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
8449	3003	—	The Artistry of Mixing Drinks	Frank Meier	1936	58	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake well, strain into a fizz glass, add soda water or syphon, and serve."]	—	—	—	—	—	—	—	—	—	—
7361	3004	White port and maraschino	Cocktails	Pedro Chicote	1928	276	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a flip glass, finished with grated nutmeg."]	Nutmeg	3 or 4 pieces ice	—	—	—	—	This matters because it preserves a white-port flip branch in Chicote's Spanish flip chapter.	—	—	—
7363	3005	Coffee cognac	Cocktails	Pedro Chicote	1928	277	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a sherry wine glass."]	—	3 or 4 pieces ice	—	—	—	—	This matters because it preserves an idiosyncratic coffee-cognac flip branch in Chicote's Madrid chapter.	—	—	The damaged source wording is preserved conservatively rather than over-normalized into a more familiar modern ingredient name.
7366	3006	Limon	Cocktails	Pedro Chicote	1928	278	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a flip glass with grated nutmeg."]	Nutmeg	3 or 4 pieces ice	—	—	—	—	This matters because it preserves a lemon-led flip branch in Chicote's Spanish service chapter.	—	—	—
8480	3006	—	The Artistry of Mixing Drinks	Frank Meier	1936	63	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake with ice, strain into a small wineglass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
7367	3007	Madera	Cocktails	Pedro Chicote	1928	279	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a flip glass with grated nutmeg."]	Nutmeg	2 or 3 pieces ice	—	—	—	—	This matters because it preserves a Madeira-led flip branch in Chicote's late interwar repertoire.	—	—	—
7371	3008	Solera 1847	Cocktails	Pedro Chicote	1928	280	1928 Cocktails by Pedro Chicote.md	["Shake very well, serve in a sherry glass, and dust with cinnamon."]	Cinnamon	6 or 7 pieces ice	—	—	—	—	This matters because it preserves a branded Solera 1847 flip branch in Chicote's Madrid repertoire.	—	—	—
7372	3009	Winter Palace	Cocktails	Pedro Chicote	1928	280	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a flip glass, finished with grated nutmeg."]	Nutmeg	Ice pieces	—	—	—	—	This matters because it preserves a named hotel-style citrus-and-curacao flip branch alongside the Winter Palace Crusta.	—	—	—
7374	3010	Cafe	Cocktails	Pedro Chicote	1928	282	1928 Cocktails by Pedro Chicote.md	["Heat the mixture until very hot, sprinkle with cognac, and serve flaming."]	Lemon slice	—	—	—	—	—	This matters because it preserves a coffee-led flaming grog branch in Chicote's late-1920s hot-drink chapter.	The service identity depends on heating the mixture and finishing it aflame with cognac.	—	—
7375	3011	Espanol	Cocktails	Pedro Chicote	1928	282	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, top with boiling water, and serve in the same glass with a small spoon."]	Clove-studded lemon slice	—	—	—	—	—	This matters because Chicote explicitly treats it as the central reference formula for later grog branches.	The chapter defines the grog grammar around this hot-water service pattern.	—	—
7376	3012	Holandes	Cocktails	Pedro Chicote	1928	282	1928 Cocktails by Pedro Chicote.md	["Build in a grog glass and fill with boiling milk."]	—	—	—	—	—	—	This matters because it preserves a milk-based grog branch rather than the more usual hot-water format.	The service logic changes the grog from hot-water dilution to full hot-milk lengthening.	—	—
7377	3013	A la menta	Cocktails	Pedro Chicote	1928	283	1928 Cocktails by Pedro Chicote.md	["Build as for the Spanish Grog, substituting mint liqueur for the usual base spirit."]	—	—	—	—	—	—	This matters because it shows Chicote treating the grog as a service grammar that can be reassigned to liqueur bases.	—	—	—
7378	3014	Ingles	Cocktails	Pedro Chicote	1928	283	1928 Cocktails by Pedro Chicote.md	["Build in a grog glass, stir, add the orange slice, and serve with straws."]	Orange slice	—	—	—	—	—	This matters because it preserves a curacao-and-orange-bitters whisky grog branch in the late Madrid hot-service layer.	—	—	—
7379	3015	Sano	Cocktails	Pedro Chicote	1928	283	1928 Cocktails by Pedro Chicote.md	["Build in a grog glass, stir, and serve with straws."]	Lemon slice	—	—	—	—	—	This matters because it preserves a mixed whisky-rum-curacao grog branch rather than a single-base hot toddy logic.	—	—	—
