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
5411	2042	Bullock 1917	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 it preserves another whiskey aromatic branch that sits between plain bitters-and-whiskey logic and orange-liqueur elaboration.	The shake is part of the period service grammar here rather than an error to be corrected.	—	—
5415	2043	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	18	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass half full of shaved ice.", "Add fresh strawberries and gin, shake well, strain into a cocktail glass, and serve."]	—	Shaved ice	—	—	—	—	This matters because it preserves a fresh-strawberry gin branch in club service rather than only fruit syrups and cordials.	The fresh fruit is structural here; this is not a syrup shortcut.	—	—
6077	2043	Vancouver Club	About Town Cocktail Book	Joe Fitchett	1925	8	1925 About Town Cocktail Book by Joe Fitchett.md	["Crush the fruit well in the shaker with the other ingredients and shake thoroughly.", "Strain very fine so no pips pass through."]	—	—	—	—	—	—	This matters because it preserves a club-checked crushed-fruit aromatic branch rather than a fully standardized canonical cocktail.	The instruction to strain very fine and keep fruit pips out is the key service detail here.	—	—
5417	2044	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	27	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass half full with shaved ice.", "Stir, strain into a cocktail glass, and serve."]	—	Shaved ice	—	—	—	—	This matters because it shows another whiskey branch sitting between aromatic and sour logic rather than neatly inside one later category.	The build stays stirred despite the lemon, which is exactly the kind of period ambiguity worth preserving.	—	—
7632	2044	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	["Fill the glass with shaved ice and pour ingredients over it. Garnish with a maraschino cherry."]	Maraschino cherry	Shaved ice	—	—	—	—	—	—	—	—
5424	2045	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	39	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass with shaved ice.", "Shake, strain into a cocktail glass, and serve."]	—	Shaved ice	—	—	—	—	This matters because it preserves a strongly quinine-bitter pre-war branch that sits outside the better-known vermouth aperitif lane.	The equal-sized bitter and spirit portions make this a real structural alternative, not just a modifier dash variation.	—	—
5426	2046	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	41	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass half full with shaved ice.", "Shake well, strain into a tall thin glass, fill up with plain soda, stir gently, and serve."]	—	Shaved ice	—	—	—	—	This matters because Bullock preserves a long Jamaican-rum branch with curacao and soda that sits between sour and highball logic.	The final soda top-up is part of the structure, not an optional lengthening note.	—	—
5429	2047	Chicago Style	The Ideal Bartender	Tom Bullock	1917	46	1917 The Ideal Bartender by Tom Bullock.md	["Use a large mixing glass filled with lump ice.", "Stir well, strain into a cocktail glass, and serve."]	—	Lump ice	—	—	—	—	This matters because Bullock preserves a specific Chicago-style Gillette rather than treating the lime-and-gin family as generic.	The source keeps it stirred despite the lime, which is an important period service detail.	—	—
5430	2048	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	47	1917 The Ideal Bartender by Tom Bullock.md	["Use a large mixing glass filled with lump ice.", "Stir, strain, and serve in a cocktail glass."]	—	Lump ice	—	—	—	—	This matters because Bullock keeps the applejack-and-vermouth field alive under a clearly regional American name.	Its value lies in the base-spirit identity; applejack remains a live cocktail spirit here, not a relic.	—	—
5433	2049	St. Louis Style	The Ideal Bartender	Tom Bullock	1917	49	1917 The Ideal Bartender by Tom Bullock.md	["Use a large mixing glass filled with lump ice.", "Shake well, pour into a tall thin glass, add a bottle of imported club soda, and serve."]	—	Lump ice	—	—	—	—	This matters because Bullock preserves a St. Louis house-style julep descendant that has already drifted far from classical bourbon-mint service.	The club-soda finish is part of the identity; this is a regional long-drink branch under the julep name.	—	—
5434	2050	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	50	1917 The Ideal Bartender by Tom Bullock.md	["Use a large bar glass with cracked ice.", "Stir well, strain, and serve with an onion."]	Onion	Cracked ice	—	—	—	—	This matters because Bullock treats the onion-garnished branch as its own named drink rather than just a garnish instruction on a Gibson.	The explicit note that no bitters are used is a key identity detail and should be preserved.	—	—
