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
7026	2811	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	103	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Chopped ice	—	—	—	—	This matters because it preserves a Spanish-language American whiskey aperitif witness rather than only later Anglo control versions.	—	—	—
7553	2811	—	Cocktails Recetas seleccionadas	Miguel R. Reguera	1930	17	1930 Cocktails Recetas Seleccionadas by Miguel R Reguera.md	["Shake all ingredients with crushed ice and serve."]	—	Crushed ice	—	—	—	—	—	—	—	—
7028	2812	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	105	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 a clean apricot-and-citrus sour branch in Chicote's Madrid book.	—	—	—
7621	2812	Feery 1932, home-supplies opening run	Wet Drinks For Dry People	William C. Feery	1932	—	1932 Wet Drinks For Dry People by William C Feery.md	["Shake well with ice; egg white may be added if desired."]	—	—	—	—	—	—	—	—	—	—
7642	2812	—	Cocktail Parade	Canape Parade	1933	3	1933 Cocktail Parade.md	["Shake and serve."]	—	—	—	—	—	—	—	—	—	—
9396	2812	Chicote 1947, opening Cocktails Mundiales recipe run	Cocktails Mundiales	Pedro Chicote	1947	—	1947 Cocktails Mundiales by Pedro Chicote.md	["Prepare in a shaker with three or four small pieces of ice. Shake very well and serve in a cocktail glass."]	—	3 or 4 small pieces of ice	—	—	—	—	—	—	—	—
7029	2813	White Horse whisky	Cocktails	Pedro Chicote	1928	106	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Chopped ice	—	—	—	—	This matters because it preserves a motoring-era mixed-whisky-and-gin aperitif in a Spanish professional source.	—	—	—
7030	2814	Sarsaparilla finish	Cocktails	Pedro Chicote	1928	107	1928 Cocktails by Pedro Chicote.md	["Build in a large glass over ice with sugar, mint moistened with lemon juice, and gin.", "Fill with sarsaparilla and add a slice of orange."]	Orange slice	Ice pieces	—	—	—	—	This matters because it preserves a soda-fountain-adjacent long drink in the Spanish bar world rather than only short cocktails.	—	—	—
7032	2815	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	108	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves another cassis-and-kirsch aperitif edge in a Spanish interwar bar manual.	—	—	—
9389	2815	Chicote 1947, opening Cocktails Mundiales recipe run	Cocktails Mundiales	Pedro Chicote	1947	—	1947 Cocktails Mundiales by Pedro Chicote.md	["Prepare in a shaker with small pieces of ice. Shake very well and serve in a cocktail glass."]	—	Small pieces of ice	—	—	—	—	—	—	—	—
7033	2816	Orange peel finish	Cocktails	Pedro Chicote	1928	110	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with orange peel."]	Orange peel	3 to 4 pieces ice	—	—	—	—	This matters because it preserves another Spanish sherry-and-whisky aromatic in the opening Chicote cocktail alphabet.	—	—	—
7034	2817	Orange slice finish	Cocktails	Pedro Chicote	1928	110	1928 Cocktails by Pedro Chicote.md	["Build in a large glass with bitters and curacao.", "Fill with Champagne, stir gently, and add an orange slice."]	Orange slice	Ice pieces	—	—	—	—	This matters because it preserves a sparse Champagne-service branch under a named Spanish hotel-bar title.	—	—	—
7036	2818	Lemon slice and cherry garnish	Cocktails	Pedro Chicote	1928	111	1928 Cocktails by Pedro Chicote.md	["Shake and strain into a cocktail glass, adding a lemon slice and a cherry."]	Lemon slice and cherry	Ice pieces	—	—	—	—	This matters because it preserves a fruit-and-kirsch side branch in the Spanish interwar cocktail field.	—	—	—
7037	2819	Cognac branch	Cocktails	Pedro Chicote	1928	111	1928 Cocktails by Pedro Chicote.md	["Shake and strain into a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a Spanish-named Bambu that diverges from the canonical sherry Bamboo pattern.	—	—	This is a cognac-and-vermouth Bambu branch, not the lower-proof sherry Bamboo line.
