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
8079	66	—	0	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	99	1935 Old Waldorf-Astoria Bar Book.md	["Muddle mint, add the rest, and serve with a small spoon."]	—	Ice	—	—	—	—	—	—	—	—
8543	66	—	0	The Artistry of Mixing Drinks	Frank Meier	1936	90	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Dissolve sugar in a little water, add mint and brandy, fill with shaved ice, stir until very cold, add a lemon slice, and serve with straws."]	Lemon slice	Ice	—	—	—	—	—	—	—	—
67	67	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 sugar in water in a small bar glass.", "Add gin and fill two-thirds full with shaved ice.", "Use two sprigs of mint as in the mint julep method.", "Finish with orange pieces and seasonal berries."]	Mint, orange pieces, seasonal berries	Shaved ice	Mint and orange frame the gin's botanicals with a fresher aromatic lift than the brandy smash.	It is brighter and more herbal than the brandy smash, though still rounded by sugar and crushed ice.	The finish is cool, minty, and lightly resinous.	A botanical smash that shows the julep-derived form adapting cleanly across base spirits.	Thomas treats the gin smash as a straightforward sibling to the brandy smash. That reinforces the idea that the smash, like the cocktail and julep, was already functioning as a transferable structure rather than a single fixed recipe.	The drink should stay compact and brisk. Too much dilution will flatten the gin's botanical edge and leave only sweetness and mint.	—	The gin smash gives the clearest sign that the smash family is about format and mint service more than about one obligatory spirit.
671	67	—	0	American and Other Drinks	Leo Engel	1878	36	1878 American and other drinks.md	["Fill two-thirds full of chipped ice, use mint as in Mint Julep, lay orange on top, and ornament with berries in season."]	Orange and berries in season	Two-thirds full of chipped ice	—	—	—	—	—	—	—	—
1872	67	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	46	1895 The Mixicologist by C F Lawlor.md	["Put the mint in the glass, then the sugar and water.", "Mash the mint to extract the flavour and add the gin.", "Fill up the glass with shaved ice, stir up well, and ornament with two or three fresh sprigs of mint."]	Fresh mint sprigs	Shaved ice	Fresh mint and gin botanicals create a cool, lifted aroma.	It is brisker and more aromatic than the brandy form, with the gin and mint locking neatly together.	The finish is herbal, cool, and refreshing.	A botanical smash showing how easily the mint-cooled template transfers across base spirits.	Gin Smash is historically useful because it demonstrates that the smash family was never confined to whiskey nostalgia. It remained a flexible mint-service pattern across several spirits.	Mint handling is everything here. Too much force will muddy the drink; too little will leave it hollow.	—	Compared with Brandy Smash, this version is more botanical and less rounded. Compared with Gin Julep, it is smaller and more compressed.
2257	67	Harry Johnson 1900	0	New and Improved Bartenders' Manual	Harry Johnson	1900	230	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the sugar with a little water and the fresh mint until the essence of the mint is extracted.", "Add the shaved ice and Holland gin.", "Stir up well with a spoon and strain into a sour glass.", "Ornament with fruit and serve."]	Seasonal fruit	Shaved ice	Mint and gin meet in a cooler, sharper register than the whiskey or brandy smash branches.	This remains a true smash rather than just a gin julep in smaller form, but it shares the same mint-extraction logic and cooling summer intention.	The finish is minty, clean, and spirit-led.	A gin smash preserving the compact mint-and-spirit branch beneath larger julep service.	Smashes are important evolutionary markers because they show the julep family reduced to a smaller, quicker glass. Johnson's gin version keeps that compression visible in a turn-of-the-century context.	The mint must be worked enough to extract essence, but this is still a stirred service drink, not a muddled modern smash in the later sense.	—	—
