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
7470	3050	Medford	Cocktails	Pedro Chicote	1928	332	1928 Cocktails by Pedro Chicote.md	["Stir, pour into a medium glass over the prepared fruit, and serve with straws."]	Lemon, banana, and seasonal fruit	—	—	—	—	—	This matters because it preserves a Medford-rum sour branch with an unusually lush fruit presentation.	The source uses a stirred rather than shaken assembly and then leans on prepared fruit for the final service character.	—	—
7471	3051	Presidente	Cocktails	Pedro Chicote	1928	333	1928 Cocktails by Pedro Chicote.md	["Shake, strain into a large glass over fruit, top with seltzer, and serve with straws."]	Seasonal fruit	3 or 4 pieces of ice	—	—	—	—	This matters because it gives us a late long-form rum sour under a politically marked name rather than a stripped daiquiri-style line.	The source keeps the sour in a shaken-then-lengthened format over fruit.	—	—
7473	3052	Hot	Cocktails	Pedro Chicote	1928	335	1928 Cocktails by Pedro Chicote.md	["Build in the glass, top with hot water, stir, and serve with straws."]	—	—	—	—	—	—	This matters because Chicote explicitly notes toddies as a living hot-and-cold family rather than a vestigial nineteenth-century survival.	The defining feature is direct hot-water service in the glass rather than shaking.	—	—
7474	3052	Cold	Cocktails	Pedro Chicote	1928	335	1928 Cocktails by Pedro Chicote.md	["Build in the glass over ice, top with water, stir, and serve with straws."]	—	A few pieces of ice	—	—	—	—	This matters because it confirms the hot/cold toddy split survives explicitly in late Madrid bar writing.	The cold form preserves the same glass-built toddy identity while shifting the temperature regime.	—	—
7475	3053	Dewey	Cocktails	Pedro Chicote	1928	336	1928 Cocktails by Pedro Chicote.md	["Build in the glass with hot water, stir, add lemon, and serve."]	Lemon slice	—	—	—	—	—	This matters because it gives us a named hot whiskey toddy branch still in circulation in Chicote.	The source keeps the toddy definition minimal and same-glass, centered on warmth and dilution.	—	—
7477	3054	Honey	Cocktails	Pedro Chicote	1928	336	1928 Cocktails by Pedro Chicote.md	["Build in the glass over ice, stir, and serve with straws."]	—	3 or 4 pieces of ice	—	—	—	—	This matters because it shows Chicote's toddy chapter branching into colder aromatic liqueur service, not only whiskey and cognac.	The family marker is still same-glass water dilution, even though the base shifts away from straight spirit.	—	—
7478	3055	Napoleon	Cocktails	Pedro Chicote	1928	337	1928 Cocktails by Pedro Chicote.md	["Build in the glass over ice, top with water, add lemon, and serve."]	Lemon slice	A few pieces of crushed ice	—	—	—	—	This matters because it keeps a cold brandy toddy branch visible in a late source rather than treating toddies as only hot drinks.	The source explicitly frames toddies as either hot or cold, and this is one of the clearer cold examples.	—	—
7479	3056	Cold	Cocktails	Pedro Chicote	1928	337	1928 Cocktails by Pedro Chicote.md	["Build in the glass over ice, top with water, and serve."]	—	4 pieces of ice	—	—	—	—	This matters because it keeps the toddy family connected to fortified-wine service as well as straight spirits.	The drink remains direct same-glass toddy service despite the wine base.	—	—
7481	3057	Hot or Cold	Cocktails	Pedro Chicote	1928	338	1928 Cocktails by Pedro Chicote.md	["Build in the glass with water at the desired temperature, stir, and serve."]	Lemon slice	—	—	—	—	—	This matters because it keeps visible a mixed plum-and-cognac toddy branch that later standard histories tend to lose.	The source explicitly allows either hot or cold service, which makes the flexible toddy identity especially clear.	—	—
7483	3058	Frances	Cocktails	Pedro Chicote	1928	341	1928 Cocktails by Pedro Chicote.md	["Build in the glass, top with Perrier, add lemon peel, and serve with straws."]	Lemon peel	2 or 3 pieces of ice	—	—	—	—	This matters because it preserves a low-proof cassis-and-Noilly aperitif line in the Madrid interwar field.	The glass-built sparkling service is central to the drink's aperitif identity.	—	—
