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
7252	2955	Chartreuse and Cointreau	Cocktails	Pedro Chicote	1928	216	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a chartreuse-gin aromatic branch in late Chicote's Madrid repertoire.	—	—	—
7253	2956	Cherry garnish	Cocktails	Pedro Chicote	1928	217	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a cherry."]	Cherry	4 to 5 pieces ice	—	—	—	—	This matters because it preserves a cognac-vermouth-cacao aromatic branch in the Chicote corpus.	—	—	—
7254	2957	Grenadine and kirsch	Cocktails	Pedro Chicote	1928	217	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a spare berry-and-kirsch gin aromatic under a city name in late Chicote.	—	—	—
7255	2958	Dry sherry and red curacao	Cocktails	Pedro Chicote	1928	218	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve in a cocktail glass with a lemon peel."]	Lemon peel	Ice pieces	—	—	—	—	This matters because it preserves a dry-sherry aperitif branch with sweet-vermouth and red-curacao accents in Chicote's Madrid layer.	—	—	—
7256	2959	Gin and sherry with anisette	Cocktails	Pedro Chicote	1928	218	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a mixed gin-sherry service identity rather than forcing a modern normalized base-spirit interpretation.	—	—	The source compound `jerez de ginebra` is preserved conservatively because the exact intended product identity is not fully secure from OCR alone.
7258	2960	Rum and sweet vermouth	Cocktails	Pedro Chicote	1928	219	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves another sweet-vermouth rum aromatic branch in the Chicote corpus.	—	—	—
7260	2961	Serve very cold	Cocktails	Pedro Chicote	1928	219	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve very cold in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a lean gin-sour style drink under a named social-book identity in late Chicote.	—	—	Two of the small measures are OCR-damaged, so the entry preserves them conservatively as small coffee-spoon additions rather than claiming false precision.
7261	2962	Applejack and curacao	Cocktails	Pedro Chicote	1928	220	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves another applejack aromatic branch inside Chicote's Madrid hotel-bar field.	—	—	—
7262	2963	Whisky and sweet vermouth	Cocktails	Pedro Chicote	1928	220	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a whisky-sweet-vermouth aromatic with just a trace of absinthe in late Chicote.	—	—	—
7263	2964	Marrasquino and dual bitters	Cocktails	Pedro Chicote	1928	220	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a named Savoy aromatic inside a Spanish-language hotel-bar source rather than only the Anglo-American versions.	—	—	—
7264	2965	Maraschino and milk	Cocktails	Pedro Chicote	1928	221	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a very small milk-and-maraschino after-dinner drink in the late Chicote field.	—	—	—
7267	2966	Cider service	Cocktails	Pedro Chicote	1928	222	1928 Cocktails by Pedro Chicote.md	["Shake the sugar and bitters with ice, strain to a wine glass, top with cider, and add an orange slice."]	Orange slice	Ice pieces	—	—	—	—	This matters because it preserves a formal cider-lengthened cocktail service inside Chicote's late hotel-bar layer.	—	—	—
7271	2967	Noyau accent	Cocktails	Pedro Chicote	1928	223	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves another lean gin-vermouth aromatic with a small noyau accent in late Chicote.	—	—	—
7274	2968	Apple brandy and vermouth	Cocktails	Pedro Chicote	1928	224	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves another apple brandy aromatic branch in Chicote's late Madrid layer.	—	—	—
7277	2969	Mandarin and Grand Marnier	Cocktails	Pedro Chicote	1928	225	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a mandarin-led gin sour branch in late Chicote's Madrid repertoire.	—	—	—
7278	2970	Gordon and Benedictine	Cocktails	Pedro Chicote	1928	225	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 another compact Benedictine-and-curacao gin aromatic in late Chicote.	—	—	—
7280	2971	Rum, vermouth, and maraschino	Cocktails	Pedro Chicote	1928	226	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a small rum-vermouth-maraschino branch with a trace of pineapple in late Chicote.	—	—	—
7281	2972	Blackberry cognac and quinine	Cocktails	Pedro Chicote	1928	226	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a medicinal-bitter aromatic branch with quinine and blackberry cognac in late Chicote.	—	—	—
7282	2973	Sherry and dry gin	Cocktails	Pedro Chicote	1928	227	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a very spare dry gin-and-sherry aromatic branch in the Chicote corpus.	—	—	—
7283	2974	Lemon peel garnish	Cocktails	Pedro Chicote	1928	227	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 grenadine-and-lemon gin sour branch under a named Spanish interwar identity.	—	—	—
7286	2975	Rum and yellow Chartreuse	Cocktails	Pedro Chicote	1928	228	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves a rum-and-yellow-Chartreuse aromatic branch in late Chicote.	—	—	—
7287	2976	Lemon peel garnish	Cocktails	Pedro Chicote	1928	228	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 Rhine-wine aromatic service inside Chicote's late cocktail field.	—	—	—
7288	2977	Lemon peel garnish	Cocktails	Pedro Chicote	1928	229	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 another quina-based aromatic in the late Chicote field.	—	—	—
7289	2978	Mandarin and anisette	Cocktails	Pedro Chicote	1928	229	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass with a lemon peel."]	Lemon peel	Cracked ice	—	—	—	—	This matters because it preserves a named Madrid citrus-anisette branch in the late Chicote field.	—	—	The source compound `jerez de gin` is preserved conservatively because the exact intended product identity is not fully secure from OCR alone.
