1920	Himmelreich 1921, original recipe by Ruth Rattay	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and serve with sugared orange slice."]	Sugared orange slice	Clear ice pieces	—	—	—	—	—	—	—	—
7248	1920	Split-vermouth rum version	Cocktails	Pedro Chicote	1928	215	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a spare rum aperitif built on split vermouth rather than juice or syrup.	—	—	—
5157	1921	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	46	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is useful because it keeps the lightly sweetened dry gin-and-vermouth fringe visible beside stricter dry-Martini logic.	—	—	—
5158	1922	No. 3	Straub's Manual of Mixed Drinks	Jacques Straub	1913	47	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is useful because it preserves another pre-war whiskey-and-quinquina branch before later narrowing of the Soul Kiss family.	—	—	—
5159	1923	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	47	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is useful because it preserves a very stripped citrus-gin line inside the cocktail chapter rather than under a separate sour heading.	—	—	—
5162	1924	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	49	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Frappe.", "Serve in a cocktail glass."]	—	Frappe	—	—	—	—	This matters because it keeps a heavily absinthe-lifted dry gin branch visible inside the pre-war aperitif field.	The frappe treatment is the important service note; Straub is cooling and sharpening the drink aggressively.	—	—
7275	1924	French vermouth and absinthe	Cocktails	Pedro Chicote	1928	224	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a lemon-and-absinthe gin sour branch under a strong period name in Chicote.	—	—	—
5166	1925	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	50	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is useful because it preserves another fortified-wine aromatic side branch that later histories often flatten away.	—	—	—
5168	1926	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	51	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is a strong checkpoint for the absinthe-seasoned whiskey-and-vermouth branch that sits close to both Manhattan and Sazerac logic.	—	—	—
6619	1926	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	83	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves another fruit-lifted dual-vermouth aperitif branch in the late McElhone field.	—	—	—
5173	1927	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	55	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Build over one cube of ice.", "Serve in a Collins glass."]	—	1 cube of ice	—	—	—	—	This is useful because it preserves a simple gin-and-lime long drink that sits between the Rickey and cooler lines.	—	—	—
5175	1928	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	56	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Muddle the lemon with powdered sugar.", "Add Jamaica rum and club soda and serve."]	—	—	—	—	—	—	This is useful because it preserves a muddled lemon cooler branch rather than a purely shaken or built sour-lengthening logic.	The muddled lemon matters; Straub is documenting a textural and aromatic service difference from the cleaner Collins line.	—	—
5176	1929	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	56	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Build over lump cube ice.", "Lengthen with Schweppes ginger ale and serve."]	—	Lump cube ice	—	—	—	—	This is a useful checkpoint because it keeps the Floradora line visible as part of the cooler family rather than letting it float free as a novelty drink.	—	—	—
5177	1930	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	57	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Build over one lump of ice with lemon rind.", "Lengthen with Schweppes ginger ale and serve."]	Lemon rind	1 lump of ice	—	—	—	—	This is useful because it preserves another named ginger-ale cooler branch rather than collapsing them all into one generic form.	—	—	—
5178	1931	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	58	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Build in a Collins glass over fine ice and dress with fruit.", "Fill the glass with seltzer."]	Fruit	Fine ice	—	—	—	—	This is useful because it shows the orange-blossom line crossing from a tiny shaken drink into a fully lengthened fruit cooler.	—	—	—
5179	1932	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	58	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Build and lengthen with imported ginger ale.", "Serve in a tall glass."]	—	—	—	—	—	—	This is useful because it preserves a more heavily seasoned Scotch cooler branch than the simpler soda-lengthened lines.	—	—	—
5182	1933	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	64	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well in a glass pitcher with a long cube of ice.", "Dress with fruit and mint and serve in Delmonico glasses."]	Fruit and mint	Large long cube ice	—	—	—	—	This matters because Straub preserves a full white-wine cup branch with formal pitcher service rather than reducing cups to a single claret template.	The large-pitcher build, sparkling-water lift, and decorative fruit service are central to the drink's identity.	—	—
