Recipe variants
recipe_variants · showing 7001–7050 of 16953
| 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 9152 | 2297 | — | 0 | Café Royal Cocktail Book | W. J. Tarling | 1937 | 208 | Café Royal Cocktail Book by William J Tarling (1937).md | ["Shake and strain into cocktail glass."] | — | — | — | — | — | — | — | — | — | — |
| 6010 | 2298 | Angostura Centenary 1924, claret flavoring ratio | 0 | 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 | ["Add Angostura Bitters to claret to give ordinary table claret body and Burgundy-like flavor."] | — | — | — | — | — | — | — | — | — | — |
| 6016 | 2299 | Angostura Centenary 1924, soda or mineral water refresher | 0 | 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 | ["Build in a large glass over ice with orange slices, fill with soda, lemonade, or mineral water, and serve sugar at discretion."] | Orange slices | Two or three lumps of ice | — | — | — | — | — | — | — | — |
| 6017 | 2300 | Angostura Centenary 1924, barley water with soda | 0 | 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 | ["Mix barley with a little cold water, add lime juice and sugar, pour on boiling water, leave to cool, and serve with Angostura and soda water to taste."] | — | — | — | — | — | — | — | — | — | — |
| 6018 | 2301 | Tony 1924, Dos formulas en boga | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Shake with ice and strain into a suitable glass."] | — | Ice pieces | — | — | — | — | — | — | — | — |
| 6019 | 2302 | Tony 1924, Dos formulas en boga; image obscures one ingredient label | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Shake well with ice and strain into a suitable glass."] | — | Ice pieces | — | — | — | — | — | — | — | — |
| 6022 | 2303 | Tony 1924, Argentine San Martin naming note | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Stir with ice in a large glass and strain into a suitable glass with fruit; use French vermouth instead of Torino for a dry version."] | Fruit | Ice pieces | — | — | — | — | — | — | — | — |
| 6023 | 2304 | Tony 1924, Holland gin cocktail | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Stir with ice in a large glass, strain into a suitable small glass, and express lemon peel over the top."] | Lemon peel | Ice pieces | — | — | — | — | — | — | — | — |
| 6024 | 2305 | Tony 1924, criolla Holland gin cocktail | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Shake well with crushed ice and strain into a suitable small glass."] | Lemon peel | Crushed ice | — | — | — | — | — | — | — | — |
| 6026 | 2306 | Tony 1924, Old Fashion Holland gin service | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Build in a small glass and serve in the same glass with a spoon."] | Lemon peel | Small ice pieces | — | — | — | — | — | — | — | — |
| 6029 | 2307 | Tony 1924, mint and two vermouths | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Stir with ice and fresh mint in a large glass and strain into a cocktail glass."] | — | Ice pieces | — | — | — | — | — | — | — | — |
| 6030 | 2308 | Tony 1924, equal-parts Dubonnet gin whisky cocktail | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Stir with ice in a large glass and strain into a cocktail glass with fruit."] | Fruit | Ice | — | — | — | — | — | — | — | — |
| 6031 | 2309 | Tony 1924, Cointreau Dubonnet gin version | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Stir with ice in a large glass and strain into a cocktail glass."] | — | Ice | — | — | — | — | — | — | — | — |
| 6032 | 2310 | Tony 1924, cassis French vermouth gin | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Stir with ice and strain into a cocktail glass with a cherry or strawberry."] | Cherry or strawberry | Ice pieces | — | — | — | — | — | — | — | — |