7290	2979	Vermouth and Amer Picon	Cocktails	Pedro Chicote	1928	229	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a sugar-sweetened Picon-vermouth aperitif branch in late Chicote.	—	—	—
7291	2980	Kirsch and pipermint	Cocktails	Pedro Chicote	1928	230	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Ice pieces	—	—	—	—	This matters because it preserves a compact kirsch-and-mint gin aromatic in the late Chicote field.	—	—	—
7292	2981	Split absinthe and gin	Cocktails	Pedro Chicote	1928	230	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	Cracked ice	—	—	—	—	This matters because it preserves an intensely absinthe-led gin aromatic in late Chicote.	—	—	—
7293	2982	Absinthe-anisette version	Cocktails	Pedro Chicote	1928	230	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	2 to 3 pieces ice	—	—	—	—	This matters because it preserves a nearly pure absinthe-anisette branch in late Chicote.	—	—	—
7294	2983	French vermouth version	Cocktails	Pedro Chicote	1928	231	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a French-vermouth Gibson variant in late Chicote.	—	—	—
7295	2984	Filbert Nut version	Cocktails	Pedro Chicote	1928	231	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces crushed ice	—	—	—	—	This matters because it preserves a nut-flavored orange gin branch in the late Chicote field.	—	—	—
7296	2985	White wine and whisky	Cocktails	Pedro Chicote	1928	231	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a wine glass with a cherry."]	Cherry	Ice pieces	—	—	—	—	This matters because it preserves another mixed wine-and-whisky service form inside Chicote's cocktail chapter.	—	—	The white-wine fraction is OCR-damaged, so the smaller secondary-wine role is preserved without overstating precision.
7300	2986	Bacardi, gin, and cognac	Cocktails	Pedro Chicote	1928	233	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a three-spirit Madrid house-style aromatic at the end of Chicote's cocktail chapter.	—	—	—
7301	2987	Soda and fruit service	Cocktails	Pedro Chicote	1928	235	1928 Cocktails by Pedro Chicote.md	["Shake the sugar and absinthe, pour into a whisky glass, top with soda, and add seasonal fruit and a lemon slice."]	Seasonal fruit and lemon slice	Ice	—	—	—	—	This matters because it preserves Chicote's fruit-and-soda cobbler treatment applied to absinthe rather than wine or whisky.	The source explicitly finishes the drink in the whisky glass with fruit and straws rather than serving it as a short shaken cocktail.	—	—
7302	2988	Peach garnish	Cocktails	Pedro Chicote	1928	235	1928 Cocktails by Pedro Chicote.md	["Shake with ice, pour into a large glass, and add pieces of peach."]	Peach pieces	Ice	—	—	—	—	This matters because it preserves a fortified-wine cobbler branch built on Alicante rather than the more familiar sherry and port lines.	—	—	The Alicante wine measure is OCR-damaged, but the drink identity and structure are secure enough to preserve conservatively.