7380	3016	Sidra	Cocktails	Pedro Chicote	1928	284	1928 Cocktails by Pedro Chicote.md	["Heat the cider with sugar, transfer to a water glass, add orange and Calvados, then sprinkle with cognac and ignite."]	Orange slice	—	—	—	—	—	This matters because it preserves a Calvados-and-cider grog branch with explicit flaming service in Chicote.	Heating the cider first and then flaming the cognac at service are the key method details.	—	—
7386	3017	Vino del Rin	Cocktails	Pedro Chicote	1928	287	1928 Cocktails by Pedro Chicote.md	["Build in a water goblet, add fruit, stir, and serve with straws."]	Seasonal fruit and mint	Ice	—	—	—	—	This matters because it preserves a wine-led julep branch in Chicote rather than treating julep service as purely spirituous.	—	—	—
7390	3018	Imperial	Cocktails	Pedro Chicote	1928	291	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, add seltzer, and drink while effervescing."]	—	Ice	—	—	—	—	This matters because it preserves a sparkling lemonade checkpoint that reads like professional summer refreshment.	—	—	—
7393	3019	Jerez	Cocktails	Pedro Chicote	1928	292	1928 Cocktails by Pedro Chicote.md	["Build in a large glass and serve with a lemon slice and straws."]	Lemon slice	Ice	—	—	—	—	This matters because it keeps sherry visible as a summer lengthening wine in Chicote rather than only as an after-dinner base.	—	—	—
7394	3020	Zara	Cocktails	Pedro Chicote	1928	292	1928 Cocktails by Pedro Chicote.md	["Shake with a spoon and serve with a lemon slice."]	Lemon slice	Ice	—	—	—	—	This matters because it preserves a branded maraschino-and-white-wine lemonade branch from Chicote's Madrid chapter.	—	—	—
7396	3021	Cordial	Cocktails	Pedro Chicote	1928	294	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, stir, and serve with straws."]	Seasonal fruit	Ice	—	—	—	—	This matters because it shows orangeade expanding into the same cordial-and-fruit professional pattern as lemonade.	—	—	—
7397	3022	Egg	Cocktails	Pedro Chicote	1928	294	1928 Cocktails by Pedro Chicote.md	["Shake well and serve in a large cup, finished with grated nutmeg."]	Nutmeg	—	—	—	—	—	This matters because it preserves the egg-and-orange restorative branch in the same family as the lemon version.	—	—	—
7398	3023	Mandarina	Cocktails	Pedro Chicote	1928	294	1928 Cocktails by Pedro Chicote.md	["Stir with a long spoon and serve with crossed straws."]	Mandarin slice	Ice	—	—	—	—	This matters because it preserves a mandarin-specific orangeade branch in the summer chapter.	—	—	—
7399	3024	Imperial	Cocktails	Pedro Chicote	1928	295	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, add seltzer, and drink while effervescing."]	—	Ice	—	—	—	—	This matters because it preserves a sparkling orange refreshment in Chicote's summer drinks.	—	—	—
7406	3025	Burdeos:Ponche (frío)	Cocktails	Pedro Chicote	1928	299	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a large glass.", "Add seasonal fruit pieces."]	Seasonal fruit	Ice	—	—	—	—	This matters because it preserves a Bordeaux-wine punch with Spanish hotel-bar garnishing.	The source uses a shaken punch build and then adds fresh fruit at service.	—	—
7408	3026	Citroen=Ponche	Cocktails	Pedro Chicote	1928	300	1928 Cocktails by Pedro Chicote.md	["Build in a glass, stir, and splash with whisky.", "Dust with nutmeg."]	Nutmeg	—	—	—	—	—	This matters because it preserves a hot citrus punch that bridges milk service and whisky finish.	The drink is assembled directly in the glass and finished with a whisky splash.	—	—
7410	3027	Coffee=Ponche (frío)	Cocktails	Pedro Chicote	1928	301	1928 Cocktails by Pedro Chicote.md	["Build in a glass, stir, and serve with straws."]	—	Ice	—	—	—	—	This matters because it preserves a coffee-and-kirsch punch in the Spanish summer chapter.	The drink is a direct-glass coffee punch rather than a stirred cocktail.	—	—
7411	3028	Cosmopolita=Ponche	Cocktails	Pedro Chicote	1928	301	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a large glass.", "Add seasonal fruit pieces and an orange slice."]	Seasonal fruit and orange slice	Ice	—	—	—	—	This matters because it preserves a red-wine-and-strawberry punch under a cosmopolitan label.	The source treats this as a shaken punch served in a large glass.	—	—
7413	3029	Dela Vare=Ponche	Cocktails	Pedro Chicote	1928	302	1928 Cocktails by Pedro Chicote.md	["Build in a champagne glass and stir gently.", "Add seasonal fruit pieces and serve."]	Seasonal fruit	Ice	—	—	—	—	This matters because it preserves a Madeira-based punch in Chicote's social-service chapter.	The drink is assembled in the serving glass and kept simple enough for party service.	—	—
