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
8444	87	—	0	The Artistry of Mixing Drinks	Frank Meier	1936	57	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Fill with shaved ice, stir, decorate with orange slice and berries of season, and serve with straws."]	Slice of orange and berries of the season	Ice	—	—	—	—	—	—	—	—
9209	87	—	0	Café Royal Cocktail Book	W. J. Tarling	1937	224	Café Royal Cocktail Book by William J Tarling (1937).md	["Pour into a small tumbler, fill the glass with fine ice, stir slowly, add a slice of lemon, and serve with a straw."]	Slice of lemon	Ice	—	—	—	—	—	—	—	—
89	88	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 gin to a small bar glass.", "Fill two-thirds full with shaved ice and stir with a spoon.", "Ornament the top with fruits in season."]	Seasonal fruit	Shaved ice	Lemon and fruit garnish sit over cool gin botanicals.	The palate is sharper and more aromatic than the brandy version, but equally dependent on shaved ice for breadth and refreshment.	It finishes cool, tart, and botanical.	A botanical fix that makes the family look overtly transitional between cooler and modern sour.	Thomas's Gin Fix reinforces the fix as a transferable format, not a single drink. That portability is exactly the kind of structural evidence that helps explain how later classic families proliferate.	The fruit dressing should stay elegant rather than excessive. The point is to preserve the fix's recognisable nineteenth-century finish without drowning the drink in clutter.	—	Compared with Brandy Fix, the gin version already feels closer to later citrus-driven mixed drinks, even though the presentation remains distinctly of its period.
706	88	—	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	—	—	—	—	—	—	—	—
980	88	1888	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	25	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Dissolve the sugar in a little seltzer in the glass and add the pineapple syrup.", "Fill with fine ice, add the Holland gin, stir well, and dress with fruits.", "Serve with a straw."]	Seasonal fruit	Fine ice	—	—	—	A fruity Dutch-gin fix showing the category's shared service grammar across base spirits.	This is useful because it preserves the fix family as a transferable bar pattern, not a one-off brandy specialty.	Its identity depends on the dressed ice-and-straw service, not just the formula.	—	Compared with Gin Daisy, this is more fruit-dressed and less fizz-like in finish.
1144	88	Emile Lefeuvre 1889	0	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	31	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Fill a cobbler glass with crushed ice, mix the drink, garnish with seasonal fruit, and serve with straws."]	Seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
1183	88	—	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 substitution sequence is useful evidence that the fix family functioned as a transferable service formula.	The fix remains a poured-over-ice decorated drink rather than a shaken one.	—	—
1361	88	Holland Gin (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, lime or lemon juice, and pineapple syrup with a little water in a large bar glass.", "Fill the glass with shaved ice and add the Holland gin.", "Stir well with a spoon.", "Ornament the top with fruit in season and serve with a straw."]	Seasonal fruit	Shaved ice	Gin botanicals and citrus rise through the pineapple sweetness.	It is cooler and more botanical than the brandy version, but still unmistakably a fix rather than a plain sour or Collins.	The finish is herbal, icy, and lightly tropical.	A gin fix that keeps the family's fruit-and-shaved-ice logic intact while shifting the aromatic centre toward botanicals.	The allowance for either lime or lemon is useful evidence of citrus flexibility in late nineteenth-century service. This helps show that family identity could survive small acid changes so long as the fix structure remained intact.	The shaved ice and fruit garnish are part of the category's hospitality grammar. Without them, the drink collapses back toward a short sour.	—	Compared with Wehman's Gin Sour, this is looser, sweeter, and more ornamented. Compared with Gin Daisy, it is less explicitly sparkling.