5436	2051	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	50	1917 The Ideal Bartender by Tom Bullock.md	["Use an old-fashion toddy glass with one lump of ice.", "Stir well and serve."]	—	Lump ice	—	—	—	—	This matters because it preserves Ojen as a named cocktail-service form rather than just a spirit mentioned in passing.	The formula is minimal, so the fact that Bullock gives it named direct-glass service is historically important.	—	—
5672	2051	Down the Hatch 1920	Down the Hatch	"Paul"	1920	20	1920 Down the Hatch.md	["Fill tumbler with ice and stir contents with spoon to get required amount.", "Serve."]	—	Ice	—	—	—	—	This matters because it preserves Ojen as a standalone bar-service identity rather than a footnote to absinthe history.	Its spareness is the point: a tiny anise spirit and bitters service over ice.	—	—
7191	2051	Morales seltzer service	Cocktails	Pedro Chicote	1928	193	1928 Cocktails by Pedro Chicote.md	["Build in a large glass over plenty of ice, top with seltzer, stir until very cold, then pass to a cocktail glass."]	—	Plenty of ice	—	—	—	—	This matters because it preserves a branded Ojen-and-seltzer service form in the Madrid bar world.	The source presents this as a built, stirred, then transferred service rather than a standard shaken cocktail.	—	—
7709	2051	—	Cocktails Bar La Florida	Constante Ribalaigua Vert	1934	179	Cocktails Bar La Florida by Constante Ribalaigua Vert (1934).md	["Shake well and strain."]	—	Cracked ice	—	—	—	—	—	—	—	—
9305	2051	—	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	40	Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md	["Stir the ojen and Peychaud's with ice in a bar glass.", "Add a little seltzer or other charged water, strain into a frapped cocktail glass, and serve."]	—	—	—	—	—	—	—	—	—	—
5437	2052	Country Club Style	The Ideal Bartender	Tom Bullock	1917	52	1917 The Ideal Bartender by Tom Bullock.md	["Shake well with ice.", "Strain into a highball glass and serve."]	—	1 lump ice	—	—	—	—	This matters because Bullock gives us a specific Country Club Ramos branch rather than generic Ramos lore.	The milk and orange-water detail are central to this variant's identity and should not be blurred into a generic gin fizz.	—	—
7695	2052	—	Cocktails Bar La Florida	Constante Ribalaigua Vert	1934	164	Cocktails Bar La Florida by Constante Ribalaigua Vert (1934).md	["Shake very well and strain."]	—	Cracked ice	—	—	—	—	—	—	—	—
9308	2052	—	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	44	Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md	["Combine the ingredients in the order given in a tall bar glass.", "Add crushed ice that is coarse enough to help whip the egg and cream.", "Shake long and steadily until the mixture gets body, then strain into a tall thin serving glass and serve."]	—	—	—	—	—	—	Arthur gives a detailed origin story linking the drink to Henry C. Ramos and the Hotel Roosevelt succession.	—	—	—
5438	2053	Country Club Style	The Ideal Bartender	Tom Bullock	1917	53	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 gives us a gin-based Country Club September Morn rather than the Bacardi line seen elsewhere in the corpus.	The change of base spirit is the key historical fact and should not be flattened into a generic pink drink.	—	—
5439	2054	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	54	1917 The Ideal Bartender by Tom Bullock.md	["Use a tall, thin glass filled with fine ice.", "Leave in the ice, stir well, and serve."]	—	Fine ice	—	—	—	—	This matters because Bullock preserves a long, lightly built stone-sour branch rather than a tight stemmed sour template.	The service over fine ice without straining is central to the drink's identity.	—	—
5440	2055	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	55	1917 The Ideal Bartender by Tom Bullock.md	["Use a large mixing glass with lump ice.", "Shake well, strain into a Champagne glass, fill with seltzer, and serve."]	—	Lump ice	—	—	—	—	This matters because Bullock preserves a bourbon-vermouth long branch that sits between cocktail, sour, and highball logic.	The Champagne-glass and seltzer finish are both part of the drink's identity and should be kept together.	—	—
5441	2056	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	17	1917 The Ideal Bartender by Tom Bullock.md	["Use a large mixing glass with lump ice.", "Shake, strain into a cocktail glass, and serve."]	—	Lump ice	—	—	—	—	This matters because Bullock preserves another Old Tom-orange branch in the late pre-Prohibition cocktail field without reducing it to Martini logic.	The simple shaken orange-and-bitters structure is the defining feature here.	—	—
5443	2057	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	20	1917 The Ideal Bartender by Tom Bullock.md	["Drop one piece of ice into a highball glass.", "Build the drink, fill with Apollinaris or seltzer, and serve."]	—	1 piece ice	—	—	—	—	This matters because Bullock preserves a whiskey-sherry highball branch rather than a simple spirit-and-soda template.	The long service and dual sparkling-water option are central to the drink's identity.	—	—
