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
5887	2226	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	66	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into a medium sized tumbler.", "Fill the balance with syphon."]	—	—	—	—	—	—	This matters because it preserves a fruit-liqueur fizz branch far from the better-known gin and whiskey lines.	The key point is the sparkling treatment of cassis and kirsch rather than of a base spirit plus citrus.	—	—
6540	2226	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	60	1927 Barflies and Cocktails.md	["Shake well and strain into a medium-sized tumbler.", "Fill the balance with syphon."]	—	—	—	—	—	—	This matters because it preserves a small Franco-Belgian fruit-spirit fizz branch in McElhone's field.	—	—	—
5889	2227	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	66	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Prepare the drink as Orangeade, using syphon instead of plain water."]	Orange slice	Shaved ice	—	—	—	—	This matters because it shows how the same temperance base could branch cleanly into still and sparkling service forms.	The source defines the drink by service substitution rather than a wholly separate formula.	—	—
6263	2227	—	L'Art du Shaker	Dominique Migliorero	1925	47	1925 L'Art du Shaker by Dominique Migliorero.md	["Build in a tumbler, finish with seltzer, stir, and serve."]	—	Ice	—	—	—	—	—	—	—	—
6537	2227	Syphon version	Barflies and Cocktails	Harry McElhone and Wynn	1927	58	1927 Barflies and Cocktails.md	["Prepare similarly to Orangeade but use syphon instead of plain water."]	Orange slice	Shaved ice	—	—	—	—	This matters because it keeps the still-versus-sparkling orange temperance split explicit in McElhone's book.	—	—	—
7400	2227	Orange Squash	Cocktails	Pedro Chicote	1928	295	1928 Cocktails by Pedro Chicote.md	["Build in a large crystal glass and fill with soda."]	—	Ice	—	—	—	—	This matters because it preserves the orange counterpart to the simple lemonade squashes in Chicote.	—	—	—
5890	2228	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 preserves another compact berry-aperitif branch in the London 1923 field.	The balance between gin, French vermouth, and cassis is the structural point here.	—	—
6543	2228	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 quintessential late-Paris berry-vermouth aperitif branch under the city name itself.	—	—	—
5892	2229	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 with a small chunk pineapple."]	Small chunk pineapple	—	—	—	—	—	This matters because it preserves another fruit-bearing dual-vermouth gin branch in the London 1923 field.	The fresh pineapple is integrated into the drink rather than used as a mere side garnish.	—	—
6556	2229	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	65	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass with a small chunk of pineapple."]	Small pineapple chunk	—	—	—	—	—	This matters because it preserves a fresh-pineapple Martini-field offshoot in the interwar hotel-bar layer.	—	—	—
5895	2230	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 keeps a very compact rum-and-mixed-citrus branch visible in the London 1923 field.	The value here is the short shaken form without later lengthening or spice additions.	—	—
6275	2230	—	L'Art du Shaker	Dominique Migliorero	1925	51	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake cold and serve."]	—	—	—	—	—	—	—	—	—	—
6555	2230	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	65	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a very compact Planter's branch in McElhone's interwar canon.	—	—	—
5896	2231	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 preserves another pink egg-white gin branch just before the famous Pink Lady line in the same source.	The cream and egg-white texture are central to the branch identity.	—	—
6554	2231	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 preserves a creamier pink-gin branch beside the Pink Lady in the same source.	—	—	—
5898	2232	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 preserves a fully bar-shaped temperance drink in the same section as the alcoholic cocktails.	The egg-yolk shake shows the temperance branch borrowing directly from mixed-drink technique rather than soda-fountain logic alone.	—	—
6290	2232	—	L'Art du Shaker	Dominique Migliorero	1925	53	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake well and strain into a flip glass."]	—	—	—	—	—	—	—	—	—	—
6561	2232	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	66	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a serious yolk-based temperance cocktail in McElhone's professional canon.	—	—	—
5899	2233	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.", "Add a cherry."]	Cherry	—	—	—	—	—	This matters because it preserves a floral sloe-gin branch that later histories often flatten away.	The drink's identity rests on the pairing of sloe gin with creme Yvette rather than on a vermouth base.	—	—
6546	2233	James G. Bennett, St. Louis 1903 attribution	Barflies and Cocktails	Harry McElhone and Wynn	1927	61	1927 Barflies and Cocktails.md	["Shake well, strain into a cocktail glass, and add a cherry."]	Cherry	—	—	—	—	—	This matters because it preserves another early named sloe-and-violette line inside McElhone's canon, with a historical attribution note.	—	—	—
5902	2234	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	69	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into a small wineglass.", "Grate nutmeg on top."]	Grated nutmeg	—	—	—	—	—	This matters because it preserves a compact fortified-wine flip branch in a late London source.	The yolk-only structure is the service detail worth preserving here.	—	—
6278	2234	—	L'Art du Shaker	Dominique Migliorero	1925	51	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard, strain into a flip glass, dust with nutmeg, and serve."]	Nutmeg	—	—	—	—	—	—	—	—	—
6558	2234	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	65	1927 Barflies and Cocktails.md	["Shake well and strain into a small wineglass.", "Grate nutmeg on top."]	Grated nutmeg	—	—	—	—	—	This matters because it gives us another late interwar control point for the Porto Flip line.	—	—	—
6768	2234	—	El Bar Americano en España	Pedro Chicote	1927	108	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well, dust with cinnamon, and serve in a cocktail glass with small straws."]	Cinnamon and small straws	—	—	—	—	—	—	—	—	—
7368	2234	Porto	Cocktails	Pedro Chicote	1928	279	1928 Cocktails by Pedro Chicote.md	["Shake very well, dust with cinnamon, and serve in a cocktail glass with small straws."]	Cinnamon	2 or 3 pieces ice	—	—	—	—	This matters because it preserves a compact cinnamon-finished port flip branch in Chicote.	—	—	—
7690	2234	—	Cocktails Bar La Florida	Constante Ribalaigua Vert	1934	159	Cocktails Bar La Florida by Constante Ribalaigua Vert (1934).md	["Shake well and strain; serve with powdered cinnamon on top."]	—	Cracked ice	—	—	—	—	—	—	—	—