| 6033 | 2311 | Tony 1924, Kola Secrestat vermouth cocktail | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Shake well with ice and serve in a cocktail glass."] | — | Ice pieces | — | — | — | — | — | — | — | — |
| 6035 | 2312 | Tony 1924, five-spirit equal-parts cocktail | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Stir equal parts of the spirits with ice in a large glass and strain into a suitable glass."] | — | Ice | — | — | — | — | — | — | — | — |
| 6655 | 2312 | — | 0 | El Bar Americano en España | Pedro Chicote | 1927 | 53 | 1927 El Bar Americano en Espana by Pedro Chicote.md | ["Sírvase muy frío en copa de cocktail."] | — | Ice | — | — | — | — | — | — | — | — |
| 7063 | 2312 | Pedro Chicote 1928 | 0 | Cocktails | Pedro Chicote | 1928 | 131 | 1928 Cocktails by Pedro Chicote.md | ["Shake and serve very cold in a cocktail glass."] | — | 3 to 4 pieces ice | — | — | — | — | This matters because it preserves a pineapple-syrup aromatic branch rather than only citrus-led short drinks. | — | — | — |
| 6036 | 2313 | Tony 1924, sherry mixed-vermouth house cocktail | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Stir well with ice and strain into a cocktail glass with an olive."] | Olive | Ice pieces | — | — | — | — | — | — | — | — |
| 6037 | 2314 | Tony 1924, gin cream cacao lemon kirsch | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Shake rapidly with ice and strain into a suitable glass."] | — | Ice pieces | — | — | — | — | — | — | — | — |
| 6043 | 2315 | Tony 1924, orange grenadine gin egg-white soda | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Shake well with ice, strain into a medium small glass, and complete with soda."] | — | Ice pieces | — | — | — | — | — | — | — | — |
| 6044 | 2316 | Tony 1924, Aperital vermouth fruit soda drink | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Place abundant mixed sliced fruit in a medium glass; chill Aperital and vermouth with ice, strain over the fruit, and complete with soda."] | Mixed sliced fruit | Ice | — | — | — | — | — | — | — | — |
| 6046 | 2317 | Tony 1924, Argentine product cocktail | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Shake with ice and strain into a suitable glass."] | — | Ice | — | — | — | — | — | — | — | — |
| 6061 | 2318 | Seutter 1925, Absinthe-Mischungen section | 0 | Der Mixologist | Carl A. Seutter | 1925 | — | 1925 Der Mixologist by Carl A Seutter.md | ["Pour Absinthe into an Absinthe glass, put crystal ice and a sugar cube in the upper part of the glass, and serve with a carafe of fresh water."] | — | Crystal ice | — | — | — | — | — | — | — | — |
| 6062 | 2319 | Seutter 1925, American Absinthe service | 0 | Der Mixologist | Carl A. Seutter | 1925 | — | 1925 Der Mixologist by Carl A Seutter.md | ["Fill a bar glass three-quarters full with fine ice, add ingredients, shake thoroughly, strain into a highball glass, and serve."] | — | Fine ice | — | — | — | — | — | — | — | — |
| 6063 | 2320 | Seutter 1925, milk egg Absinthe bracer | 0 | Der Mixologist | Carl A. Seutter | 1925 | — | 1925 Der Mixologist by Carl A Seutter.md | ["Fill a bar glass half full with fine ice, add liqueurs, Absinthe, and egg, fill the glass three-quarters with fresh milk, shake thoroughly, strain into a flip glass, and serve."] | — | Fine ice | — | — | — | — | — | — | — | — |
| 6064 | 2321 | Seutter 1925, Anisette Maraschino Absinthe Royal | 0 | Der Mixologist | Carl A. Seutter | 1925 | — | 1925 Der Mixologist by Carl A Seutter.md | ["Put Anisette, Maraschino, and Absinthe in the lower part of an Absinthe glass, put a few pieces of ice in the upper part, and serve with a carafe of water."] | — | Ice pieces | — | — | — | — | — | — | — | — |