5184	1934	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	65	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Build in a large glass pitcher with a long cube of ice and stir well.", "Dress with fruit, cucumber rind, cherries, and mint on top."]	Fruit, cucumber rind, cherries, and mint	Long cube ice	—	—	—	—	This matters because Straub preserves a fully garnished Sauternes cup as part of the still-living formal cup tradition.	The service identity lies in the decorated shared-pitcher build and mixed fruit garnish rather than a modern single-glass wine serve.	—	—
5185	1934	Southern Style	Straub's Manual of Mixed Drinks	Jacques Straub	1913	66	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well in a large glass pitcher with a long cube of ice.", "Top with mint and serve in Delmonico glasses."]	Fruit, cherries, and mint	1 long large cube ice	—	—	—	—	This variant matters because Straub explicitly preserves a named regional-style branch within the cup tradition rather than treating Sauternes service as fixed.	The service remains formal shared-pitcher cup logic, but the Southern Style label marks a distinct sweet-wine branch worth keeping separate at variant level.	—	—
5187	1935	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	67	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Build in a goblet over fine ice.", "Decorate with fruit."]	Fruit	Fine ice	—	—	—	—	This matters because it keeps a fortified-wine Daisy branch visible inside the late pre-war service grammar.	Straub treats the Daisy here as a goblet service built over fine ice rather than a charged-water sour.	—	—
5188	1936	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	67	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Build in a goblet over fine ice.", "Decorate with fruit."]	Fruit	Fine ice	—	—	—	—	This is useful because it shows the Daisy family accommodating a specifically Scotch branch rather than only generic whiskey handling.	The goblet-and-fine-ice format keeps this in the dressed Daisy line rather than the later highball branch.	—	—
5189	1937	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	68	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Build in a goblet over fine ice.", "Dress with fruit."]	Fruit	Fine ice	—	—	—	—	This matters because it records a mixed gin-and-applejack Daisy branch in the pre-war service field.	Straub again treats the Daisy as a dressed goblet service over fine ice rather than a topped-up fizz or Collins form.	—	The OCR suggests repeated half-jigger measures, but the fractions are not clean enough to assert numerically here.
8440	1937	—	The Artistry of Mixing Drinks	Frank Meier	1936	55	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake well, strain into a double cocktail glass, add a squirt of soda water or syphon, and serve."]	—	—	—	—	—	—	—	—	—	—
5191	1938	Rawling 1914, cocktail section; St. Francis Hotel style	Rawling's Book of Mixed Drinks	Ernest P. Rawling	1914	—	1914 Rawling's of Book Mixed Drinks by E P Rawling.md	["Shake well with cracked ice and strain into a cocktail glass."]	—	Cracked ice	—	—	—	—	—	—	—	—
5305	1938	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	9	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 is one of the key Ensslin entries because it preserves the violette-bearing Aviation before later simplifications and omissions.	The drink is treated as a compact shaken sour rather than a lengthened Daisy or highball.	—	—
7031	1938	Applejack and grenadine branch	Cocktails	Pedro Chicote	1928	107	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve very cold in a cocktail glass."]	—	Chopped ice	—	—	—	—	This matters because it preserves a Spanish-language Aviation witness that does not follow the violette model later canonized elsewhere.	—	—	This is an applejack-and-grenadine Aviation branch, not the violette-led modern canonical form.
5193	1939	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	["Muddle sugar, seltzer, and lemon peel, add bitters, cognac, and ice, stir well, remove ice, and serve."]	Lemon peel	Lump ice	—	—	—	—	—	—	—	—
5195	1940	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 well with ice and serve in a cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
5196	1941	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 cold, strain, add hazel nut, and twist orange peel on top."]	Hazel nut and orange peel	Cracked ice	—	—	—	—	—	—	—	—
5200	1942	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 well with ice and strain into a cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
5202	1943	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, strain, and serve with a cherry."]	Cherry	Cracked ice	—	—	—	—	—	—	—	—
5204	1944	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, strain off the ice, and serve with a hazel nut."]	Hazel nut	Cracked ice	—	—	—	—	—	—	—	—