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
7104	2856	Haig whisky branch	Cocktails	Pedro Chicote	1928	158	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 branded Scotch aromatic in Chicote's hotel-bar field.	—	—	—
7106	2857	Cherry garnish	Cocktails	Pedro Chicote	1928	159	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a wine glass with a cherry."]	Cherry	Ice pieces	—	—	—	—	This matters because it preserves a colored whisky sour branch with red-fruit syrups in the Madrid field.	—	—	—
7107	2858	Cherry-port branch	Cocktails	Pedro Chicote	1928	159	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a cherry."]	Cherry	Ice pieces	—	—	—	—	This matters because it preserves a fortified-wine and cherry-brandy branch in Chicote's Spanish repertoire.	—	—	—
7109	2859	Cherry-and-orange branch	Cocktails	Pedro Chicote	1928	160	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a cherry."]	Cherry	3 to 4 pieces ice	—	—	—	—	This matters because it preserves another orange-and-cherry aromatic branch in Chicote's Spanish list.	—	—	—
7110	2860	Banana-syrup branch	Cocktails	Pedro Chicote	1928	160	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a cherry and lemon peel."]	Cherry and lemon peel	3 to 4 pieces ice	—	—	—	—	This matters because it captures a banana-syrup cognac branch in the Madrid hotel-bar field.	—	—	—
7111	2861	Fernet branch	Cocktails	Pedro Chicote	1928	161	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a compact vermouth-and-Fernet aperitif branch in Spanish service.	—	—	—
7112	2862	Port-Dubonnet branch	Cocktails	Pedro Chicote	1928	161	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a named port-and-Dubonnet aperitif in the Madrid interwar field.	—	—	—
7113	2863	Gin-apricot branch	Cocktails	Pedro Chicote	1928	162	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a named hotel-room apricot-and-gin branch in Chicote's manual.	—	—	—
7114	2864	Four-spirit split	Cocktails	Pedro Chicote	1928	162	1928 Cocktails by Pedro Chicote.md	["Shake with cracked ice and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a densely split multi-spirit aromatic in the Madrid field.	—	—	—
7115	2865	Mint garnish branch	Cocktails	Pedro Chicote	1928	162	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass, adding mint leaves."]	Mint leaves	Ice pieces	—	—	—	—	This matters because it preserves a simple mint-finished gin sour branch in Chicote's manual.	—	—	—
7118	2866	Cherry garnish	Cocktails	Pedro Chicote	1928	164	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass, adding a cherry."]	Cherry	2 to 3 pieces ice	—	—	—	—	This matters because it preserves a Madrid sherry cocktail branch distinct from the simpler Bamboo line.	—	—	—
7120	2867	Orange bitters branch	Cocktails	Pedro Chicote	1928	164	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a very stripped dry-gin club aromatic in the Madrid field.	—	—	—
7123	2868	Orange-juice split base	Cocktails	Pedro Chicote	1928	166	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	2 to 3 pieces ice	—	—	—	—	This matters because it preserves a split gin-cognac orange aromatic in the Madrid field.	—	—	—
7124	2869	Cacao branch	Cocktails	Pedro Chicote	1928	166	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves another cacao-and-vermouth after-dinner line in Chicote's Madrid repertoire.	—	—	—
7125	2870	Port-kirsch branch	Cocktails	Pedro Chicote	1928	166	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	2 to 3 pieces ice	—	—	—	—	This matters because it preserves another cognac-and-port aromatic variant in the Spanish hotel-bar field.	—	—	—
7127	2871	Gentian branch	Cocktails	Pedro Chicote	1928	167	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 gentian-and-Dubonnet aperitif branch in Chicote's Madrid repertoire.	—	—	—
7128	2872	Cocktail latino	Cocktails	Pedro Chicote	1928	168	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 compact absinthe-sherry-cognac aromatic in Spanish service.	—	—	—
7130	2873	Cherry-noyau branch	Cocktails	Pedro Chicote	1928	168	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a cherry."]	Cherry	Ice pieces	—	—	—	—	This matters because it preserves a kirsch-and-noyau after-dinner miniature despite one damaged quantity line.	—	—	—
