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
6096	2332	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	14	1925 About Town Cocktail Book by Joe Fitchett.md	["Shake well and strain into cocktail glass with cherry."]	Cherry	—	—	—	—	—	This matters because it preserves a compact Grand Marnier-and-gin branch in a mid-1920s social source.	—	—	—
6097	2333	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	14	1925 About Town Cocktail Book by Joe Fitchett.md	["Shake thoroughly and pour into tall thin glasses.", "Cover the top lightly with creme de menthe."]	Light creme de menthe float	—	—	—	—	—	This matters because it preserves a cream-and-gin social sour that overlaps with dessert-drink logic.	—	—	—
6098	2334	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	16	1925 About Town Cocktail Book by Joe Fitchett.md	["Shake well and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it preserves an explicitly fancified Bronx branch rather than only the standard short aromatic form.	—	—	—
6099	2335	Vancouver Club	About Town Cocktail Book	Joe Fitchett	1925	16	1925 About Town Cocktail Book by Joe Fitchett.md	["Stir and strain into cocktail glass."]	Olive or cherry	—	—	—	—	—	This matters because it preserves a named Vancouver Club house cocktail by the book's credited bar steward.	—	—	—
6100	2336	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	16	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill with ice, shake well, and strain into glasses."]	—	Ice	—	—	—	—	This matters because it preserves a florally sweet white-cocktail branch in a social source rather than a strict bar manual.	—	—	—
6102	2337	Royal Automobile Club	About Town Cocktail Book	Joe Fitchett	1925	17	1925 About Town Cocktail Book by Joe Fitchett.md	["Stir and strain into cocktail glass.", "Squeeze lemon peel on top."]	Expressed lemon peel	—	—	—	—	—	This matters because it preserves a named club-favorite aromatic branch in a 1925 source.	—	—	—
8295	2337	—	The Artistry of Mixing Drinks	Frank Meier	1936	32	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake well and serve."]	—	—	—	—	—	—	—	—	—	—
8749	2337	—	Café Royal Cocktail Book	W. J. Tarling	1937	98	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake and strain."]	—	—	—	—	—	—	—	—	—	—
6103	2338	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	17	1925 About Town Cocktail Book by Joe Fitchett.md	["Half fill shaker with shaved ice and add the ingredients.", "Shake and strain into cocktail glass."]	—	Shaved ice	—	—	—	—	This matters because it preserves another hybrid sherry-and-gin aromatic in a late social source.	—	—	—
6104	2339	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	17	1925 About Town Cocktail Book by Joe Fitchett.md	["Build the drink and fill up with seltzer or Apollinaris."]	—	—	—	—	—	—	This matters because it preserves a busy sporting highball branch in a 1925 social source rather than a pared-down standard long drink.	—	—	—
6105	2340	Toronto the Good	About Town Cocktail Book	Joe Fitchett	1925	18	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill the 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 a Toronto club-style aromatic branch with a cognac-or-rye choice rather than a fixed canonical base.	—	—	—
6106	2341	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	18	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill with ice, shake well, and strain into cocktail glass."]	—	Ice	—	—	—	—	This matters because it preserves a menthe-forward aromatic oddity in a 1925 social cocktail source.	—	—	—
6107	2342	Shaughnessy Golf Club	About Town Cocktail Book	Joe Fitchett	1925	18	1925 About Town Cocktail Book by Joe Fitchett.md	["Shake the lemon juice and sugar with ice.", "Add gin and shake again, then add cream last and shake well."]	—	Ice	—	—	—	—	This matters because it preserves a club favorite cream-finished gin sour in a social source rather than a strict bar manual.	The source explicitly warns to add the cream last.	—	—
6108	2343	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	18	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 tangerine-and-cointreau gin sour in a 1925 social source.	—	—	—
6247	2343	—	L'Art du Shaker	Dominique Migliorero	1925	40	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake cold and serve."]	—	—	—	—	—	—	—	—	—	—
6116	2344	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	21	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill with ice, shake well, and strain into cocktail glass."]	—	Ice	—	—	—	—	This matters because it preserves another Bacardi-and-vermouth side branch in a 1925 social source.	—	—	—
6119	2345	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	21	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill with ice, mix, and strain into cocktail glass."]	—	Ice	—	—	—	—	This matters because it preserves the equal-parts Perfection branch in a 1925 social source under its own name.	—	—	—