2871	67	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 with the sugar as in a mint julep.", "Add the Holland gin and shaved ice and stir well.", "Strain into a sour glass, dress with fruit, and serve."]	Fruit	Shaved ice	Mint and Holland gin rise together.	Lewis keeps the smash family compact and mint-led, but the fruit dressing shows that the category still borrowed some visual grammar from larger dressed drinks.	The finish is cool, herbal, and minty.	A genever-led smash retaining both mint clarity and a touch of dress.	—	—	—	—
3330	67	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	200	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Extract the mint essence with a spoon and a little water, then add the sugar, shaved ice, and Holland gin and stir well.", "Strain into a sour glass, decorate with fruit, and serve."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
3968	67	—	0	Jack's Manual	J. A. Grohusko	1910	52	1910 Jack's Manual by J A Grohusko.md	["Dissolve the sugar with a little water and add the mint, dry gin, and cracked ice.", "Stir well and serve in an old fashioned cocktail glass."]	Mint sprig	Cracked ice	—	—	—	—	—	—	—	—
4303	67	—	0	The Buffet Blue Book	John H. Considine	1912	34	1912 The Buffet Blue Book bu John H Considine.md	["Dissolve the powdered sugar with a dash of seltzer in an old-fashioned cocktail glass and crush the mint slightly with a muddler.", "Fill the glass with cracked ice, add the gin, stir gently, and serve with a spoon."]	Mint	Cracked ice	—	—	—	—	—	—	—	—
5083	67	—	0	The Up-to-Date Bartender's Guide	Harry Montague	1913	42	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a large bar glass with fine ice, add the sugar and mint, and press the mint with a muddler.", "Add the gin, stir, strain into a sour glass, ornament with fruit, and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
5650	67	Down the Hatch 1920	0	Down the Hatch	"Paul"	1920	14	1920 Down the Hatch.md	["Fill the glass over the mint with broken ice and smash the mint with a spoon just enough to get the taste.", "Decorate the top with about the same quantity of mint and serve with a spoon, strained in the same glass."]	Mint	Broken ice	—	—	—	—	This matters because it preserves another explicit worked-mint smash grammar in the early 1920s.	The warning to extract only enough mint taste is the key service note here.	—	—
6360	67	—	0	L'Art du Shaker	Dominique Migliorero	1925	29	1925 L'Art du Shaker by Dominique Migliorero.md	["Prepare following the Brandy Smash method, replacing brandy with gin."]	—	—	—	—	—	—	—	—	—	—
6812	67	—	0	El Bar Americano en España	Pedro Chicote	1927	134	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a water goblet with ice, sugar, chopped fruit, gin, and fresh mint.", "Stir well with a spoon and serve in the same goblet with straws."]	Fruit, mint, and straws	Ice	—	—	—	—	—	—	—	—
7463	67	Chicote 1928	0	Cocktails	Pedro Chicote	1928	328	1928 Cocktails by Pedro Chicote.md	["Build in the glass, stir well, and serve in the same glass with straws."]	Seasonal fruit and mint	3 or 4 pieces of ice	—	—	—	—	This matters because it gives us a late Madrid checkpoint for the decorated gin smash line.	The source keeps the smash in same-glass fruit-and-mint service rather than turning it into a julep or sour.	—	—
68	68	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 sugar in water in a small bar glass.", "Add whiskey and fill two-thirds full with shaved ice.", "Use two sprigs of mint following the mint julep method."]	Mint	Shaved ice	Mint leads, followed by whiskey grain and spice.	The palate is tighter and less ornamental than the whiskey julep, with the same sweet-mint cooling logic compressed into a smaller frame.	It finishes cool, slightly spicy, and brisk.	A compact whiskey cooler that bridges the julep tradition and later whiskey refreshers.	Because Thomas explicitly calls the smash a julep on a small plan, the whiskey smash becomes an especially useful bridge entry in the historical record. It helps connect the grand antebellum julep tradition to later shorter whiskey mixed drinks.	This drink benefits from the discipline of the julep method without the excess decoration. The mint should be expressive, but the serve should remain concise.	—	For later historical work, the whiskey smash may prove one of the most valuable connective entries in the whole Thomas corpus.
