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
5413	1983	Country Club Style	The Ideal Bartender	Tom Bullock	1917	17	1917 The Ideal Bartender by Tom Bullock.md	["Use a large mixing glass filled with lump ice.", "Shake well, strain into a cocktail glass, and serve."]	—	Lump ice	—	—	—	—	This matters because Bullock makes the lime-bearing Country Club branch explicit rather than assuming there was only one Bacardi formula.	The source-specific label belongs in the ontology because it captures venue/service identity, not just a recipe tweak.	—	—
5618	1983	Cuban Style	Down the Hatch	"Paul"	1920	5	1920 Down the Hatch.md	["Add the usual amount of ice and shake.", "Strain into a 3 oz glass, add cherry and pineapple, and serve."]	Cherry and pineapple	—	—	—	—	—	This matters because it shows a richer, vermouth-bearing early 1920s Bacardi branch rather than the later stripped canonical line.	The dual-vermouth structure is the defining feature and should remain visible.	—	—
6167	1983	—	L'Art du Shaker	Dominique Migliorero	1925	11	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake well and serve in a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
6647	1983	—	El Bar Americano en España	Pedro Chicote	1927	1	1927 El Bar Americano en Espana by Pedro Chicote.md	["Sirvase en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
6866	1983	—	Cocktails	Piero Grandi	1927	25	1927 Cocktails by Piero Grandi.md	["Shake the ingredients well and strain into a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
7035	1983	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	110	1928 Cocktails by Pedro Chicote.md	["Shake with ice and serve in a cocktail glass with lemon peel."]	Lemon peel	3 to 4 pieces ice	—	—	—	—	This matters because it gives us a Spanish late-1920s Bacardi witness alongside the Anglo-American line.	—	—	—
7602	1983	Wiley 1932, opening A-B recipe run	The Art of Mixing	James A. Wiley and Helene M. Griffith	1932	—	1932 The art of Mixing by James A Wiley.md	["Serve cold."]	—	—	—	—	—	—	—	—	—	—
7626	1983	Feery 1932, home-supplies opening run	Wet Drinks For Dry People	William C. Feery	1932	—	1932 Wet Drinks For Dry People by William C Feery.md	["Ice slightly and shake well."]	—	—	—	—	—	—	—	—	—	—
7768	1983	Special	Cocktails Bar La Florida	Constante Ribalaigua Vert	1934	15	Cocktails Bar La Florida by Constante Ribalaigua Vert (1939).md	["Shake and strain."]	—	Ice	—	—	—	—	—	—	—	—
8114	1983	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	127	1935 Old Waldorf-Astoria Bar Book.md	["Shake and strain."]	—	—	—	—	—	—	—	—	—	—
9330	1983	—	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	59	Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md	["Muddle the sugar thoroughly into the lime juice in a bar glass before adding the rum.", "Fill with cracked ice, shake well, strain into a cocktail glass, and serve very cold."]	—	—	—	—	—	—	—	—	—	—
5290	1984	Cocktail-Ology, miscellaneous drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Shake well and serve in a cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
5293	1985	Cocktail-Ology, miscellaneous drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Shake and strain into a cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
5379	1985	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 a cream-and-cacao gin branch beside both dry aperitif gin drinks and fuller Alexander-style dessert forms.	The cream changes the drink's texture and role without turning it into a larger milk drink.	—	—
6034	1985	Tony 1924, grenadine cacao lemon whisky vermouth	Manual del Barman	Antonio Fernandez (Tony)	1924	—	1924 Manual del Bar by Antonio Fernandez Tony.md	["Stir with ice and strain into a cocktail glass with a slice of pineapple or banana."]	Pineapple or banana slice	Ice	—	—	—	—	—	—	—	—
5294	1986	Cocktail-Ology, miscellaneous drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Keep ingredients separate and float in a thin liqueur glass."]	—	None	—	—	—	—	—	—	—	—
5295	1987	Cocktail-Ology, miscellaneous drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Mix as a cocktail; source gives ingredients only and a serving note."]	—	Ice	—	—	—	—	—	—	—	—
5297	1988	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	—	—	—	—	—	—	—	—
5373	1988	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	27	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 rum-and-orange President line before later drier, curaçao-led forms settle around the name.	The orange slices are part of the extraction method, not just a decoration note.	—	—
7229	1988	Noilly Prat and grenadine	Cocktails	Pedro Chicote	1928	208	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a Bacardi-and-Noilly Presidente line in Spanish interwar service rather than a single flattened modern standard.	—	—	—
5299	1989	Cocktail-Ology, miscellaneous drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Shake well, strain into a cocktail glass, and squeeze lemon peel on top."]	Lemon peel	Ice	—	—	—	—	—	—	—	—
