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
2879	90	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	71	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the powdered sugar, lemon or lime juice, Seltzer or Apollinaris, shaved ice, and Holland gin to the glass.", "Stir well, strain into a sour glass, dress with a little fruit, and serve."]	Fruit	Shaved ice	Holland gin and citrus rise together.	Lewis keeps the gin sour squarely in the charged-water branch of the family, reinforcing the porous border between sour and fizz logic.	The finish is bright, herbal, and lightly sparkling.	A lightly aerated Holland-gin sour from the charged-water side of the family.	—	—	—	—
3336	90	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	202	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Dissolve the sugar in a little seltzer or Apollinaris water, then add the lemon juice, gin, and shaved ice.", "Shake up, strain into a sour glass, and dress the top with orange, or pineapple and berries."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
3969	90	—	0	Jack's Manual	J. A. Grohusko	1910	52	1910 Jack's Manual by J A Grohusko.md	["Shake the sugar, dry gin, lemon juice, and cracked ice.", "Strain, add a slice of orange, and serve."]	Orange slice	Cracked ice	—	—	—	—	—	—	—	—
4718	90	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	66	1912 Wehman Bros.md	["Fill the glass with ice, add the sugar, lemon juice, seltzer, and Holland gin, stir well, strain into a sour glass, dress with fruit, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5067	90	—	0	The Up-to-Date Bartender's Guide	Harry Montague	1913	42	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a small bar glass three-quarters full with shaved ice and add the bar sugar, citrus juice, carbonated water, and Holland gin.", "Stir, strain into a sour glass, dress with fruit, and serve."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
5651	90	Down the Hatch 1920	0	Down the Hatch	"Paul"	1920	14	1920 Down the Hatch.md	["Stir well with a spoon and strain into a punch glass.", "Serve with cherry or pineapple."]	Cherry or pineapple	0.5 scoop broken ice	—	—	—	—	This matters because it preserves the two-citrus Old Tom sour line into the early 1920s instead of a simplified later dry-gin form.	The small raspberry accent is the notable source-specific twist here.	—	—
5799	90	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	["Shake in a shaker, finish filling the glass with siphon water, and add peeled orange slice."]	Orange slice	Crushed ice	—	—	—	—	—	—	—	—
6027	90	Tony 1924, red wine float	0	Manual del Barman	Antonio Fernandez (Tony)	1924	—	1924 Manual del Bar by Antonio Fernandez Tony.md	["Dilute lemon juice and sugar with soda, add crushed ice and dry gin, stir well, strain into a suitable small glass, and carefully float red wine on the surface."]	Red wine float	Crushed ice	—	—	—	—	—	—	—	—
6874	90	—	0	Cheerio! A Book of Punches and Cocktails	Charles	1928	13	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Mix the sugar dissolved in a little seltzer water with the lemon juice and bitters in a small bar glass.", "Add the gin, fill with shaved ice, shake, strain into a claret glass, and serve ornamented."]	Pineapple and berries in season	Shaved ice	—	—	—	—	—	—	—	—
7472	90	Chicote 1928	0	Cocktails	Pedro Chicote	1928	333	1928 Cocktails by Pedro Chicote.md	["Prepare in the same manner as the Presidente Sour, using gin in place of rum."]	Seasonal fruit	3 or 4 pieces of ice	—	—	—	—	This matters because Chicote still treats the sour as a transferable service template rather than a fixed single-base recipe.	The source gives this by explicit substitution from the rum version, which is useful family evidence.	—	—
8185	90	—	0	Peychaud's New Orleans Cocktails	John Held Jr.	1935	15	1935 Peychaud's New Orleans Cocktails.md	["Shake well with ice, strain into a cocktail glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
92	91	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	64	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Combine rum with warm ale or beer, or with water if malt liquor is unavailable.", "Sweeten and spice to taste.", "Pour the drink repeatedly between two vessels to produce the smoothness essential to a good flip."]	—	—	Warm malt, spirit, and spice rise together in a broad, comforting aroma.	The palate is soft, warming, and rounded, with the repeated pouring creating a texture closer to froth than to a plain hot mixed drink.	It finishes hot, mellow, and gently spiced.	A pre-cocktail warming drink whose identity lies as much in texture as in flavour.	Thomas treats flip as an established older family rather than as a modern cocktail-era novelty. His emphasis on smoothness, repeated pouring, and warming malt-and-spirit service places it in a deeper Anglo-American drinking tradition than the newer cocktail families.	The key is not mere mixing but aeration and smoothing. Thomas makes clear that repeated transfer between vessels is what turns the drink from a rough hot mixture into a proper flip.	—	This first rum flip definition serves as the conceptual base for the fuller egg-enriched flips that follow. It is useful to think of it as the family's skeletal form.