672	68	—	0	American and Other Drinks	Leo Engel	1878	36	1878 American and other drinks.md	["Fill two-thirds full of shaved ice and use mint as in Mint Julep."]	Mint	Two-thirds full of shaved ice	—	—	—	—	—	—	—	—
1087	68	Theodore Proulx 1888	0	Bartender's Manual	Theodore Proulx	1888	40	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Line a hollow stem glass with a sprig of mint and fine ice.", "In a mixing glass, combine syrup, water, slightly mashed mint, fine ice, and whiskey.", "Stir well, strain into the prepared glass, and add fruits."]	Mint and seasonal fruit	Fine ice	—	—	—	A minty whiskey service sitting between julep height and sour sweetness.	Whiskey Smash is useful because it preserves the older mint-service family beside juleps and toddies rather than letting it collapse into either one.	The split between mint in the glass and mint lightly mashed in the mix is part of the historical texture handling.	—	Compared with Mint Julep, this is shorter, less monumental, and more explicitly sweet-and-sour in feel.
1372	68	Henry J. Wehman 1891	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	55	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Dissolve the sugar in the water in a small bar glass.", "Work in the young mint in the smash manner.", "Add the whiskey and serve as a compact mint-cooled drink."]	Mint	—	Mint and whiskey grain rise together with less ornament than in the julep family.	It is short, cooling, and direct, preserving the smash as a concise whiskey-mint form rather than a decorative showpiece.	The finish is brisk, minty, and lightly spicy.	A compact whiskey smash showing the persistence of the small-plan julep idea into the 1890s.	Whiskey Smash remains a historically important bridge because it sits between the grandeur of the antebellum julep and the later everyday whiskey mixed drink. It preserves mint service without the full ceremonial apparatus.	Because the spec is so small, the mint quality matters a great deal. Fresh young mint is central to the drink's success.	—	Compared with Brandy Smash, this is grainier and drier. Compared with Whiskey Julep, it is smaller, plainer, and more practical.
1470	68	—	0	Mixed Drinks	Herbert W. Green	1895	59	1895 Mixed Drinks by Herbert W Green.md	["Put syrup and slightly bruised mint in a mixing glass, then add shaved ice and whisky.", "Stir well and strain into a sour glass with fruit."]	Fruit.	Shaved ice	—	—	—	—	This keeps the late-century smash form visible as distinct from juleps and sours in the same manual.	The slight bruising matters; Green wants mint expression without collapsing the drink into a muddled julep.	—	—
1873	68	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	46	1895 The Mixicologist by C F Lawlor.md	["Proceed exactly as directed in the gin smash, using whiskey in place of gin."]	Fresh mint sprigs	Shaved ice	Mint and whiskey rise in a cool, familiar pairing.	It is probably the most legible to a modern drinker of the smash set, preserving the old small-plan julep idea with remarkable clarity.	The finish is minty, grainy, and cooling.	A late whiskey smash that reads as one of the clearest bridges between nineteenth-century mint service and modern whiskey refreshers.	Whiskey Smash is one of the most important continuity drinks in the ontology. It helps connect the julep-smash family directly to modern whiskey cocktails that still feel alive to contemporary drinkers.	As with the gin version, mint handling and crushed-ice texture do most of the structural work.	—	Compared with the gin and brandy forms, this is the smash most likely to feel modern to present-day palates. Compared with Whiskey Julep, it stays smaller and more compressed.
