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
5568	2076	—	Julian's Recipes	Julian Anderson	1919	7	1919 Julian's Recipes by Julian Anderson.md	["Stir the mint, sugar syrup, bourbon whiskey, Jamaica rum, and brandy with a spoon.", "Fill another glass with fine ice, strain the mixture into it, place mint in the center, and serve."]	Mint bouquet	Fine ice	—	—	—	—	—	—	—	—
5574	2077	—	Julian's Recipes	Julian Anderson	1919	9	1919 Julian's Recipes by Julian Anderson.md	["Shake the shaved ice, lemon juice, grenadine, and Tom gin well.", "Strain into a cocktail glass and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
5584	2078	—	Julian's Recipes	Julian Anderson	1919	13	1919 Julian's Recipes by Julian Anderson.md	["Fill an old-fashioned cocktail glass with fine shaved ice and pour the bourbon whiskey over the top.", "Place an orange slice at the side, add the sugar on top, and serve in the same glass."]	Orange slice	Fine shaved ice	—	—	—	—	—	—	—	—
5586	2079	—	Julian's Recipes	Julian Anderson	1919	13	1919 Julian's Recipes by Julian Anderson.md	["Shake the shaved ice, lemon juice, apple brandy, and grenadine well.", "Strain into a cocktail glass and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
6234	2079	—	L'Art du Shaker	Dominique Migliorero	1925	36	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake cold and serve."]	—	—	—	—	—	—	—	—	—	—
7116	2079	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	163	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	4 to 5 pieces ice	—	—	—	—	This matters because it provides a clear Madrid checkpoint for the Jack Rose line in Spanish service.	—	—	—
8194	2079	—	Peychaud's New Orleans Cocktails	John Held Jr.	1935	16	1935 Peychaud's New Orleans Cocktails.md	["Shake well with ice, strain into a cocktail glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5587	2080	—	Julian's Recipes	Julian Anderson	1919	13	1919 Julian's Recipes by Julian Anderson.md	["Dissolve the sugar in a little hot water, add the chosen spirit and lemon peel, and fill with boiling hot water.", "Stir, grate nutmeg on top, and serve."]	Nutmeg and lemon peel	—	—	—	—	—	—	—	—	—
5589	2081	—	Julian's Recipes	Julian Anderson	1919	14	1919 Julian's Recipes by Julian Anderson.md	["Put the lump of ice and whiskey in a medium size glass.", "Fill up with mineral water and serve."]	—	Ice	—	—	—	—	—	—	—	—
5592	2082	—	Julian's Recipes	Julian Anderson	1919	14	1919 Julian's Recipes by Julian Anderson.md	["Build the lime juice, gin, club soda, ice, and enough green creme de menthe to color in a large glass.", "Serve."]	—	Ice	—	—	—	—	—	—	—	—
5598	2083	—	Julian's Recipes	Julian Anderson	1919	16	1919 Julian's Recipes by Julian Anderson.md	["Shake the water, lime juice and rind, cracked ice, and Bacardi rum.", "Strain into a cocktail glass and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
5603	2084	—	Julian's Recipes	Julian Anderson	1919	17	1919 Julian's Recipes by Julian Anderson.md	["Dissolve the sugar in a little cold water in a whiskey glass.", "Add the spirit, stir with a spoon, and serve."]	—	—	—	—	—	—	—	—	—	—
5606	2085	—	Julian's Recipes	Julian Anderson	1919	18	1919 Julian's Recipes by Julian Anderson.md	["Shake the shaved ice, cream, Tom gin, and creme de cacao well.", "Strain into a cocktail glass and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
5617	2086	Down the Hatch 1920	Down the Hatch	"Paul"	1920	5	1920 Down the Hatch.md	["Stir well with ice.", "Strain into a cocktail glass."]	—	1 scoop ice	—	—	—	—	This matters because it preserves a still ornate pre-Prohibition aromatic style surviving into the early 1920s.	The compact five-part stirred build is the key service logic here.	—	—
5619	2087	Down the Hatch 1920	Down the Hatch	"Paul"	1920	5	1920 Down the Hatch.md	["Add milk, shake well, and strain into a glass.", "Serve with nutmeg."]	Nutmeg	Half glass broken ice	—	—	—	—	This matters because it keeps the rum-led dairy restorative branch visible in the early 1920s.	The vanilla note distinguishes this from plainer egg milk punches in earlier books.	—	—
5620	2088	Down the Hatch 1920	Down the Hatch	"Paul"	1920	6	1920 Down the Hatch.md	["Shake well and strain.", "Drink freely."]	—	Half tumbler ice	—	—	—	—	This matters because it shows the Bacardi line absorbing Ramos-style creamy fizz logic very early in the 1920s.	The orange flower water and milk are the crucial modifiers here, not incidental details.	—	—