7133	2874	Sugar-rim service	Cocktails	Pedro Chicote	1928	171	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with the rim sugared and moistened with lemon juice."]	Sugared lemon-moistened rim	Ice pieces	—	—	—	—	This matters because it preserves a dressed club-style aromatic with explicit rim treatment in the Madrid field.	The source makes the sugar-and-lemon rim part of the service identity.	—	—
7135	2875	Luceta rum branch	Cocktails	Pedro Chicote	1928	171	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a cherry."]	Cherry	Ice pieces	—	—	—	—	This matters because it preserves a branded rum-and-vermouth aromatic in the Madrid field.	—	—	—
7136	2876	French vermouth branch	Cocktails	Pedro Chicote	1928	172	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a compact French-vermouth and cognac aromatic sharpened with absinthe.	—	—	—
7137	2877	Cherry garnish	Cocktails	Pedro Chicote	1928	172	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a cherry."]	Cherry	Ice pieces	—	—	—	—	This matters because it preserves another named whisky-vermouth aromatic in the Chicote middle seam.	—	—	—
7138	2878	Lemon peel garnish	Cocktails	Pedro Chicote	1928	172	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 Madeira-based aromatic checkpoint in the Madrid bar field.	—	—	—
7139	2879	Cherry garnish	Cocktails	Pedro Chicote	1928	173	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass, adding a cherry."]	Cherry	Ice pieces	—	—	—	—	This matters because it preserves another decorated sherry aromatic branch in Spanish interwar service.	—	—	—
7140	2880	Egg-white berry branch	Cocktails	Pedro Chicote	1928	174	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a late pink egg-white split-base branch in the Madrid field.	—	—	—
7141	2881	Yellow chartreuse branch	Cocktails	Pedro Chicote	1928	174	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 yellow-chartreuse aromatic branch in the Madrid hotel-bar field.	—	—	—
7142	2882	Byrrh Violet branch	Cocktails	Pedro Chicote	1928	175	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve very cold in a cocktail glass."]	—	4 to 5 pieces ice	—	—	—	—	This matters because it preserves another branded aromatized-wine aperitif branch in Chicote's Madrid field.	—	—	—
7143	2883	Vieille Cure branch	Cocktails	Pedro Chicote	1928	175	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a cherry."]	Cherry	2 to 5 pieces ice	—	—	—	—	This matters because it preserves a French-vermouth and herbal-liqueur aromatic in the Madrid middle seam.	—	—	—
7144	2884	Orange peel garnish	Cocktails	Pedro Chicote	1928	175	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass with an orange peel."]	Orange peel	Ice pieces	—	—	—	—	This matters because it preserves a compact rum-cognac-maraschino aromatic in the Spanish interwar field.	—	—	—
7145	2885	Cognac branch	Cocktails	Pedro Chicote	1928	176	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 Spanish cognac-led Monkey Gland variant rather than the later gin-centered standardization.	—	—	—
7146	2886	Orange-and-liqueur branch	Cocktails	Pedro Chicote	1928	176	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves another Madrid orange-juice gin aromatic in the late 1920s field.	—	—	—
7147	2887	Coffee essence branch	Cocktails	Pedro Chicote	1928	177	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a compact cognac-and-coffee after-dinner branch in Chicote's manual.	—	—	—
7148	2888	Cinzano-Rossi split	Cocktails	Pedro Chicote	1928	177	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a cherry and lemon peel."]	Cherry and lemon peel	Ice pieces	—	—	—	—	This matters because it preserves a branded split-vermouth aromatic with noyau and orange bitters in the Madrid field.	—	—	—
7150	2889	Orange peel garnish	Cocktails	Pedro Chicote	1928	178	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with an orange peel."]	Orange peel	Ice pieces	—	—	—	—	This matters because it preserves a layered rye-gin-vermouth aromatic with anisette in the Madrid field.	—	—	—
