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
6570	2244	Johnny of the Chatham Bar, Paris	Barflies and Cocktails	Harry McElhone and Wynn	1927	69	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass with a cherry."]	Cherry	—	—	—	—	—	This matters because it preserves another Paris berry-and-kirsch aperitif line with a direct Chatham Bar attribution.	—	—	—
6699	2244	—	El Bar Americano en España	Pedro Chicote	1927	69	1927 El Bar Americano en Espana by Pedro Chicote.md	["Sírvase en copa de cocktail, con una guinda."]	guinda	Ice	—	—	—	—	—	—	—	—
6718	2244	Sin alcohol	El Bar Americano en España	Pedro Chicote	1927	76	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien en la cocktelera y pásese a copa de cocktail, terminándola de llenar de agua de seltz."]	—	Ice	—	—	—	—	—	—	—	—
7239	2244	Sin alcohol	Cocktails	Pedro Chicote	1928	212	1928 Cocktails by Pedro Chicote.md	["Shake very well, strain into a cocktail glass, and finish with seltzer."]	—	Ice pieces	—	—	—	—	This matters because it preserves a structured temperance cocktail in the later Chicote pages rather than only spirit drinks.	—	—	—
7244	2244	Dubonnet and grenadine	Cocktails	Pedro Chicote	1928	214	1928 Cocktails by Pedro Chicote.md	["Build over ice and serve in a cocktail glass with a cherry."]	Cherry	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a separate spirituous Rose branch in the same source as Chicote's non-alcoholic Rose.	The source presents this as a large-glass preparation passed into cocktail service.	—	Chicote treats this as a different drink from the alcohol-free Rose on page 212, so both variants are preserved separately under the same canonical name.
5920	2245	Harry of Ciro's 1923	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 a small wineglass."]	—	—	—	—	—	—	This matters because it preserves an apple-spirit and gin sour branch in the late London field.	The source is especially useful because it preserves Apple Jack and Calvados as parallel options rather than collapsing them.	—	—
6304	2245	—	L'Art du Shaker	Dominique Migliorero	1925	58	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard, strain into a cocktail glass, and serve."]	—	—	—	—	—	—	—	—	—	—
6573	2245	Apple Jack or Calvados	Barflies and Cocktails	Harry McElhone and Wynn	1927	70	1927 Barflies and Cocktails.md	["Shake well and strain into a small wineglass."]	—	—	—	—	—	—	This matters because it preserves an apple-spirit-and-gin pink branch in McElhone's late 1920s field.	—	—	—
8363	2245	—	The Artistry of Mixing Drinks	Frank Meier	1936	39	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake well and serve."]	—	—	—	—	—	—	—	—	—	—
9058	2245	—	Café Royal Cocktail Book	W. J. Tarling	1937	183	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake and strain into a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
5921	2246	Hotel Columbus, Harrisburg, Pa.	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	74	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 named rye-and-berry aromatic branch in the post-war field.	The key detail is the small blackberry accent inside an otherwise whiskey-cocktail frame.	—	—
6575	2246	Ed. V. Orsinger / Hotel Columbus	Barflies and Cocktails	Harry McElhone and Wynn	1927	70	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass with a cherry."]	Cherry	—	—	—	—	—	This matters because it preserves another house-style rye aromatic from the interwar hotel-bar field.	—	—	—
5923	2247	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	74	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 ginger ale."]	—	—	—	—	—	—	This matters because it preserves a sloe-gin whole-egg fizz branch outside the standard gin fizz line.	The use of ginger ale rather than soda is the key structural detail here.	—	—
6306	2247	—	L'Art du Shaker	Dominique Migliorero	1925	58	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake well, strain into a tumbler, complete with ginger ale, and serve."]	—	—	—	—	—	—	The source attributes this to Wm. Yarrow, San Francisco.	—	—	—
6574	2247	Wm. Yarrow / McDonagh Bros. recipe	Barflies and Cocktails	Harry McElhone and Wynn	1927	70	1927 Barflies and Cocktails.md	["Shake well and strain into a medium-sized tumbler.", "Fill balance with ginger ale."]	—	—	—	—	—	—	This matters because it keeps a lively sloe-gin fizz branch visible in the late McElhone canon.	—	—	—
8467	2247	—	The Artistry of Mixing Drinks	Frank Meier	1936	61	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake with ice, strain into a tumbler, add soda water, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5927	2248	French field-gun era	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	77	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 named wartime French branch still alive in a London 1923 source.	The interchangeable anis-del-oso or absinthe note is the key service detail here.	—	—
6426	2248	—	L'Art du Shaker	Dominique Migliorero	1925	77	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake cold and serve."]	—	—	—	—	—	—	The source says the drink was much in demand in Paris during the war and borrowed its name from the French 75 field gun.	—	—	—
6579	2248	French war reference	Barflies and Cocktails	Harry McElhone and Wynn	1927	72	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves the small French war-era 75 before later sparkling standardisation takes over the name.	—	—	This is a still cocktail, not the later Champagne-topped standard.
