Recipe variants

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
4302	84	—	0	The Buffet Blue Book	John H. Considine	1912	34	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, sugar, mineral water, and gin well.", "Dash port wine on top, grate nutmeg over it, and serve."]	Grated nutmeg	Ice	—	—	—	—	—	—	—	—
4689	84	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	61	1912 Wehman Bros.md	["Dissolve the sugar in a little water, add the Holland gin and ice, stir with a spoon, float about a teaspoonful of sherry on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5552	84	1918 Home Brewed, How to Mix Drinks opening section	0	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Stir with spoon, put sherry on top, and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
86	85	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	60	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Dissolve the sugar in a tablespoonful of water in a large bar glass.", "Fill the tumbler with ale.", "Grate nutmeg on top before serving."]	Freshly grated nutmeg	—	Malt and nutmeg define the nose at once.	The palate is softer and broader than the wine or spirit sangarees, with the sweetened ale carrying the style comfortably.	It finishes gently spicy, malty, and easy.	A reminder that sangaree was a service idea broad enough to absorb beer without losing its identity.	Ale Sangaree is valuable because it prevents the family being reduced to one ingredient class. Thomas's sangarees cross wine, spirit, and beer, which tells us the naming logic was more about treatment and finish than about a single base.	Dissolve the sugar fully before adding the ale to avoid a muddy, uneven drink. The nutmeg remains the style marker and should be fresh and aromatic.	—	Ale Sangaree broadens the historical picture considerably. It makes the family look like a genuine category of drinking practice rather than a narrow wine recipe.
697	85	—	0	American and Other Drinks	Leo Engel	1878	45	1878 American and other drinks.md	["Dissolve the sugar in water, fill the tumbler with ale, and grate nutmeg on top."]	Grated nutmeg	None	—	—	—	—	—	—	—	—
1035	85	Theodore Proulx 1888	0	Bartender's Manual	Theodore Proulx	1888	13	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Add the sugar to the glass.", "Pour in the ale and finish with nutmeg on top."]	Nutmeg	—	—	—	—	A minimal beer sangaree that keeps the family alive in an everyday service form.	Ale Sangaree is valuable because it keeps the sangaree idea tied to beer service as well as to wine and spirits. That helps prevent the family from being narrowed too quickly in the ontology.	This is a plain built service with almost no mediation beyond seasoning and top-note spice.	—	Compared with richer wine or spirit sangarees, this is almost austere in structure.
1200	85	Hot	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	26	1891 Cocktail Botthby's American Bar-Tender.md	["Dissolve the sugar in a little hot water in a mug.", "Fill with ale, heat with a white-hot iron until hot enough, grate nutmeg on top, and serve."]	Grated nutmeg	—	—	—	—	—	This is valuable because it preserves the heated beer-service world that later cocktail narratives usually ignore.	The heated iron is central to the service identity here.	—	—
1685	85	George J. Kappeler 1895	0	Modern American Drinks	George J. Kappeler	1895	99	1900 Modern American Drinks by J Kappeler.md	["Dissolve a bar-spoonful of fine sugar in a glass of ale.", "Mix well and grate a little nutmeg on top."]	Nutmeg	—	—	—	—	—	—	—	—	—
1930	85	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	64	1895 The Mixicologist by C F Lawlor.md	["Dissolve the sugar with a few drops of lemon and a little water in a thin glass.", "Add one lump of ice and pour the ale in slowly.", "Stir carefully, fill up with ale, and serve with a little nutmeg on top."]	Nutmeg	Single lump	Ale and nutmeg give an unexpectedly soft spiced aroma.	It shows the sangaree family surviving in beer as well as spirits and wine, with sweetness and spice still doing the identifying work.	The finish is malty, lightly sweet, and spiced.	A beer branch of the sangaree family that preserves the template in highly everyday form.	Ale Sangaree is exactly the sort of drink that broadens the family tree beyond the famous spirit-based descendants. It proves the sangaree was once a wider service idea, not a narrow niche.	Slow pouring matters because the drink sits close to plain beer service and can easily lose its distinctive structure if handled carelessly.	—	Compared with Brandy or Whiskey Sangaree, this is far lighter and more tavern-like, but still structurally connected through sweetness, spice, and service.
