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
6602	2262	Harry / Palermo, Rue Fontaine	Barflies and Cocktails	Harry McElhone and Wynn	1927	78	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass.", "Squeeze orange peel on top."]	Orange peel	—	—	—	—	—	This matters because it preserves another Paris house aperitif built on Plymouth gin rather than the generic London-dry line alone.	—	—	—
6707	2262	—	El Bar Americano en España	Pedro Chicote	1927	72	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
7273	2262	Orange, redcurrant, and maraschino	Cocktails	Pedro Chicote	1928	224	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 another orange-and-berry gin sour branch in late Chicote.	—	—	—
5955	2263	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	["Stir well and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a simple late dual-vermouth gin structure under its own name rather than being folded back into the Martini family.	—	—	—
6340	2263	—	L'Art du Shaker	Dominique Migliorero	1925	66	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir very cold, strain into a cocktail glass, express lemon zest, and serve with a cherry."]	Lemon zest and cherry	—	—	—	—	—	—	—	—	—
6613	2263	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	81	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves another late equal-parts dual-vermouth checkpoint rather than a single later-dry narrative.	—	—	—
5956	2264	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	84	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into old-fashioned whisky glass."]	—	—	—	—	—	—	This matters because it preserves a heavily absinthe-seasoned Plymouth branch late in the London hotel-bar sequence.	Serving it in an old-fashioned whisky glass rather than a stemmed cocktail glass is the noteworthy service detail here.	—	—
6605	2264	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	79	1927 Barflies and Cocktails.md	["Shake well and strain into an old-fashioned whiskey glass."]	—	—	—	—	—	—	This matters because it preserves a very absinthe-led Plymouth aperitif branch rather than only the milder Martini/Tuxedo family line.	—	—	—
5958	2265	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	84	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 peppered restorative egg-and-brandy branch in the late 1923 seam.	—	—	—
6607	2265	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	79	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it keeps the spicy yolk restorative edge visible inside McElhone's cocktail canon.	—	—	—
5960	2266	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	84	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 dual-citrus gin fizz branch in the late London hotel-bar layer.	—	—	—
6334	2266	—	L'Art du Shaker	Dominique Migliorero	1925	66	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard, strain into a balloon glass, finish with iced seltzer, and serve."]	—	—	—	—	—	—	—	—	—	—
6604	2266	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	79	1927 Barflies and Cocktails.md	["Shake well and strain into a medium-sized tumbler.", "Add syphon."]	—	—	—	—	—	—	This matters because it keeps another orange-bearing gin fizz branch explicit in the late McElhone field.	—	—	—
6763	2266	—	El Bar Americano en España	Pedro Chicote	1927	105	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well, serve in a large glass, and finish with seltzer."]	—	Ice	—	—	—	—	—	—	—	—
7359	2266	Orange and grenadine version	Cocktails	Pedro Chicote	1928	270	1928 Cocktails by Pedro Chicote.md	["Shake very well and top with seltzer in a large glass."]	—	2 or 3 pieces ice	—	—	—	—	This matters because it preserves a fruit-rich Texas branch inside Chicote's fizz chapter.	—	—	—
8475	2266	—	The Artistry of Mixing Drinks	Frank Meier	1936	62	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake with ice, strain into a fizz glass, fill with Champagne, and serve."]	—	Ice	—	—	—	—	—	—	—	—
9226	2266	—	Café Royal Cocktail Book	W. J. Tarling	1937	226	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake and strain into a small tumbler and add soda water as desired."]	—	—	—	—	—	—	—	—	—	—
5961	2267	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	84	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it preserves the forbidden-fruit liqueur lane in a simple early-1920s sour format.	—	—	—