| 6065 | 2322 | Seutter 1925, Absinthe frappe with seltzer | 0 | Der Mixologist | Carl A. Seutter | 1925 | — | 1925 Der Mixologist by Carl A Seutter.md | ["Shake Absinthe and Anisette thoroughly with fine ice, strain into a highball glass, slowly fill with cold seltzer water, and serve."] | — | Fine ice | — | — | — | — | — | — | — | — |
| 6067 | 2323 | Seutter 1925, egg-white Orgeat Absinthe Suissesse | 0 | Der Mixologist | Carl A. Seutter | 1925 | — | 1925 Der Mixologist by Carl A Seutter.md | ["Shake ingredients thoroughly with fine ice, strain into a highball glass, fill with cold seltzer water, and serve."] | — | Fine ice | — | — | — | — | — | — | — | — |
| 6069 | 2324 | About Town 1925 | 0 | About Town Cocktail Book | Joe Fitchett | 1925 | 5 | 1925 About Town Cocktail Book by Joe Fitchett.md | ["Build over lump ice in a large tumbler.", "Fill up with seltzer."] | — | Lump ice | — | — | — | — | This matters because it preserves a wine-and-whiskey highball branch in a 1925 Canadian club-adjacent source. | — | — | — |
| 6070 | 2325 | About Town 1925 | 0 | About Town Cocktail Book | Joe Fitchett | 1925 | 5 | 1925 About Town Cocktail Book by Joe Fitchett.md | ["Build with port wine and Jamaica ginger.", "Fill up with brandy, stir very gently, and grate a little nutmeg on top."] | Grated nutmeg | — | — | — | — | — | This matters because it preserves a comic-name fortified-wine bracer rather than a later standardized cocktail line. | — | — | — |
| 6071 | 2326 | About Town 1925 | 0 | About Town Cocktail Book | Joe Fitchett | 1925 | 5 | 1925 About Town Cocktail Book by Joe Fitchett.md | ["Mix the absinthe and water slowly.", "Fill with ice, shake thoroughly, and strain into a claret glass."] | — | — | — | — | — | — | This matters because it preserves a post-absinthe-scare anise-led aromatic service in a 1925 source. | — | — | — |
| 6072 | 2327 | About Town 1925 | 0 | About Town Cocktail Book | Joe Fitchett | 1925 | 6 | 1925 About Town Cocktail Book by Joe Fitchett.md | ["Shake the pineapple juice, gin, Bacardi rum, and egg white well first.", "Add lime juice after the first shake, then shake again and strain."] | Cherry or thin slice of pineapple | — | — | — | — | — | This matters because it preserves a pineapple-and-gin Bacardi branch in a 1925 North American social source. | The source explicitly says to add lime juice after the first shake so the egg will not curdle. | — | — |
| 7530 | 2327 | Jimmy 1930, opening A-B recipe run | 0 | Cocktails by "Jimmy" late of Ciro's London | Jimmy | 1930 | — | 1930 Cocktails by _Jimmy_ late of Ciro's London.md | ["Mix with plenty of cracked ice and shake well, following the book's general cocktail instruction."] | — | — | — | — | — | — | — | — | — | — |
| 7587 | 2327 | Old Waldorf Bar Days 1931, opening cocktail appendix | 0 | Old Waldorf Bar Days | Albert Stevens Crockett | 1931 | — | 1931 Old Waldorf Bar Days by Albert Stevens Crockett.md | ["Shake well in crushed ice."] | — | Crushed ice | — | — | — | — | — | — | — | — |
| 7614 | 2327 | — | 0 | The Green Cocktail Book | Jimmy, late of Ciro's London | 1932 | 20 | 1932 The Green Cocktail Book by Jimmy.md | ["Shake all ingredients well with cracked ice and serve."] | — | Cracked ice | — | — | — | — | — | — | — | — |
| 7796 | 2327 | — | 0 | The Old Waldorf-Astoria Bar Book | Albert Stevens Crockett | 1935 | 37 | 1935 Old Waldorf-Astoria Bar Book.md | ["Build the Bacardi rum, lime, sugar, and grenadine with cracked ice.", "Serve in the glass."] | — | Cracked ice | — | — | — | — | — | — | — | — |
| 8226 | 2327 | — | 0 | The Artistry of Mixing Drinks | Frank Meier | 1936 | 25 | The Artistry of Mixing Drinks by Frank Meier (1936).md | ["Shake well and serve."] | — | — | — | — | — | — | — | — | — | — |