2531	85	—	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	63	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Dissolve the sugar in water in an ale glass.", "Fill up with ale, grate nutmeg on top, and serve."]	Grated nutmeg.	—	—	—	—	—	This is a useful checkpoint for the beer side of the sangaree family staying alive in a turn-of-the-century manual.	Sheridan keeps the service stripped down to sweetener, ale, and nutmeg rather than elaborate fruit dressing.	—	—
2585	85	—	0	Daly's Bartenders' Encyclopedia	Tim Daly	1903	28	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in water, fill the glass with ale, grate a little nutmeg on top, and serve."]	Grated nutmeg.	—	—	—	—	—	This is a good surviving beer-sangaree form at a date when many later books give such drinks little attention.	The drink remains a simple sweetened-and-spiced beer service rather than a shaken mixture.	—	—
2856	85	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	64	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Dissolve the sugar in a little water.", "Fill up with ale, grate nutmeg on top, and serve."]	Grated nutmeg	—	Nutmeg sits on top of the malt.	Lewis preserves the beer sangaree as an almost skeletal service form, which is useful because it shows how little structure the family required to remain recognisable.	The finish is malty, sweet, and lightly spiced.	A stripped-back ale sangaree from the minimal beer-service branch.	—	—	—	—
2985	85	Newman 1904, No. 6	0	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	3	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Dissolve sugar with water in glass no. 10, add ice, shake strongly with a silver goblet, fill with pale ale, stir, sprinkle nutmeg, and serve."]	Nutmeg	Small pieces of ice	—	—	—	—	—	—	—	—
3318	85	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	196	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Dissolve the sugar in water, fill with ale as requested, grate nutmeg on top, and serve."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
3857	85	—	0	Jack's Manual	J. A. Grohusko	1910	32	1910 Jack's Manual by J A Grohusko.md	["Fill the ale glass with ale and add the powdered sugar.", "Stir gently, grate a little nutmeg on top, and serve."]	Nutmeg	—	—	—	—	—	—	—	—	—
4687	85	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	60	1912 Wehman Bros.md	["Dissolve the sugar in a little water, fill up with ale, grate nutmeg on top, and serve."]	—	—	—	—	—	—	—	—	—	—
4763	85	—	0	Bartenders' Manual	Bartenders Association of America	1913	13	1913 Bartenders' Manual (Bartenders Association of America).md	["Add sugar to the glass, fill with ale, and grate nutmeg on top."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
5053	85	—	0	The Up-to-Date Bartender's Guide	Harry Montague	1913	37	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the dissolved sugar in an ale glass.", "Fill up with ale, grate nutmeg on top, and serve."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
87	86	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	60	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Prepare the drink in the same manner as an Ale Sangaree, dissolving sugar in water first.", "Fill the tumbler with porter.", "Finish with grated nutmeg."]	Freshly grated nutmeg	—	Dark malt and nutmeg lead the aroma.	It drinks deeper and darker than the ale version, with more roast and less airy sweetness.	The finish is nutmegged, malty, and softly bittered.	A dark-beer sangaree that shows the family could shade toward roast and bitterness as well as sweetness.	Porter Sangaree further confirms the breadth of the category. Thomas's casual note that it is sometimes called 'porteree' also hints at the loose, living vernacular that surrounded these older drink families.	This drink benefits from freshness and restraint. Over-spicing or over-sweetening will quickly bury whatever makes porter distinct from ale in the first place.	—	Porter Sangaree is a small entry, but historically it matters because it extends the family into darker beer service without requiring a new structure.
698	86	—	0	American and Other Drinks	Leo Engel	1878	45	1878 American and other drinks.md	["Make the same as Ale Sangaree, using porter instead of ale."]	Grated nutmeg	None	—	—	—	—	—	—	—	—
1105	86	Theodore Proulx 1888	0	Bartender's Manual	Theodore Proulx	1888	33	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Put the ice and sugar into the glass and fill with porter.", "Add nutmeg on top, then remove the ice before service."]	Nutmeg	One big lump	—	—	—	A beer sangaree checkpoint that keeps the family broader than wine-only later retellings suggest.	Porter Sangaree is important because it shows beer sitting fully inside sangaree service logic in professional practice.	The chill-and-remove-ice service is the distinctive technical feature here.	—	Compared with Ale Sangaree, this is darker and more porter-specific while keeping the same stripped sweetened-nutmeg logic.
