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
6724	2638	—	El Bar Americano en España	Pedro Chicote	1927	81	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a vermouth glass with curaçao and French vermouth.", "Fill with very cold seltzer water and serve."]	—	—	—	—	—	—	—	—	—	—
6725	2639	—	El Bar Americano en España	Pedro Chicote	1927	83	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a water goblet over ice with powdered sugar, curaçao, and Cointreau.", "Add chopped seasonal fruit, fill with black coffee, and serve with straws."]	Seasonal fruit and straws	Crushed ice	—	—	—	—	—	—	—	—
7304	2639	Black coffee finish	Cocktails	Pedro Chicote	1928	236	1928 Cocktails by Pedro Chicote.md	["Build in a water glass over ice, add chopped seasonal fruit, and fill with black coffee."]	Chopped seasonal fruit	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a coffee cobbler line in Chicote's service world instead of limiting cobblers to wine and spirits.	—	—	—
6728	2640	—	El Bar Americano en España	Pedro Chicote	1927	85	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a water goblet over ice with powdered sugar, red-currant syrup, and curaçao.", "Add seasonal fruit, fill with port, and serve with straws."]	Seasonal fruit and straws	Crushed ice	—	—	—	—	—	—	—	—
6734	2641	—	El Bar Americano en España	Pedro Chicote	1927	88	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large goblet with lemon juice and dry gin.", "Fill with ginger ale and stir very well with a long refreshment spoon."]	—	—	—	—	—	—	—	—	—	—
6735	2642	—	El Bar Americano en España	Pedro Chicote	1927	88	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large goblet with lemon juice, powdered sugar, and whisky.", "Fill with ginger ale and stir very well with a long refreshment spoon."]	—	—	—	—	—	—	—	—	—	—
6736	2643	—	El Bar Americano en España	Pedro Chicote	1927	89	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake egg yolk, lemon juice, and cider very well in a shaker.", "Strain into a large goblet, fill with ginger ale, and add a little grated nutmeg."]	—	—	—	—	—	—	—	—	—	—
6738	2644	—	El Bar Americano en España	Pedro Chicote	1927	89	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large goblet with lemon juice, sugar, cassis, and dry gin.", "Stir very well and finish with soda."]	—	—	—	—	—	—	—	—	—	—
7321	2644	Cassis and gin	Cocktails	Pedro Chicote	1928	248	1928 Cocktails by Pedro Chicote.md	["Shake very well and top with soda in a large glass."]	—	Shaken with ice	—	—	—	—	This matters because it preserves a cassis-led gin cooler branch in Chicote's late long-drink field.	—	—	The cassis unit is damaged in OCR, but the ingredient identity and overall structure are clear enough to preserve conservatively.
6740	2645	—	El Bar Americano en España	Pedro Chicote	1927	92	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well with crushed ice.", "Strain into a glass prepared the same way as the Gin Crusta, with sugared lemon-moistened rim and lemon-peel decoration."]	Sugar rim, lemon-peel spiral, and cherries where noted	Crushed ice	—	—	—	—	—	—	—	—
6741	2646	—	El Bar Americano en España	Pedro Chicote	1927	92	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake well with crushed ice.", "Strain into a tall glass prepared the same way as the Gin Crusta, with sugared lemon-moistened rim and lemon-peel decoration."]	Sugar rim, lemon-peel spiral, and cherries where noted	Crushed ice	—	—	—	—	—	—	—	—
7326	2646	Jerez and pineapple syrup	Cocktails	Pedro Chicote	1928	250	1928 Cocktails by Pedro Chicote.md	["Shake very well and pour into a crusta glass prepared in the same way as the gin crusta."]	Prepared crusta rim and lining	Crushed ice	—	—	—	—	This matters because it pushes the Crusta family into a fortified-wine branch inside Chicote's late Madrid repertoire.	The source explicitly preserves the prepared-glass crusta ritual even when the base shifts from spirit to sherry.	—	Several modifier lines are damaged in OCR, so only the clearly recoverable structure is normalized and the doubtful measures are left conservative.