2461	88	—	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 well, dress with fruits, and serve with a straw."]	Seasonal fruit.	Shaved ice	—	—	—	—	This keeps the Holland-gin branch of the fix family visible in a late handbook.	Sheridan preserves the built-in-glass fruit-dressed format rather than converting the drink into a shaken sour.	—	—
2591	88	—	0	Daly's Bartenders' Encyclopedia	Tim Daly	1903	30	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in a little seltzer and add the lime juice, pineapple syrup, honeysuckle gin, and fine ice.", "Spoon well, dress with fruit, and serve with straws."]	Fruit.	Fine ice	—	—	—	—	This is a useful checkpoint for proprietary or flavored gin appearing in the fix family rather than only in cocktails.	The structure stays fully within the old fix grammar despite the specialized gin base.	—	—
3073	88	Lowe 1904	0	Drinks as They Are Mixed	Paul E. Lowe	1904	37	1904 Drinks as they are Mixed by Paul E Lowe.md	["Build the shaved ice, dissolved sugar, pineapple syrup, lemon juice, and Holland gin in a small bar glass.", "Stir, dress with fruit, and serve with a straw."]	Fruit	Shaved ice	Juniper and pineapple sit together over crushed ice.	This entry is useful because it keeps Holland gin visible in the Fix family at a point when many later books would flatten the category to generic gin.	The finish is cool, sweet-citric, and lightly botanical.	A Holland-gin Fix from the mature fruit-dressed branch.	—	—	—	—
3247	88	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	171	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Dissolve the sugar in a little seltzer and add the pineapple syrup.", "Fill the glass with fine ice, add the Holland gin, and stir well.", "Dress with fruits and serve with a straw."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
3977	88	—	0	Jack's Manual	J. A. Grohusko	1910	54	1910 Jack's Manual by J A Grohusko.md	["Build the sugar, lemon juice, seltzer, ice, and dry gin in a glass.", "Stir well, ornament with fruits in season, and serve."]	Seasonal fruit	Ice	—	—	—	—	—	—	—	—
4294	88	—	0	The Buffet Blue Book	John H. Considine	1912	33	1912 The Buffet Blue Book bu John H Considine.md	["Put the sugar, pineapple syrup, seltzer, Holland gin, and ice into a large bar glass.", "Stir with a spoon, fill up with ice, dress with fruit, and serve."]	Fruit	Ice	—	—	—	—	—	—	—	—
4538	88	—	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 Holland gin, stir with a spoon, decorate with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4816	88	—	0	Bartenders' Manual	Bartenders Association of America	1913	27	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well over fine ice, dress with fruit, and serve with a straw."]	Seasonal fruit	Fine ice	—	—	—	—	—	—	—	—
5003	88	—	0	The Up-to-Date Bartender's Guide	Harry Montague	1913	24	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a small bar glass with shaved ice and add the dissolved sugar, lemon juice, pineapple syrup, and Holland gin.", "Stir, decorate, and serve with a straw."]	Decoration	Shaved ice	—	—	—	—	—	—	—	—
9210	88	—	0	Café Royal Cocktail Book	W. J. Tarling	1937	224	Café Royal Cocktail Book by William J Tarling (1937).md	["Fill two-thirds full of ice, stir, and ornament the top with fruits in season."]	Fruits in season	Ice	—	—	—	—	—	—	—	—
90	89	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	["Make the drink with the same ingredients as the Brandy Fix.", "Press the juice of a small piece of lemon in the glass.", "Omit all fruits except the lemon and serve cold."]	Small piece of lemon	Shaved ice	Fresh lemon and chilled brandy lead the nose without the extra perfume of fruit garnish.	It is cleaner, straighter, and more recognisably modern than the fix, with citrus and sweetener now carrying the structure plainly.	The finish is tart, direct, and cooling.	A stripped-down citrus drink that makes the later sour family plainly visible inside Thomas.	This is one of the most historically important definitions in the book because Thomas gives it by subtraction from the fix. It shows the sour emerging not as an isolated invention but as a clarified, de-decorated branch of an older iced family.	The pressed lemon matters because it shifts the drink from dressed cooler toward focused citrus balance. Avoid over-garnishing it back into a fix.	—	Brandy Sour is exactly the sort of entry that makes this project worthwhile: it shows a modern canonical family appearing in embryo through editorial simplification.