1931	86	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	64	1895 The Mixicologist by C F Lawlor.md	["Make the drink the same as Ale Sangaree, using porter."]	Nutmeg	Single lump	Darker malt and nutmeg create a heavier aromatic tone than the ale form.	It is fuller and darker than Ale Sangaree, but still clearly part of the same sweetened spiced beer-service line.	The finish is malty, dark, and lightly spiced.	A porter branch of the late sangaree family that helps connect beer blends and sweeter dressed beer service.	Porter Sangaree matters because it reinforces that the sangaree family once stretched naturally into beer service. That wider ecology gets lost if we only keep the spirit and Port versions.	As with the ale form, gentle service matters more than elaborate mixing.	—	Compared with Ale Sangaree, this is darker and more robust. Compared with Arf and Arf, it is more intentionally seasoned and dressed.
2534	86	—	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	64	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill the glass with shaved ice and sugar.", "Fill up with porter, stir well, grate nutmeg on top, and serve."]	Grated nutmeg.	Shaved ice	—	—	—	—	This keeps the porter branch of the sangaree family visible in a later manual.	Sheridan treats it as a direct beer service with only sugar, ice, and nutmeg mediation.	—	—
2638	86	—	0	Daly's Bartenders' Encyclopedia	Tim Daly	1903	55	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in water, add the lumps of ice, and fill the glass with porter.", "Stir well, grate nutmeg on top, and serve."]	Nutmeg.	3 or 4 lumps	—	—	—	—	This is a useful beer-sangaree checkpoint from a source that still treats the family as live bar practice.	The nutmeg finish keeps it aligned with the broader sangaree grammar despite the beer base.	—	—
2859	86	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	65	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the sugar and shaved ice to the glass.", "Fill up with porter, stir well, grate nutmeg on top, and serve."]	Grated nutmeg	Shaved ice	Nutmeg and dark beer dominate the aroma.	The porter form keeps the sangaree family attached to everyday beer service rather than letting it become a purely spirit-and-wine category.	The finish is dark, sweet, and spiced.	A dark-beer sangaree preserving the beer side of the family.	—	—	—	—
3320	86	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	196	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Dissolve the sugar in a little water, add the ice, and fill up with porter.", "Stir well, remove the ice, grate nutmeg on top, and serve."]	Grated nutmeg	Lump ice	—	—	—	—	—	—	—	—
3807	86	Didier 1909	0	The Reminder	Jacob A. Didier	1909	83	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use an ale glass.", "Add the sugar and fill the glass with porter.", "Grate nutmeg on top and serve."]	Nutmeg	—	—	—	—	—	This matters because it keeps the beer side of the sangaree family visible in late bar practice instead of reducing the family to wine and spirits.	—	—	—
4690	86	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	61	1912 Wehman Bros.md	["Dissolve the sugar in a little water, fill up with porter, grate nutmeg on top, and serve."]	—	—	—	—	—	—	—	—	—	—
5055	86	—	0	The Up-to-Date Bartender's Guide	Harry Montague	1913	37	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a large bar glass three-quarters full with shaved ice and add the bar sugar.", "Fill up with porter, stir, grate nutmeg on top, and serve."]	Grated nutmeg	Shaved ice	—	—	—	—	—	—	—	—
5553	86	1918 Home Brewed, How to Mix Drinks opening section	0	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Stir well, grate nutmeg on top, and serve."]	Grated nutmeg	Shaved ice	—	—	—	—	—	—	—	—
88	87	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	63	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Add sugar, water, lemon, and brandy to a small bar glass.", "Fill a tumbler two-thirds full of shaved ice and stir with a spoon.", "Dress the top with fruit in season."]	Seasonal fruit	Shaved ice	Fresh fruit and lemon rise above chilled brandy.	The palate is brighter and more openly citrus-led than the toddy, sling, or sangaree families, with shaved ice making the drink feel more summery and expansive.	It finishes cool, tart, and lightly sweet.	An important iced citrus drink that stands close to the later sour lineage while still retaining nineteenth-century fruit dressing.	The fix is crucial for historical tracing because Thomas presents it as a fruit-dressed, shaved-ice lemon drink from which the sour can be derived by subtraction. That makes it one of the clearest ancestors of later stripped-back citrus-and-spirit formulas.	The shaved ice is part of the identity, not a convenience. The drink should feel cold and expansive, and the fruit topping should read as garnish and aroma rather than as random decoration.	—	Brandy Fix may be one of the most useful bridge drinks in the whole 1862 book, linking ornate nineteenth-century iced presentation to the cleaner sour logic that later becomes standard.