2640	68	—	0	Daly's Bartenders' Encyclopedia	Tim Daly	1903	56	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in seltzer water and work in the fresh mint until the essence is extracted.", "Add fine ice and whiskey, mix well with a spoon, strain into a fancy stem glass, put in fruit, and serve."]	Fruit.	Fine ice	—	—	—	—	This is a useful early-twentieth-century smash witness showing the family still clearly distinct from juleps and sours.	Mint extraction before straining is the key service move here.	—	—
2873	68	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	69	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Press the mint with the powdered sugar to extract the essence.", "Add the shaved ice and whisky and stir well.", "Strain into a fancy or sour glass, dress lightly with fruit and berries, and serve."]	Light fruit and berries	Shaved ice	Mint and whiskey stay central.	Lewis's form is historically useful because it is still recognisably classic while showing that even late smash service had not yet become entirely stripped of visual dress.	The finish is cool, minty, and whiskey-led.	A classic-leaning whiskey smash from the still-lightly-dressed phase of the family.	—	—	—	—
3328	68	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	199	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Press the mint to extract the essence, then add the seltzer, sugar, fine ice, and whiskey and stir well.", "Strain into a fancy or sour glass, dress with a little fruit and berries, and serve."]	Fruit and berries	Fine ice	—	—	—	—	—	—	—	—
4182	68	—	0	Jack's Manual	J. A. Grohusko	1910	90	1910 Jack's Manual by J A Grohusko.md	["Dissolve the sugar with a little water, add the mint, and crush until the essence is extracted.", "Add the cracked ice and rye whiskey, stir well with a spoon, ornament with fruits in season, and serve with straws."]	Mint and seasonal fruit	Cracked ice	—	—	—	—	—	—	—	—
5700	68	Down the Hatch 1920	0	Down the Hatch	"Paul"	1920	29	1920 Down the Hatch.md	["Smash the mint well with spoon and put as much mint on top as on bottom.", "Serve with strainer over it."]	Mint	—	—	—	—	—	This matters because it preserves another explicit whiskey smash grammar in the early 1920s rather than letting the form disappear under julep nostalgia.	The visible top-and-bottom mint arrangement is the key service point.	—	—
6962	68	Conservative checkpoint	0	Cheerio! A Book of Punches and Cocktails	Charles	1928	34	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Mix together the powdered sugar dissolved in a little water with the whiskey.", "Add the bruised young mint and serve as a cold smash."]	—	Not shown in surviving OCR, but prepared cold	—	—	—	—	—	Captured conservatively because the surviving OCR clips the end of the method.	—	—
7467	68	Fantasia	0	Cocktails	Pedro Chicote	1928	330	1928 Cocktails by Pedro Chicote.md	["Build in the glass, stir, add fruit, and serve with straws."]	Seasonal fruit and mint	3 or 4 pieces of ice	—	—	—	—	This matters because it gives us a named embellished whiskey smash branch in Chicote rather than only the standard form.	The Noyau accent is the meaningful difference; the service remains firmly within smash grammar.	—	—
8080	68	—	0	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	99	1935 Old Waldorf-Astoria Bar Book.md	["Press mint, stir, strain, and serve with fruit."]	—	Ice	—	—	—	—	—	—	—	—
70	69	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	52	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Add sugar and the orange and lemon peels to a large bar glass one-third filled with shaved ice.", "Fill the balance with Champagne.", "Ornament in a tasteful manner with seasonal berries and serve through a straw."]	Orange peel, lemon peel, and seasonal berries	Shaved ice	Citrus peel rises first, followed by cool yeasty wine notes and a faint berry perfume from the garnish.	The palate is lighter and more lifted than the still-wine cobblers, with sugar softening the sparkling wine's dryness without dulling it.	It finishes crisp, bright, and gently vinous.	A festive cobbler that keeps the family's visual flourish while trading sherry weight for sparkle and lift.	Thomas's Champagne Cobbler shows how quickly the cobbler format spread beyond fortified wine into celebratory sparkling service. Its batch-style wording also hints at cobblers as sociable, shareable bar-room drinks rather than strictly private nightcaps.	Build this gently enough to preserve the wine's effervescence. The shaved ice should chill and lengthen the drink, but over-agitation will flatten the sparkle that distinguishes it from the other cobblers.	—	Compared with sherry cobbler, the Champagne version is less savoury and more overtly festive. It demonstrates that the cobbler family is defined more by format and service than by any single base liquid.