7303	2989	Seltzer finish	Cocktails	Pedro Chicote	1928	236	1928 Cocktails by Pedro Chicote.md	["Shake with cracked ice, pour into a large glass, add grapes and seasonal fruit, and top with seltzer."]	Grapes and seasonal fruit	Cracked ice	—	—	—	—	This matters because it preserves a red-wine cobbler branch with explicit sparkling finish and fruit service in Chicote.	—	—	—
7305	2990	Lemon and fruit service	Cocktails	Pedro Chicote	1928	236	1928 Cocktails by Pedro Chicote.md	["Build over cracked ice, stir with a spoon, and decorate with seasonal fruit."]	Seasonal fruit	Cracked ice	—	—	—	—	This matters because it preserves another California-wine cobbler checkpoint in a major Spanish interwar source.	—	—	—
7306	2991	Orange slice garnish	Cocktails	Pedro Chicote	1928	237	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, stir, and add seasonal fruit and an orange slice."]	Seasonal fruit and orange slice	Ice	—	—	—	—	This matters because it preserves a branded vermouth cobbler line in Chicote's Madrid repertoire.	—	—	—
7308	2992	Soda finish	Cocktails	Pedro Chicote	1928	238	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, stir with a spoon, top with soda, and add seasonal fruit."]	Seasonal fruit	Ice	—	—	—	—	This matters because it preserves a sparkling cognac cobbler under the Chicago name in Chicote's Spanish service world.	—	—	—
7311	2993	Champagne and lemon	Cocktails	Pedro Chicote	1928	239	1928 Cocktails by Pedro Chicote.md	["Build in a Champagne glass over very finely crushed ice and fill with Champagne."]	Orange peel	Very finely crushed ice	—	—	—	—	This matters because it preserves an unusually spare sparkling cobbler branch in Chicote.	—	—	—
7312	2994	Grand Marnier and pineapple syrup	Cocktails	Pedro Chicote	1928	239	1928 Cocktails by Pedro Chicote.md	["Build over ice, add seasonal fruit, top with sherry, and serve with straws."]	Seasonal fruit	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a tropical-fruited sherry cobbler branch inside Chicote's Madrid repertoire.	—	—	—
7314	2995	Banana syrup and ginger beer	Cocktails	Pedro Chicote	1928	245	1928 Cocktails by Pedro Chicote.md	["Shake with ice, pour into a large glass, top with ginger beer, and serve with straws."]	—	Ice pieces	—	—	—	—	This matters because it preserves a banana-syrup cooler branch in Chicote's later long-drink chapter.	—	—	—
7315	2996	Orange and vermouth version	Cocktails	Pedro Chicote	1928	246	1928 Cocktails by Pedro Chicote.md	["Build in a large glass over very finely crushed ice, top with seltzer, and add an orange slice."]	Orange slice	Very finely crushed ice	—	—	—	—	This matters because it preserves a gin-vermouth orange cooler branch in Chicote's long-drink field.	—	—	The vermouth measure line is OCR-damaged, but the ingredient identity and the cooler structure are clear enough to preserve conservatively.
7317	2997	Dry gin and ginger ale	Cocktails	Pedro Chicote	1928	246	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, top with ginger ale, and stir very well with a long spoon."]	—	—	—	—	—	—	This matters because it preserves another classic ginger-ale cooler line in Chicote's long-drink section.	The source explicitly emphasizes long-spoon stirred service in the large glass.	—	—
7322	2998	Banana syrup and gin	Cocktails	Pedro Chicote	1928	248	1928 Cocktails by Pedro Chicote.md	["Build in a large glass over ice, top with ginger ale, stir with a spoon, and add banana slices."]	Banana slices	3 to 4 pieces ice	—	—	—	—	This matters because it preserves another banana-syrup cooler branch in Chicote's low-proof long-drink chapter.	—	—	—
8422	2998	—	The Artistry of Mixing Drinks	Frank Meier	1936	50	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Stir slightly while adding soda water or syphon, and serve with slice of pineapple."]	Slice of pineapple	Ice	—	—	—	—	—	—	—	—
7327	2999	Winter Palace	Cocktails	Pedro Chicote	1928	251	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a crusta glass prepared like the gin crusta, then spray or rinse with cherry brandy and serve with straws."]	Prepared crusta rim and lining	Ice pieces	—	—	—	—	This matters because it preserves a named luxury hotel crusta branch rather than only the generic family templates.	The cherry-brandy finishing spray keeps the drink tied to decorative service theater as much as formula.	—	—
7329	3000	Asti espumoso	Cocktails	Pedro Chicote	1928	255	1928 Cocktails by Pedro Chicote.md	["Stir in a large water glass over ice, add fruit and grapes, and serve with straws."]	Seasonal fruit and grapes	Ice pieces	—	—	—	—	This matters because it preserves an Asti-based continental cup branch in a Spanish interwar source.	—	—	—
7331	3001	Cosmopolita clarete	Cocktails	Pedro Chicote	1928	256	1928 Cocktails by Pedro Chicote.md	["Stir in the same water glass and serve with straws."]	Seasonal fruit and orange slice	2 to 3 pieces ice	—	—	—	—	This matters because it preserves a compact single-glass claret cup branch in Chicote's cup chapter.	—	—	—
7333	3002	Sidra and Champagne	Cocktails	Pedro Chicote	1928	258	1928 Cocktails by Pedro Chicote.md	["Stir in a whiskey glass, add fruit and citrus slices, and serve with straws."]	Seasonal fruit, lemon slice, and orange slice	Ice pieces	—	—	—	—	This matters because it preserves a cider-and-Champagne single-glass cup branch in Chicote.	—	—	—
7351	3003	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	268	1928 Cocktails by Pedro Chicote.md	["Shake very well and top with seltzer in a large glass."]	—	—	—	—	—	—	This matters because it preserves a yolk-based gin fizz branch in Chicote's Madrid service world.	—	—	—