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
5821	2188	Himmelreich 1921, opening cocktails section	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Shake firmly with clear ice and strain into a champagne cocktail glass."]	—	Clear ice pieces	—	—	—	—	—	—	—	—
6678	2188	—	El Bar Americano en España	Pedro Chicote	1927	61	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese todo muy bien en la cocktelera y sírvase en copa de agua, añadiendo un poquito de nuez moscada rallada."]	nuez moscada	—	—	—	—	—	—	—	—	—
5822	2189	Himmelreich 1921, original recipe by F. K., Pribram	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and serve with lemon peel."]	Lemon peel	Clear ice pieces	—	—	—	—	—	—	—	—
5827	2190	Himmelreich 1921, Amarotte Royal Bitter absinthe version	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and serve only with lemon peel."]	Lemon peel	Clear ice pieces	—	—	—	—	—	—	—	—
5828	2191	Himmelreich 1921, Cora and Cinzano version	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and serve with olive or lemon peel."]	Olive or lemon peel	Clear ice pieces	—	—	—	—	—	—	—	—
5829	2192	Himmelreich 1921, opening cocktails section	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and serve very cold with olive or lemon peel."]	Olive or lemon peel	Clear ice pieces	—	—	—	—	—	—	—	—
5830	2193	Himmelreich 1921, Amarantino gin version	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and serve very cold with lemon peel."]	Lemon peel	Clear ice pieces	—	—	—	—	—	—	—	—
5831	2194	Himmelreich 1921, title/body anomaly uses whisky	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and serve very cold with lemon peel."]	Lemon peel	Clear ice pieces	—	—	—	—	—	—	—	—
5832	2195	Himmelreich 1921, Royal Bitter absinthe gin version	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and serve very cold with lemon spiral."]	Lemon spiral	Clear ice pieces	—	—	—	—	—	—	—	—
5833	2196	Himmelreich 1921, chocolate cocktail	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir thoroughly with clear ice and serve very cold."]	—	Clear ice pieces	—	—	—	—	—	—	—	—
5834	2197	Himmelreich 1921, Chocleau version	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir thoroughly with clear ice and serve very cold."]	—	Clear ice pieces	—	—	—	—	—	—	—	—
5835	2198	Himmelreich 1921, coffee liqueur cocktail	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir thoroughly with clear ice and serve very cold."]	—	Clear ice pieces	—	—	—	—	—	—	—	—
5836	2199	Himmelreich 1921, Medicinal cognac version	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir very thoroughly with clear ice and serve with cherry or lemon spiral."]	Cherry or lemon spiral	Clear ice pieces	—	—	—	—	—	—	—	—
5837	2200	Himmelreich 1921, Luvan version	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir very thoroughly with clear ice and serve with cherry or lemon spiral."]	Cherry or lemon spiral	Clear ice pieces	—	—	—	—	—	—	—	—
5838	2201	Himmelreich 1921, original recipe by Ruth Rattay	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with ice until cold, strain into a cocktail glass containing a cherry, and add a thin slice of orange peel."]	Cherry and orange peel	Clear ice pieces	—	—	—	—	—	—	—	—
5839	2202	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 cherry."]	Cherry	Clear ice pieces	—	—	—	—	—	—	—	—
5840	2203	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 cherry."]	Cherry	Clear ice pieces	—	—	—	—	—	—	—	—
5843	2204	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 orange peel."]	Orange peel	Clear ice pieces	—	—	—	—	—	—	—	—
5845	2205	Himmelreich 1921, A. T. Neirath Ladies Cocktail	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and strain into a cocktail glass."]	—	Clear ice pieces	—	—	—	—	—	—	—	—
5846	2206	Himmelreich 1921, opening cocktails section	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and serve very cold with cherry or lemon spiral."]	Cherry or lemon spiral	Clear ice pieces	—	—	—	—	—	—	—	—
5847	2207	Himmelreich 1921, by V. H. H.	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and serve with cherry or olive."]	Cherry or olive	Clear ice pieces	—	—	—	—	—	—	—	—
5848	2208	Himmelreich 1921, opening cocktails section	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and serve with cherry or olive."]	Cherry or olive	Clear ice pieces	—	—	—	—	—	—	—	—
5849	2209	Himmelreich 1921, opening cocktails section	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and serve with cherry or olive."]	Cherry or olive	Clear ice pieces	—	—	—	—	—	—	—	—
5852	2210	Himmelreich 1921, Miror version	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and serve very cold in a champagne cocktail glass with a straw."]	—	Clear ice pieces	—	—	—	—	—	—	—	—
5853	2211	Himmelreich 1921, champagne cocktail	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Place bitters on a sugar cube in a champagne cocktail glass, add pineapple, orange, and cherry, top with very cold Champagne La Roche, and add lemon spiral."]	Lemon spiral	None	—	—	—	—	—	—	—	—
5854	2212	Himmelreich 1921, Landerer Special version	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice and serve with cherry and straw."]	Cherry	Clear ice pieces	—	—	—	—	—	—	—	—
5856	2213	Himmelreich 1921, opening cocktails section	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir very cold with clear ice, top with Castell Bryk Champagne, and serve in a champagne cocktail glass with cherry."]	Cherry	Clear ice pieces	—	—	—	—	—	—	—	—
6256	2213	—	L'Art du Shaker	Dominique Migliorero	1925	47	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir very cold and serve."]	—	—	—	—	—	—	—	—	—	—
5858	2214	Himmelreich 1921, opening cocktails section	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir well with clear ice and serve with lemon spiral."]	Lemon spiral	Clear ice pieces	—	—	—	—	—	—	—	—
5859	2215	Himmelreich 1921, President cocktail	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Prepare the glass as for a crusta with even powdered sugar, stir ingredients with clear ice, and serve with lemon spiral."]	Lemon spiral	Clear ice pieces	—	—	—	—	—	—	—	—