5461	2058	St. Louis Style	The Ideal Bartender	Tom Bullock	1917	27	1917 The Ideal Bartender by Tom Bullock.md	["Use a large mixing glass filled with lump ice and drop in the squeezed lime.", "Add the whiskey, fill with sweet soda, stir well, and serve."]	Squeezed lime in glass	Lump ice	—	—	—	—	This matters because Bullock preserves a named regional rickey branch using sweet soda rather than the more canonical dry mineral-water model.	The sweet-soda finish is the defining difference and should not be normalized away into a generic rickey.	—	—
5471	2059	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	31	1917 The Ideal Bartender by Tom Bullock.md	["Break a fresh egg into a large bar glass and add sugar and cracked ice.", "Fill with sweet cider, shake, strain into a tall, thin glass, grate nutmeg on top, and serve."]	Grated nutmeg	4 lumps cracked ice	—	—	—	—	This matters because Bullock preserves the orchard branch of the eggnog family rather than only spirit-heavy holiday forms.	The cider base is the key historical fact and should not be normalized into a generic eggnog.	—	—
5477	2060	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	33	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass three-quarters full of shaved ice and shake with the still ingredients.", "Strain into a tall, thin glass, fill up with Apollinaris or seltzer, dress with fruit, and serve."]	Fruit	Shaved ice	—	—	—	—	This matters because Bullock preserves a lengthened club-service branch that sits between claret punch and highball logic.	The sparkling finish is the point of the variant and should remain visible.	—	—
5478	2061	For a party of 20	The Ideal Bartender	Tom Bullock	1917	34	1917 The Ideal Bartender by Tom Bullock.md	["Mix in a large punch bowl and set the mixture aside in the ice box for six hours.", "Place a block of ice in another bowl, strain in the mixture, dress the ice with fruit, and serve with a ladle into punch glasses."]	Fruit on the ice block	Block of ice	—	—	—	—	This matters because Bullock preserves a practical club entertaining punch that sits between house hospitality and formal bowl service.	The pre-chilling period and later strained transfer onto a dressed ice block are both part of the serving logic.	—	—
5480	2062	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	37	1917 The Ideal Bartender by Tom Bullock.md	["Rub the sugar on citrus skins, then mix thoroughly with the fruit, Apollinaris, liqueurs, spirits, and wines and strain into another bowl over a block of clear ice.", "Pour in the champagne, decorate the ice with fruit and berries, and serve in punch cups or glasses, dressing each glass from the bowl."]	Fruit and berries from the bowl	Block of clear ice	—	—	—	—	This matters because Bullock preserves a full country-club luxury punch grammar with citrus-oil sugar, long maceration logic, and individually dressed cup service.	The citrus-oil sugar and final per-glass fruit dressing are both important parts of the historical service pattern.	—	—
5485	2063	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	39	1917 The Ideal Bartender by Tom Bullock.md	["Use a large mixing glass filled with shaved ice.", "Shake well, strain into a thin stem glass, and serve."]	—	Shaved ice	—	—	—	—	This matters because Bullock preserves a small late aromatic sour-liqueur hybrid that later histories often lose entirely.	The small stemmed shaken service keeps it in the aperitif/dram world rather than the long-drink field.	—	—
5486	2064	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	40	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass three-quarters full of shaved ice.", "Shake hard, strain into a thin bar glass, dress with fruit, dash with seltzer, grate nutmeg on top, and serve."]	Fruit and grated nutmeg	Shaved ice	—	—	—	—	This matters because Bullock preserves a late hybrid punch that still mixes wine, liqueur, egg-white, fruit, and sparkling service in one glass.	The egg-white body plus final seltzer and nutmeg finish are central to the drink's identity.	—	—
5487	2065	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	40	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass three-quarters full of shaved ice.", "Stir well, strain into a fancy sour glass, dress with fruits, dash with Apollinaris or seltzer, top with a little claret, and serve."]	Fruits	Shaved ice	—	—	—	—	This matters because Bullock preserves a late sour line still willing to layer wine, cordial, sparkling water, and top-off wine in one dressed glass.	The sparkling dash and claret top are essential to the drink's structure and should not be normalized away.	—	—
5488	2066	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	41	1917 The Ideal Bartender by Tom Bullock.md	["Drop a lump of sugar into a hot water glass and dissolve it in a little hot water, crushing with a muddler.", "Add the whiskeys, fill with boiling water, twist a piece of lemon peel, grate nutmeg on top, and serve."]	Twisted lemon peel and grated nutmeg	—	—	—	—	—	This matters because Bullock preserves a compact hot punch branch built directly in the glass rather than only in bowl or toddy form.	The split-base whiskey build and hot-water-glass service are the key historical features here.	—	—