8481	2234	—	The Artistry of Mixing Drinks	Frank Meier	1936	63	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake with ice, strain into a double cocktail glass, and serve."]	Optional grated nutmeg	Ice	—	—	—	—	—	—	—	—
5903	2235	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	69	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 clear London 1923 Pegu Club checkpoint in the interwar gin-citrus field.	The Rose's lime and paired bitters are the key source-specific details here.	—	—
6544	2235	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 late McElhone control point for the Pegu Club line.	—	—	—
5904	2236	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	69	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it preserves an explicitly dated royal-name cream cocktail in the London 1923 field.	The equal three-part creamy structure is the main source feature.	—	—
6288	2236	—	L'Art du Shaker	Dominique Migliorero	1925	53	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake well in the shaker, strain into a cocktail glass, and serve."]	—	—	—	—	—	—	The source attributes this to Harry McElhone of the New York Bar, Paris.	—	—	—
6548	2236	Wedding 1922 note	Barflies and Cocktails	Harry McElhone and Wynn	1927	62	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because McElhone explicitly ties the drink to Princess Mary's 1922 wedding, giving it a useful interwar social anchor.	—	—	—
5905	2237	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	69	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Put Worcestershire sauce in a small wine glass.", "Drop in the yolk without breaking, season with red pepper and salt, then pour malt vinegar on top."]	—	—	—	—	—	—	This matters because it preserves a highly ritual restorative service in the same late London source as the cocktail canon.	The unbroken yolk and layered seasoning define the service more than any mixing technique.	—	—
6547	2237	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	62	1927 Barflies and Cocktails.md	["Put the sauce into a small glass, drop in the fresh egg yolk without breaking it, season with red pepper and salt, and pour the malt vinegar on top."]	—	—	—	—	—	—	This matters because it preserves the savory restorative prairie-oyster line in a major late-1920s bar source.	—	—	—
5910	2238	Guido, Cafe de Paris, Monte Carlo	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	70	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain."]	—	—	—	—	—	—	This matters because it preserves a named Monte Carlo mixed-vermouth aperitif branch in the London 1923 field.	The white-mint modifier is the main point separating it from plainer mixed-vermouth gin drinks.	—	—
6541	2238	Guido, Cafe de Paris, Monte Carlo	Barflies and Cocktails	Harry McElhone and Wynn	1927	60	1927 Barflies and Cocktails.md	["Shake well and strain."]	—	—	—	—	—	—	This matters because it preserves a Monte Carlo hotel-bar mint-vermouth aromatic in the late 1920s canon.	—	—	—
5911	2239	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	71	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Muddle the pineapple and orange in the shaker with ice and add the vermouths and gin.", "Shake well and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a fruit-muddled dual-vermouth gin branch in the London 1923 field.	The muddled pineapple and orange are the defining source-specific features.	—	—
6292	2239	—	L'Art du Shaker	Dominique Migliorero	1925	55	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake in the shaker and serve."]	Orange slice	—	—	—	—	—	The source attributes this to Harry Craddock, New York.	—	—	—
6565	2239	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	67	1927 Barflies and Cocktails.md	["Put the pineapple and orange in the shaker, add ice and the remaining ingredients, shake well, and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a muddled-fruit dual-vermouth gin branch under the Queen's name in McElhone's field.	—	—	—
5912	2240	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	71	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 mixed-base citrus-and-raspberry branch in the late London field.	The equal-structure mixed-brandy-and-rum base is the key feature here.	—	—
6562	2240	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	66	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a dual-base brandy-and-rum sour still active in the interwar canon.	—	—	—
5913	2241	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	71	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 small bitter-orange aperitif branch built around Amer Picon and Dubonnet in London 1923.	The drink is structurally valuable because it treats modifiers as the whole drink rather than seasoning a base spirit.	—	—
6291	2241	—	L'Art du Shaker	Dominique Migliorero	1925	55	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir cold and serve."]	—	—	—	—	—	—	The source attributes this to Dick Garrich.	—	—	—
6564	2241	Dick Garrick attribution	Barflies and Cocktails	Harry McElhone and Wynn	1927	66	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a small Paris-quarter aperitif built from Cointreau, Picon, and Dubonnet.	—	—	—
5914	2242	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	71	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 rum-and-sherry citrus branch in the London 1923 field.	The value lies in the sherry acting as a real secondary structural component rather than a few dashes.	—	—
6563	2242	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	66	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a compact rum-and-sherry side branch in the interwar short-drink field.	—	—	—
5915	2243	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	71	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 tiny kummel-and-brandy aperitif branch in the late London field.	The drink's interest lies in its minimal two-part aromatic structure.	—	—
6566	2243	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	67	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves one of McElhone's terse interwar aromatic side branches rather than only the surviving classics.	—	—	—
5917	2244	Johnny of the Chatham Bar, Paris	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	73	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass with a cherry."]	Cherry	—	—	—	—	—	This matters because it preserves a tiny Parisian berry-and-kirsch aperitif branch in the London 1923 book.	The key point is the low-proof vermouth-and-kirsch structure sweetened with groseille syrup.	—	—
6299	2244	—	L'Art du Shaker	Dominique Migliorero	1925	57	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir very cold and serve in a cocktail glass with a cherry."]	Cherry	—	—	—	—	—	The source attributes this to Johnny of the Chatham Bar, Paris.	—	—	—