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
6617	2569	Tommy Millard / Shanghai	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 the late bootleg-era joke family branching outward from the Three Mile Limit line.	—	—	—
6618	2570	Harry's New York Bar tribute	Barflies and Cocktails	Harry McElhone and Wynn	1927	83	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves another explicitly Prohibition-themed Paris cocktail tied to Harry's New York Bar.	—	—	—
6620	2571	Calvados or Apple Jack	Barflies and Cocktails	Harry McElhone and Wynn	1927	83	1927 Barflies and Cocktails.md	["Shake well and strain."]	—	—	—	—	—	—	This matters because it preserves another apple-spirit-and-gin aperitif crossing into the chartreuse field.	—	—	—
6621	2572	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	84	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a very dry gin-and-vermouth miniature within the late McElhone field.	—	—	—
6623	2573	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	84	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves another named celebratory Dubonnet branch in the late Paris/London hotel-bar field.	—	—	—
6624	2574	Invented by the author	Barflies and Cocktails	Harry McElhone and Wynn	1927	84	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves one of McElhone's own equal-parts house inventions at the close of the alphabetic run.	—	—	—
6626	2575	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	85	1927 Barflies and Cocktails.md	["Shake well and strain."]	—	—	—	—	—	—	This matters because it preserves McElhone's earlier White Lady form before later citrus-gin standardisation takes over the name.	—	—	This is an earlier liqueur-driven White Lady form, not the later gin-and-citrus standard.
6627	2576	Sarah Bernhardt favorite	Barflies and Cocktails	Harry McElhone and Wynn	1927	85	1927 Barflies and Cocktails.md	["Shake well and strain into a medium-sized wineglass.", "Fill up with syphon."]	—	—	—	—	—	—	This matters because it preserves another anis-accented fizz side branch in the McElhone field.	—	—	—
6628	2577	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	86	1927 Barflies and Cocktails.md	["Shake well and strain into a small-sized tumbler.", "Squeeze lemon peel on top."]	Lemon peel	—	—	—	—	—	This matters because it preserves an eccentric mixed-spirit Sazerac-adjacent branch rather than only the canonical New Orleans line.	—	—	—
6632	2578	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	86	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves an early named vodka-bearing cocktail inside the late McElhone hotel-bar field.	—	—	—
6635	2579	Judge Jr. 1927, opening recipe run	Here's How!	Judge Jr.	1927	—	1927 Here's How by Judge Jr ( 2nd impression).md	["Mix ingredients; source gives no explicit technique, but the booklet frames the shaker as the intended vessel."]	—	—	—	—	—	—	—	—	—	—
6636	2580	Judge Jr. 1927, opening recipe run	Here's How!	Judge Jr.	1927	—	1927 Here's How by Judge Jr ( 2nd impression).md	["Mix ingredients; source gives no explicit technique."]	—	—	—	—	—	—	—	—	—	—
6637	2581	Judge Jr. 1927, OCR title reads Indiana Fi33	Here's How!	Judge Jr.	1927	—	1927 Here's How by Judge Jr ( 2nd impression).md	["Build over cracked ice with Gordon water and lime juice; shake a bottle of ginger ale with a finger over the neck and release a fine stream into the highball glass."]	—	Cracked ice	—	—	—	—	—	—	—	—
6638	2582	Judge Jr. 1927, opening recipe run	Here's How!	Judge Jr.	1927	—	1927 Here's How by Judge Jr ( 2nd impression).md	["Dampen mint, dust with powdered sugar, bruise it, pour over a little boiling water, strain into a tall thin glass, fill with finely cracked ice, fill with brandy, add mint sprigs, and serve with straws."]	Mint sprigs	Finely cracked ice	—	—	—	—	—	—	—	—
6639	2583	Judge Jr. 1927, pineapple Bronx variation	Here's How!	Judge Jr.	1927	—	1927 Here's How by Judge Jr ( 2nd impression).md	["Mix with cracked ice; source gives no further explicit instruction."]	—	Cracked ice	—	—	—	—	—	—	—	—