6743	2647	—	El Bar Americano en España	Pedro Chicote	1927	95	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large vessel with the sweeteners, spirits, lemon juice, fruit, citrus slices, mint, cucumber peel, mineral water, and clarete.", "Mix very well and let macerate for half an hour, then add enough crushed ice to chill thoroughly.", "Serve in Bordeaux-wine glasses."]	Seasonal fruit, citrus slices, mint, and cucumber peel	Crushed ice	—	—	—	—	—	—	—	—
6744	2648	—	El Bar Americano en España	Pedro Chicote	1927	95	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large vessel with horchata syrup, sugar, cognac, maraschino, rum, and cubed pineapple.", "Add enough crushed ice to chill the cup well.", "Add a bottle of Champagne shortly before service."]	Cubed pineapple	Crushed ice	—	—	—	—	—	—	—	—
6745	2649	—	El Bar Americano en España	Pedro Chicote	1927	96	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large vessel with the sweeteners, liqueurs, spirits, chopped fruit, citrus slices, mint, cucumber peel, mineral water, and Madeira.", "Mix very well, let macerate for half an hour, then add enough crushed ice to chill thoroughly.", "Serve in small Madeira-wine glasses."]	Seasonal fruit, citrus slices, mint, and cucumber peel	Crushed ice	—	—	—	—	—	—	—	—
7332	2649	Madeira wine	Cocktails	Pedro Chicote	1928	257	1928 Cocktails by Pedro Chicote.md	["Mix well, let macerate, then add enough crushed ice to chill thoroughly and serve in Madeira wine glasses."]	Seasonal fruit, citrus, mint, and cucumber peel	Crushed ice added after maceration	—	—	—	—	This matters because it preserves a Madeira-based cup branch in Chicote's late Madrid repertoire.	—	—	—
6746	2650	—	El Bar Americano en España	Pedro Chicote	1927	96	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large vessel with the orange juice, lemon juice, syrups, seasonal fruit, and siphon water.", "Add enough crushed ice to chill very well.", "Serve in water goblets."]	Seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
7335	2650	Sin alcohol	Cocktails	Pedro Chicote	1928	259	1928 Cocktails by Pedro Chicote.md	["Build in a large vessel with enough crushed ice to chill very well and serve in water goblets."]	Seasonal fruit	Crushed ice	—	—	—	—	This matters because it preserves a fully non-alcoholic decorative cup in Chicote's late interwar repertoire.	—	—	The banana and apricot syrup lines are present but their exact small measures are OCR-soft, so they are preserved conservatively.
8149	2650	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	145	1935 Old Waldorf-Astoria Bar Book.md	["Sweeten the water, mix with rum and orange essence, chill, and serve topped with aerated water."]	—	Ice	—	—	—	—	—	—	—	—
6747	2651	—	El Bar Americano en España	Pedro Chicote	1927	97	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large vessel with the sweeteners, liqueurs, cognac, sliced apples, strawberries, mint, and soda.", "Add enough ice to chill very well.", "Add a bottle of Champagne moments before service."]	Apples, strawberries, and mint	Crushed ice	—	—	—	—	—	—	—	—
7334	2651	Sublime	Cocktails	Pedro Chicote	1928	258	1928 Cocktails by Pedro Chicote.md	["Chill thoroughly with ice, then add Champagne just before serving."]	Apples, strawberries, and mint	Large added quantity before finish	—	—	—	—	This matters because it preserves a fruit-heavy social cup branch in Chicote's Madrid chapter.	—	—	The soda measure is not clearly recoverable from the OCR, so it is preserved without a forced amount.