7038	2820	Cinzano and Noilly Prat split	Cocktails	Pedro Chicote	1928	111	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Chopped ice	—	—	—	—	This matters because it preserves a pink-leaning egg-white aromatic in the Madrid interwar layer.	—	—	—
7039	2821	Egg-yolk whiskey highball	Cocktails	Pedro Chicote	1928	112	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a highball glass.", "Top with seltzer water."]	—	Ice pieces	—	—	—	—	This matters because it keeps an egg-yolk restorative highball alive inside the interwar Spanish bar world.	—	—	—
7042	2822	Lemon peel and strawberry garnish	Cocktails	Pedro Chicote	1928	113	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass, adding lemon peel and a strawberry."]	Lemon peel and strawberry	Chopped ice	—	—	—	—	This matters because it preserves a crowded berry-and-herbal aperitif branch in Chicote's Madrid book.	—	—	—
7046	2823	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	115	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves another Dubonnet-adjacent red aperitif in the Spanish interwar field.	—	—	—
7047	2824	Olive garnish	Cocktails	Pedro Chicote	1928	121	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass, adding an olive."]	Olive	Ice pieces	—	—	—	—	This matters because it preserves another Bacardi-vermouth branch in a major Spanish bar manual.	—	—	—
7048	2825	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	122	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	2 to 3 pieces ice	—	—	—	—	This matters because it preserves a white-port-and-gin aperitif edge in the Madrid 1928 layer.	—	—	—
7049	2826	Sin alcohol	Cocktails	Pedro Chicote	1928	122	1928 Cocktails by Pedro Chicote.md	["Shake with ice and serve in a whiskey glass.", "Top with ginger ale."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it keeps temperance long-drink service visible in Chicote's professional cocktail manual.	—	—	—
7057	2827	Lemon peel garnish	Cocktails	Pedro Chicote	1928	127	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass, adding lemon peel."]	Lemon peel	Ice pieces	—	—	—	—	This matters because it preserves a separate Clover line in Madrid rather than collapsing everything into Clover Club or Clover Leaf.	—	—	—
7061	2828	Lemon slice garnish	Cocktails	Pedro Chicote	1928	130	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a lemon slice."]	Lemon slice	Chopped ice	—	—	—	—	This matters because it preserves a liqueur-led orange aperitif line in the Madrid late-1920s field.	—	—	—
7062	2829	Cora vermouth branch	Cocktails	Pedro Chicote	1928	131	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a lemon slice."]	Lemon slice	2 to 3 pieces ice	—	—	—	—	This matters because it preserves another house-vermouth-specific aromatic in the Chicote field.	—	—	—
7064	2830	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	132	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Chopped ice	—	—	—	—	This matters because it preserves a notably austere absinthe-and-vermouth branch in the Madrid canon.	—	—	—
7065	2831	Cherry garnish	Cocktails	Pedro Chicote	1928	132	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass, adding a cherry."]	Cherry	Chopped ice	—	—	—	—	This matters because it preserves a hybrid gin-cognac-apricot sour branch under a Cuban label in the Spanish interwar field.	—	—	—
7066	2832	Lemon peel garnish	Cocktails	Pedro Chicote	1928	133	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with lemon peel."]	Lemon peel	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a liqueur-led orange aperitif branch distinct from the more spirit-led aromatic cocktails.	—	—	—
7067	2833	Expressed orange peel	Cocktails	Pedro Chicote	1928	134	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass, adding expressed orange peel."]	Orange peel	Chopped ice	—	—	—	—	This matters because it preserves another bitter-orange continental aperitif branch in Chicote's Madrid field.	—	—	—
7068	2834	Light and dark rum split	Cocktails	Pedro Chicote	1928	134	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a simple split-rum short drink in the Spanish interwar professional canon.	—	—	—
7069	2835	Martini Rossi branch	Cocktails	Pedro Chicote	1928	136	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	1 to 4 pieces ice	—	—	—	—	This matters because it preserves a cassis-and-grenadine aperitif branch in the Madrid late-1920s field.	—	—	—
7071	2836	Lemon peel garnish	Cocktails	Pedro Chicote	1928	138	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with lemon peel."]	Lemon peel	3 to 4 pieces ice	—	—	—	—	This matters because it preserves another spirit-blend aromatic in the Madrid 1928 field rather than a simple single-base cocktail.	—	—	—
