Recipe variants

id	recipe_id	variant_label	is_recommended_spec	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
1940	65	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	68	1895 The Mixicologist by C F Lawlor.md	["Take a lemonade glass two thirds full of ice.", "Add one dessertspoonful of sugar, two dashes of bitters, and lemon peel.", "Add a bottle of Trilby soda water, stir, and serve in the same glass."]	Lemon peel	Two thirds full	Lemon peel and bitters rise over the cold soda.	It applies cocktail seasoning logic to a temperance soda, giving the drink a clearly aperitif-like shape without spirit.	The finish is brisk, faintly bitter, and sparkling.	A non-alcoholic soda drink that borrows the aromatic frame of the cocktail world.	This is one of the most useful temperance entries in Lawlor because it shows that `cocktail` could already function as a flavour grammar as well as a spirit category. That is a big deal for the ontology.	The lemon peel and bitters are the point. Without them, this would be plain soda service rather than a soda cocktail.	—	Compared with alcoholic cocktails, this is obviously lighter, but structurally it shows the same desire for balance through sweetness, bitterness, citrus oil, and cold lengthening.
2032	65	Drinks of All Kinds 1896	0	Drinks of All Kinds For All Seasons	Frederick Davies and Seymour Davies	1896	28	1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md	["Make as the Jersey Cocktail, using a bottle of soda-water instead of cider."]	Lemon peel	Ice	—	—	—	—	—	—	—	—
2047	65	Fancy Drinks and Popular Beverages 1896, No. 27	0	Fancy Drinks and Popular Beverages	William Schmidt	1896	27	1896 Fancy Drinks and Popular Beverages by the Only William.md	["Add sugar, lemon oil, fine ice, and bitters to a large glass, pour in soda slowly while stirring, and serve; strain if desired."]	—	Fine ice	—	—	—	—	—	—	—	—
2086	65	Bariana 1896, No. 26	0	Bariana	Louis Fouquet	1896	29	Bariana by Louis Fouquet (1896).md	["Build in cobbler glass B over one piece of ice with bitters, curacoa, noyau, lemon zest, and soda; at service stir in powdered sugar and drink during effervescence."]	Lemon zest	One piece of ice	—	—	—	—	—	—	—	—
2179	65	Larsen 1899, cocktails section	0	156 Recettes de Boissons Americaines	Niels Larsen	1899	6	1899 156 recettes de boissons americaines by N Larsen.md	["Add sugar and bitters to ice, fill with half a bottle of lemon soda, stir well, and serve with an orange slice."]	Orange slice	Lumps of ice	—	—	—	—	—	—	—	—
2355	65	—	0	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	36	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Build the ice, sugar, bitters, soda, and lemon peel in a large glass.", "Stir with a spoon and serve, taking care that the soda does not run over the glass."]	Lemon peel.	3 or 4 lumps	—	—	—	—	This is a useful reminder that the cocktail grammar could be carried into essentially spiritless or near-spiritless soda service by this period.	Foam control is part of the service identity here, just as in the book's long-drink instructions elsewhere.	—	—
2453	65	—	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	28	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Put the sugar, bitters, and cracked ice in a small bar glass.", "Fill with bottled lemon soda, stir well, ornament with orange and berries, and serve."]	Orange slice and berries.	Cracked ice	—	—	—	—	This is an important checkpoint for the bitters-and-soda temperance-adjacent branch that shadows the cocktail family without a base spirit.	The direct bottled-soda fill is what places this in the later carbonated long-drink world.	—	—
2661	65	—	0	Daly's Bartenders' Encyclopedia	Tim Daly	1903	67	1903 Daly's Bartenders' Encyclopedia.md	["Build the ice, Angostura bitters, orange slices, and seltzer in a mixing glass, being careful not to let the foam run over the top.", "Place a spoon filled with pulverized sugar on top of the glass for the customer to add himself and serve."]	Orange slice and spoon of pulverized sugar.	3 lumps	—	—	—	—	Daly's headache-and-stomach note makes this a useful morning restorative witness at the edge of cocktail and temperance service.	The customer-added sugar and careful foam management are both part of the drink's identity.	—	—