5621	2089	Down the Hatch 1920	Down the Hatch	"Paul"	1920	6	1920 Down the Hatch.md	["Stir well with a spoon using cracked ice and strain into a punch glass.", "Add cherries and pineapple after straining."]	Cherries and pineapple	Cracked ice	—	—	—	—	This matters because it shows the Bacardi line moving comfortably into compact fruit-dressed punch service.	The post-strain fruit addition is part of the service pattern and should remain attached to this version.	—	—
5622	2090	Down the Hatch 1920	Down the Hatch	"Paul"	1920	7	1920 Down the Hatch.md	["Squeeze the lime with the rind in the glass and add a lump of ice.", "Fill with seltzer or bottled water."]	Spent lime in glass	1 lump ice	—	—	—	—	This matters because it shows the rickey template travelling cleanly to Bacardi rum by 1920.	The source omits an explicit rum measure in the OCR, so the entry preserves that uncertainty rather than inventing one.	—	—
5623	2091	Down the Hatch 1920	Down the Hatch	"Paul"	1920	7	1920 Down the Hatch.md	["Almost freeze the glass with cracked ice, shake well, and strain.", "After straining drop a little Angostura bitters over the top so it shows."]	—	Cracked ice	—	—	—	—	This matters because it preserves a visible-top bitters presentation drink that sits between aperitif and highball logic.	The post-strain bitters float is the key source-specific service feature.	—	—
5628	2092	Down the Hatch 1920	Down the Hatch	"Paul"	1920	8	1920 Down the Hatch.md	["Add the ingredients over the highball ice.", "Squirt seltzer to fill the glass."]	—	1 lump highball ice	—	—	—	—	This matters because it preserves another fruit-liqueur rum highball branch in the immediate post-war period.	The direct squirted-seltzer build is part of the service pattern here.	—	—
5630	2093	Down the Hatch 1920	Down the Hatch	"Paul"	1920	9	1920 Down the Hatch.md	["Dissolve the sugar before using the mint, add mint for the bottom, fill the glass with chopped ice, and finish with mint at the top.", "Decorate with fruit and serve with a straw."]	Mint and fruit	Chopped ice	—	—	—	—	This matters because it shows the julep name still attached to a wine-and-seltzer service grammar rather than a strict whiskey template.	The source explicitly warns against using too much claret or too much seltzer, which is the key balancing note here.	—	—
5631	2094	Down the Hatch 1920	Down the Hatch	"Paul"	1920	9	1920 Down the Hatch.md	["Work the mint well to the bottom of the glass with a spoon.", "Serve with a little mint on top and use a strainer."]	Mint	—	—	—	—	—	This matters because it preserves the mash branch as a distinct mint-service grammar in the wine family as well as the spirit family.	The worked mint and final strainer are the historically important service features here.	—	—
5633	2095	Down the Hatch 1920	Down the Hatch	"Paul"	1920	10	1920 Down the Hatch.md	["Fill the balance of the glass with good claret, add a little nutmeg, shake well, and strain.", "Serve with cherry or pineapple."]	Cherry or pineapple	8 small pieces of ice	—	—	—	—	This matters because it preserves the sangaree line functioning with claret rather than only port, sherry, or spirits.	The shake-and-strain service with nutmeg is the key departure from plainer wine service.	—	—
5634	2096	Down the Hatch 1920	Down the Hatch	"Paul"	1920	10	1920 Down the Hatch.md	["Put sugar on the ice with raspberry syrup.", "Add claret and squirt seltzer on top."]	—	4 small lumps of ice	—	—	—	—	This matters because it preserves a stripped-down self-pouring claret service that sits between plain wine service and the highball world.	The source's casual 'help yourself to the claret' phrasing is part of what makes this worth preserving.	—	—
5635	2097	Down the Hatch 1920	Down the Hatch	"Paul"	1920	10	1920 Down the Hatch.md	["Shake well with ice.", "Strain into a cocktail glass."]	—	8 small pieces of ice	—	—	—	—	This matters because it preserves a creamy anisette-and-gin side branch that later histories tend to leave behind.	The use of cream and egg white inside a spirit-forward gin cocktail is the defining structural feature.	—	—
5636	2098	Down the Hatch 1920	Down the Hatch	"Paul"	1920	10	1920 Down the Hatch.md	["Mix the drink first, then throw the ice out of a chilled tumbler, flavor the glass with absinthe, and put the Crack-a-Jack into it.", "Serve with a cherry."]	Cherry	1 lump ice	—	—	—	—	This matters because it preserves a late aromatic whiskey branch with explicit absinthe-rinse ritual still visible after the classic cocktail field had diversified.	The absinthe-flavored serving glass is the key service feature and should remain attached to this version.	—	—
