Recipe variants
recipe_variants · showing 9351–9400 of 16953
| id | recipe_id | variant_label | is_recommended_spec | 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 9289 | 4361 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 26 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Pour the spirit and syrup into a highball glass.", "Add ice, top with soda water or seltzer, and serve."] | — | Ice | — | — | — | — | Arthur ties the drink to Count Louis Philippe Joseph de Roffignac, mayor of New Orleans. | — | — | — |
| 9291 | 4362 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 29 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Dissolve loaf sugar in a little water in a silver goblet.", "Crush one mint leaf gently, drop it in, and fill nearly to the brim with shaved ice.", "Pour in all the Bourbon the goblet will hold, frappe well with a spoon, decorate with mint sprigs, and serve without a straw."] | Mint sprigs | Shaved ice | — | — | — | — | Arthur attributes the quoted version to Henry Watterson of the Louisville Courier-Journal. | — | — | — |
| 9293 | 4363 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 31 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Moisten the sugar with a little water in a tall glass or metal goblet and crush it while muddling several mint leaves.", "Fill with shaved or finely crushed ice, pour in the rum, jiggle to frappe, top with a bouquet of mint, and garnish with orange peel if desired."] | Mint bouquet and optional orange peel | Shaved ice | — | — | — | — | Arthur explicitly treats this as the earlier rum-based julep brought from San Domingo to Louisiana in 1793. | — | — | — |
| 9295 | 4364 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 32 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Crush the mint leaves in a tall glass.", "Dissolve the sugar in water, stir it in, then add rye, rum, and grenadine.", "Fill with crushed ice, jiggle until frappéed, decorate with mint sprigs, and serve."] | Mint sprigs | Crushed ice | — | — | — | — | Arthur gives this as the julep served at the St. Regis Restaurant bar by John Swago. | — | — | — |
| 9296 | 4365 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 33 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Crush a dozen mint leaves with powdered sugar and just enough water to dissolve it in a bar glass.", "Pour half the mint-sugar liquid into the serving glass, half-fill with shaved ice, add the rest of the liquid, nearly fill with more shaved ice, then pour in Bourbon to the brim.", "Refrigerate at least an hour for ripeness and frost, top with mint sprigs, and serve."] | Mint sprigs | Shaved ice | — | — | — | — | — | — | — | — |
| 9297 | 4366 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 33 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Chill the serving glasses or goblets overnight.", "Layer mint leaves, shaved ice, and powdered sugar until the glass is half full, then add one jigger of Bourbon.", "Repeat the layers until full and finish with the second jigger of Bourbon.", "Serve on a tray with a straw or tube so the hand does not touch the frosted container."] | — | Shaved ice | — | — | — | — | — | — | — | — |
| 9298 | 4367 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 36 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Pour the absinthe substitute into a bar glass filled with cracked ice.", "Suspend the sugar over it in an absinthe glass or strainer and drip water slowly through the sugar until the desired color and strength are reached.", "Stir to frappé, strain into a serving glass, and serve."] | — | Cracked ice | — | — | — | — | Arthur presents this as the original dripped absinthe of the Old Absinthe House, updated to use legal absinthe substitutes. | — | — | — |
| 9300 | 4368 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 38 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Fill a small glass with shaved or finely cracked ice, pour in the anisette and absinthe, jiggle until heavily frappéed, and serve with a straw in the same glass."] | — | Cracked ice | — | — | — | — | — | — | — | — |
| 9301 | 4369 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 38 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Fill a small highball glass with cracked or shaved ice.", "Pour in sugar syrup, then absinthe substitute, and drip in the charged water while frappéing with a spoon.", "Continue jiggling until the glass frosts and serve."] | — | Cracked ice | — | — | — | — | — | — | — | — |
| 9302 | 4370 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 39 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Put all ingredients into a shaker with crushed ice, shake hard to frappé, strain into a cocktail glass, and serve."] | — | — | — | — | — | — | Arthur says this was featured by Solari's to showcase Greenopal absinthe substitute. | — | — | — |
| 9303 | 4371 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 39 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Pour the ingredients into a bar glass filled with ice, jiggle until well frappéed, strain into a cold cocktail glass, and serve."] | — | — | — | — | — | — | Arthur says Fernandez & Co. of Jerez featured this as an ojen cocktail. | — | — | — |
| 9307 | 4372 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 41 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Put all ingredients into a metal shaker with crushed ice.", "Shake until the outside frosts heavily, strain into cocktail glasses, and serve."] | — | Crushed ice | — | — | — | — | — | — | — | — |
| 9309 | 4373 | Charley Collins | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 46 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Make exactly as for Arthur's Tom Collins, but substitute Cuban-type rum for the gin.", "Do not omit the dash of orange flower water."] | — | Ice | — | — | — | — | — | — | — | — |
| 9317 | 4374 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 50 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Stir with several pieces of ice as for the dry Martini.", "Strain into the serving glass on top of an olive and serve."] | Olive | — | — | — | — | — | — | — | — | — |