6603	2267	Jack Bushby / Cecil Bar, Paris	Barflies and Cocktails	Harry McElhone and Wynn	1927	79	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a compact late Paris citrus-and-fruit-liqueur branch with a named house attribution.	—	—	—
5964	2268	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	85	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain."]	—	—	—	—	—	—	This matters because it preserves another pink gin branch in the London 1923 hotel-bar layer, but with kirsch rather than cream or egg.	—	—	—
5968	2269	Brehmer 1924, Jehus Nectar ale cup	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Whisk grated ginger, gin and bitters, and hot ale until foamy, then serve."]	—	None	—	—	—	—	—	—	—	—
5971	2270	Brehmer 1924, milk and hot beer posset	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Pour boiling milk over toast, add yolk, butter, nutmeg, and sugar, mix with hot beer, and boil briefly."]	—	None	—	—	—	—	—	—	—	—
5972	2271	Brehmer 1924, sherry ale posset	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Put buttered toast into ale, add nutmeg, sugar, and sherry, mix well, and serve hot."]	—	None	—	—	—	—	—	—	—	—
5973	2272	Brehmer 1924, OCR title reads Sir Walter Baleigh	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Mix ale with spiced boiling cream, strain through a hair sieve, and serve."]	—	None	—	—	—	—	—	—	—	—
5974	2273	Brehmer 1924, orange-yolk red wine foam	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Beat yolks, sugar, and orange juice to a thick mass; heat red wine with chopped vanilla to boiling, whisk hot wine into the egg mixture, and serve foamy."]	—	None	—	—	—	—	—	—	—	—
5975	2274	Brehmer 1924, flamed Burgundy drink	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Boil ingredients, ignite the liquid, let it burn until the flame goes out, and serve."]	—	None	—	—	—	—	—	—	—	—
5976	2275	Brehmer 1924, hot cream cognac Rhine wine punch	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Stir yolks with vanilla, sugar, lemon peel, and cold cream; remove peel, add boiling cream while stirring, then after two or three minutes add cognac and Rhine wine while continuing to stir, and serve hot."]	—	None	—	—	—	—	—	—	—	—
5977	2276	Brehmer 1924, American hot rum punch	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Make an infusion of tea, spices, pepper, and bitter orange peel; dissolve sugar with rum, ignite rum for five minutes, strain the tea infusion into the rum, add lemon juice, strain again, and serve hot."]	—	None	—	—	—	—	—	—	—	—
5978	2277	Brehmer 1924, pineapple red wine punch	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Heat wine and Arrak with sugar, lemon juice, and tea; pour into a tureen containing pineapple slices that have been sugared and steeped with Madeira for several hours, stir well, and serve hot."]	Pineapple slices	None	—	—	—	—	—	—	—	—
5979	2278	Brehmer 1924, pineapple Jamaica rum Rhine wine champagne punch	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Dissolve sugar in boiling water, add rum, Rhine wine, and champagne, let draw on a hot stove for one hour, add the juice of a grated pineapple, and serve hot."]	—	None	—	—	—	—	—	—	—	—
5980	2279	Brehmer 1924, apple Rhine wine punch	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Steep sliced peeled apples in one bottle Rhine wine for one hour, press out the juice and return it to the wine, heat two bottles Rhine wine with sugar to boiling, add rum or Arrak, combine with the apple wine, and serve hot or chilled over ice."]	—	Optional	—	—	—	—	—	—	—	—
5981	2280	Brehmer 1924, orange Rhine wine punch	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Rub orange and lemon peels on sugar, press citrus juice over it, add water, Rhine wine, Jamaica rum to taste, and vanilla, heat to boiling, and serve."]	—	None	—	—	—	—	—	—	—	—
5982	2281	Brehmer 1924, orange white wine Arrak punch	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Rub orange peel on sugar, add orange and lemon juice, boil with one bottle white wine, water, and sugar, add two more bottles white wine and Arrak or rum, and serve hot or cold as desired."]	—	Optional	—	—	—	—	—	—	—	—