470	89	—	0	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	41	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Place the sugar, water, quarter lemon, and brandy in a tumbler.", "Fill the tumbler two-thirds full of ice.", "Shake well."]	—	Ice	—	—	—	—	—	The text notes other spirits may be used, or oranges in the place of lemon.	—	—
707	89	—	0	American and Other Drinks	Leo Engel	1878	49	1878 American and other drinks.md	["Make as Brandy Fix, omitting all fruits except a small piece of lemon."]	Lemon skin in the glass	Two-thirds full of ice	—	—	—	—	—	—	—	—
804	89	—	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	["Fill a large bar glass one-third full of cracked ice.", "Add the sugar, water, citrus juice, and brandy.", "Shake well and strain into a bar glass."]	—	Cracked ice	—	—	—	—	—	—	—	—
817	89	—	0	American and Other Drinks	Charlie Paul	1884	16	1884 American and Other Drinks ( 1 st edition ) by Charlie Paul.md	["Prepare as for the Gin Sour, using brandy in place of gin."]	Lemon peel	Chipped ice	—	—	—	—	—	—	—	—
1141	89	Emile Lefeuvre 1889	0	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	30	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Fill a cobbler glass two-thirds with crushed ice, add all ingredients, mix well, and serve with straws."]	—	Crushed ice	—	—	—	—	—	—	—	—
1354	89	Henry J. Wehman 1891	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	33	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Fill the glass with ice.", "Add the lemon juice, sugar, a squirt of Seltzer, and brandy.", "Stir well, strain into a sour glass, dress with fruit, and serve."]	Seasonal fruit	—	Brandy and lemon rise with a clean cold edge.	It is already a fairly codified late sour, though still served with fruit and a little dissolving seltzer.	The finish is bright, sweet-tart, and gently warming.	A late brandy sour preserving the codified short sour line in polished service.	Wehman's sours are useful because they show the family stabilising while still retaining older bar details like fruit dress and little squirts of mineral water for dissolution.	This is more polished and standardised than many earlier sour entries, but not yet stripped of service garnish.	—	Compared with Brandy Daisy, this is shorter, plainer, and less decorated. Compared with Thomas-era sours, it feels more codified.
1457	89	—	0	Mixed Drinks	Herbert W. Green	1895	53	1895 Mixed Drinks by Herbert W Green.md	["Fill a mixing glass two-thirds full of fine ice and add the ingredients.", "Shake well, strain into a sour glass, and add seasonable fruit."]	Seasonable fruit.	Fine ice	—	—	—	—	This is useful because Green preserves a small rum accent inside the basic brandy sour line rather than treating the drink as only three-part shorthand.	The drink remains a compact shaken sour rather than a lengthened punch-glass cousin.	—	—
1695	89	George J. Kappeler 1895	0	Modern American Drinks	George J. Kappeler	1895	103	1900 Modern American Drinks by J Kappeler.md	["Prepare the drink the same as Apple Brandy Sour, substituting brandy for apple brandy.", "Strain into a sour-glass and trim with fruit."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
1849	89	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	37	1895 The Mixicologist by C F Lawlor.md	["Dissolve the sugar in a little Apollinaris or Seltzer water in a small bar glass.", "Add the lemon juice, curaçao, and brandy.", "Fill the glass with shaved ice, shake, and strain into a claret glass.", "Ornament with orange and berries."]	Orange and berries	—	Brandy, citrus, and a faint orange-liqueur sweetness rise together.	It is slightly rounder than the whiskey sour because of the curaçao accent, but still very much within the same late sour template.	The finish is bright, fruity, and gently warming.	A brandy sour with a small decorative liqueur accent, showing the family at a polished late-century stage.	Brandy Sour is historically useful because it shows the sour family becoming highly transferable across base spirits while still allowing small flavour signatures to differentiate branches. That is exactly the kind of modularity that later produces a vast classic-sour ecosystem.	The curaçao is a small accent, not a dominant modifier. The drink still lives or dies by its sour balance and cold shake.	—	Compared with Brandy Fizz, this is shorter and more concentrated. Compared with the Whiskey Sour, it is a little softer and more decorative.