320	69	Terrington 1869	0	Cooling Cups and Dainty Drinks	William Terrington	1869	196	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put pieces of orange and lemon peel with the citronelle into a glass half full of ice.", "Fill up with champagne and serve with straws."]	Orange and lemon peel.	Ice	—	—	—	—	This shows the cobbler template migrating upward into sparkling-wine luxury service.	Unlike the still-wine cobblers, this one relies on a liqueur accent rather than extra sugar on top.	—	—
462	69	—	0	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	38	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Fill the glass with rasped or shaved ice.", "Add the sugar, curacao, fruit, and champagne.", "Shake well before arranging the ornamental fruit and verbena.", "Serve with two straws."]	Verbena and fruit	Rasped or shaved ice	—	—	—	—	—	Moselle may be used in place of champagne.	—	—
674	69	—	0	American and Other Drinks	Leo Engel	1878	37	1878 American and other drinks.md	["Fill the tumbler one-third with ice, fill the balance with Champagne, ornament with berries, and sip through a straw."]	Berries in season	Tumbler one-third full of ice	—	—	—	—	—	—	—	—
1123	69	Emile Lefeuvre 1889	0	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	18	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare as the Sherry Cobbler, using champagne."]	Seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
1156	69	—	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	16	1891 Cocktail Botthby's American Bar-Tender.md	["Build over shaved ice.", "Dress with fruit and serve with a straw."]	Seasonal fruit	Shaved ice	—	—	—	—	This is useful evidence that the cobbler grammar extended beyond fortified wines into sparkling social service.	The wine is lengthened by ice and fruit service rather than shaken into full dilution.	—	—
1459	69	—	0	Mixed Drinks	Herbert W. Green	1895	54	1895 Mixed Drinks by Herbert W Green.md	["Place the sugar, fruit, lemon peel, and fine ice in a tall thin glass and add the champagne.", "Stir moderately, fill with ice, trim the top with seasonable fruits, and serve with straws."]	Seasonable fruits.	Fine ice	—	—	—	—	This is a useful sparkling cobbler checkpoint because it keeps Champagne fully inside the decorated straw-drink field.	Moderate stirring matters here; Green wants integration without flattening the wine entirely.	—	—
1833	69	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	32	1895 The Mixicologist by C F Lawlor.md	["Put two lumps of sugar, one slice of orange, and one piece of twisted lemon peel into a tall thin glass.", "Fill two thirds full with shaved ice.", "Fill the balance with champagne and stir moderately.", "Ornament in a tasty manner and serve with straws."]	Seasonal fruit	Shaved ice	Champagne, citrus peel, and fruit garnish lift the glass immediately.	It is lighter and more festive than wine cobblers, turning the family's iced-fruit template into a sparkling celebration drink.	The finish is bubbly, cool, and fruit-scented.	A sparkling cobbler that shows the family adapting to more celebratory late-century service.	Champagne Cobbler is important because it shows the cobbler family embracing sparkling wine rather than remaining tied to still or fortified wine. That helps link older cobblers to later festive and sparkling service patterns.	The moderate stir matters because the drink must keep its sparkle. The fruit display remains a defining part of the cobbler identity.	—	Compared with Sherry Cobbler, this is brighter, more volatile, and more obviously festive. It is the cobbler family in celebratory mode.