705	87	—	0	American and Other Drinks	Leo Engel	1878	48	1878 American and other drinks.md	["Fill the tumbler two-thirds full of ice, stir with a spoon, and ornament the top with fruits in season."]	Fruits in season	Two-thirds full of ice	—	—	—	—	—	—	—	—
806	87	—	0	McDonough's Bar-Keepers' Guide, and Gentlemen's Sideboard Companion	Patsy McDonough	1883	11	1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883).md	["Add the powdered sugar, water, brandy, one lump of ice, and lemon juice to a small bar glass.", "Add a slice of orange or pineapple, or berries if in season.", "Stir with a bar spoon."]	Orange or pineapple slice, or berries	One lump of ice	—	—	—	—	—	—	—	—
880	87	—	0	Scientific Bar-Keeping	E. N. Cook & Co.	1884	16	1884 Scientific bar-keeping.md	["Put the sugar, quarter lemon, water, and brandy into a small bar glass.", "Fill the tumbler three-quarters full of shaved ice and stir with a spoon.", "Dress the top with fruit."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
979	87	1888	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	25	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Fill the glass with fine ice.", "Add the sugar dissolved in seltzer water, the pineapple syrup, and the brandy, then stir with a spoon.", "Dress with fruits and serve with a straw."]	Seasonal fruit	Fine ice	—	—	—	A pineapple-shaped brandy fix that keeps the dressed-straw long-drink world active alongside daisies and cobblers.	This matters because it preserves the fix as a distinct service grammar rather than letting it collapse into cobbler or daisy.	The fruit dress and straw service are essential parts of the fix identity.	—	Compared with Brandy Daisy, this is less sparkling and more openly syrup-and-fruit driven.
1145	87	Emile Lefeuvre 1889	0	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	32	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare as the Gin Fix, using cognac."]	Seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
1182	87	—	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	22	1891 Cocktail Botthby's American Bar-Tender.md	["Set a punch glass filled with fine ice on the bar.", "Stir the ingredients with water and pour over the ice; decorate and serve with straws."]	Decorated top	Shaved ice	—	—	—	—	The fix matters as a shaved-ice dressed family in its own right, not just a near-synonym for sour or daisy.	Unlike the daisy and fizz, the fix is built around a prepared punch glass of ice and decorative service.	—	—
1360	87	Henry J. Wehman 1891	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	50	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Dissolve the sugar, lemon juice, and pineapple syrup with a little water in a large bar glass.", "Fill the glass with shaved ice and add the brandy.", "Stir well with a spoon.", "Ornament the top with fruit in season and serve with a straw."]	Seasonal fruit	Shaved ice	Brandy, pineapple, and lemon lift together with an iced-fruit aroma.	It sits between the older fix and the later daisy logic, with pineapple syrup giving it a softer and more sociable shape than a plain sour.	The finish is cool, lightly tropical, and citrus-bright.	A late nineteenth-century fix that shows the family moving toward fruitier, more ornamented refreshment.	Wehman's Fix section is important because it preserves a structural midpoint between the short sour and the later sparkling daisy line. Pineapple syrup and fruit dressing make the drink feel more expansive without abandoning the fix grammar.	The point is not violent shaking but cold integration over shaved ice. The fruit trim is part of the family identity, not an afterthought.	—	Compared with Thomas's Brandy Fix, this version feels more decorative and more obviously transitional toward later daisy and fizz hospitality.
1863	87	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	43	1895 The Mixicologist by C F Lawlor.md	["Put the sugar and enough water to dissolve it in a thin lemonade glass.", "Fill half full of ice, then add the lemon juice, pineapple syrup, and brandy.", "Stir well, fill the glass full of ice, trim with seasonable fruits, and serve with straws."]	Seasonal fruit	Crushed ice	Brandy and pineapple-fruit sweetness lift the lemon immediately.	It is brighter and more confectioned than a plain sour, with pineapple syrup pushing the drink toward a decorated American cooler style.	The finish is cool, fruity, and lightly tart.	A late fix showing how fruit syrup and heavy ice keep the sour family in a more decorative, summery branch.	Brandy Fix is important because the fix family helps explain how some sour logic migrates toward more ornate iced drinks rather than toward the cleaner short sour. It is one of the side branches that modern cocktail summaries often flatten away.	This should read as a dressed iced drink, not a hard-strained sour. The fruit and packed ice are essential family markers.	—	Compared with Brandy Sour, this is longer, fruitier, and more ornamental. Compared with Brandy Punch, it is narrower and more syrup-defined.