6640	2584	Judge Jr. 1927, opening recipe run	Here's How!	Judge Jr.	1927	—	1927 Here's How by Judge Jr ( 2nd impression).md	["Combine ingredients; source gives no explicit technique."]	—	—	—	—	—	—	—	—	—	—
6641	2585	Judge Jr. 1927, Cuban catastrophe note	Here's How!	Judge Jr.	1927	—	1927 Here's How by Judge Jr ( 2nd impression).md	["Mix ingredients; source gives no explicit technique."]	—	—	—	—	—	—	—	—	—	—
6642	2586	Judge Jr. 1927, opening recipe run	Here's How!	Judge Jr.	1927	—	1927 Here's How by Judge Jr ( 2nd impression).md	["Mix ingredients; source gives no explicit technique."]	—	—	—	—	—	—	—	—	—	—
6643	2587	Judge Jr. 1927, Edwin Bertuch contribution	Here's How!	Judge Jr.	1927	—	1927 Here's How by Judge Jr ( 2nd impression).md	["Mix with cracked ice; source gives no further explicit instruction."]	—	Cracked ice	—	—	—	—	—	—	—	—
6644	2588	Judge Jr. 1927, coconut milk Gordon water drink	Here's How!	Judge Jr.	1927	—	1927 Here's How by Judge Jr ( 2nd impression).md	["Combine chilled coconut milk, Gordon water, and lime juice, then finish with grated nutmeg."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
6646	2589	—	El Bar Americano en España	Pedro Chicote	1927	1	1927 El Bar Americano en Espana by Pedro Chicote.md	["Sirvase muy frío en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
7024	2589	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	102	1928 Cocktails by Pedro Chicote.md	["Serve very cold in a cocktail glass."]	—	4 to 6 pieces ice	—	—	—	—	This matters because it preserves a four-way vermouth-port wartime memorial blend in a Spanish source.	—	—	—
7551	2589	—	Cocktails Recetas seleccionadas	Miguel R. Reguera	1930	16	1930 Cocktails Recetas Seleccionadas by Miguel R Reguera.md	["Shake all ingredients with crushed ice and serve."]	—	Crushed ice	—	—	—	—	—	—	—	—
6649	2590	—	El Bar Americano en España	Pedro Chicote	1927	1	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
7045	2590	Fill with dry gin	Cocktails	Pedro Chicote	1928	114	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a minimalist sweetened dry-gin branch in the Madrid canon.	—	—	—
6650	2591	—	El Bar Americano en España	Pedro Chicote	1927	53	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
7043	2591	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	113	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves another absinthe-seasoned whisky aperitif in the late 1920s Spanish field.	—	—	—
6652	2592	—	El Bar Americano en España	Pedro Chicote	1927	53	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase en copa de cocktail, añadiéndole una rodaja de naranja."]	rodaja de naranja	Ice	—	—	—	—	—	—	—	—
6657	2593	—	El Bar Americano en España	Pedro Chicote	1927	55	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase en un gran vaso, terminándolo de llenar de agua de seltz muy fría."]	—	Ice	—	—	—	—	—	—	—	—
6658	2594	—	El Bar Americano en España	Pedro Chicote	1927	55	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase en copa de cocktail, añadiéndole una corteza de naranja."]	corteza de naranja	Ice	—	—	—	—	—	—	—	—
7052	2594	Orange peel garnish	Cocktails	Pedro Chicote	1928	125	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass, adding orange peel."]	Orange peel	Chopped ice	—	—	—	—	This matters because it preserves Chicote's own named house cocktail inside the Madrid 1928 manual.	—	—	—
6659	2595	—	El Bar Americano en España	Pedro Chicote	1927	55	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase muy frío en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
7053	2595	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	126	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve very cold in a cocktail glass."]	—	Chopped ice	—	—	—	—	This matters because it preserves a mandarin-accented Jamaica-rum branch in the Spanish interwar cocktail field.	—	—	—
6660	2596	—	El Bar Americano en España	Pedro Chicote	1927	55	1927 El Bar Americano en Espana by Pedro Chicote.md	["Sírvase en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