7151	2890	Medium-glass service	Cocktails	Pedro Chicote	1928	179	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a medium glass with a slice of lemon peel."]	Lemon peel slice	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a kirsch-and-cointreau aromatic served in a larger glass than the standard cocktail form.	The source explicitly shifts this from a cocktail glass to a medium glass service.	—	—
7154	2891	Caliente	Cocktails	Pedro Chicote	1928	180	1928 Cocktails by Pedro Chicote.md	["Build in a punch bowl, add a moderate quantity of boiling water, stir gently, and serve in a water glass."]	Apple slice and grated nutmeg	—	—	—	—	—	This matters because it preserves a hot Calvados service form inside Chicote's cocktail chapter.	The source explicitly prepares this hot in a bowl and serves it out into a water glass.	—	—
7157	2892	Orange-grenadine branch	Cocktails	Pedro Chicote	1928	181	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Crushed ice	—	—	—	—	This matters because it preserves another orange-and-grenadine gin aromatic in Madrid service.	—	—	—
7158	2893	Cherry garnish	Cocktails	Pedro Chicote	1928	182	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a cherry."]	Cherry	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a fortified-wine aromatic branch tied specifically to Marsala rather than generic sherry logic.	—	—	—
7161	2894	Martinique rum branch	Cocktails	Pedro Chicote	1928	183	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 Martinique-rum aromatic branch in Chicote's late-1920s field.	—	—	—
7162	2895	Bacardi egg-white branch	Cocktails	Pedro Chicote	1928	183	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve very cold in a cocktail glass."]	—	Crushed ice	—	—	—	—	This matters because it preserves a Bacardi-led Spanish Mary Pickford with egg white still explicit.	—	—	—
7164	2896	Pineapple branch	Cocktails	Pedro Chicote	1928	184	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Crushed ice	—	—	—	—	This matters because it preserves a stripped pineapple-and-gin tropical branch in Chicote's Madrid repertoire.	—	—	—
7165	2897	Pineapple pieces branch	Cocktails	Pedro Chicote	1928	184	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	Pineapple pieces	Crushed ice	—	—	—	—	This matters because it preserves a fruit-in-the-shaker pineapple gin branch in the Chicote middle seam.	—	—	—
7166	2898	Straw service	Cocktails	Pedro Chicote	1928	184	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a medium glass with straws."]	Straws	Ice pieces	—	—	—	—	This matters because it preserves a wine-based egg-white sour branch in the Madrid interwar field.	The source explicitly serves this in a medium glass with straws rather than up.	—	—
7167	2899	Rum-pineapple branch	Cocktails	Pedro Chicote	1928	185	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Crushed ice	—	—	—	—	This matters because it preserves a compact rum-and-pineapple branch in Chicote's middle seam.	—	—	—
7168	2900	Lemon peel garnish	Cocktails	Pedro Chicote	1928	185	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 branded Spanish anise-and-gin aromatic in Chicote's hotel-bar field.	—	—	—
7683	2900	—	Cocktails Bar La Florida	Constante Ribalaigua Vert	1934	151	Cocktails Bar La Florida by Constante Ribalaigua Vert (1934).md	["Stir well, strain, and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
7170	2901	Sherry brandy branch	Cocktails	Pedro Chicote	1928	186	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a tiny sherry-brandy accent branch inside Chicote's aromatic field.	—	—	—
7171	2902	Absinthe-cognac branch	Cocktails	Pedro Chicote	1928	186	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Crushed ice	—	—	—	—	This matters because it preserves a compact cognac-vermouth absinthe aromatic in the Chicote middle seam.	—	—	—
7172	2903	Egg-white cognac branch	Cocktails	Pedro Chicote	1928	186	1928 Cocktails by Pedro Chicote.md	["Shake and serve cold in a cocktail glass."]	—	Crushed ice	—	—	—	—	This matters because it preserves a minimal cold cognac-and-egg-white branch in Chicote's list.	—	—	—
7173	2904	Port-and-gin branch	Cocktails	Pedro Chicote	1928	187	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a compact gin-and-port aromatic in Chicote's Madrid field.	—	—	—