5637	2099	Down the Hatch 1920	Down the Hatch	"Paul"	1920	11	1920 Down the Hatch.md	["Fill the glass with good cold milk and shake well.", "Let the shaker rest on top a little while, then put a little raspberry over it and serve with a straw."]	A little raspberry on top	8 small pieces of ice	—	—	—	—	This matters because it preserves the soda-fountain and temperance crossover where lemonade, milk, and syrup share bar technique with alcoholic drinks.	The short resting step to set the top is the historically useful service note here.	—	—
5638	2100	Down the Hatch 1920	Down the Hatch	"Paul"	1920	11	1920 Down the Hatch.md	["Fill the glass almost to the top with cracked ice not too large.", "Fill with cold seltzer or Appolinaris and serve with a straw."]	—	Cracked ice	—	—	—	—	This matters because it preserves an elongated Bacardi-lime branch sitting between the daiquiri and rickey/highball worlds.	The lengthening with seltzer or Appolinaris is the key difference from the shorter shaken Bacardi and Daiquiri lines.	—	—
5639	2101	Down the Hatch 1920	Down the Hatch	"Paul"	1920	11	1920 Down the Hatch.md	["Stir this until thin enough to fill the glass just as you would a whiskey cocktail.", "Strain and serve."]	—	—	—	—	—	—	This matters because it preserves a miniature floral cordial cocktail using whiskey-cocktail service logic without whiskey.	The explicit instruction to handle it like a whiskey cocktail is the historically useful point here.	—	—
5640	2102	Down the Hatch 1920	Down the Hatch	"Paul"	1920	11	1920 Down the Hatch.md	["Shake well.", "Strain."]	—	—	—	—	—	—	This matters because it preserves a simple cherry-cordial gin branch in the early 1920s cocktail field.	The equal split between cordial and Plymouth gin is the defining structural point here.	—	—
6929	2102	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	26	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Place the French vermouth, Italian vermouth, absinthe, and ice in a shaker.", "Shake well and serve in a Delmonico glass."]	—	Ice	—	—	—	—	—	—	—	—
5642	2103	Down the Hatch 1920	Down the Hatch	"Paul"	1920	12	1920 Down the Hatch.md	["Squeeze the lime over the ice and add the gin.", "Fill the glass with ginger ale."]	—	1 lump ice	—	—	—	—	This matters because it preserves the buck line clearly and simply inside the 1920 long-drink field.	The direct ginger-ale lengthening is the defining feature here.	—	—
8048	2103	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	108	1935 Old Waldorf-Astoria Bar Book.md	["Build in a Collins glass and serve."]	—	Ice	—	—	—	—	—	—	—	—
8186	2103	—	Peychaud's New Orleans Cocktails	John Held Jr.	1935	15	1935 Peychaud's New Orleans Cocktails.md	["Build in a glass over ice, fill with ginger ale, and serve."]	—	Ice	—	—	—	—	—	—	—	—
8518	2103	—	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 ale, stir, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5649	2104	Down the Hatch 1920	Down the Hatch	"Paul"	1920	14	1920 Down the Hatch.md	["Pour into the cracked ice the quantity of gin desired.", "Then fill the glass with cold seltzer."]	Slice of lemon and slice of lime	0.5 glass cracked ice	—	—	—	—	This matters because it preserves a customer-choice gin cooler/highball border drink rather than a fixed measured recipe.	The open-ended gin quantity is worth preserving instead of inventing a standard measure.	—	—
5654	2105	Down the Hatch 1920	Down the Hatch	"Paul"	1920	16	1920 Down the Hatch.md	["Put the apple into the glass and fill with boiling water.", "Eat, drink and be merry."]	—	—	—	—	—	—	This matters because it preserves a fully domestic hot apple-brandy branch rather than a stripped hot-spirit service.	The baked apple is structurally central here, not just garnish.	—	—
5655	2106	Down the Hatch 1920	Down the Hatch	"Paul"	1920	16	1920 Down the Hatch.md	["Build with ice and seltzer."]	Orange, lemon, and pineapple	Ice	—	—	—	—	This matters because it preserves a dressed Irish-whiskey cooler/highball border drink rather than a plain whiskey-and-soda service.	The fruit dressing and mixed-citrus structure are the important features here.	—	—