2875	89	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	70	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 powdered sugar, lemon or lime juice, a squirt of Seltzer or Apollinaris, and the brandy and stir well.", "Strain into a sour glass, dress with fruit as usual, and serve."]	Fruit	Shaved ice	Brandy and citrus stay central with a light lifted edge from the charged water.	Lewis's use of a small soda accent is a good reminder that the sour family often bled into fizz and daisy territory without fully changing category.	The finish is bright, lightly sparkling, and brandy-led.	A lightly aerated brandy sour from the border between sour and fizz logic.	—	—	—	—
3334	89	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	201	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Dissolve the sugar in a little Apollinaris or seltzer water, then add the lemon juice, curaçao, brandy, and shaved ice.", "Shake, strain into a claret glass, and ornament with orange and berries."]	Orange and berries	Shaved ice	—	—	—	—	—	—	—	—
3493	89	—	0	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	95	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill the mixing-glass with ice, shake well, strain into a star-glass, ornament with fruit, and serve."]	Fruit	Ice	—	—	—	—	—	—	—	—
3905	89	—	0	Jack's Manual	J. A. Grohusko	1910	42	1910 Jack's Manual by J A Grohusko.md	["Dissolve the sugar with the lemon juice and a little water, then add the brandy and fine ice.", "Shake, strain into a glass, and serve with a slice of orange."]	Orange slice	Fine ice	—	—	—	—	—	—	—	—
4253	89	—	0	The Buffet Blue Book	John H. Considine	1912	24	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, syrup, lemon juice, and brandy well in a mixing glass.", "Strain into a small thin glass, add pineapple, dash with seltzer, and serve."]	Pineapple	Ice	—	—	—	—	—	—	—	—
4713	89	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	65	1912 Wehman Bros.md	["Fill the glass with ice, add the sugar, lemon juice, seltzer, and brandy, stir well, strain into a sour glass, dress with fruit, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4781	89	—	0	Bartenders' Manual	Bartenders Association of America	1913	17	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well, strain into a sour glass, and dress with fruit."]	Seasonal fruit	Ice	—	—	—	—	—	—	—	—
5800	89	Olivier Mayor 1921, Cocktails Short Drinks section	0	Le Barman	Olivier Mayor	1921	—	1921 Le Barman Guide du Limonadier et du Restaurateur by Olivier Mayor.md	["Make as Gin Sour, replacing gin with brandy."]	Orange slice	Crushed ice	—	—	—	—	—	—	—	—
6184	89	—	0	L'Art du Shaker	Dominique Migliorero	1925	14	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake well and serve cold."]	—	—	—	—	—	—	—	—	—	—
6873	89	—	0	Cheerio! A Book of Punches and Cocktails	Charles	1928	13	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Mix the powdered sugar dissolved in a little seltzer water with the lemon juice and Curacoa in a small bar glass.", "Add the brandy, fill with shaved ice, shake, strain into a claret glass, and serve ornamented."]	Orange and berries in season	Shaved ice	—	—	—	—	—	—	—	—
7469	89	Chicote 1928	0	Cocktails	Pedro Chicote	1928	332	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 keeps the long-fruited sour style visible rather than reducing the family to a small straight-up form.	The combination of shaking and later seltzer lengthening is part of the source's service logic here.	—	—
8081	89	—	0	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	100	1935 Old Waldorf-Astoria Bar Book.md	["Stir, strain, and garnish with fruit."]	—	Ice	—	—	—	—	—	—	—	—
8544	89	—	0	The Artistry of Mixing Drinks	Frank Meier	1936	91	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake with ice, strain into a double cocktail glass, add a little soda water, and serve."]	—	Ice	—	—	—	—	—	—	—	—
9276	89	—	0	Café Royal Cocktail Book	W. J. Tarling	1937	234	Café Royal Cocktail Book by William J Tarling (1937).md	["Stir and strain into a fine thin glass, then add one small slice of orange and a dash of soda."]	—	Ice	—	—	—	—	—	—	—	—
91	90	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	["Make the drink with the same ingredients as the Gin Fix.", "Press the juice of a small piece of lemon in the glass.", "Omit all fruits except the lemon and serve cold."]	Small piece of lemon	Shaved ice	Fresh lemon sits over cool gin botanicals.	It is more precise and angular than the fix, with the botanical base now meeting the citrus line more directly.	The finish is tart, herbal, and refreshing.	A clean early sour that makes the later gin-and-citrus family tree much easier to see.	Gin Sour may look simple, but its historical value is immense. Thomas effectively shows us a modern sour template emerging by subtraction from a more ornate nineteenth-century iced drink.	Keep the serve focused. Once the fruit dressing is removed, balance and clarity become more important than decoration.	—	The Gin Sour feels closer to later familiar classics than many neighbouring Thomas drinks. That makes it a key bridge entry when we later compare nineteenth-century forms with twentieth-century standards.