6120	2346	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	22	1925 About Town Cocktail Book by Joe Fitchett.md	["Half fill a shaker with shaved ice and add the ingredients.", "Shake and strain into cocktail glass with lemon juice."]	—	Shaved ice	—	—	—	—	This matters because it preserves a bright fruit-and-bitters brandy side branch in the 1925 social layer.	The source line about cocktail glass with lemon juice is preserved conservatively because the garnish detail is compressed in the OCR.	—	—
6121	2347	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	22	1925 About Town Cocktail Book by Joe Fitchett.md	["Build and serve with lemon peel on top."]	Lemon peel	—	—	—	—	—	This matters because it preserves a cherry-and-mint gin sour branch in a 1925 social source.	—	—	—
6311	2347	—	L'Art du Shaker	Dominique Migliorero	1925	60	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard, strain into a cocktail glass, and serve."]	—	—	—	—	—	—	—	—	—	—
6122	2348	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	22	1925 About Town Cocktail Book by Joe Fitchett.md	["Turn the glass slowly with the absinthe seasoning, then add the other ingredients.", "Stir and serve in a tumbler."]	Mint sprig	1 cube ice	—	—	—	—	This matters because it preserves a very loose social-book spelling and service variant of the Sazerac line.	Serving in a tumbler with mint keeps this distinct from stricter later canonical Sazerac instructions.	—	—
6125	2349	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	24	1925 About Town Cocktail Book by Joe Fitchett.md	["Mix with ice to taste and serve."]	—	Ice to taste	—	—	—	—	This matters because it preserves a social-book equal-parts rye-and-vermouth branch close to the Manhattan field.	The source gives only ingredients and ice, so the service is preserved conservatively.	—	—
6126	2350	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	24	1925 About Town Cocktail Book by Joe Fitchett.md	["Mix with ice and squeeze lemon peel on top."]	Lemon peel	Ice	—	—	—	—	This matters because it preserves a compact Scotch aperitif branch in a social cocktail book.	—	—	—
6127	2351	Boston drink	About Town Cocktail Book	Joe Fitchett	1925	24	1925 About Town Cocktail Book by Joe Fitchett.md	["Shake well and strain into a cocktail glass."]	—	Ice	—	—	—	—	This matters because it preserves a clearly named equal-parts liqueur cocktail still circulating in 1925.	—	—	—
6136	2352	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	26	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill with ice and shake well.", "Strain into fizz glasses and fill with syphon."]	—	Ice	—	—	—	—	This matters because it preserves a creamy grenadine fizz branch in a social 1925 source.	—	—	—
9222	2352	—	Café Royal Cocktail Book	W. J. Tarling	1937	226	Café Royal Cocktail Book by William J Tarling (1937).md	["Add cracked ice, shake, and strain into a tumbler, then fill with syphon soda water."]	—	Ice	—	—	—	—	—	—	—	—
6140	2353	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	27	1925 About Town Cocktail Book by Joe Fitchett.md	["Serve in a tumbler over ice, fill up with syphon, and leave the squeezed lemon peel in."]	Squeezed lemon peel	Ice	—	—	—	—	This matters because it preserves a brightly colored pick-up drink on the highball border rather than in the stricter cocktail lane.	—	—	—
6144	2354	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	29	1925 About Town Cocktail Book by Joe Fitchett.md	["Put the ingredients over plenty of ice in a big pitcher and mix thoroughly.", "Add the ginger ale just before serving."]	—	Good deal of ice	—	—	—	—	This matters because it preserves an explicitly improvised social punch rather than a formal inherited formula.	The late addition of ginger ale is central to the drink's party-service logic.	—	—
6145	2355	Optional Rum	About Town Cocktail Book	Joe Fitchett	1925	29	1925 About Town Cocktail Book by Joe Fitchett.md	["Pour the grapefruit juice, grenadine, and syrup on chopped ice in tall glasses.", "Fill with ginger ale, stir, add rum as desired, and garnish with a cherry."]	Cherry	Chopped ice	—	—	—	—	This matters because it preserves a temperance-adjacent long drink whose alcohol is optional rather than fixed.	—	—	—
6146	2356	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	29	1925 About Town Cocktail Book by Joe Fitchett.md	["Mix the ingredients well in a punch bowl.", "Pour over a block of ice or ice-cubes and garnish with mint."]	Mint	Block of ice or ice-cubes	—	—	—	—	This matters because it preserves a tea-and-fruit social-bowl punch in the later club-and-party layer.	The source text is slightly broken around the cherry line, so that detail is preserved conservatively.	—	—
6151	2357	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	31	1925 About Town Cocktail Book by Joe Fitchett.md	["Build in a bowl with plenty of large lumps of ice.", "Ornament with mint and serve cold."]	Mint and mixed fruit	Large lumps of ice	—	—	—	—	This matters because it preserves a fully dressed late claret-bowl service rather than a simplified single-glass descendant.	The spice line is partially compressed by OCR, so it is preserved conservatively as a mixed cinnamon-clove-allspice note.	—	—