5983	2282	Brehmer 1924, tea Arrak punch	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Rub lemon peel on sugar, dissolve sugar in hot strong tea, press in lemon juice, add Arrak, and serve hot."]	—	None	—	—	—	—	—	—	—	—
5984	2283	Brehmer 1924, fruit substitution for Ananas-Punsch	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Prepare as Ananas-Punsch, replacing pineapple with apricot."]	Apricot	None	—	—	—	—	—	—	—	—
5985	2284	Brehmer 1924, Arrak cream foam	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Dissolve sugar in Arrak, add sour cream, beat to foam, and serve in glasses."]	—	None	—	—	—	—	—	—	—	—
5986	2285	Brehmer 1924, cold lemon Arrak punch	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Slice lemons thinly, steep in Arrak for six hours, decant carefully, dissolve sugar in boiling water, add the Arrak, let cool, and serve in small punch glasses."]	—	None	—	—	—	—	—	—	—	—
5987	2286	Brehmer 1924, OCR title Baronesz-Punsch	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Dissolve honey and lemon jelly in hot green tea, keep hot until needed, add whiskey, Curacao, and cognac before serving, and serve warm."]	—	None	—	—	—	—	—	—	—	—
5988	2287	Brehmer 1924, Devonshire formula	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Mix spirits, port, sugar, and lemon juice, add boiling water as desired, and serve."]	—	None	—	—	—	—	—	—	—	—
5989	2288	Brehmer 1924, raspberry bavaroise	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Crush raspberries, dissolve sugar in water and pour over them, strain after four hours, add Rhine wine and yolks, whisk over heat until very foamy, and serve hot."]	—	None	—	—	—	—	—	—	—	—
5990	2289	Brehmer 1924, vanilla bavaroise	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Beat whole eggs and yolks with some white wine, rub vanilla on sugar, add sugar, cinnamon, and white wine, whisk over heat until very foamy, and serve hot."]	—	None	—	—	—	—	—	—	—	—
5991	2290	Brehmer 1924, lemon Burgundy bavaroise	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Rub lemon peel on sugar, press lemon juice over it, add boiling water and Burgundy, and serve hot or cold as desired."]	—	Optional	—	—	—	—	—	—	—	—
5992	2291	Brehmer 1924, Ponche a la bavaroise	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Rub lemon peels on sugar, press lemon juice over it, add water and Burgundy, bring quickly to a boil, strain through flannel, and serve hot."]	—	None	—	—	—	—	—	—	—	—
5994	2292	Brehmer 1924, egg beer grog	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Beat eggs with beer until foamy, add sugar, cinnamon, and lemon peel, whisk over heat until it begins to boil, and serve in glasses."]	—	None	—	—	—	—	—	—	—	—
5995	2293	Brehmer 1924, beer punch with Jamaica rum	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Boil beer with sugar and cinnamon, beat eggs with Jamaica rum until foamy, and whisk them into the hot beer."]	—	None	—	—	—	—	—	—	—	—
5996	2294	Brehmer 1924, beer chaudeau	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Beat eggs with a little wine, whisk into beer, add sugar, cinnamon, and lemon peel, whisk over heat until foamy, and serve in glasses."]	—	None	—	—	—	—	—	—	—	—
5998	2295	Brehmer 1924, Bischof essence version	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Heat red wine with sugar to boiling, add two or three tablespoonfuls of Bischof essence, and serve."]	—	None	—	—	—	—	—	—	—	—
5999	2296	Brehmer 1924, cognac orange spice Bischof	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Infuse orange juice and peels with cinnamon, coriander, nutmeg, and cognac for 24 hours; heat red wine to boiling, sweeten to taste, add four small glasses of the infusion, stir, and serve hot."]	—	None	—	—	—	—	—	—	—	—
6005	2297	Angostura Centenary 1924, three equal parts gin and vermouths	Angostura Bitters Centenary Gift Book of Cocktail and Other Recipes	Angostura Bitters (Dr. J. G. B. Siegert & Sons) Limited	1924	—	1924 Angostura Bitters Centenary Gift Book of Cocktail and other recipes.md	["Combine the three equal parts with Angostura Bitters."]	Twisted lemon peel	—	—	—	—	—	—	—	—	—
8391	2297	—	The Artistry of Mixing Drinks	Frank Meier	1936	42	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Stir well and serve."]	—	—	—	—	—	—	—	—	—	—