710	91	—	0	American and Other Drinks	Leo Engel	1878	50	1878 American and other drinks.md	["Produce smoothness by repeated pouring backwards and forwards from one vessel to another after beating the eggs well."]	—	None	—	—	—	—	—	—	—	—
3270	91	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	178	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Shake the sugar dissolved in a little seltzer water, Jamaica rum, fresh egg, and lump ice well.", "Strain into a fancy glass, grate a little nutmeg on top, and serve."]	Grated nutmeg	Lump ice	—	—	—	—	—	—	—	—
3528	91	—	0	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	102	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill the mixing-glass with ice, shake well, strain into a star-glass, add soda, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4561	91	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	34	1912 Wehman Bros.md	["Shake the egg, sugar, shaved ice, and Jamaica rum well, strain into a flip or fancy bar glass, grate nutmeg on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
6461	91	—	0	L'Art du Shaker	Dominique Migliorero	1925	59	1925 L'Art du Shaker by Dominique Migliorero.md	["Prepare following the Brandy Flip method, replacing cognac with rum."]	—	—	—	—	—	—	—	—	—	—
9362	91	—	0	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	79	Famous Orleans Drinks and How to Mix â€˜Em by Stanley Clisby Arthur (1938).md	["Make as for the Brandy Flip, substituting rum for brandy.", "Finish with grated nutmeg."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
93	92	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	64	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Warm the ale on the fire until nearly boiling.", "Beat the eggs with moist sugar and grated nutmeg or ginger in a separate vessel.", "Add the rum, then pour the hot ale in by degrees.", "Throw the drink back and forth between two pitchers until smooth as cream."]	Optional grated nutmeg	—	Sweet spice, warm malt, and spirit vapour rise together with a custardy richness.	It is fuller and more nourishing than the plain rum flip, with egg and repeated throwing producing a cream-like texture.	The finish is long, warm, and softly spiced.	A rich hot flip that sits close to nog and posset territory while remaining recognisably its own family.	This enriched method helps show why flip matters historically: the family sits on the threshold between simple hot mixed drinks and the more elaborate egg-rich festive drinks that later become familiar in eggnog traditions.	The staged assembly is crucial. Hot liquid must be introduced gradually to avoid scrambling the eggs, and the throwing phase is what produces the defining smoothness Thomas insists on.	—	Compared with the plainer Rum Flip, this version reveals the flip family's more luxurious side and points more directly toward later holiday and restorative egg drinks.
94	93	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	65	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Boil a quart of ale in a saucepan.", "Beat the egg whites and yolks separately, then add them by degrees to the sugar and grated nutmeg.", "Pour on the boiling ale gradually, beating the mixture continually.", "Throw it rapidly backward and forward between two jugs until smooth and finely frothed."]	Optional extra grated nutmeg	—	Warm malt and nutmeg lead the nose with a soft egg richness behind them.	The palate is deeply frothy and custardy, but still beer-led rather than spirit-led.	It finishes smooth, spiced, and comforting.	A restorative hot flip that shows the family does not depend on distilled spirits to achieve depth or texture.	Ale Flip shows the flip family in a form older than the cocktail world and less dependent on strong spirit display. It belongs to a broader domestic and tavern tradition of nourishing hot drinks as much as to formal bar culture.	The throwing is not optional. Without it, the drink will be hot ale with eggs; with it, it becomes a proper flip with the fleecy texture Thomas values.	—	Ale Flip helps balance our historical map by showing that some key drink lineages run through texture and temperature rather than through bitters, citrus, or vermouth.