5860	2216	Himmelreich 1921, opening cocktails section	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir thoroughly with clear ice and serve with lemon spiral."]	Lemon spiral	Clear ice pieces	—	—	—	—	—	—	—	—
5869	2217	Harry of Ciro's 1923	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 clean London 1923 Monkey's Gland checkpoint close to the author's claimed invention period.	The orange-juice and absinthe combination is the defining structural point.	—	—
5870	2218	Embassy	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 preserves a lightly spiced London house cocktail branch instead of only the more famous canon entries.	The clove-flavored syrup is the distinctive source-specific feature.	—	—
6456	2218	—	L'Art du Shaker	Dominique Migliorero	1925	43	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake cold and serve."]	—	—	—	—	—	—	Attributed in the book to Robert Vermeire.	—	—	—
6523	2218	Recipe by Robert, Embassy	Barflies and Cocktails	Harry McElhone and Wynn	1927	51	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a named London hotel-bar orange-and-apricot gin branch in the late 1920s.	—	—	—
5871	2219	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	59	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a very small pink absinthe-seasoned gin branch in the London 1923 field.	The source presents it as a compact shaken cocktail rather than a lengthened pink drink.	—	—
6516	2219	Absinthe or Oxygenee Cusenier	Barflies and Cocktails	Harry McElhone and Wynn	1927	50	1927 Barflies and Cocktails.md	["Stir with ice and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves one of McElhone's pink absinthe-side aperitif branches in the interwar canon.	—	—	—
5872	2220	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	59	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it keeps a cassis-and-gin sour branch visible in a London 1923 source rather than only in later revival material.	The value here is the compact three-part sour structure without later soda or fruit garnish elaboration.	—	—
5874	2221	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	61	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into medium-sized wine glass.", "Fill the balance with Champagne."]	—	—	—	—	—	—	This matters because it preserves another egg-and-Champagne service branch that sits between flip logic and sparkling cocktail service.	The key service point is the shaken base finished with Champagne in the serving glass.	—	—
6249	2221	—	L'Art du Shaker	Dominique Migliorero	1925	40	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard, strain into a medium balloon glass, finish with Champagne, and serve."]	—	—	—	—	—	—	—	—	—	—
6514	2221	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	50	1927 Barflies and Cocktails.md	["Shake well, strain into a medium-sized wineglass, and fill the balance with Champagne."]	—	—	—	—	—	—	This matters because it preserves another egg-yolk-and-Champagne branch in the interwar hotel-bar field.	—	—	—
8523	2221	—	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, fill with Champagne, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5879	2222	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	62	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into a small tumbler.", "Fill the balance with soda."]	—	—	—	—	—	—	This matters because it keeps Swedish punch alive in the sparkling long-drink field rather than only in compact aperitif cocktails.	The key point is the Swedish-punch base opened into a soda-finished fizz form.	—	—
6522	2222	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	51	1927 Barflies and Cocktails.md	["Shake well, strain into a small tumbler, and fill the balance with soda."]	—	—	—	—	—	—	This matters because it preserves Swedish punch in the fizz family rather than only in stirred aperitifs.	—	—	—
5880	2223	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	63	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake about two minutes and strain into a tumbler.", "Fill the balance with syphon."]	—	—	—	—	—	—	This matters because it gives the 1923 London book a full cream-and-orange-flower New Orleans fizz checkpoint.	The long shake, cream finish, and orange-flower seasoning are the defining service details.	—	—
8173	2223	—	Peychaud's New Orleans Cocktails	John Held Jr.	1935	6	1935 Peychaud's New Orleans Cocktails.md	["Combine all ingredients with plenty of ice and shake until the mixture becomes very creamy and the ice no longer tinkes against the shaker.", "Strain into a thin glass and serve."]	—	Ice	—	—	—	—	The booklet emphasizes that this must be shaken much longer than an ordinary fizz to count as a real New Orleans version.	—	—	—
5881	2224	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	65	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Build in a small tumbler and stir well until the sugar is dissolved.", "Squeeze lemon peel on top and serve in the same glass."]	Lemon peel	Ice	—	—	—	—	This matters because it gives us a straightforward London 1923 old-fashioned whiskey service checkpoint.	The direct-glass build and same-glass service are the key old-fashioned details here.	—	—
5884	2225	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	65	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass.", "Squeeze orange peel on top."]	Orange peel	—	—	—	—	—	This matters because it preserves another compact Dubonnet aperitif branch in the London 1923 field.	The drink's identity depends on the small mandarine modifier and the orange-peel finish.	—	—
6534	2225	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	58	1927 Barflies and Cocktails.md	["Shake well, strain into a cocktail glass, and squeeze orange peel on top."]	Orange peel	—	—	—	—	—	This matters because it preserves a citrus-cordial Dubonnet aperitif branch in McElhone's late 1920s field.	—	—	—
7198	2225	Mandarin cream version	Cocktails	Pedro Chicote	1928	196	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass with an orange peel."]	Orange peel	Ice pieces	—	—	—	—	This matters because it preserves a Dubonnet-gin opera branch with explicit mandarin cream in the Spanish interwar field.	—	—	—