2006	69	Drinks of All Kinds 1896	0	Drinks of All Kinds For All Seasons	Frederick Davies and Seymour Davies	1896	22	1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md	["Add sugar and citrus peels to a large tumbler, fill one-third with shaved or pounded ice and the balance with champagne, stir, ornament with lemon and berries, and serve with two straws."]	Lemon slices and seasonal berries	Shaved or pounded ice	—	—	—	—	—	—	—	—
2103	69	Anleitung Amerikanischer Eis-Getraenke 1898	0	Anleitung zur Bereitung Amerikanischer Eis-Getraenke	The Continental Bodega Company	1898	6	1898 Anleitung zur Bereitung Amerikanischer Eis-Getraenk.md	["Dissolve sugar with seltzer, add orange and pineapple slices, fill with cracked ice, fill with champagne, mix with a spoon, and garnish with fruit."]	Orange, pineapple, strawberries, and other fruit	Cracked ice	—	—	—	—	—	—	—	—
2190	69	Larsen 1899, cobblers section	0	156 Recettes de Boissons Americaines	Niels Larsen	1899	11	1899 156 recettes de boissons americaines by N Larsen.md	["Build in a glass half-filled with crushed ice, fill with champagne, stir with a soda spoon, garnish with seasonal fruit, and serve with large straws; the source warns not to use the shaker for champagne drinks."]	Seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
2378	69	—	0	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	47	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Put a small lump of sugar in a delicate wine glass and fill with shaved ice.", "Pour in champagne until the glass is full and serve with a straw."]	Fruit and leaves.	Shaved ice	—	—	—	—	This preserves the sparkling-wine cobbler as a real service form rather than a novelty aside.	Straw service and cold packed ice matter as much as the ingredient list here.	—	—
2724	69	—	0	Daly's Bartenders' Encyclopedia	Tim Daly	1903	95	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in the seltzer, then add the pineapple, orange, and shaved ice to a champagne goblet.", "Fill with champagne, stir very slowly, decorate the top with fruit, and serve with straws."]	Fruit.	Shaved ice	—	—	—	—	This is a useful Champagne-cobbler checkpoint showing the fruit-and-straw family still alive in sparkling wine service.	Daly's insistence on very slow stirring is part of the service logic.	—	—
3224	69	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	165	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Put the sugar, orange peel, lemon peel, and shaved ice into a large bar glass.", "Fill with wine, decorate with seasonable berries, and serve with straws."]	Orange peel, lemon peel, and seasonable berries	Shaved ice	—	—	—	—	—	—	—	—
3752	69	—	0	Manual del Cantinero	Carlos Golfrin	1909	212	1909 Manual del Cantinero by Carlos Golfrin.md	["Half-fill a suitable vessel with small pieces of ice.", "Add the sugar and orange slice, then fill with Champagne and stir with a long spoon.", "Serve with seasonal fruit."]	Seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
4222	69	—	0	Das Buch der American Drinks	Richard Andeck	1910	11	1910 Das Buch der American Drinks by Richard Andeck.md	["Dissolve the sugar in a little seltzer water and add the juices of a slice of orange and a slice of pineapple.", "Pour the mixture into a glass half-filled with ice and fill with Champagne.", "Garnish with pineapple and orange slices and strawberries, then serve with straws and a small spoon."]	Pineapple, orange, and strawberries	Crushed ice	—	—	—	—	—	—	—	—
4260	69	—	0	The Buffet Blue Book	John H. Considine	1912	26	1912 The Buffet Blue Book bu John H Considine.md	["Build the shaved ice, powdered sugar, and citrus peels in a medium thin glass.", "Fill with champagne, decorate with berries, and serve with a straw."]	Berries with orange and lemon peel	Shaved ice	—	—	—	—	—	—	—	—
4471	69	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	12	1912 Wehman Bros.md	["Dissolve the sugar with seltzer, add the orange and lemon peel, fill the glass with ice, top with champagne, ornament the top, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4940	69	—	0	Bartenders' Manual	Bartenders Association of America	1913	20	1913 Bartenders' Manual (Bartenders Association of America).md	["Build over fine ice, dress with fruits, and serve with a straw. Do not shake."]	Fruits	Fine ice	—	—	—	—	—	—	—	—
5520	69	1918 Home Brewed, How to Mix Drinks opening section	0	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Fill glass half full of shaved ice, add sugar, citrus, and wine, dress with fruits, and serve with a straw."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
6726	69	—	0	El Bar Americano en España	Pedro Chicote	1927	84	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a champagne glass over finely crushed ice with sugar, curaçao, cognac, and Grand Marnier.", "Add very finely chopped seasonal fruit, fill with Champagne, and serve in the same glass with straws."]	Seasonal fruit and straws	Crushed ice	—	—	—	—	—	—	—	—