5771	1989	Metropolitan Club standard cocktail	Cocktails (Metropolitan Club Washington DC)	Metropolitan Club, Washington, D.C.	1920	—	1920 Cocktails (Metropolitan Club Washington DC).md	["Frappe."]	Orange slices	Ice	—	—	—	—	—	—	—	—
6423	1989	—	L'Art du Shaker	Dominique Migliorero	1925	77	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake cold, strain into a cocktail glass, and serve."]	—	—	—	—	—	—	—	—	—	—
5300	1990	Cocktail-Ology, miscellaneous drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Shake with cracked ice and serve in a Manhattan glass."]	—	Cracked ice	—	—	—	—	—	—	—	—
6704	1990	—	El Bar Americano en España	Pedro Chicote	1927	71	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
9320	1990	—	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	52	Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md	["Pour the ingredients into a mixing glass with cracked ice and shake well.", "Strain into a pre-chilled cocktail glass and serve very cold."]	—	—	—	—	—	—	—	—	—	—
5301	1991	Cocktail-Ology, miscellaneous drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Shake with cracked ice and serve in a tall glass."]	—	Cracked ice	—	—	—	—	—	—	—	—
5302	1992	Cocktail-Ology, miscellaneous drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Shake with cracked ice and serve in a Manhattan glass."]	—	Cracked ice	—	—	—	—	—	—	—	—
6329	1992	—	L'Art du Shaker	Dominique Migliorero	1925	65	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir cold and serve."]	—	—	—	—	—	—	—	—	—	—
5308	1993	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	11	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Stir well in a mixing glass with cracked ice.", "Strain and serve with a twist of lemon peel."]	Lemon peel	Cracked ice	—	—	—	—	This matters because it keeps a named Scotch-vermouth aromatic branch distinct from both Rob Roy and Affinity lines.	The Benedictine is used as a quiet aromatic modifier inside an otherwise orthodox stirred service.	—	—
5309	1994	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	12	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Build in an old fashioned cocktail glass over a cube of ice.", "Serve with a small barspoon in the glass."]	Orange peel	Cube of ice	—	—	—	—	This matters because Ensslin preserves a spirit-forward Irish branch built in old-fashioned service rather than as a fully chilled stemmed cocktail.	The direct glass build and serving spoon matter; this is closer to an old-fashioned service grammar than a standard strained aromatic cocktail.	—	—
5312	1995	Golden	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	12	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Make as a Bronx Cocktail, adding the yolk of an egg.", "Shake and serve."]	—	Cracked ice	—	—	—	—	This matters because it shows the Bronx family branching into named egg-texture variants rather than remaining a single formula.	The yolk shifts the texture and service identity while preserving the underlying Bronx structure.	—	—
5313	1996	Silver / Oriental	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	12	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Make as a Bronx Cocktail, adding white of egg and a slice of pineapple.", "Shake and serve."]	—	Cracked ice	—	—	—	—	This matters because it preserves the Oriental naming alongside the silvered Bronx branch.	The egg white and pineapple move the Bronx toward the richer fruit-and-foam side of the pre-war cocktail field.	—	—
5315	1997	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	14	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Stir well in a mixing glass with cracked ice.", "Strain and serve with a twist of orange peel."]	Orange peel	Cracked ice	—	—	—	—	This matters because it preserves a highly compressed fortified-wine-and-herbal aperitif branch just before the later classic era.	The drink depends on restraint and stirring; its identity is aromatic concentration rather than dilution or fruit display.	—	—
5318	1998	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	18	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Stir well in a mixing glass with cracked ice.", "Strain and serve."]	—	Cracked ice	—	—	—	—	This matters because it preserves the equal-parts Martini-adjacent line as a named drink rather than a casual house tweak.	The restraint of the build is the point; this is a chilled aperitif balance drink, not a citrus cocktail.	—	—
5327	1999	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 with a twist of lemon peel on top."]	Orange peel and lemon peel	Cracked ice	—	—	—	—	This matters because it preserves a named whiskey sour branch where grenadine and dual citrus options are built into the identity.	The orange-peel and lemon-peel finish is part of the service grammar rather than mere decoration.	—	—