8521	2106	—	The Artistry of Mixing Drinks	Frank Meier	1936	73	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake with ice, strain into a fizz glass, add a little soda water, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5656	2107	Down the Hatch 1920	Down the Hatch	"Paul"	1920	16	1920 Down the Hatch.md	["Stir well with spoon and strain into a thin glass."]	—	0.5 scoop broken ice	—	—	—	—	This matters because it keeps the standalone sweet-vermouth cocktail branch clearly visible beside the French-vermouth line in 1920.	The mirrored bitters-and-curacao build across French and Italian vermouth is the useful comparative point here.	—	—
5658	2108	Down the Hatch 1920	Down the Hatch	"Paul"	1920	17	1920 Down the Hatch.md	["Fill the glass with broken ice and serve with straws and pineapple or cherry."]	Pineapple or cherry	Broken ice	—	—	—	—	This matters because it preserves a late rum cobbler branch that still carries nutmeg and a touch of seltzer.	The source explicitly frames it as a cooling hot-weather drink, which is worth keeping attached to the entry.	—	—
5660	2109	Down the Hatch 1920	Down the Hatch	"Paul"	1920	17	1920 Down the Hatch.md	["Take quantity of rum desired, then squirt cold seltzer off top and drink while effervescent."]	—	8 small pieces of ice	—	—	—	—	This matters because it preserves another customer-choice squirt service built around immediacy rather than fixed ratio.	The instruction to drink while effervescent is the key service note.	—	—
5661	2110	Down the Hatch 1920	Down the Hatch	"Paul"	1920	17	1920 Down the Hatch.md	["Stir this with spoon.", "Strain into cocktail glass."]	—	8 small pieces of ice	—	—	—	—	This matters because it preserves another compact cherry-brandy aperitif branch in the early 1920s field.	Its importance is in the simple two-base aromatic build rather than garnish or ritual.	—	—
5669	2111	Down the Hatch 1920	Down the Hatch	"Paul"	1920	19	1920 Down the Hatch.md	["Mash mint with the ice and use more mint for the top letting stems stick down in the glass.", "Put strainer on top and serve with cherry."]	Mint and cherry	Ice	—	—	—	—	This matters because it preserves the mash branch still clearly distinct from the julep even in 1920.	The visible top mint and strainer-on-top service are the key points here.	—	—
5670	2112	Down the Hatch 1920	Down the Hatch	"Paul"	1920	20	1920 Down the Hatch.md	["Put in the glass that you strain it into.", "Flavor with absinthe and put an olive into it. Must be very dry. No sweets."]	Olive	—	—	—	—	—	This matters because it preserves an explicitly very-dry whiskey-and-vermouth branch that sits between Manhattan and Martini logic.	The source's insistence on dryness and the absinthe-flavored glass are the important details.	—	—
5671	2113	Down the Hatch 1920	Down the Hatch	"Paul"	1920	20	1920 Down the Hatch.md	["Fill the glass with good cold milk, shake well, and let it remain in the shaker until froth forms on top.", "Then add a little nutmeg and serve."]	Nutmeg	6 small lumps of ice	—	—	—	—	This matters because it preserves another flavored milk-punch branch in early-1920s service.	The froth-setting rest is the historically useful service detail.	—	—
5674	2114	Down the Hatch 1920	Down the Hatch	"Paul"	1920	21	1920 Down the Hatch.md	["Put the syrup into a whiskey glass.", "Pour in desired amount of whiskey and then serve a little cold seltzer."]	—	—	—	—	—	—	This matters because it preserves another customer-choice whiskey-and-seltzer service at the minimal end of the long-drink spectrum.	The open-ended whiskey quantity is worth preserving rather than standardizing.	—	—
5675	2115	Down the Hatch 1920	Down the Hatch	"Paul"	1920	21	1920 Down the Hatch.md	["Fill glass with cracked ice, then shake well and strain."]	—	Cracked ice	—	—	—	—	This matters because it preserves another whiskey-and-egg-white pink branch adjacent to the broader pre-Prohibition sour field.	The egg-white texture and apricot note are the defining features here.	—	—
8996	2115	—	Café Royal Cocktail Book	W. J. Tarling	1937	167	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake."]	—	—	—	—	—	—	—	—	—	—
5676	2116	Down the Hatch 1920	Down the Hatch	"Paul"	1920	22	1920 Down the Hatch.md	["Fill glass with cold milk and shake it well, allowing it to remain in glass until froth forms.", "Raise shaker off, add nutmeg, and serve with straw."]	Nutmeg	4 small lumps of ice	—	—	—	—	This matters because it preserves another fortified-wine dairy branch in the early-1920s bar world.	The froth-forming rest is the service note that makes this more than a simple ingredient list.	—	—