2790	65	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	26	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the sugar, bitters, and cracked ice to a small bar glass.", "Fill with lemon soda, stir well, ornament with a slice of orange and berries, and serve."]	Orange slice and berries	Cracked ice	Bitters and lemon soda create a bright aperitif aroma.	This sits on the boundary between cocktail, temperance, and highball logic, preserving the old bittered-soda grammar in a dressed long form.	The finish is fizzy, bitter-citric, and lightly sweet.	A bittered lemon-soda highball from the cocktail-to-temperance crossover line.	—	—	—	—
2924	65	Applegreen 1904	0	Applegreen's Bar Book	John Applegreen	1904	18	1904 Applegreen's Bar Book by John Applegreen.md	["Add the Angostura bitters, lemon peel, lemon soda, and lump ice to a large glass.", "Stir, strain into a lemonade glass, add the powdered sugar, and serve."]	Lemon peel	1 lump	Bitters and lemon lead the aroma with soft soda lift.	This matters because it shows the soda-cocktail branch continuing as a serious bitters-led long drink rather than a mere footnote.	The finish is gently sweet, bittered, and refreshing.	A bitters-and-lemon-soda descendant from the lengthened cocktail branch.	—	—	—	—
3037	65	Lowe 1904	0	Drinks as They Are Mixed	Paul E. Lowe	1904	28	1904 Drinks as they are Mixed by Paul E Lowe.md	["Add the ice, sugar, and bitters to a large bar glass.", "Fill with lemon soda, stir well, and serve."]	—	3 lumps	Bitters spice and lemon soda sweetness rise immediately.	This entry matters because it preserves the non-spirit soda-cocktail branch, where cocktail structure survives as flavour logic rather than as a spirit-led drink.	The finish is brisk, bittersweet, and highly refreshing.	A low-proof soda-cocktail descendant from the temperance-adjacent bar line.	—	—	—	—
3150	65	Gorham 1905	0	The Gorham Cocktail Book	Gorham Mfg. Company	1905	38	1905 The Gorham Cocktail Book.md	["Build the sugar, ice, Peychaud's bitters, and lemon peel in a large bar-glass.", "Add the soda, mix, and drink during effervescence."]	Lemon peel	1 lump	Bitters and lemon rise ahead of the soda.	This matters because it shows the word cocktail still covering a charged-water bitters drink with no base spirit at all.	The finish is brisk, bitter, and refreshing.	A spiritless bitters-and-soda cocktail from the effervescent branch.	—	—	—	—
3188	65	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	151	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Put the broken ice, bitters, and orange slices into a large bar glass.", "Fill with lemon soda and serve with a teaspoon filled with powdered sugar for the customer to add, taking care not to let the foam spread over the glass."]	Orange slices	Broken ice	—	—	—	—	—	Customer-added sugar is part of the drink's service identity.	—	—
4126	65	—	0	Jack's Manual	J. A. Grohusko	1910	80	1910 Jack's Manual by J A Grohusko.md	["Add the sugar and Angostura bitters, coat the inside of the glass with sugar, and fill quickly with ice.", "Add the bottle of plain or lemon soda, add two orange slices, stir, and serve."]	2 orange slices	Ice	—	—	—	—	—	—	—	—
4445	65	—	0	The Buffet Blue Book	John H. Considine	1912	74	1912 The Buffet Blue Book bu John H Considine.md	["Fill a glass with carbonated water and add the syrup and Abbott's Bitters.", "Adjust the syrup to taste and serve."]	—	—	—	—	—	—	—	—	—	—
4499	65	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	20	1912 Wehman Bros.md	["Add the sugar, broken ice, bitters, and orange to the glass, fill with lemon soda water, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4890	65	—	0	Bartenders' Manual	Bartenders Association of America	1913	42	1913 Bartenders' Manual (Bartenders Association of America).md	["Build in the glass and stir well. Orange and berries may be added on top."]	Optional orange slice and berries	Ice	—	—	—	—	—	—	—	—
5235	65	Rawling 1914, cocktail section	0	Rawling's Book of Mixed Drinks	Ernest P. Rawling	1914	—	1914 Rawling's of Book Mixed Drinks by E P Rawling.md	["Build in an old-fashioned toddy glass, stir briefly, drop in bar sugar, and drink at once."]	—	Lump ice	—	—	—	—	—	—	—	—
5563	65	—	0	Julian's Recipes	Julian Anderson	1919	6	1919 Julian's Recipes by Julian Anderson.md	["Build the ice, bitters, lemon peel, and lemon soda in a tall lemonade glass.", "Add the powdered sugar and serve while foaming."]	Twisted lemon peel	Ice lumps	—	—	—	—	—	—	—	—