712	93	—	0	American and Other Drinks	Leo Engel	1878	51	1878 American and other drinks.md	["Boil the ale, beat the eggs separately, combine with sugar and nutmeg, pour on the ale gradually, and pour rapidly from jug to jug until smooth and finely frothed."]	—	None	—	—	—	—	—	—	—	—
1328	93	Drinks a La Mode 1891	0	Drinks a La Mode	Mrs de Salis	1891	40	1891 Drinks a La Mode by Mrs de Salis.md	["Boil ale with sugar, mace, cloves, and butter in small quantities; when well mixed, add two eggs."]	—	—	—	—	—	—	—	—	—	—
2983	93	Newman 1904, No. 4	0	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	2	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Shake sugar, white wine, egg yolk, and ice in silver goblets, strain into glass no. 10, fill with pale ale, sprinkle nutmeg, and serve."]	Nutmeg	Small pieces of ice	—	—	—	—	—	—	—	—
5010	93	—	0	The Up-to-Date Bartender's Guide	Harry Montague	1913	26	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill an ale glass nearly full of ale and add the bar sugar and whole egg.", "Sprinkle with nutmeg and serve with a spoon laid across the top of the glass."]	Nutmeg	—	—	—	—	—	—	—	—	—
5784	93	Cold	0	Guide du Barman et du Gourmet Chic	A. Torelli	1921	21	1921 Guide Du Barman et Du Gournet Chic (1ere ?dition contenant 690 Recettes) by A Torelli.md	["Shake the sugar, fresh egg yolk, and white wine with crushed ice.", "Strain into a medium tumbler.", "Fill with pale ale, dust with nutmeg, and serve with straws."]	Nutmeg	Crushed ice	—	—	—	—	—	—	—	—
5970	93	Brehmer 1924, hot ale flip	0	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Boil ale with sugar, mace, clove, and butter; beat egg white and yolks with a tablespoonful of beer, then whisk into the hot mixture."]	—	None	—	—	—	—	—	—	—	—
6059	93	Cold	0	Carlo's Cocktails et Boissons Americaines	Carlo Beltramo	1924	21	1924 Carlo's Cocktail et Boissons Am?ricaines by Carlo Beltramo.md	["Shake the sugar, fresh egg yolk, and white wine with crushed ice.", "Strain into a medium tumbler.", "Fill with pale ale, dust with nutmeg, and serve with straws."]	Nutmeg	Crushed ice	—	—	—	—	—	—	—	—
6161	93	—	0	L'Art du Shaker	Dominique Migliorero	1925	9	1925 L'Art du Shaker by Dominique Migliorero.md	["Prepare in the shaker, shake well, strain into a large glass, and complete with pale ale."]	—	—	—	—	—	—	—	—	—	—
7009	93	—	0	370 Recettes de Cocktails	Jean Lupoiu	1928	10	1928 370 Recettes de Cocktails par Jean Lupoiu.md	["Shake the sugar, white Bordeaux, and egg yolk in a silver mug with ice.", "Serve in a large glass, top with pale ale, and grate nutmeg over the surface."]	Nutmeg	—	—	—	—	—	—	—	—	—
7520	93	Boothby Swallows 1930, opening cocktail run	0	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	—	—	—	—	—	—	—	—	—
8477	93	—	0	The Artistry of Mixing Drinks	Frank Meier	1936	63	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Mix the egg yolk with a little ale, stir with sugar in a tumbler, fill with cold ale, and serve."]	—	—	—	—	—	—	—	—	—	—
9359	93	—	0	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	79	Famous Orleans Drinks and How to Mix â€˜Em by Stanley Clisby Arthur (1938).md	["Beat up the egg with the sugar.", "Fill the glass with ale, mix well with a spoon, grate nutmeg on top, and serve."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
95	94	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	65	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Put a quart of ale on the fire to boil.", "Beat the eggs with brown sugar and a little nutmeg.", "Pour on the ale by degrees, beating to prevent curdling.", "Pour the drink back and forth repeatedly between vessels, raising one high above the other, until smooth and finely frothed."]	Optional nutmeg	—	Warm grain, nutmeg, and sweet egg richness define the aroma.	It is velvety and more obviously nourishing than most bar drinks, with foam and custard texture central to the experience.	The finish is long, warm, and fleecy in feel as much as in flavour.	A striking hot flip that makes the family’s textural ambitions unmistakable.	Egg Flip matters because it makes visible the lineage between tavern flips and later festive egg drinks. Thomas's reference to 'a yard of flannel' also preserves the vernacular culture around the style, not just its formula.	Avoid curdling at all costs by tempering the hot ale into the eggs gradually. The dramatic height of the pour matters because it helps create the airy froth Thomas treats as essential.	—	Egg Flip is one of the clearest ancestors in this book of later egg-rich celebratory drinks, even though its ale base keeps it rooted in an older world.