6748	2652	—	El Bar Americano en España	Pedro Chicote	1927	98	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large vessel or punch bowl with sugar, cognac, kirsch, Stockholm punsch, strawberries, Rhine wine, and soda.", "Add plenty of ice to chill very well, let the mixture rest a few moments, and add half a bottle of Champagne before serving."]	Strawberries	Ice, sufficient to chill well	—	—	—	—	—	—	—	—
6750	2653	—	El Bar Americano en España	Pedro Chicote	1927	99	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake with very finely crushed ice, sugar syrup, lemon juice, orange juice, and cherry brandy.", "Serve in a large glass and finish with ginger ale."]	—	Crushed ice	—	—	—	—	—	—	—	—
6751	2654	—	El Bar Americano en España	Pedro Chicote	1927	100	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well with lemon juice, sugar syrup, gin, absinthe, ice, and egg white.", "Serve in a large glass and finish with seltzer."]	—	Ice	—	—	—	—	—	—	—	—
7339	2654	Absinthe and egg white	Cocktails	Pedro Chicote	1928	262	1928 Cocktails by Pedro Chicote.md	["Shake very well and top with seltzer in a large glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it keeps the Morning Glory line connected to the Daisy family as well as the Fizz family.	—	—	—
8439	2654	—	The Artistry of Mixing Drinks	Frank Meier	1936	55	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake well, strain into a fizz glass, add a squirt of soda, and serve."]	—	—	—	—	—	—	—	—	—	—
6752	2655	—	El Bar Americano en España	Pedro Chicote	1927	100	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large glass with crushed ice, sugar syrup, lemon juice, curaçao, yellow Chartreuse, and rum.", "Mix very well and finish with seltzer."]	—	Crushed ice	—	—	—	—	—	—	—	—
6754	2656	—	El Bar Americano en España	Pedro Chicote	1927	101	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well and finish with cinnamon at service."]	Cinnamon	Crushed ice	—	—	—	—	—	—	—	—
6755	2657	—	El Bar Americano en España	Pedro Chicote	1927	102	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well and serve with a little grated nutmeg."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
6757	2658	—	El Bar Americano en España	Pedro Chicote	1927	103	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well, strain into a large glass, and finish with seltzer."]	—	Ice	—	—	—	—	—	—	—	—
7353	2658	Mandarin version	Cocktails	Pedro Chicote	1928	268	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 mandarin-led fizz branch inside Chicote's late Madrid chapter.	—	—	—
6759	2659	—	El Bar Americano en España	Pedro Chicote	1927	104	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well, strain into a large glass, and finish with seltzer."]	—	Ice	—	—	—	—	—	—	—	—
6760	2660	—	El Bar Americano en España	Pedro Chicote	1927	104	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well, strain into a large glass, and finish with soda."]	—	Ice	—	—	—	—	—	—	—	—
6764	2661	—	El Bar Americano en España	Pedro Chicote	1927	106	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well, strain into a large glass, and finish with seltzer."]	—	Ice	—	—	—	—	—	—	—	—
7360	2661	Dubonnet version	Cocktails	Pedro Chicote	1928	271	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 Dubonnet-based fizz branch in Chicote's late Madrid chapter.	—	—	—
6767	2662	—	El Bar Americano en España	Pedro Chicote	1927	108	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well, dust with cinnamon, and serve in a cocktail glass with straws."]	Cinnamon and straws	—	—	—	—	—	—	—	—	—
7369	2662	Dubonnet version	Cocktails	Pedro Chicote	1928	279	1928 Cocktails by Pedro Chicote.md	["Shake very well, dust with cinnamon, and serve in a cocktail glass with straws."]	Cinnamon	2 or 3 pieces ice	—	—	—	—	This matters because it preserves a Dubonnet-based flip branch in Chicote's Madrid chapter.	—	—	—