| 9319 | 4375 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 51 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Shake all ingredients with ice.", "Strain into a cocktail glass whose rim has been rubbed with lime pulp and dipped in sugar, then serve."] | Sugared rim | — | — | — | — | — | — | — | — | — |
| 9321 | 4376 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 52 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Use the Benedictine as a base, dash on the bitters, then add rye, brandy, and vermouth.", "Add several lumps of ice and stir.", "Twist lemon peel over the mixture, add pineapple and cherry if desired, and serve in the mixing glass."] | Expressed lemon peel with optional pineapple and cherry | — | — | — | — | — | Arthur attributes the drink to Walter Bergeron of the Hotel Monteleone. | — | — | — |
| 9324 | 4377 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 54 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Mix sugar with gin and pineapple juice until dissolved.", "Add lemon and lime juices.", "Put into a shaker with plenty of ice lumps, add the egg white, shake vigorously, and serve in clear crystal glasses."] | — | — | — | — | — | — | Arthur says the original came back from Mexico under the name Franco before he improved it with gin. | — | — | — |
| 9326 | 4378 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 55 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Pour the vermouths into a bar glass, add both bitters, fill with ice, and stir well.", "Strain into a serving glass, twist lemon peel over it, drop the peel in, and serve."] | Lemon peel | — | — | — | — | — | Arthur links the drink by tradition to Andrew Jackson in New Orleans. | — | — | — |
| 9329 | 4379 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 58 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Put just enough shaved or finely pounded ice in the shaker, add the liquids and egg white, and shake vigorously.", "Strain into cocktail glasses and serve."] | — | — | — | — | — | — | — | — | — | — |
| 9332 | 4380 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 61 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Put rum, vermouth, curaçao, and grenadine in a bar glass.", "Add ice, stir rather than shake, strain into the serving glass, add orange peel, and serve."] | Orange peel | — | — | — | — | — | — | — | — | — |
| 9333 | 4381 | Frozen | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 61 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Place the lime juice, sugar, maraschino, and rum in an electric mixing cup.", "Fill half full with finely crushed ice and run the mixer until the drink reaches a sherbet-like texture.", "Strain through a wire strainer into a saucer-shaped champagne glass and serve."] | — | Crushed ice | — | — | — | — | — | — | — | — |
| 9334 | 4382 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 62 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Proceed as with the Cuban Presidente, placing a maraschino cherry in the cocktail glass before straining the mixture into it."] | Maraschino cherry | — | — | — | — | — | — | — | — | — |
| 9335 | 4383 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 62 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Shake with plenty of finely cracked ice, strain into a cocktail glass, and serve."] | — | — | — | — | — | — | — | — | — | — |
| 9336 | 4384 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 63 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Pour the rum into an 8-ounce tumbler, add ice, fill to the brim with water, stir, and serve."] | — | Ice | — | — | — | — | Arthur provides a full note on the tafia-and-water plantation grog tradition and Admiral Vernon's influence on the name. | — | — | — |
| 9338 | 4385 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 64 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Combine the ingredients in the classic one-two-three-four proportion, add the dash of Peychaud's, shake, and serve very cold."] | — | — | — | — | — | — | — | — | — | — |
| 9339 | 4386 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 64 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Dissolve the sugar with a little water in a mixing glass.", "Add lemon juice, then rum, Bourbon, and brandy.", "Fill with fine ice, shake well, pour into a long thin glass, decorate with fruit if desired, and serve with a straw."] | — | Ice | — | — | — | — | — | — | — | — |
| 9340 | 4387 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 65 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Mix and sweeten the fruit juices to taste with grenadine.", "Add the rum and plenty of ice to a tall glass, jiggle with a barspoon until well frappéed, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 9341 | 4388 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 65 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Dissolve the sugar in a little water.", "Add the juice of the lime and the pulp of half of it, then the tequila, and fill to the brim with finely cracked ice.", "Jiggle until well frappéed, add a pinch of salt if desired, and serve."] | — | Cracked ice | — | — | — | — | — | — | — | — |
| 9342 | 4389 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 66 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Dissolve the sugar in grapefruit juice, squeeze in lime juice, add bitters and rum, then shake with ice.", "Include egg white if you want the added smoothness Arthur mentions.", "Strain into a chilled cocktail glass and serve."] | — | — | — | — | — | — | — | — | — | — |
| 9343 | 4390 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 66 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Dissolve the sugar in the pineapple juice.", "Add lime juice, bitters, and rum, then stir or preferably shake with several lumps of ice.", "If desired, include egg white for extra smoothness, then strain into a cocktail glass and serve."] | — | — | — | — | — | — | — | — | — | — |
| 9344 | 4391 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 67 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Put the absinthe substitute and curacao on the sugar in a bar glass and muddle.", "Add the rum and egg yolk, shake hard with ice, strain into a chilled cocktail glass, and serve."] | — | — | — | — | — | — | Arthur knowingly anachronizes the absinthe element while invoking Jean Laffite's New Orleans legend. | — | — | — |