2460	87	—	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	34	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill a small bar glass with shaved ice and add the ingredients.", "Stir with a spoon, dress with fruits, and serve with a straw."]	Seasonal fruit.	Shaved ice	—	—	—	—	This helps preserve the fix family as a dressed long-drink grammar distinct from both cobblers and daisies.	Unlike the shaken daisy, the fix is built and stirred in the serving glass with fruit dressing.	—	—
2586	87	—	0	Daly's Bartenders' Encyclopedia	Tim Daly	1903	28	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in a little seltzer water and add the lemon juice, pineapple syrup, yellow Chartreuse, brandy, and shaved ice.", "Spoon well, decorate with fruit, and serve with straws."]	Fruit.	Shaved ice	—	—	—	—	This is a good early-twentieth-century fix variant that shows how liqueur accents could thicken the family.	The fix stays in the spooned shaved-ice tradition rather than moving into shaken sour service.	—	—
2807	87	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	32	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Fill the glass with shaved ice.", "Add the dissolved sugar, pineapple syrup or lemon juice, brandy, and Curacoa.", "Stir with a spoon, dress with fruit, and serve with a straw."]	Fruit	Shaved ice	Brandy, orange liqueur, and fruit garnish make the drink notably dressed and aromatic.	Lewis preserves the Fix as a decorative shaved-ice form distinct from both the Daisy and Sour, even when the core flavours overlap.	The finish is cool, citrusy, and lightly tropical.	A decorative brandy Fix preserving the family’s fruit-dressed identity.	—	—	—	—
3072	87	Lowe 1904	0	Drinks as They Are Mixed	Paul E. Lowe	1904	37	1904 Drinks as they are Mixed by Paul E Lowe.md	["Prepare as for Lowe's Applejack Fix, substituting brandy for applejack.", "Stir, decorate with fruit, and serve with a straw."]	Fruit	Shaved ice	Brandy and fruit syrup lead a bright citrus nose.	Lowe's handling confirms that the Fix, like the Daisy, was still being taught as a modular family template by 1904.	The finish is cool, fruity, and lightly sweet.	A brandy substitution branch of the mature Fix template.	—	—	—	—
3246	87	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	171	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Fill the glass with fine ice.", "Add the sugar dissolved in seltzer water, the pineapple syrup, and the brandy, then stir with a spoon.", "Dress with fruits and serve with a straw."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
3894	87	—	0	Jack's Manual	J. A. Grohusko	1910	40	1910 Jack's Manual by J A Grohusko.md	["Build the sugar, lime juice, pineapple syrup, Chartreuse, cracked ice, and brandy in a glass.", "Stir with a spoon, ornament with grapes and berries in season, and serve with a straw."]	Grapes and berries	Cracked ice	—	—	—	—	—	—	—	—
4245	87	—	0	The Buffet Blue Book	John H. Considine	1912	23	1912 The Buffet Blue Book bu John H Considine.md	["Put the sugar, seltzer, ice, pineapple syrup, and brandy into a large bar glass.", "Stir with a spoon, fill up with ice, dress with fruit, and serve."]	Fruit	Ice	—	—	—	—	—	—	—	—
4537	87	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	30	1912 Wehman Bros.md	["Dissolve the sugar with a little water or seltzer, add the citrus, pineapple syrup, shaved ice, and brandy, stir with a spoon, decorate with grapes and berries, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4777	87	—	0	Bartenders' Manual	Bartenders Association of America	1913	16	1913 Bartenders' Manual (Bartenders Association of America).md	["Build over fine ice, stir with a spoon, and dress with fruit."]	Seasonal fruit	Fine ice	—	—	—	—	—	—	—	—
5002	87	—	0	The Up-to-Date Bartender's Guide	Harry Montague	1913	23	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Substitute brandy for applejack and proceed as for Applejack Fix.", "Serve dressed with fruits and straws."]	Fruit	Shaved ice	—	—	—	—	—	This entry is explicitly substitution-based in the source.	—	—
5528	87	1918 Home Brewed, How to Mix Drinks opening section	0	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Fill with shaved ice, stir with spoon, dress with fruits, and serve with a straw."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—