5691	65	Down the Hatch 1920	0	Down the Hatch	"Paul"	1920	27	1920 Down the Hatch.md	["Fizz seltzer on top and serve."]	—	0.5 tumbler broken ice	—	—	—	—	This matters because it preserves another soda-cocktail branch where bitters and syrup carry cocktail logic into a sparkling serve.	The top-fizz service is the point here.	—	—
5714	65	—	0	Il Barista Guida del Barman	Mazzon Ferruccio	1920	17	1920 Il Barista Guida del Barman by Mazzon Ferruccio.md	["Place the sugar and bitters in a soda glass.", "Fill with a bottle of soda water."]	—	—	—	—	—	—	—	—	—	—
5942	65	Harry of Ciro's 1923	0	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	["Build in a large tumbler with sugar and Angostura.", "Pour in Schweppe's lemonade, add one lump of ice and a piece of lemon peel, and stir."]	Lemon peel	1 lump ice	—	—	—	—	This matters because it preserves a bottled-lemonade Soda Cocktail branch rather than only the older bitters-and-syphon form.	The bottled Schweppe's base is the key service detail here.	—	—
6323	65	—	0	L'Art du Shaker	Dominique Migliorero	1925	63	1925 L'Art du Shaker by Dominique Migliorero.md	["Build in a large tumbler, stir, and serve."]	Long lemon zest	Ice	—	—	—	—	—	—	—	—
6939	65	Temperance	0	Cheerio! A Book of Punches and Cocktails	Charles	1928	29	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Place the powdered sugar, ice, and Angostura bitters in the bottom of a large glass.", "Pour over a cold bottle of soda water, stir, remove the ice before serving, and serve."]	—	Three or four lumps	—	—	—	—	—	—	—	—
7270	65	Lemon soda service	0	Cocktails	Pedro Chicote	1928	223	1928 Cocktails by Pedro Chicote.md	["Build in a water glass over crushed ice, top with lemon soda, and serve in the same glass."]	—	Crushed ice	—	—	—	—	This matters because it preserves a late soda-built bitters service line rather than only spirit-forward cocktails.	The source explicitly serves this in the same water glass.	—	—
66	66	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	50	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Dissolve the sugar in water in a small bar glass.", "Add the brandy and fill two-thirds full with shaved ice.", "Work in two sprigs of mint as in the mint julep method.", "Finish with two small pieces of orange and seasonal berries."]	Mint, orange pieces, seasonal berries	Shaved ice	Mint and orange give the nose a lifted freshness above the brandy.	It drinks like a compact julep: sweetened spirit, mint coolness, and quick citrus ornament in a tighter serving.	The finish is cooling and lightly fruity, with brandy warmth underneath.	A reduced-format julep that preserves the family character while making service quicker and more direct.	Thomas introduces the smash by saying it is simply a julep on a small plan. That sentence is historically invaluable because it tells us outright how he understood category descent: the smash is not separate in origin, but a scaled and simplified branch of the julep.	The julep method still governs the drink. Mint handling remains central, but the smaller glass and reduced volume mean the smash should read quicker and more immediate than the ceremonious julep.	—	If the julep is the grand, aromatic summer display, the smash is its compact service adaptation. This is precisely the sort of line we want the ontology to preserve across eras.
317	66	Terrington 1869	0	Cooling Cups and Dainty Drinks	William Terrington	1869	195	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the mint, brandy, and sugar into a glass.", "Fill up with pounded ice, lay the orange slices on top, and serve with straws."]	Orange slices and mint.	Pounded ice	—	—	—	—	This is the core short smash pattern before the fruit-heavier second formula.	Compared with the julep entries, the smash is looser and more fruit-forward in presentation.	—	Terrington immediately follows this with a second brandy smash formula.
444	66	—	0	Barkeepers' Ready Reference	A. V. Bevill	1871	37	1871 Barkeeper's ready reference.md	["Build the sugar, water, brandy, and mint in a small glass.", "Add ice.", "Serve with a straw."]	Mint	Ice	—	—	—	—	—	—	—	Gin Smash follows the same formula, while Whisky Smash omits fruit.