6703	2248	—	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	—	—	—	—	—	—	—	—
7265	2248	Grenadine and lemon	Cocktails	Pedro Chicote	1928	221	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	4 to 5 pieces ice	—	—	—	—	This matters because it preserves a compact pre-Champagne-style `75` checkpoint in a Spanish interwar source.	—	—	—
5928	2249	Buck's Club London	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	77	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 Buck's Club London Side-Car in a 1923 source rather than only later standardizations.	The source presents it as a plain shaken equal-parts sour without extra decoration.	—	—
6123	2249	Vancouver Club	About Town Cocktail Book	Joe Fitchett	1925	22	1925 About Town Cocktail Book by Joe Fitchett.md	["Shake well and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a Vancouver Club Side-Car checkpoint in percentage notation.	—	—	—
6318	2249	—	L'Art du Shaker	Dominique Migliorero	1925	62	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake cold and serve."]	—	—	—	—	—	—	The source attributes this to Mac Garry, London.	—	—	—
6584	2249	MacGarry / Buck's Club	Barflies and Cocktails	Harry McElhone and Wynn	1927	72	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves one of McElhone's central Side-Car witnesses with explicit Buck's Club attribution.	—	—	—
7266	2249	Cognac and Cointreau	Cocktails	Pedro Chicote	1928	221	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it gives Chicote a clear Side-Car checkpoint inside the Madrid hotel-bar layer.	—	—	—
5931	2250	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	78	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 minimalist kummel-and-gin aromatic branch alive in a 1923 London source.	—	—	—
5932	2251	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	78	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain."]	—	—	—	—	—	—	This matters because it preserves a direct sloe-gin aromatic line without vermouth or citrus.	—	—	—
6588	2251	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	73	1927 Barflies and Cocktails.md	["Shake well and strain."]	—	—	—	—	—	—	This matters because it keeps a very compact sloe-gin aromatic line visible beside the larger sour and fizz branches.	—	—	—
5933	2252	Swalter	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	78	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain."]	—	—	—	—	—	—	This matters because it preserves another compact mixed-base sour branch under a club nickname in the late London seam.	—	—	—
6587	2252	The Swatter Cocktail	Barflies and Cocktails	Harry McElhone and Wynn	1927	73	1927 Barflies and Cocktails.md	["Shake well and strain."]	—	—	—	—	—	—	This matters because it preserves another named small dual-spirit sour from the interwar hotel-bar field.	The final ratio line is slightly OCR-compressed, so the split spirit structure is preserved conservatively.	—	—
5935	2253	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	78	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain."]	—	—	—	—	—	—	This matters because it preserves another compact split-base red-fruit sour in the late London seam.	—	—	—
6391	2253	—	L'Art du Shaker	Dominique Migliorero	1925	65	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake cold and serve."]	—	—	—	—	—	—	—	—	—	—
6595	2253	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	76	1927 Barflies and Cocktails.md	["Shake well and strain."]	—	—	—	—	—	—	This matters because it preserves a direct dual-spirit sour in McElhone's late 1920s field without later simplification.	—	—	—
5939	2254	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 preserves a dense cream-and-cordial snowball branch in the London 1923 layer.	—	—	—
6589	2254	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	73	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves one of the sweeter cream-and-floral interwar side branches rather than only the dry aperitif canon.	—	—	—
5940	2255	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.", "Add two pickled silver onions."]	Two pickled silver onions	—	—	—	—	—	This matters because it preserves an onion-garnished dry cocktail branch distinct from the standard Gibson line.	The onion garnish is integral rather than optional here.	—	—
5941	2256	Giro's Club London	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 preserves a named Giro's Club London house drink rather than only imported classic lines.	—	—	—