6770	2663	—	El Bar Americano en España	Pedro Chicote	1927	109	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a grog glass with sugar, rum, cognac, and the clove-studded lemon slice.", "Finish with boiling tea."]	—	—	—	—	—	—	—	—	—	—
7013	2663	—	370 Recettes de Cocktails	Jean Lupoiu	1928	10	1928 370 Recettes de Cocktails par Jean Lupoiu.md	["Prepare the concentrate in advance by mixing the rum, cognac, curacao, gum syrup, and strong black tea.", "To serve, pour as needed into a grog glass, add a slice of lemon, and fill with boiling water."]	Lemon slice	—	—	—	—	—	—	—	—	—
7373	2663	Americano	Cocktails	Pedro Chicote	1928	281	1928 Cocktails by Pedro Chicote.md	["Build in a grog glass, fill with boiling tea, and serve hot."]	Clove-studded lemon slice	—	—	—	—	—	This matters because it preserves a mixed rum-and-cognac grog branch in Chicote's hot-service chapter.	The defining service detail is finishing the glass with boiling tea rather than plain hot water.	—	—
8484	2663	—	The Artistry of Mixing Drinks	Frank Meier	1936	65	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Pour the spirit into a heated tumbler, add a slice of lemon, top with boiling water to taste, and serve."]	—	Ice	—	—	—	—	—	—	—	—
6771	2664	—	El Bar Americano en España	Pedro Chicote	1927	110	1927 El Bar Americano en Espana by Pedro Chicote.md	["Prepare the same way as the Spanish grog, replacing the cognac or rum with a copita of mint liqueur.", "Serve hot in the same glass."]	—	—	—	—	—	—	—	—	—	—
6772	2665	—	El Bar Americano en España	Pedro Chicote	1927	110	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large glass with sugar, cognac or rum, and the clove-studded lemon slice.", "Fill the rest with boiling water and serve in the same glass with a coffee spoon."]	—	—	—	—	—	—	—	—	—	—
6773	2666	—	El Bar Americano en España	Pedro Chicote	1927	110	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a grog glass with sugar and cognac.", "Finish by filling the glass with boiling milk."]	—	—	—	—	—	—	—	—	—	—
6774	2667	—	El Bar Americano en España	Pedro Chicote	1927	110	1927 El Bar Americano en Espana by Pedro Chicote.md	["Prepare the same way as the Spanish grog, substituting whisky for cognac.", "Serve hot in the same glass."]	—	—	—	—	—	—	—	—	—	—
7381	2667	Whisky	Cocktails	Pedro Chicote	1928	284	1928 Cocktails by Pedro Chicote.md	["Build as for the Spanish Grog, substituting whisky for the cognac."]	—	—	—	—	—	—	This matters because Chicote explicitly treats whisky grog as a substitution branch from the core Spanish formula.	—	—	—
6776	2668	—	El Bar Americano en España	Pedro Chicote	1927	111	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake with ice, sugar, cognac, and whisky.", "Strain into a large crystal goblet already holding chopped seasonal fruit and mint.", "Finish with seltzer and serve with straws."]	Fruit, mint, and straws	Ice	—	—	—	—	—	—	—	—
7385	2668	Old	Cocktails	Pedro Chicote	1928	286	1928 Cocktails by Pedro Chicote.md	["Shake with ice, strain into a large crystal goblet over fruit and mint, fill with seltzer, and serve with straws."]	Mint and seasonal fruit	Ice	—	—	—	—	This matters because it preserves a split-base cognac-and-whisky julep branch in Chicote's late Madrid service layer.	Like Chicote's Mint Julep, it is shaken first and then lengthened with seltzer in the serving glass.	—	—
6778	2669	—	El Bar Americano en España	Pedro Chicote	1927	113	1927 El Bar Americano en Espana by Pedro Chicote.md	["Beat very well in the shaker and strain into a water goblet.", "Finish with a little grated nutmeg."]	Grated nutmeg	Ice	—	—	—	—	—	—	—	—
6779	2670	—	El Bar Americano en España	Pedro Chicote	1927	113	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large crystal glass with powdered sugar and lemon juice.", "Fill with very cold filtered still water.", "Serve with a large lemon slice pierced by two straws."]	Large lemon slice and two straws	—	—	—	—	—	—	—	—	—