708	90	—	0	American and Other Drinks	Leo Engel	1878	50	1878 American and other drinks.md	["Make as Gin Fix, omitting all fruits except a small piece of lemon."]	Lemon skin in the glass	Two-thirds full of ice	—	—	—	—	—	—	—	—
816	90	—	0	American and Other Drinks	Charlie Paul	1884	16	1884 American and Other Drinks ( 1 st edition ) by Charlie Paul.md	["Fill a tumbler with chipped ice.", "Add the sugar, raspberry syrup, lemon, and gin, shake, strain, and place a small piece of lemon peel on top."]	Lemon peel	Chipped ice	—	—	—	—	—	—	—	—
1142	90	Emile Lefeuvre 1889	0	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	31	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Fill a cobbler glass two-thirds with crushed ice, add all ingredients, mix well, and serve with straws."]	—	Crushed ice	—	—	—	—	—	—	—	—
1356	90	Holland Gin (Henry J. Wehman 1891)	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	34	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Dissolve the sugar and lemon well with a spoon together with the dash of lime juice and squirt of Seltzer water.", "Add the fine shaved ice and Holland gin.", "Mix well, strain into a sour glass, dress with a little fruit in season, and serve."]	Seasonal fruit	—	Gin botanicals, lemon, and lime create a sharper aromatic line than the whiskey and brandy forms.	It is brisker and slightly more angular than other contemporary sours, with the lime dash adding an extra edge.	The finish is herbal, tart, and cool.	A gin sour that shows the family already capable of slight citrus complexity beyond simple lemon.	The lime note is a useful detail because it shows sour-family variation can happen through small citrus adjustments, not only through base-spirit changes.	The drink remains a short sour despite the dissolving Seltzer and the citrus complexity.	—	Compared with Whiskey Sour, this is sharper and more botanical. Compared with Gin Daisy, it is shorter and less socially dressed.
1697	90	George J. Kappeler 1895	0	Modern American Drinks	George J. Kappeler	1895	104	1900 Modern American Drinks by J Kappeler.md	["Prepare the same as Brandy Sour, using gin in place of brandy.", "Strain into a sour-glass and trim with fruit."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
2281	90	Harry Johnson 1900	0	New and Improved Bartenders' Manual	Harry Johnson	1900	242	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the sugar, lemon juice, lime juice, and a squirt of syphon selters with a spoon.", "Add the finely shaved ice and Holland gin.", "Mix well and strain into a sour glass.", "Dress with a little fruit in season and serve."]	Seasonal fruit	Finely shaved ice	The extra dash of lime gives the gin sour a brighter and slightly sharper citrus aroma than a simple lemon-only version.	This is a clean Holland-gin sour, with the dual citrus profile helping it feel a little more pointed and refreshing than many neighboring spirit sours.	The finish is brisk, citrusy, and lightly herbal.	A dual-citrus gin sour that shows the family refining its acid profile rather than remaining static.	The small lime addition is historically useful because it shows the sour family fine-tuning itself through minor acid adjustments, not only through changes of base spirit.	Even a small lime dash changes the structure. This is a good reminder that old specs often carry important nuance in tiny measures.	—	—
2698	90	—	0	Daly's Bartenders' Encyclopedia	Tim Daly	1903	83	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in a little seltzer and add the lemon juice, Holland gin, and fine ice.", "Spoon well, strain into a sour glass, put in fruit, and serve."]	Fruit.	Fine ice	—	—	—	—	Daly's morning-after gloss is a useful social frame for this otherwise plain gin sour.	This is another spooned and strained sour rather than a shaken fizz-style branch.	—	—