5493	2067	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	43	1917 The Ideal Bartender by Tom Bullock.md	["Roast the orange, cut it in quarters, and simmer it with a few cloves, the hot port wine, and the sugar for thirty minutes.", "Serve in stem glasses with nutmeg grated on top."]	Grated nutmeg	—	—	—	—	—	This matters because Bullock preserves a hot bishop line in a period often remembered mainly for chilled cocktails.	The roasted-orange preparation is the core historical fact and should remain explicit.	—	—
5494	2068	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	43	1917 The Ideal Bartender by Tom Bullock.md	["Use a large mixing glass with lump ice.", "Shake and strain into a cocktail glass."]	—	Lump ice	—	—	—	—	This matters because Bullock preserves another compact Bacardi-lime-egg-white branch alongside the stripped standard Bacardi formula.	The egg-white lift is the main distinction and should not be flattened into a generic pink rum sour.	—	—
5495	2069	For a party of 8	The Ideal Bartender	Tom Bullock	1917	44	1917 The Ideal Bartender by Tom Bullock.md	["Pour the ingredients into a punch bowl and stir well.", "Ladle into a punch glass and serve."]	—	Ice water	—	—	—	—	This matters because Bullock preserves a practical club-scale fish-house style punch rather than only giant ceremonial bowls.	The bowl-and-ladle service is central even at this smaller scale.	—	—
5496	2070	Country Club Style	The Ideal Bartender	Tom Bullock	1917	44	1917 The Ideal Bartender by Tom Bullock.md	["Use a large mixing glass filled with lump ice and stir well with the still ingredients.", "Strain into a tall, thin glass, fill with imported ginger ale, and serve."]	—	Lump ice	—	—	—	—	This matters because Bullock preserves an early gin-and-ginger-ale highball branch under an already recognizable later name.	The imported ginger ale finish is the core of the drink's identity here.	—	—
8516	2070	—	The Artistry of Mixing Drinks	Frank Meier	1936	72	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Build over ice in a tumbler, fill with ginger beer, add lemon, and serve."]	Lemon slice	Ice	—	—	—	—	—	—	—	—
5497	2071	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	48	1917 The Ideal Bartender by Tom Bullock.md	["Fill the glass with lump ice.", "Shake well, strain into a stem glass, and serve."]	—	Lump ice	—	—	—	—	This matters because Bullock preserves another very compact fruit-brandy-and-citrus branch that later histories often ignore.	Its small size and simple two-part structure are exactly what make it historically interesting.	—	—
5501	2072	Country Club Style	The Ideal Bartender	Tom Bullock	1917	53	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 gives us an early clean checkpoint for the now-canonical Stinger line.	The simplicity is the point; preserving the exact two-part structure matters here.	—	—
5936	2072	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	79	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it captures the fully stabilized Stinger formula in a 1923 London hotel-bar source.	—	—	—
6597	2072	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	76	1927 Barflies and Cocktails.md	["Mix and serve in a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a compact late after-dinner branch that becomes highly durable later on.	—	—	—
6875	2072	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	14	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Add the brandy and white creme de menthe to ice.", "Shake well and serve in a cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
7704	2072	—	Cocktails Bar La Florida	Constante Ribalaigua Vert	1934	173	Cocktails Bar La Florida by Constante Ribalaigua Vert (1934).md	["Shake well and strain."]	—	Cracked ice	—	—	—	—	—	—	—	—
8096	2072	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	121	1935 Old Waldorf-Astoria Bar Book.md	["Shake, frappé, and serve in a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
8382	2072	—	The Artistry of Mixing Drinks	Frank Meier	1936	40	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake well and serve."]	—	—	—	—	—	—	—	—	—	—
9119	2072	—	Café Royal Cocktail Book	W. J. Tarling	1937	200	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake."]	—	—	—	—	—	—	—	—	—	—
5508	2073	1918 Home Brewed, How to Mix Drinks opening section	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Shake until the outside of the shaker is covered with ice and strain into a large champagne glass."]	—	Finely shaved ice	—	—	—	—	—	—	—	—
5560	2074	—	Julian's Recipes	Julian Anderson	1919	5	1919 Julian's Recipes by Julian Anderson.md	["Shake the gin, Curacao, and cream together.", "Strain into a cocktail glass and serve."]	—	—	—	—	—	—	—	—	—	—
5562	2075	—	Julian's Recipes	Julian Anderson	1919	6	1919 Julian's Recipes by Julian Anderson.md	["Layer the maraschino, red Curacao, and brandy carefully in a small straight brandy glass.", "Serve after coffee."]	—	—	—	—	—	—	—	—	—	—