7484	3059	Aldo's	Cocktails	Pedro Chicote	1928	341	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a wine glass with straws."]	—	—	—	—	—	—	This matters because it keeps a Marsala-and-ginger-ale brace-up branch visible in the late miscellany layer rather than letting it disappear into generic long-drink noise.	The source still treats this as a shaken restorative/brace-up service, not a plain built cooler.	—	—
7485	3060	Aldo's	Cocktails	Pedro Chicote	1928	342	1928 Cocktails by Pedro Chicote.md	["Shake, strain into a large glass, top with sparkling Asti, and serve with straws."]	—	3 or 4 pieces of ice	—	—	—	—	This matters because it preserves a cognac-fruit reviver line that sits between sour, brace-up, and sparkling cup logic.	The drink's identity depends on the final sparkling-wine lengthening after shaking.	—	—
7489	3061	Irish	Cocktails	Pedro Chicote	1928	367	1928 Cocktails by Pedro Chicote.md	["Build in the glass, stir, top with seltzer, and serve."]	—	Finely crushed ice	—	—	—	—	This matters because it preserves a slightly sweetened whiskey highball branch distinct from the plain minimalist line.	The glass-built service and final seltzer lengthening are the essential features.	—	—
7491	3062	Gin	Cocktails	Pedro Chicote	1928	363	1928 Cocktails by Pedro Chicote.md	["Shake, strain into a water glass, top with Champagne, and serve."]	—	3 or 4 pieces of ice	—	—	—	—	This matters because it preserves a sparkling orgeat-and-gin pick-me-up line in Chicote's late miscellany.	The key service move is the final Champagne lengthening after shaking.	—	—
7493	3063	Chicote 1928	Cocktails	Pedro Chicote	1928	343	1928 Cocktails by Pedro Chicote.md	["Build in a large glass over finely crushed ice, stir with a spoon, top with seltzer, and serve with straws."]	—	Finely crushed ice	—	—	—	—	This matters because it keeps a late Madrid split-spirit highball alive rather than collapsing the category into simple whiskey-and-soda service.	The recipe is stirred in the serving glass and only lengthened at the end.	—	—
7494	3064	Chicote 1928	Cocktails	Pedro Chicote	1928	346	1928 Cocktails by Pedro Chicote.md	["Shake with ice, pour into a large glass, top with soda, and serve."]	—	Ice	—	—	—	—	This matters because it preserves a named Bourbon Collins branch inside Chicote's late miscellany rather than only gin-led Collins forms.	—	—	—
7496	3065	Chicote 1928	Cocktails	Pedro Chicote	1928	381	1928 Cocktails by Pedro Chicote.md	["Shake very well with ice, pour into a large glass, top with seltzer, and serve."]	—	3 or 4 pieces of ice	—	—	—	—	This matters because it preserves a late Madrid rum-led Collins branch rather than treating Collins as a gin-only survivor.	—	—	—
7497	3066	Chicote 1928	Cocktails	Pedro Chicote	1928	382	1928 Cocktails by Pedro Chicote.md	["Shake, strain into a water glass, top with soda water, and serve."]	—	Crushed ice	—	—	—	—	This matters because it gives us a distinct rye-labelled Collins control point in Chicote's late miscellany.	—	—	—
7499	3067	—	Libro de Cocktail	Juan A. Lasa	1929	7	1929 Libro de Cocktail - The Cocktail Book by Juan A Lasa.md	["Shake the bitters and absinthe with finely crushed ice.", "Strain into a chilled long cocktail glass."]	—	Crushed ice	—	—	—	—	—	The source defines one portion as the small glass normally used to serve rum.	—	—
7500	3068	—	Libro de Cocktail	Juan A. Lasa	1929	7	1929 Libro de Cocktail - The Cocktail Book by Juan A Lasa.md	["Dissolve sugar in orange juice and the juice of half a lemon.", "Add an equal quantity of Old Tom gin.", "Shake with crushed ice and strain into a chilled cocktail glass."]	—	Crushed ice	—	—	—	—	—	—	—	—
7502	3069	—	Libro de Cocktail	Juan A. Lasa	1929	8	1929 Libro de Cocktail - The Cocktail Book by Juan A Lasa.md	["In a medium glass, combine sugar, mint, orange, lime, pineapple, and Angostura.", "Fill with finely crushed ice and Italian vermouth.", "Stir with a bar spoon."]	Mint, orange, lime, and pineapple in the glass	Crushed ice	—	—	—	—	—	—	—	—