7414	3030	Dragon=Ponche (frío)	Cocktails	Pedro Chicote	1928	303	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, stir gently, and fill with Champagne.", "Serve with straws."]	Seasonal fruit	Ice	—	—	—	—	This matters because it preserves a cold sparkling punch with sherry and cognac in the Madrid chapter.	The source uses a gently stirred punch build topped with Champagne.	—	—
7423	3031	Margarita=Ponche	Cocktails	Pedro Chicote	1928	307	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, stir, and add banana slices.", "Serve with straws."]	Banana slices	Ice	—	—	—	—	This matters because it preserves a banana-garnished tropical punch under a Margarita name in Madrid.	The source keeps it as a built fruit punch rather than a strained cocktail.	—	—
7426	3032	Martini=Ponche	Cocktails	Pedro Chicote	1928	308	1928 Cocktails by Pedro Chicote.md	["Shake and strain into a whisky glass over fruit and an orange slice.", "Top with seltzer and serve with straws."]	Orange slice and seasonal fruit	Ice	—	—	—	—	This matters because it preserves a Martini-branded long punch service rather than a short vermouth cocktail.	The source uses a shaken base, then lengthens it in the serving glass with fruit and seltzer.	—	—
7427	3033	Mauler=Ponche	Cocktails	Pedro Chicote	1928	309	1928 Cocktails by Pedro Chicote.md	["Build in a whisky glass, stir, and fill with Champagne.", "Add strawberries and serve with straws."]	Orange slice, banana slices, and strawberries	Ice	—	—	—	—	This matters because it preserves a fruit-heavy Champagne punch in Chicote's late punch run.	The drink is built directly in the serving glass and finished with Champagne rather than shaken.	—	—
7430	3034	Porto=Ponche	Cocktails	Pedro Chicote	1928	310	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, stir lightly, and fill with port.", "Serve in the same glass with straws."]	Seasonal fruit	Ice	—	—	—	—	This matters because it preserves a straightforward port-based punch in Chicote's chapter.	The source keeps the service simple and wine-led rather than shaking or straining it.	—	—
7432	3035	Salome=Ponche	Cocktails	Pedro Chicote	1928	311	1928 Cocktails by Pedro Chicote.md	["Shake and strain into a large glass.", "Fill with milk."]	—	—	—	—	—	—	This matters because it preserves a yolk-and-curacao milk punch under a named Salome branch.	The source uses a shaken base and then lengthens it with milk in the serving glass.	—	—
7436	3036	Winter Palace=Ponche (caliente)	Cocktails	Pedro Chicote	1928	313	1928 Cocktails by Pedro Chicote.md	["Build in a whisky glass with hot water.", "Splash with kirsch and ignite when serving."]	Lemon slice and nutmeg	—	—	—	—	—	This matters because it preserves a flamed late interwar hot punch ritual in the Madrid chapter.	The defining feature here is the kirsch rinse and ignition at service.	—	—
7437	3036	Winter Palace=Ponche (frío)	Cocktails	Pedro Chicote	1928	313	1928 Cocktails by Pedro Chicote.md	["Build in a whisky glass over crushed ice and stir well.", "Finish with Champagne and seltzer and decorate with fruit and citrus slices."]	Seasonal fruit, lemon slice, and orange slice	Crushed ice	—	—	—	—	This matters because it preserves a named hotel-style sparkling fruit punch in Chicote's late chapter.	The source builds it directly in the serving glass and lengthens it with both Champagne and seltzer.	—	—
7438	3037	Aldo's	Cocktails	Pedro Chicote	1928	315	1928 Cocktails by Pedro Chicote.md	["Layer the liqueurs carefully in the stated order without mixing."]	—	—	—	—	—	—	This matters because it preserves a compact four-layer pousse-cafe branch in Chicote's Madrid after-dinner chapter.	The service depends on weight order and careful non-mixing rather than stirring or shaking.	—	—
7441	3038	Bandera	Cocktails	Pedro Chicote	1928	316	1928 Cocktails by Pedro Chicote.md	["Layer carefully in a liqueur glass so the three colors remain distinct.", "Serve in the same glass."]	—	—	—	—	—	—	This matters because it preserves a visually coded three-color after-dinner miniature in the Madrid chapter.	The drink's identity depends on the layers staying visibly separate.	—	—
7444	3039	Español	Cocktails	Pedro Chicote	1928	318	1928 Cocktails by Pedro Chicote.md	["Layer the ingredients in a sherry glass without mixing.", "Serve with straws."]	—	—	—	—	—	—	This matters because it preserves a stripped three-layer Spanish pousse-cafe branch in Chicote.	The source explicitly warns against mixing the layers.	—	—