6152	2358	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	32	1925 About Town Cocktail Book by Joe Fitchett.md	["Pour the boiling water over the tea and let it stand five minutes.", "Put the lemon, cherry, sugar, and rum into each cup and pour the tea over them."]	Lemon slice and maraschino cherry	—	—	—	—	—	This matters because it preserves hot tea service as a live mixed-drink form rather than merely a punch base.	—	—	—
6153	2359	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	32	1925 About Town Cocktail Book by Joe Fitchett.md	["Boil the cider with the spices for three minutes.", "Pour carefully over the beaten eggs, serve hot, and add rye whisky to taste."]	—	—	—	—	—	—	This matters because it preserves a hot cider-and-egg service that sits between plain mulled drink and mixed restorative.	—	—	—
6155	2360	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	33	1925 About Town Cocktail Book by Joe Fitchett.md	["Mix together the citrus juice, sugar, grapejuice, and water.", "Place a small cake of ice in the bottom of a punch bowl or tall glass pitcher and pour in the liquid."]	—	Small cake of ice	—	—	—	—	This matters because it preserves a simpler late social punch built on commercial-style grapejuice rather than the older oleo-saccharum logic.	—	—	—
6158	2361	—	L'Art du Shaker	Dominique Migliorero	1925	9	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir cold and serve."]	—	—	—	—	—	—	—	—	—	—
6509	2361	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	15	1927 Barflies and Cocktails.md	["Stir and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it keeps the low-proof sherry aperitif line fully alive in a major late 1920s Paris source.	—	—	—
6859	2361	—	Cocktails	Piero Grandi	1927	24	1927 Cocktails by Piero Grandi.md	["Combine the ingredients, mix well, and serve in a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
7012	2361	—	370 Recettes de Cocktails	Jean Lupoiu	1928	10	1928 370 Recettes de Cocktails par Jean Lupoiu.md	["Stir the ingredients with ice and strain into a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
7015	2361	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	98	1928 Cocktails by Pedro Chicote.md	["Shake with chopped ice and strain into a cocktail glass."]	—	Chopped ice	—	—	—	—	This matters because it gives us a Spanish-language control version of the mature Adonis aperitif line.	—	—	—
7594	2361	Wiley 1932, opening A-B recipe run	The Art of Mixing	James A. Wiley and Helene M. Griffith	1932	—	1932 The art of Mixing by James A Wiley.md	["Mix with a little ice."]	—	—	—	—	—	—	—	—	—	—
6159	2362	—	L'Art du Shaker	Dominique Migliorero	1925	9	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir cold and serve."]	—	—	—	—	—	—	—	—	—	—
6510	2362	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	15	1927 Barflies and Cocktails.md	["Stir and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves the pared-back Alaska line in a Paris hotel-bar canon source.	—	—	—
6860	2362	—	Cocktails	Piero Grandi	1927	24	1927 Cocktails by Piero Grandi.md	["Mix the Yellow Chartreuse and gin and serve in a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
7001	2362	—	370 Recettes de Cocktails	Jean Lupoiu	1928	9	1928 370 Recettes de Cocktails par Jean Lupoiu.md	["Stir the ingredients with ice and strain into a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
7020	2362	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	100	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it gives us a Spanish-language late-1920s witness for the Alaska line.	—	—	—
7595	2362	Wiley 1932, opening A-B recipe run	The Art of Mixing	James A. Wiley and Helene M. Griffith	1932	—	1932 The art of Mixing by James A Wiley.md	["Combine ingredients; source gives no explicit individual technique."]	—	—	—	—	—	—	—	—	—	—
6162	2363	—	L'Art du Shaker	Dominique Migliorero	1925	9	1925 L'Art du Shaker by Dominique Migliorero.md	["Build in a Bordeaux glass and serve cold."]	—	—	—	—	—	—	The book notes this was preferred by the King of Spain during his 1922 stay in Deauville.	—	—	—
6512	2363	Deauville 1922 popularity note	Barflies and Cocktails	Harry McElhone and Wynn	1927	16	1927 Barflies and Cocktails.md	["Build in a medium-sized wineglass and stir slightly.", "Squeeze lemon peel on top."]	Lemon peel	1 lump ice	—	—	—	—	This matters because it preserves a named interwar Champagne-Dubonnet royal in a cosmopolitan hotel-bar source.	—	—	—
6861	2363	—	Cocktails	Piero Grandi	1927	24	1927 Cocktails by Piero Grandi.md	["Place the sugar, Secrestat bitters, Dubonnet, and a piece of ice in a wine glass.", "Fill with Champagne.", "Express lemon peel over the top and serve."]	Lemon peel	Ice piece	—	—	—	—	—	—	—	—
7010	2363	—	370 Recettes de Cocktails	Jean Lupoiu	1928	10	1928 370 Recettes de Cocktails par Jean Lupoiu.md	["Build the sugar, bitters, ice, and Dubonnet in a Bordeaux glass.", "Fill with Champagne and serve with a lemon twist."]	Lemon peel	Ice	—	—	—	—	—	—	—	—