5944	2257	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	80	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well together and strain into small wine glass.", "Add a dash of syphon on top."]	—	—	—	—	—	—	This matters because it preserves another morning-after absinthe bracer in a British hotel-bar source.	The dash of syphon added on top is part of the service ritual here.	—	—
5946	2258	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	80	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into medium-sized tumbler.", "Add syphon."]	—	—	—	—	—	—	This matters because it preserves a lengthened South Side branch rather than only the shorter cocktail-glass form.	The syphon finish moves this toward the Collins/highball side of service.	—	—
6326	2258	—	L'Art du Shaker	Dominique Migliorero	1925	63	1925 L'Art du Shaker by Dominique Migliorero.md	["Build in the same tumbler, stir well, and serve."]	Mint	Crushed ice	—	—	—	—	—	—	—	—
6592	2258	Syphon finish	Barflies and Cocktails	Harry McElhone and Wynn	1927	76	1927 Barflies and Cocktails.md	["Shake well and strain into a medium-sized tumbler.", "Add syphon."]	—	—	—	—	—	—	This matters because it preserves the South Side in a lengthened tumbler form rather than a shorter later-classic template alone.	—	—	—
5947	2259	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	81	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Put 1 lump of ice in a large tumbler and squeeze in a piece of lemon peel.", "Hand whisky to customer to serve himself and fill with soda."]	Expressed lemon peel	1 lump ice	—	—	—	—	This matters because it preserves customer-finished Scotch highball service explicitly rather than flattening it into a generic mixed drink.	Customer-finished service is the key historical detail here.	—	—
6578	2259	Customer-finished service	Barflies and Cocktails	Harry McElhone and Wynn	1927	71	1927 Barflies and Cocktails.md	["Put the ice and squeezed lemon peel into a large tumbler.", "Hand the whisky to the customer to serve himself and fill with soda."]	Lemon peel	1 lump ice	—	—	—	—	This matters because it preserves highball service as a ritual of customer choice, not just a fixed mixed specification.	The source makes the customer-finished handling explicit, which is part of the drink's service identity.	—	—
5948	2260	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	81	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Build in a large tumbler with vanilla ice cream, liqueurs, and fruit.", "Fill the balance with Champagne and stir well."]	Pineapple, orange, lemon, cherries, and strawberries	—	—	—	—	—	This matters because it preserves a continental Champagne-and-ice-cream service world that overlaps with later dessert-drink branches.	The built-over-ice-cream Champagne service is the defining detail here.	—	—
6327	2260	—	L'Art du Shaker	Dominique Migliorero	1925	63	1925 L'Art du Shaker by Dominique Migliorero.md	["Build in a medium balloon glass, top with Champagne, garnish with citrus and seasonal fruit, and serve with straws."]	Lemon, orange, and seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
6593	2260	Continental beverage	Barflies and Cocktails	Harry McElhone and Wynn	1927	76	1927 Barflies and Cocktails.md	["Put the vanilla ice cream into a large tumbler with the maraschino, curacao, and brandy.", "Fill balance with Champagne, stir well, and add the fruit garnishes."]	Pineapple, orange, lemon, cherries, and strawberries	—	—	—	—	—	This matters because it preserves a cream-and-Champagne Continental service world that sits between dessert and mixed-drink practice.	—	—	—
5950	2261	San Sebastian	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	81	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 soda."]	—	—	—	—	—	—	This matters because it preserves a named San Sebastian long drink in the London 1923 layer.	—	—	—
6591	2261	San Sebastian popular drink	Barflies and Cocktails	Harry McElhone and Wynn	1927	75	1927 Barflies and Cocktails.md	["Shake well and strain into a medium-sized wine glass.", "Fill balance with soda."]	—	—	—	—	—	—	This matters because it preserves a regional Ponche-Soto long drink rather than flattening the late interwar field into only gin and whiskey branches.	—	—	—
5951	2262	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	83	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass.", "Squeeze orange peel on top."]	Expressed orange peel	—	—	—	—	—	This matters because it preserves a clean late orange-and-vermouth Plymouth gin branch.	—	—	—