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
7175	2905	Cognac-curacao 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 very simple cognac-curacao aromatic in the Madrid middle seam.	—	—	—
7177	2906	Mandarin cream branch	Cocktails	Pedro Chicote	1928	188	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	2 to 3 pieces ice	—	—	—	—	This matters because it preserves another fortified-wine after-dinner branch in Chicote's list.	—	—	—
7178	2907	Split whisky-gin branch	Cocktails	Pedro Chicote	1928	189	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves another split gin-whisky aromatic in the Spanish interwar field.	—	—	—
7180	2908	Bourbon-cassis branch	Cocktails	Pedro Chicote	1928	189	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Very finely crushed ice	—	—	—	—	This matters because it preserves a bourbon-and-cassis aromatic branch in the Spanish interwar field.	—	—	—
7181	2909	Dubonnet-grenadine branch	Cocktails	Pedro Chicote	1928	190	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Crushed ice	—	—	—	—	This matters because it preserves a compact Dubonnet-cognac holiday aromatic in the Madrid field.	—	—	—
7182	2910	Noilly Prat liqueur branch	Cocktails	Pedro Chicote	1928	190	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 named Noilly Prat aromatic with berry and anise liqueur accents.	—	—	—
7183	2911	Orange peel garnish	Cocktails	Pedro Chicote	1928	190	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass, adding an orange peel."]	Orange peel	3 to 4 pieces ice	—	—	—	—	This matters because it preserves one member of a novelty subseries built on a consistent aromatic template.	—	—	—
7184	2912	Seltzer branch	Cocktails	Pedro Chicote	1928	191	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a novelty sparkling curacao line within Chicote's late 1920s chapter.	—	—	—
7185	2913	Chartreuse novelty branch	Cocktails	Pedro Chicote	1928	191	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 Chartreuse sub-branch inside Chicote's novelty series.	—	—	—
7186	2914	Cherry brandy novelty	Cocktails	Pedro Chicote	1928	191	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a cherry-brandy member of Chicote's novelty aromatic series.	—	—	—
7187	2915	Lemon peel garnish	Cocktails	Pedro Chicote	1928	192	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 gin member of Chicote's novelty template series.	—	—	—
7188	2916	Cherry garnish	Cocktails	Pedro Chicote	1928	192	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with cherries."]	Cherries	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a kirsch member of the Chicote novelty subseries.	—	—	—
7189	2917	Cherry and lemon garnish	Cocktails	Pedro Chicote	1928	192	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 preserves a whisky member of Chicote's novelty aromatic template.	—	—	—
7190	2918	Orange peel garnish	Cocktails	Pedro Chicote	1928	193	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 mint-vermouth aromatic branch inside Chicote's Madrid repertoire.	—	—	—
7197	2919	Otard Dupuy and Noilly Prat	Cocktails	Pedro Chicote	1928	195	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 branded cognac-and-Noilly aromatic in Chicote's Madrid hotel-bar repertoire.	—	—	—
7199	2920	Cherry garnish	Cocktails	Pedro Chicote	1928	196	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 sweetened port aromatic branch inside Chicote's Madrid hotel-bar repertoire.	—	—	—
7201	2921	Osborne sherry version	Cocktails	Pedro Chicote	1928	197	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 sherry aromatic inside Chicote's Madrid bar world.	—	—	—
7202	2922	Sherry and Italian vermouth	Cocktails	Pedro Chicote	1928	197	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves another late sherry-vermouth aromatic branch rather than collapsing Madrid cocktail culture into only gin and whisky lines.	—	—	—
7203	2923	Lemon and sugar version	Cocktails	Pedro Chicote	1928	197	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a lemon-and-vermouth gin branch under a resort-style name in the Chicote corpus.	—	—	—
7204	2924	Cherry garnish	Cocktails	Pedro Chicote	1928	198	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a cherry."]	Cherry	—	—	—	—	—	This matters because it preserves a Bacardi-and-Italian-vermouth aromatic line in Chicote's Madrid hotel-bar setting.	—	—	—
7206	2925	Bacardi and Noilly Prat	Cocktails	Pedro Chicote	1928	198	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 very spare Bacardi-and-Noilly aromatic inside Chicote's Madrid hotel-bar field.	—	—	—
7207	2926	Egg white and absinthe	Cocktails	Pedro Chicote	1928	199	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves another absinthe-and-egg-white aromatic branch in the late Chicote field.	—	—	—
7208	2927	Gin and Martini Rossi	Cocktails	Pedro Chicote	1928	199	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 gin-and-vermouth sour branch in the Madrid interwar field.	—	—	—
7209	2928	Booth's and solera Osborne	Cocktails	Pedro Chicote	1928	200	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves another Spanish sherry-and-gin aromatic line with a specifically branded solera reference.	—	—	—
7212	2929	Barrel whisky and French vermouth	Cocktails	Pedro Chicote	1928	201	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a whisky-and-French-vermouth aromatic with noyau in Chicote's late Madrid field.	—	—	—
7213	2930	Peach brandy and absinthe	Cocktails	Pedro Chicote	1928	201	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves another absinthe-lifted fruit aromatic branch in the Chicote corpus.	—	—	—
7214	2931	Cherry garnish	Cocktails	Pedro Chicote	1928	201	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 sweet Madeira aromatic branch inside Chicote's Madrid hotel-bar layer.	—	—	—
7215	2932	Amer Picon and absinthe	Cocktails	Pedro Chicote	1928	202	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a compact cognac-Picon-absinthe aromatic in the late Chicote field.	—	—	—
7216	2933	Pineapple and Old Tom	Cocktails	Pedro Chicote	1928	202	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a pineapple Old Tom branch inside Chicote's interwar tropical fringe.	—	—	—
7217	2934	Otard Dupuy and cherry brandy	Cocktails	Pedro Chicote	1928	203	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a cognac-sweet-vermouth aromatic with a cherry-brandy accent inside the Chicote corpus.	—	—	—
7218	2935	Mint-cacao cream drink	Cocktails	Pedro Chicote	1928	203	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a compact mint-cacao cream branch in Chicote's after-dinner field.	—	—	—
7219	2936	Apricot and white mint	Cocktails	Pedro Chicote	1928	203	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a cream-and-apricot after-dinner branch with white mint in the Chicote corpus.	—	—	—
7223	2937	Currant syrup and anisette	Cocktails	Pedro Chicote	1928	205	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 berry-syrup gin aromatic branch inside Chicote's Madrid corpus.	—	—	The anisette measure is OCR-damaged, so the entry keeps the structure while marking the uncertainty conservatively.