464	66	—	0	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	39	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Combine the sugar, water, and brandy in a tumbler.", "Add two sprigs of young mint.", "Fill the tumbler two-thirds full of shaved ice.", "Prepare as a mint julep on a small scale."]	Mint	Shaved ice	—	—	—	—	—	—	—	—
670	66	—	0	American and Other Drinks	Leo Engel	1878	36	1878 American and other drinks.md	["Fill two-thirds full of shaved ice, use mint as in Mint Julep, place orange on top, and ornament with berries in season."]	Orange and berries in season	Two-thirds full of shaved ice	—	—	—	—	—	—	—	—
783	66	—	0	Drinks, and How to Make Them	Yeatman & Co.	1879	10	1879 Drinks and how to make them by Yeatman & Co.md	["Put the mint, sugar, and water into a tumbler half full of shaved ice and smash well together.", "Add the chosen spirit with a dash or two of bitters.", "Place seasonal fruit on top and drink through a straw."]	Seasonal fruit	Half full of shaved ice	—	—	—	—	—	—	—	—
808	66	—	0	McDonough's Bar-Keepers' Guide, and Gentlemen's Sideboard Companion	Patsy McDonough	1883	13	1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883).md	["Use a small bar glass and add the sugar, water, mint, ice, and brandy.", "Add a slice or two of orange and berries if in season.", "Stir with a bar spoon."]	Orange slices and berries	Lumps of ice	—	—	—	—	—	—	—	—
881	66	—	0	Scientific Bar-Keeping	E. N. Cook & Co.	1884	17	1884 Scientific bar-keeping.md	["Dissolve the sugar and fresh mint well with a little water until the essence of the mint is extracted.", "Add half a glass of shaved ice and the brandy and stir up well with a spoon.", "Strain into a sour glass, ornament with a little fruit, and serve."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
1371	66	Henry J. Wehman 1891	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	54	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Press the mint with the sugar and water as in the Mint Julep method.", "Add the brandy and fill the glass half full with fine ice.", "Stir well and strain into a fancy bar glass.", "Serve cold."]	Mint	Fine ice	Mint and brandy rise in a compact, cooling frame.	It keeps the julep logic but compresses it into a tighter and plainer form than the showier mint-julep service.	The finish is cool, minty, and brandy-led.	A compact late smash that keeps the family visibly descended from the julep line.	The smash remains important because it shows that mint-drink evolution did not move only toward grand julep display. It also moved toward shorter, handier, more everyday forms.	The mint should be pressed with purpose but not shredded. This is still a smash, not a grassy pulp.	—	Compared with Brandy Julep, this is more concise and less ceremonial. Compared with Thomas's Brandy Smash, it feels slightly tidier and more codified in late-century service.
1497	66	—	0	Mixed Drinks	Herbert W. Green	1895	68	1895 Mixed Drinks by Herbert W Green.md	["Dissolve the sugar in a mixing glass with a little water, then add the mint, fine ice, and brandy.", "Stir well, strain into a punch glass, and add fruit."]	Fruit.	Fine ice	—	—	—	—	This is a useful brandy-smash checkpoint because Green still treats the smash as distinct from julep and sour service.	The slight bruising of mint and final strained punch-glass service define the drink.	—	—
1871	66	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	46	1895 The Mixicologist by C F Lawlor.md	["Press the mint in the sugar and water to extract the flavour.", "Add the brandy and fill the glass two thirds full of shaved ice.", "Stir thoroughly, ornament with half a slice of orange and a few fresh sprigs of mint, and serve with a straw."]	Orange and fresh mint	Shaved ice	Mint and orange rise above cool brandy.	It sits between julep and short cooler, with mint extraction doing more structural work than in a simple aromatic garnish.	The finish is minty, cool, and lightly fruity.	A late smash preserving the small-plan julep idea in a brisk, highly drinkable form.	The smash line is essential to the ontology because it preserves the compact, muddled, mint-cooled descendants of the julep family. Lawlor's version keeps that genealogy alive very clearly.	Mint should be pressed, not shredded to bitterness. The smash depends on aromatic extraction plus heavy chilling.	—	Compared with Mint Julep, this is tighter and more direct. Compared with Thomas's brandy smash, the family identity remains very stable.