| 6073 | 2328 | About Town 1925 | 0 | About Town Cocktail Book | Joe Fitchett | 1925 | 6 | 1925 About Town Cocktail Book by Joe Fitchett.md | ["Fill the large bar glass half full of broken ice and add the ingredients.", "Stir up well, strain into a cocktail glass, and squeeze lemon peel on top."] | Expressed lemon peel | Broken ice | — | — | — | — | This matters because it preserves the mild Anglo-colonial Bamboo checkpoint in a 1925 social cocktail collection. | — | — | — |
| 7531 | 2328 | Jimmy 1930, opening A-B recipe run | 0 | Cocktails by "Jimmy" late of Ciro's London | Jimmy | 1930 | — | 1930 Cocktails by _Jimmy_ late of Ciro's London.md | ["Shake with cracked ice and squeeze a piece of lemon peel on top."] | Lemon peel | — | — | — | — | — | — | — | — | — |
| 7591 | 2328 | Old Waldorf Bar Days 1931, opening cocktail appendix | 0 | Old Waldorf Bar Days | Albert Stevens Crockett | 1931 | — | 1931 Old Waldorf Bar Days by Albert Stevens Crockett.md | ["Stir and strain."] | — | — | — | — | — | — | — | — | — | — |
| 7615 | 2328 | — | 0 | The Green Cocktail Book | Jimmy, late of Ciro's London | 1932 | 21 | 1932 The Green Cocktail Book by Jimmy.md | ["Shake the liquid ingredients well with cracked ice.", "Squeeze lemon peel on top."] | Lemon peel | Cracked ice | — | — | — | — | — | — | — | — |
| 7800 | 2328 | — | 0 | The Old Waldorf-Astoria Bar Book | Albert Stevens Crockett | 1935 | 38 | 1935 Old Waldorf-Astoria Bar Book.md | ["Stir the orange bitters, sherry, French vermouth, and ice.", "Strain into a cocktail glass and serve."] | — | — | — | — | — | — | — | — | — | — |
| 8590 | 2328 | — | 0 | Café Royal Cocktail Book | W. J. Tarling | 1937 | 37 | Café Royal Cocktail Book by William J Tarling (1937).md | ["Stir and squeeze lemon peel on top."] | — | — | — | — | — | — | — | — | — | — |
| 6074 | 2329 | About Town 1925 | 0 | About Town Cocktail Book | Joe Fitchett | 1925 | 6 | 1925 About Town Cocktail Book by Joe Fitchett.md | ["Fill the shaker half full of broken ice and add the ingredients.", "Shake well and strain into a cocktail glass."] | — | Broken ice | — | — | — | — | This matters because it preserves the Bennett with explicit fractional gill measures in a 1925 club-checked source. | — | — | — |
| 7533 | 2329 | Jimmy 1930, opening A-B recipe run | 0 | Cocktails by "Jimmy" late of Ciro's London | Jimmy | 1930 | — | 1930 Cocktails by _Jimmy_ late of Ciro's London.md | ["Mix with plenty of cracked ice and shake well, following the book's general cocktail instruction."] | — | — | — | — | — | — | — | — | — | — |
| 7617 | 2329 | — | 0 | The Green Cocktail Book | Jimmy, late of Ciro's London | 1932 | 21 | 1932 The Green Cocktail Book by Jimmy.md | ["Shake all ingredients well with cracked ice and serve."] | — | Cracked ice | — | — | — | — | — | — | — | — |
| 6078 | 2330 | South African | 0 | About Town Cocktail Book | Joe Fitchett | 1925 | 9 | 1925 About Town Cocktail Book by Joe Fitchett.md | ["Make in a large bar glass half full of broken ice.", "Stir up well, strain into a cocktail glass, add a cherry, and squeeze lemon peel on top."] | Cherry and expressed lemon peel | Broken ice | — | — | — | — | This matters because it preserves a named South African aromatic branch in a North American social source. | — | — | — |
| 6095 | 2331 | Embassy Club London | 0 | About Town Cocktail Book | Joe Fitchett | 1925 | 14 | 1925 About Town Cocktail Book by Joe Fitchett.md | ["Fill the shaker half full of broken ice and add the ingredients.", "Shake well and strain into a cocktail glass."] | — | Broken ice | — | — | — | — | This matters because it preserves a dated Embassy Club London house drink with explicit 1922 attribution. | — | — | — |
| 6204 | 2331 | — | 0 | L'Art du Shaker | Dominique Migliorero | 1925 | 21 | 1925 L'Art du Shaker by Dominique Migliorero.md | ["Shake cold and serve."] | — | — | — | — | — | — | The source attributes this to Robert Vermeire of the Robert's Bar in Le Zoute, Belgium. | — | — | — |