7224	2938	Mint-leaf gin version	Cocktails	Pedro Chicote	1928	205	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a mint-leaf gin aromatic branch without turning into a julep or smash format.	—	—	—
7225	2939	Pineapple blossom version	Cocktails	Pedro Chicote	1928	206	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a pineapple-led blossom branch with split vermouth rather than a simple gin sour structure.	—	—	—
7226	2940	Rum and pineapple version	Cocktails	Pedro Chicote	1928	206	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a compact rum-and-pineapple branch under a name that echoes the Bronx era without copying its vermouth structure.	—	—	—
7227	2941	Benedictine accent	Cocktails	Pedro Chicote	1928	207	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a dry gin-and-vermouth aromatic with a small Benedictine accent rather than a fully sweet liqueur build.	—	—	—
7230	2942	Bitters and absinthe accent	Cocktails	Pedro Chicote	1928	209	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a very spare absinthe-bitters gin aromatic in the Chicote corpus.	—	—	—
7231	2943	French vermouth and lemon	Cocktails	Pedro Chicote	1928	209	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a lemon-touched French-vermouth gin aromatic branch in late Chicote.	—	—	—
7234	2944	High glass service	Cocktails	Pedro Chicote	1928	210	1928 Cocktails by Pedro Chicote.md	["Build in a water glass, stir with a spoon, and serve in a tall glass."]	—	—	—	—	—	—	This matters because it preserves a Spanish built whisky service that still carries old-fashioned logic without using the later standardized name.	The source frames this as a direct built-and-stirred service rather than a shaken cocktail.	—	—
7235	2945	Chartreuse and cacao branch	Cocktails	Pedro Chicote	1928	211	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a dense Chartreuse-cherry-cacao after-dinner branch in Chicote's later pages.	—	—	—
7236	2946	Orange and cognac version	Cocktails	Pedro Chicote	1928	211	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves another compact orange-cognac branch in Chicote's Madrid hotel-bar field.	—	—	—
7237	2947	Lemon peel garnish	Cocktails	Pedro Chicote	1928	211	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass with expressed lemon peel."]	Lemon peel	Ice pieces	—	—	—	—	This matters because it preserves a cognac-sweet-vermouth aromatic with maraschino and orange bitters in late Chicote.	—	—	—
7240	2948	Booth's and Cinzano	Cocktails	Pedro Chicote	1928	212	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a kummel-led gin aromatic in late Chicote's interwar field.	—	—	—
7241	2949	Apricot and orange	Cocktails	Pedro Chicote	1928	213	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	2 to 3 pieces ice	—	—	—	—	This matters because it preserves an apricot-orange aromatic branch distinct from Chicote's other orange-led drinks.	—	—	—
7243	2950	Cointreau and kummel build	Cocktails	Pedro Chicote	1928	213	1928 Cocktails by Pedro Chicote.md	["Build in a lemon-rubbed wine glass, stir with a spoon, and finish with lemon peel."]	Lemon peel	—	—	—	—	—	This matters because it preserves a built old-fashioned-style liqueur cocktail rather than a whiskey-led version.	The source frames this as a direct built service in a wine glass rather than a shaken cocktail.	—	—
7245	2951	Fundador and pineapple	Cocktails	Pedro Chicote	1928	214	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a sherry-cognac-pineapple aromatic branch in the Chicote corpus.	—	—	—
7247	2952	Orange-juice whisky aromatic	Cocktails	Pedro Chicote	1928	215	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a citrus-touched whisky aromatic branch in late Chicote.	—	—	—
7249	2953	Quinquina sherry version	Cocktails	Pedro Chicote	1928	215	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 quinquina-sherry aromatic with cassis in late Chicote's repertoire.	—	—	—
7250	2954	Madeira and redcurrant syrup	Cocktails	Pedro Chicote	1928	216	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves another sweet Madeira-and-cognac branch inside the later Chicote field.	—	—	—