7504	3070	Dry Gin	Libro de Cocktail	Juan A. Lasa	1929	8	1929 Libro de Cocktail - The Cocktail Book by Juan A Lasa.md	["Shake all ingredients with finely crushed ice.", "Strain into a chilled long cocktail glass."]	—	Crushed ice	—	—	—	—	—	—	—	—
7505	3071	Seco	Libro de Cocktail	Juan A. Lasa	1929	8	1929 Libro de Cocktail - The Cocktail Book by Juan A Lasa.md	["Place an Angostura-moistened sugar cube in a chilled long cocktail glass.", "Add twisted lime peel and slowly pour in very cold dry Champagne."]	Twisted lime peel	—	—	—	—	—	—	—	—	—
7506	3072	Dulce, long glass	Libro de Cocktail	Juan A. Lasa	1929	9	1929 Libro de Cocktail - The Cocktail Book by Juan A Lasa.md	["Place a curacao-moistened sugar cube in a chilled long cocktail glass.", "Add Angostura and twisted lime peel, then slowly pour in very cold sweet Champagne."]	Twisted lime peel	—	—	—	—	—	—	—	—	—
7507	3073	Dulce, cocktail glass	Libro de Cocktail	Juan A. Lasa	1929	9	1929 Libro de Cocktail - The Cocktail Book by Juan A Lasa.md	["Place a curacao-moistened sugar cube in a chilled cocktail glass.", "Add Angostura and twisted lemon peel, then slowly pour in very cold sweet Champagne."]	Twisted lemon peel	—	—	—	—	—	—	—	—	—
7508	3074	Dulce, Cointreau and mint	Libro de Cocktail	Juan A. Lasa	1929	9	1929 Libro de Cocktail - The Cocktail Book by Juan A Lasa.md	["Place a half Domino sugar cube moistened with Cointreau in a chilled cocktail glass.", "Add Angostura, rolled lemon peel, and a sprig of mint.", "Slowly pour in very cold sweet Champagne."]	Rolled lemon peel and mint sprig	—	—	—	—	—	—	—	—	—
7510	3075	Boothby Swallows 1930, opening cocktail run	Swallows / Boothby's World Drinks and How to Prepare Them	Hon. Wm. T. Boothby	1930	—	1930 Swallows by Hon WM T Boothby.md	["Pour ingredients over shaved ice, stir thoroughly, and strain into a chilled cocktail glass. Twist lemon peel over and serve with an ice-water chaser."]	Lemon peel	Shaved ice	—	—	—	—	—	—	—	—
7511	3076	Boothby Swallows 1930, opening cocktail run	Swallows / Boothby's World Drinks and How to Prepare Them	Hon. Wm. T. Boothby	1930	—	1930 Swallows by Hon WM T Boothby.md	["Shake with ice until well frosted and serve in a chilled cocktail glass with an ice-water chaser."]	—	—	—	—	—	—	—	—	—	—
7512	3077	Boothby Swallows 1930, opening cocktail run	Swallows / Boothby's World Drinks and How to Prepare Them	Hon. Wm. T. Boothby	1930	—	1930 Swallows by Hon WM T Boothby.md	["Shake with ice until well frosted and serve in a chilled cocktail glass with an ice-water chaser."]	—	—	—	—	—	—	—	—	—	—
7513	3078	Boothby Swallows 1930, opening cocktail run	Swallows / Boothby's World Drinks and How to Prepare Them	Hon. Wm. T. Boothby	1930	—	1930 Swallows by Hon WM T Boothby.md	["Provide a chilled cocktail glass half filled with shaved ice. Place sugar on top and drip absinthe drop by drop upon it. Twist lemon peel over top and serve with cut straws."]	Lemon peel	Shaved ice	—	—	—	—	—	—	—	—
7514	3079	Boothby Swallows 1930, opening cocktail run	Swallows / Boothby's World Drinks and How to Prepare Them	Hon. Wm. T. Boothby	1930	—	1930 Swallows by Hon WM T Boothby.md	["Shake with ice until well frosted and serve in a chilled cocktail glass with an ice-water chaser."]	—	—	—	—	—	—	—	—	—	—
7515	3080	Boothby Swallows 1930, opening cocktail run	Swallows / Boothby's World Drinks and How to Prepare Them	Hon. Wm. T. Boothby	1930	—	1930 Swallows by Hon WM T Boothby.md	["Shake well with ice, strain into a chilled cocktail glass, grate nutmeg over, and serve."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
7516	3081	Boothby Swallows 1930, opening cocktail run	Swallows / Boothby's World Drinks and How to Prepare Them	Hon. Wm. T. Boothby	1930	—	1930 Swallows by Hon WM T Boothby.md	["Shake well with ice, strain into a chilled cocktail glass, twist orange peel over, and serve."]	Orange peel	—	—	—	—	—	—	—	—	—
7519	3082	Boothby Swallows 1930, opening cocktail run	Swallows / Boothby's World Drinks and How to Prepare Them	Hon. Wm. T. Boothby	1930	—	1930 Swallows by Hon WM T Boothby.md	["Shake well with ice, strain into a chilled cocktail glass, twist orange peel over, and serve."]	Orange peel	—	—	—	—	—	—	—	—	—