2373	66	—	0	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	46	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Dissolve the sugar in water with the mint.", "Add fine shaved ice and brandy, stir well, and strain into a fancy bar glass.", "Decorate with seasonal fruit."]	Seasonal fruit.	Fine shaved ice	—	—	—	—	This is a useful reminder that the smash remained a distinct mint-and-fruit service beside the julep.	The mint extraction happens before the main dilution and the finished drink is strained rather than left rustic in the mixing glass.	—	—
2644	66	—	0	Daly's Bartenders' Encyclopedia	Tim Daly	1903	58	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in a small quantity of mineral water and crush the mint until the essence is extracted.", "Add the brandy and fine ice, stir well, strain into a sour glass, add orange, lemon, and fruit in season, and serve."]	Orange, lemon, and fruit in season.	Fine ice	—	—	—	—	This is a useful early-twentieth-century smash witness showing continued overlap between decorative fruit service and mint extraction.	Like Daly's whiskey version, the defining move is crushing out the mint essence before the final strain.	—	—
2870	66	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	68	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Press the mint in the sugar and water as in a mint julep.", "Add the brandy and fill the glass half full of shaved ice.", "Stir well, strain into a fancy bar glass, and serve."]	—	Shaved ice	Mint lifts the brandy cleanly.	Lewis's strained smash is historically useful because it shows the family continuing to separate itself from the more decorative julep branch.	The finish is cool, minty, and brandy-led.	A clean strained smash marking the family's divergence from ornate julep service.	—	—	—	—
3329	66	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	200	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Press the mint as in mint julep, then add the sugar, seltzer, brandy, and fine ice and stir well.", "Strain into a fancy bar glass and serve with fruit on top."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
3536	66	—	0	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	104	Louis' Mixed Drinks by Muckensturm (1906).md	["Press the mint in the sugar, mix with a little water to extract the flavor, pour the decoction into a high-ball glass, add brandy and ice, ornament with fruit and mint, top with soda, and serve with straws."]	Fruit of season and mint	Ice	—	—	—	—	—	—	—	—
3904	66	—	0	Jack's Manual	J. A. Grohusko	1910	41	1910 Jack's Manual by J A Grohusko.md	["Add the sugar, mint, and brandy to a glass.", "Fill with shaved ice, stir well with a spoon, ornament with fruit in season, and serve."]	Seasonal fruit and mint	Shaved ice	—	—	—	—	—	—	—	—
4252	66	—	0	The Buffet Blue Book	John H. Considine	1912	24	1912 The Buffet Blue Book bu John H Considine.md	["Dissolve the sugar with seltzer in an old-fashioned cocktail glass and press the mint slightly with a muddler.", "Add the ice and brandy, stir well, dash with seltzer, and serve with the spoon in the glass."]	Mint sprigs	Piece of ice	—	—	—	—	—	—	—	—
4710	66	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	65	1912 Wehman Bros.md	["Press the mint into the sugar and seltzer as in a julep, add the brandy and fine ice, stir well, strain into a fancy bar glass, garnish with fruit or berries, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4938	66	—	0	Bartenders' Manual	Bartenders Association of America	1913	17	1913 Bartenders' Manual (Bartenders Association of America).md	["Press the mint as in a julep, stir well, and strain into a fancy bar glass."]	—	Fine ice	—	—	—	—	—	—	—	—
5458	66	Bullock 1917	0	The Ideal Bartender	Tom Bullock	1917	26	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass with shaved ice.", "Stir with the ingredients, strain into a fancy stem glass, and serve."]	—	Shaved ice	—	—	—	—	This matters because Bullock preserves the cleaner strained smash style rather than collapsing smash and julep into one mint category.	The strained stemmed service is the main thing separating this from a more openly goblet-style julep.	—	—
5626	66	Down the Hatch 1920	0	Down the Hatch	"Paul"	1920	8	1920 Down the Hatch.md	["Work the mint to the bottom of the glass without bruising it too much, cut the ice in small pieces, and work the mint so the ice shows above it.", "Stick mint with stems on the side, put the strainer over, and serve with fruit if desired."]	Mint and optional fruit	Small cut ice	—	—	—	—	This matters because it preserves a highly explicit smash presentation grammar rather than only a short ingredient list.	The instruction not to bruise the mint too much is the key service nuance here.	—	—
6183	66	—	0	L'Art du Shaker	Dominique Migliorero	1925	14	1925 L'Art du Shaker by Dominique Migliorero.md	["Build with mint in a large glass and serve cold."]	Mint	—	—	—	—	—	—	—	—	—
6895	66	—	0	Cheerio! A Book of Punches and Cocktails	Charles	1928	18	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Dissolve the sugar in the bottom of a whiskey glass and crush a few sprigs of mint into it.", "Add the brandy and a piece of ice, stir with a spoon, and serve with the spoon in the glass."]	Mint	Ice	—	—	—	—	—	—	—	—
6952	66	Cheerio 1928	0	Cheerio! A Book of Punches and Cocktails	Charles	1928	32	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Press the mint into the bottom of a glass in which some sugared water has been placed.", "Add the brandy and fill the glass two-thirds full of shaved ice, stir thoroughly, and serve."]	Half slice of orange, fresh mint sprigs, and a straw.	Shaved ice	—	—	—	—	—	—	—	—