7179	1999	Grenadine branch	Cocktails	Pedro Chicote	1928	189	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a sweetened whisky New York branch in Chicote's Madrid repertoire.	—	—	—
5337	2000	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	15	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Stir well in a mixing glass with cracked ice.", "Strain and serve with a twist of lemon peel on top."]	Lemon peel	Cracked ice	—	—	—	—	This matters because it preserves another whiskey-vermouth branch pulled toward the bitter-cordial fringe instead of the plain Manhattan line.	The tiny Benedictine and Picon accents show how much pre-war identity could hinge on a few modifying dashes.	—	—
5339	2001	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	15	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 mint still entering the aperitif field without turning the drink into a julep or smash.	The shake is notable here; it lightly bruises the mint into a dual-vermouth cocktail structure.	—	—
5481	2001	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	37	1917 The Ideal Bartender by Tom Bullock.md	["Use a large bar glass filled with lump ice.", "Shake the ingredients well together, strain into a cocktail glass, and serve."]	—	Lump ice	—	—	—	—	This matters because Bullock preserves a mint-seasoned vermouth cocktail branch that sits between Martini logic and later Southside-style drinks.	The fresh mint is the whole point of the variant and should not be blurred into a generic gin-vermouth cocktail.	—	—
6089	2001	Cowboy's cocktail	About Town Cocktail Book	Joe Fitchett	1925	12	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill with ice, shake well, and strain into a cocktail glass."]	—	Ice	—	—	—	—	This matters because it preserves a mint-touched Cooperstown branch in a 1925 social source rather than only later standard versions.	—	—	—
6195	2001	—	L'Art du Shaker	Dominique Migliorero	1925	19	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir very cold and serve."]	Mint	—	—	—	—	—	—	—	—	—
5340	2002	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."]	—	Cracked ice	—	—	—	—	This matters because it preserves the lime-and-rum field in a form close to Daiquiri logic but without the grenadine line of Ensslin's Daiquiri.	The structure depends on direct citrus balance and short dilution rather than aromatic modifiers.	—	—
5342	2003	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 sherry glass."]	—	Cracked ice	—	—	—	—	This matters because it shows how the Bronx-era citrus aperitif field could absorb absinthe and grenadine without ceasing to be a cocktail-house drink.	The small sherry-glass service keeps the drink compact despite its juice-and-syrup structure.	—	—
6094	2003	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	13	1925 About Town Cocktail Book by Joe Fitchett.md	["Add the modifiers to a plain whisky cocktail and serve."]	—	—	—	—	—	—	This matters because it preserves a named whiskey-cocktail derivative expressed by modification rather than a full restated formula.	—	—	—
5343	2004	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	17	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Shake well in a mixing glass with cracked ice.", "Strain into a cocktail glass and serve very cold."]	—	Cracked ice	—	—	—	—	This matters because it preserves the Scandinavian punch line as an active cocktail ingredient rather than a vanished specialty.	The source's insistence on serving it very cold is part of the drink's identity, not just generic bar instruction.	—	—
6666	2004	—	El Bar Americano en España	Pedro Chicote	1927	57	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese todo muy bien y sírvase en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
7079	2004	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	141	1928 Cocktails by Pedro Chicote.md	["Shake everything very well and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a citrus-softened Doctor branch in the late-1920s Madrid field.	—	—	—
5344	2005	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	17	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Stir well in a mixing glass with cracked ice.", "Strain and serve with a twist of orange peel on top."]	Orange peel	Cracked ice	—	—	—	—	This matters because it keeps the fortified-wine aperitif branch richly populated rather than collapsing everything into Bamboo alone.	The drink is built around aromatic integration and peel expression rather than sweetness or body.	—	—
5345	2006	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	17	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Shake well in a mixing glass with cracked ice.", "Strain and serve with a twist of orange peel on top."]	Orange peel	Cracked ice	—	—	—	—	This matters because it preserves a now-classic whiskey-and-Dubonnet branch with clear pre-Prohibition structure.	The orange-peel finish and small liqueur/bitters accents are central to the drink's identity.	—	—