7448	3040	Winter Palace	Cocktails	Pedro Chicote	1928	319	1928 Cocktails by Pedro Chicote.md	["Layer equal parts carefully in a tall narrow glass without mixing.", "Serve with straws."]	—	—	—	—	—	—	This matters because it preserves a named Winter Palace after-dinner miniature distinct from the punch branch.	The source defines it by equal layered parts and visual separation.	—	—
7451	3041	Exposicion	Cocktails	Pedro Chicote	1928	321	1928 Cocktails by Pedro Chicote.md	["Build in a wine glass over the ice and stir until the sugar is dissolved.", "Serve in the same glass with a little grated nutmeg on top."]	Grated nutmeg	3 or 4 small pieces of crushed ice	—	—	—	—	This matters because it preserves a named liqueur-led sangaree branch in Chicote rather than repeating only the older wine and spirit bases.	The drink keeps the sangaree service logic even while shifting the base to creme de cacao.	—	—
7454	3042	Hot	Cocktails	Pedro Chicote	1928	323	1928 Cocktails by Pedro Chicote.md	["Build in the glass, stir well, finish with grated nutmeg, and serve with straws."]	Grated nutmeg	—	—	—	—	—	This matters because it keeps the hot absinthe sling branch alive in late Madrid bar service.	The defining point is same-glass hot service with nutmeg, not a separate mixed or strained build.	—	—
7455	3042	Cold	Cocktails	Pedro Chicote	1928	323	1928 Cocktails by Pedro Chicote.md	["Shake with ice, strain into a water glass, top with seltzer, finish with nutmeg, and serve with straws."]	Grated nutmeg	3 or 4 pieces of ice	—	—	—	—	This matters because it shows the absinthe sling surviving in a lengthened chilled form as well as the hot service.	The chapter's family logic is preserved here: a nutmegged long drink distinct from the grog line.	—	—
7456	3043	Hot	Cocktails	Pedro Chicote	1928	324	1928 Cocktails by Pedro Chicote.md	["Build in the glass with hot water, add lemon and nutmeg, and serve with straws."]	Lemon slice and grated nutmeg	—	—	—	—	—	This matters because it preserves a branded cognac sling branch in the Madrid hot-service field.	The source treats the lemon slice and nutmeg finish as part of the sling identity.	—	—
7457	3044	Hot	Cocktails	Pedro Chicote	1928	325	1928 Cocktails by Pedro Chicote.md	["Build in the glass with boiling water, finish with nutmeg, and serve in the same glass."]	Lemon slice and grated nutmeg	—	—	—	—	—	This matters because it keeps the hot Scotch sling visible in Chicote's late interwar bar-service layer.	The drink is defined by same-glass hot service rather than shaking or straining.	—	—
7459	3045	Jerez	Cocktails	Pedro Chicote	1928	325	1928 Cocktails by Pedro Chicote.md	["Build in the glass, top with water, add nutmeg, and serve in the same glass."]	Grated nutmeg	3 or 4 pieces of ice	—	—	—	—	This matters because it shows the sling format extending naturally into fortified-wine service in Chicote.	The nutmeg finish is what keeps the drink in sling territory rather than plain sherry service.	—	—
7460	3046	Piccadilly	Cocktails	Pedro Chicote	1928	326	1928 Cocktails by Pedro Chicote.md	["Build in the glass, top with water, finish with nutmeg, and serve in the same glass."]	Grated nutmeg	4 or 5 pieces of ice	—	—	—	—	This matters because it widens the sling family into a more decorated fruit-and-gin branch in late Madrid service.	Despite the richer flavoring, the source still treats it as a same-glass sling with nutmeg rather than a separate cocktail type.	—	—
7464	3047	Kummel	Cocktails	Pedro Chicote	1928	328	1928 Cocktails by Pedro Chicote.md	["Build in the glass, stir, add fruit, and serve with straws."]	Seasonal fruit and mint	3 or 4 pieces of ice	—	—	—	—	This matters because it shows the smash family extending into liqueur service in Chicote's miscibility world.	The same-glass fruit-and-mint build keeps the drink inside smash logic despite the liqueur base.	—	—
7465	3048	New York	Cocktails	Pedro Chicote	1928	329	1928 Cocktails by Pedro Chicote.md	["Build in the glass, stir well, and serve with straws."]	Seasonal fruit and mint	3 or 4 pieces of ice	—	—	—	—	This matters because it preserves a liqueur-heavy New York-named smash branch in the Madrid field.	The family identity still rests on same-glass mint-and-fruit service rather than on a fixed spirit base.	—	—
7468	3049	Alfonso XIII	Cocktails	Pedro Chicote	1928	331	1928 Cocktails by Pedro Chicote.md	["Shake, strain into a large glass over fruit, top with seltzer, and serve with straws."]	Seasonal fruit	Crushed ice	—	—	—	—	This matters because it preserves a notably hybrid sherry-and-whiskey sour branch in the late Madrid field.	The chapter explicitly treats heavy lemon use as what makes the sour family distinct.	—	—