6662	2597	—	El Bar Americano en España	Pedro Chicote	1927	57	1927 El Bar Americano en Espana by Pedro Chicote.md	["Sírvase muy frío en copa de cocktail, con unas hojitas de menta fresca."]	menta fresca	Ice	—	—	—	—	—	—	—	—
7074	2597	Fresh mint garnish	Cocktails	Pedro Chicote	1928	139	1928 Cocktails by Pedro Chicote.md	["Shake and serve very cold in a cocktail glass with fresh mint leaves."]	Fresh mint leaves	Chopped ice	—	—	—	—	This matters because it preserves a compact mint-and-cognac after-dinner branch in the Madrid canon.	—	—	—
6664	2598	—	El Bar Americano en España	Pedro Chicote	1927	57	1927 El Bar Americano en Espana by Pedro Chicote.md	["Sírvase en copa de cocktail y añádasele una corteza de limón."]	corteza de limón	Ice	—	—	—	—	—	—	—	—
7077	2598	Split-vermouth branch	Cocktails	Pedro Chicote	1928	140	1928 Cocktails by Pedro Chicote.md	["Build over ice and serve in a cocktail glass with lemon peel."]	Lemon peel	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a split-vermouth aperitif under a distinct Spanish title rather than a generic perfect-cocktail name.	—	—	—
6665	2599	—	El Bar Americano en España	Pedro Chicote	1927	57	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
7078	2599	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	140	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves another Spanish sherry-based aromatic under a politically marked local title.	—	—	—
6667	2600	—	El Bar Americano en España	Pedro Chicote	1927	57	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase muy frío en copa de cocktail, añadiéndole un poquito de nuez moscada rallana."]	nuez moscada	Ice	—	—	—	—	—	—	—	—
6668	2601	—	El Bar Americano en España	Pedro Chicote	1927	59	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase muy frío en copa de cocktail."]	—	—	—	—	—	—	—	—	—	—
7082	2601	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	145	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve very cold in a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a highly anise-led Spanish short drink that does not map neatly onto the standard Anglo-American cocktail line.	—	—	—
6669	2602	—	El Bar Americano en España	Pedro Chicote	1927	59	1927 El Bar Americano en Espana by Pedro Chicote.md	["Sírvase muy frío en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
6671	2603	—	El Bar Americano en España	Pedro Chicote	1927	59	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase muy frío en copa de cocktail."]	—	Ice	—	—	—	—	—	—	—	—
6672	2604	—	El Bar Americano en España	Pedro Chicote	1927	59	1927 El Bar Americano en Espana by Pedro Chicote.md	["Sírvase con una guinda en vaso de cocktail."]	guinda	Ice	—	—	—	—	—	—	—	—
7105	2604	Cherry garnish	Cocktails	Pedro Chicote	1928	158	1928 Cocktails by Pedro Chicote.md	["Build in a cocktail glass over ice and serve with a cherry."]	Cherry	6 to 8 pieces ice	—	—	—	—	This matters because it preserves a named house aromatic assembled directly in the glass rather than shaken.	The source presents this as a direct-glass build over ice.	—	—
6673	2605	—	El Bar Americano en España	Pedro Chicote	1927	59	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase en copa de cocktail, añadiéndole una corteza de naranja."]	corteza de naranja	Ice	—	—	—	—	—	—	—	—
6674	2606	—	El Bar Americano en España	Pedro Chicote	1927	61	1927 El Bar Americano en Espana by Pedro Chicote.md	["Agítese muy bien y sírvase en copa de agua, terminándola de llenar con soda muy fría."]	—	Ice	—	—	—	—	—	—	—	—
7117	2606	Soda lengthened	Cocktails	Pedro Chicote	1928	163	1928 Cocktails by Pedro Chicote.md	["Shake the first ingredients and strain into a water glass, then fill with very cold soda."]	—	4 to 5 pieces ice	—	—	—	—	This matters because it preserves a lengthened orange-horchata cognac service drink inside Chicote's cocktail chapter.	The drink is shaken first but finished as a soda-lengthened long serve.	—	—