7072	2837	Absinthe and curacao branch	Cocktails	Pedro Chicote	1928	138	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with lemon peel."]	Lemon peel	3 to 4 pieces ice	—	—	—	—	This matters because it shows the Dubonnet line branching into a more complex absinthe-seasoned Madrid aperitif style.	—	—	—
7080	2838	Two cherries garnish	Cocktails	Pedro Chicote	1928	141	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with two cherries."]	Two cherries	Ice pieces	—	—	—	—	This matters because it preserves an unusually explicit four-way spirit aromatic blend in the Madrid interwar field.	—	—	—
7081	2839	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	141	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a celebrity-named pink apricot-and-gin branch in the Spanish interwar field.	—	—	—
7083	2840	Orange peel garnish	Cocktails	Pedro Chicote	1928	145	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Chopped ice	—	—	—	—	This matters because it preserves another applejack-vermouth aromatic branch in the late Madrid cocktail field.	—	—	—
7084	2841	Lemon peel garnish	Cocktails	Pedro Chicote	1928	146	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with lemon peel."]	Lemon peel	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a Spanish late-1920s extra-dry branch that still includes citrus and a little liqueur rather than only vermouth subtraction.	—	—	—
7085	2842	White Horse branch	Cocktails	Pedro Chicote	1928	146	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Chopped ice	—	—	—	—	This matters because it preserves a branded whisky-and-vermouth aromatic in the Madrid interwar field.	—	—	—
7086	2843	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	146	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a stripped-down maraschino-led miniature in the Madrid 1928 field.	—	—	—
7087	2844	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	147	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Chopped ice	—	—	—	—	This matters because it preserves a simple cognac-gin-vermouth aromatic in the late Madrid hotel-bar field.	—	—	—
7089	2845	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	147	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves an Old Tom and orange-liqueur branch still alive in Madrid in 1928.	—	—	—
7090	2846	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	148	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a mint-vermouth-gin aromatic branch in the Madrid interwar field.	—	—	—
7091	2847	Cherry garnish	Cocktails	Pedro Chicote	1928	152	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a cherry."]	Cherry	1 to 4 pieces ice	—	—	—	—	This matters because it preserves a straightforward whisky-vermouth gentleman's aromatic in the Madrid canon.	—	—	—
7092	2848	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	152	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	1 to 4 pieces ice	—	—	—	—	This matters because it preserves a branded Spanish cognac-house aromatic inside the Madrid field.	—	—	—
7095	2849	Mandarin-kirsch branch	Cocktails	Pedro Chicote	1928	154	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a lemon peel."]	Lemon peel	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a mandarin-accented gin aromatic in the Madrid interwar field.	—	—	—
7097	2850	Lemon peel garnish	Cocktails	Pedro Chicote	1928	156	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a lemon peel."]	Lemon peel	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a compact orange-liqueur after-dinner branch in the Madrid bar canon.	—	—	—
7098	2851	Maraschino-seasoned branch	Cocktails	Pedro Chicote	1928	156	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it keeps a liqueur-heavy after-dinner branch visible in Chicote's professional repertoire.	—	—	—
7099	2852	Gomme-sweetened branch	Cocktails	Pedro Chicote	1928	156	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a compact kummel cocktail form in a Spanish professional manual.	—	—	—
7100	2853	Lemon peel garnish	Cocktails	Pedro Chicote	1928	157	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a lemon peel."]	Lemon peel	3 to 4 pieces ice	—	—	—	—	This matters because it shows Chicote applying the standard aromatic cocktail grammar directly to rum.	—	—	—
7101	2854	Vanilla cream branch	Cocktails	Pedro Chicote	1928	157	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a simple vanilla-cream after-dinner branch in Chicote's list.	—	—	—
7102	2855	Madrid house branch	Cocktails	Pedro Chicote	1928	157	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a lemon peel."]	Lemon peel	Ice pieces	—	—	—	—	This matters because it preserves a named Madrid cognac aromatic tied to the city's main boulevard.	—	—	—