| 9345 | 4392 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 69 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Build in a short transparent glass by adding each layer separately and very slowly over a spoon.", "Start with the heaviest syrup at the bottom and finish with cognac on top."] | — | — | — | — | — | — | — | — | — | — |
| 9346 | 4393 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 69 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Layer each ingredient carefully over a spoon as for the standard pousse-cafe.", "Pay special attention to the heavier syrup layer resting above the brandy."] | — | — | — | — | — | — | — | — | — | — |
| 9347 | 4394 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 70 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Layer each ingredient separately over a spoon, with the rum as the top ring.", "Arthur says the finished drink may be set afire for a blaze of color."] | — | — | — | — | — | — | — | — | — | — |
| 9348 | 4395 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 70 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Layer the three ingredients carefully in order over a spoon.", "Arthur recommends this as an easier entry point before attempting larger rainbow pousse-cafes."] | — | — | — | — | — | — | — | — | — | — |
| 9349 | 4396 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 71 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Combine the ginger beer and rum over ice and serve."] | — | — | — | — | — | — | — | — | — | — |
| 9350 | 4397 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 72 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Pour black coffee into a demitasse cup.", "Float cognac brandy on top and serve after dinner."] | — | — | — | — | — | — | — | — | — | — |
| 9351 | 4398 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 73 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Shape the orange peel into a natural goblet around the fruit.", "Place the sugar lump in the upper peel cup, pour in the brandy, ignite, and stir while the sugar dissolves."] | — | — | — | — | — | — | — | — | — | — |
| 9352 | 4399 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 74 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Steep the brandy, sugar, cloves, cinnamon, orange peel, and lemon peel together for at least six hours.", "Warm the mixture in a brulot bowl, ignite it, and ladle through the flame briefly to establish the burn.", "Pour in steaming strong drip coffee, stir, and serve in after-dinner coffee cups."] | — | — | — | — | — | — | — | — | — | — |
| 9353 | 4400 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 75 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Pour the chilled Dubonnet into a wine or flip glass.", "Float the French vermouth skillfully on top without mixing and serve."] | — | — | — | — | — | — | — | — | — | — |
| 9354 | 4401 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 76 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Dissolve the sugar in a little water, add the lemon juice and both brandies, then stir with ice.", "Strain into a cocktail glass, drop in the cherry, and serve."] | Maraschino cherry | — | — | — | — | — | — | — | — | — |
| 9357 | 4402 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 78 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Make as for the Hot Whiskey Sling but omit the nutmeg.", "Serve hot."] | — | — | — | — | — | — | — | — | — | — |
| 9366 | 4403 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 80 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Combine spirit, sugar, water, and bitters in a glass and serve."] | — | — | — | — | — | — | — | — | — | — |
| 9368 | 4404 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 81 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Build in a 12-ounce highball glass with sugar first, then lime juice, the two brandies, and the two gins.", "Stir, fill two-thirds with cracked ice, top with seltzer, garnish with orange, pineapple, and cherry, and serve."] | Orange slice, pineapple slice, and cherry | — | — | — | — | — | — | — | — | — |
| 9376 | 4405 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 87 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Mix the ingredients the day before service and chill well in a gallon jug.", "At party time pour over a large piece of ice in a punch bowl, add orange and lemon slices and other seasonal fruit, and serve in punch cups."] | — | — | — | — | — | — | — | — | — | — |
| 9378 | 4406 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 89 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Beat the yolks well, slowly add the granulated sugar, and blend in just enough cream to turn the mixture pale lemon.", "Beat in the brandy and rum, then fold in the whipped remaining cream.", "Whip the egg whites dry, add the powdered sugar, fold into the mixture without beating, chill, and serve."] | — | — | — | — | — | — | — | — | — | — |
| 9379 | 4407 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 90 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Mix in a bar glass, pour into a shaker half-filled with fine ice, and shake well.", "Strain into a thin glass, grate nutmeg on top, and serve."] | Grated nutmeg | — | — | — | — | — | — | — | — | — |
| 9381 | 4408 | — | 0 | Famous New Orleans Drinks and How to Mix 'Em | Stanley Clisby Arthur | 1938 | 94 | Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md | ["Mix in a bar glass, fill with cracked ice, shake vigorously, strain into a cocktail glass, and serve."] | — | — | — | — | — | — | — | — | — | — |
| 9382 | 4409 | Chicote 1947, opening Cocktails Mundiales recipe run | 0 | Cocktails Mundiales | Pedro Chicote | 1947 | — | 1947 Cocktails Mundiales by Pedro Chicote.md | ["Prepare in a shaker with small pieces of ice. Shake and serve in a cocktail glass with a cherry."] | Cherry | Small pieces of ice | — | — | — | — | — | — | — | — |
| 9383 | 4410 | Chicote 1947, opening Cocktails Mundiales recipe run | 0 | Cocktails Mundiales | Pedro Chicote | 1947 | — | 1947 Cocktails Mundiales by Pedro Chicote.md | ["Prepare in a shaker with small pieces of ice. Shake and serve in a cocktail glass."] | — | Small pieces of ice | — | — | — | — | — | — | — | — |