7522	3083	Boothby Swallows 1930, opening cocktail run	Swallows / Boothby's World Drinks and How to Prepare Them	Hon. Wm. T. Boothby	1930	—	1930 Swallows by Hon WM T Boothby.md	["Shake well with ice, strain into a chilled cocktail glass, and serve."]	—	—	—	—	—	—	—	—	—	—
7525	3084	Jimmy 1930, opening A-B recipe run	Cocktails by "Jimmy" late of Ciro's London	Jimmy	1930	—	1930 Cocktails by _Jimmy_ late of Ciro's London.md	["Mix with plenty of cracked ice and shake well, following the book's general cocktail instruction."]	—	—	—	—	—	—	—	—	—	—
7609	3084	—	The Green Cocktail Book	Jimmy, late of Ciro's London	1932	19	1932 The Green Cocktail Book by Jimmy.md	["Shake the ingredients well with cracked ice and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
7526	3085	Jimmy 1930, opening A-B recipe run	Cocktails by "Jimmy" late of Ciro's London	Jimmy	1930	—	1930 Cocktails by _Jimmy_ late of Ciro's London.md	["Mix with cracked ice; source gives no individual method beyond the book's general cocktail instruction."]	—	—	—	—	—	—	—	—	—	—
7573	3085	Old Waldorf Bar Days 1931, opening cocktail appendix	Old Waldorf Bar Days	Albert Stevens Crockett	1931	—	1931 Old Waldorf Bar Days by Albert Stevens Crockett.md	["Stir."]	—	—	—	—	—	—	—	—	—	—
7610	3085	—	The Green Cocktail Book	Jimmy, late of Ciro's London	1932	19	1932 The Green Cocktail Book by Jimmy.md	["Mix the ingredients cold and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
7782	3085	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	35	1935 Old Waldorf-Astoria Bar Book.md	["Stir the orange bitters, sherry, and Italian vermouth with ice.", "Strain into a cocktail glass and serve."]	—	—	—	—	—	—	Named for a stage offering that made Henry E. Dixey and Fanny Ward famous.	—	—	—
8215	3085	—	The Artistry of Mixing Drinks	Frank Meier	1936	23	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Stir slightly and serve."]	—	—	—	—	—	—	—	—	—	—
8568	3085	—	Café Royal Cocktail Book	W. J. Tarling	1937	31	1937 Cafe Royal Cocktail Book by William J Tarling.md	["Stir the orange bitters, sweet vermouth, dry sherry, and ice until cold.", "Strain into a cocktail glass and squeeze orange peel on top."]	Squeezed orange peel	Ice	—	—	—	—	—	—	—	—
7527	3086	Jimmy 1930, opening A-B recipe run	Cocktails by "Jimmy" late of Ciro's London	Jimmy	1930	—	1930 Cocktails by _Jimmy_ late of Ciro's London.md	["Mix with plenty of cracked ice and shake well, following the book's general cocktail instruction."]	—	—	—	—	—	—	—	—	—	—
7574	3086	Old Waldorf Bar Days 1931, opening cocktail appendix	Old Waldorf Bar Days	Albert Stevens Crockett	1931	—	1931 Old Waldorf Bar Days by Albert Stevens Crockett.md	["Combine and stir; source gives no further method in this entry."]	—	—	—	—	—	—	—	—	—	—
7611	3086	—	The Green Cocktail Book	Jimmy, late of Ciro's London	1932	20	1932 The Green Cocktail Book by Jimmy.md	["Shake the ingredients well with cracked ice and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
7783	3086	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	35	1935 Old Waldorf-Astoria Bar Book.md	["Build the orange bitters, Yellow Chartreuse, and gin in a cocktail glass.", "Serve without shaking."]	—	—	—	—	—	—	—	—	—	—
8217	3086	—	The Artistry of Mixing Drinks	Frank Meier	1936	24	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake well and serve."]	—	—	—	—	—	—	—	—	—	—
7528	3087	Jimmy 1930, opening A-B recipe run	Cocktails by "Jimmy" late of Ciro's London	Jimmy	1930	—	1930 Cocktails by _Jimmy_ late of Ciro's London.md	["Shake with cracked ice; squeeze a piece of lemon peel on top and serve with a cherry."]	Lemon peel and cherry	—	—	—	—	—	—	—	—	—
7612	3087	—	The Green Cocktail Book	Jimmy, late of Ciro's London	1932	20	1932 The Green Cocktail Book by Jimmy.md	["Shake the liquid ingredients well with cracked ice.", "Squeeze lemon peel on top and serve with a cherry."]	Lemon peel and cherry	Cracked ice	—	—	—	—	—	—	—	—