199	94	Drinking Cups 1869	0	Drinking Cups and Their Customs	Henry Porter and George Roberts	1869	59	Drinking Cups & Their Custom by Henry Porter & George Roberts (1869).md	["Beat eggs with sugar, add half a pint of strong ale, heat nearly to boiling, add gin or rum with nutmeg and ginger, add another pint of hot ale, and pour frequently from one jug to another before serving."]	Nutmeg and ginger	—	—	—	—	—	—	—	—	—
347	94	Terrington 1869	0	Cooling Cups and Dainty Drinks	William Terrington	1869	200	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the ale into a clean saucepan.", "Beat up the egg yolks in a basin with the grated nutmeg, moist sugar, and the wine-glass of gin or whisky.", "As the ale simmers, skim the froth into the basin, then when the ale nearly boils pour it into the mixture while stirring, taking care not to let the ale boil."]	Freshly grated nutmeg.	—	—	—	—	—	This is one of the key old English heated mixed-drink survivals in the book.	The froth-skimming step is a classic flip move and worth preserving explicitly.	—	—
713	94	—	0	American and Other Drinks	Leo Engel	1878	51	1878 American and other drinks.md	["Boil the ale, beat the eggs with sugar and nutmeg, pour on the ale gradually while beating, then pour repeatedly from vessel to vessel to create the proper froth."]	—	None	—	—	—	—	—	—	—	—
1320	94	Drinks a La Mode 1891	0	Drinks a La Mode	Mrs de Salis	1891	27	1891 Drinks a La Mode by Mrs de Salis.md	["Warm ale and remove the froth, beat eggs with sugar, mix froth with eggs and sugar, add nutmeg and rum, then gradually stir boiling ale into the egg mixture until smooth and serve."]	Nutmeg	—	—	—	—	—	—	—	—	—
6213	94	—	0	L'Art du Shaker	Dominique Migliorero	1925	23	1925 L'Art du Shaker by Dominique Migliorero.md	["Prepare in the shaker, shake hard, strain into a flip glass, dust with nutmeg, and serve."]	Nutmeg	—	—	—	—	—	—	—	—	—
7362	94	Chicote 1928	0	Cocktails	Pedro Chicote	1928	276	1928 Cocktails by Pedro Chicote.md	["Shake very well, add the spirit and wine portion, shake again, and serve with grated nutmeg."]	Nutmeg	3 or 4 pieces ice	—	—	—	—	This matters because it preserves a mixed cognac-and-sherry Egg Flip branch in Chicote.	—	—	The sherry measure is OCR-soft, so it is preserved conservatively as present but uncertain.
96	95	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	65	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Beat the eggs in a jug, omitting two of the whites.", "Rub in the sugar thoroughly.", "Pour in boiling water gradually until the jug is nearly full.", "Add the Cognac and Jamaica rum and mix until smooth."]	—	—	Hot spirit vapour, sweetness, and egg richness rise together with more force than the ale-based flips.	It is broader, stronger, and more spirit-driven than the ale flips, but still dependent on egg texture for its identity.	The finish is long, warming, and almost nog-like in richness.	A spirit-heavy bridge between the older flip tradition and later festive egg-and-spirit drinks.	This version is especially important for evolutionary tracking because it looks markedly closer to eggnog and later holiday bowl drinks than the ale-led flips do. Thomas therefore preserves, within a single section, both an older malt-based branch and a more recognisably modern spirit-and-egg branch.	The gradual addition of boiling water is again about texture control. The eggs must be loosened and sweetened before the stronger spirit load is introduced.	—	If the plain Egg Flip shows the family's old tavern roots, this second method points much more directly toward later Anglo-American festive drinking traditions.
97	96	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	66	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Add sugar and brandy to a small bar glass.", "Fill the tumbler one-third full of hot water and mix.", "Place a toasted cracker on top and grate nutmeg over it."]	Toasted cracker and grated nutmeg	—	Warm brandy and nutmeg rise first, with the toasted cracker adding a faint baked note.	The palate is simpler and less frothy than the larger flips, but still clearly part of the warming sweetened family.	It finishes hot, aromatic, and lightly spiced.	A compact hot flip that compresses the family into a quicker single-serve bar form.	Brandy Flip shows the family adapting into a short practical serve rather than always requiring bowl or jug scale. That flexibility helps explain why flip language persisted even as the social settings for these drinks changed.	This entry depends less on throwing and more on hot service and surface treatment. The cracker and nutmeg are part of the drink's old-world identity and should not be treated as comic garnish.	—	Brandy Flip is historically useful because it demonstrates how a family built on texture and heat could also survive in abbreviated bar-glass form.
504	96	—	0	The American Bar-Tender	E. A. Simmons	1874	8	1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons.md	["Beat the egg very thin.", "Mix with the sugar, brandy, and fine ice.", "Strain into a small glass and grate nutmeg on top."]	Nutmeg	Fine ice	—	—	—	—	—	—	—	—
715	96	—	0	American and Other Drinks	Leo Engel	1878	52	1878 American and other drinks.md	["Mix and place a toasted biscuit or pulled bread on top, then grate nutmeg on it."]	Toasted biscuit or pulled bread with nutmeg	None	—	—	—	—	—	—	—	—
987	96	1888	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	27	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Shake the egg, sugar, brandy, and fine ice using the shaker.", "Strain into a fancy bar glass, grate a little nutmeg on top, and serve."]	Nutmeg	Fine ice	—	—	—	A straightforward cold brandy flip showing the family still active in polished bar-glass form.	This is useful because it keeps flip service distinct from noggs and fizzes even when the texture tools overlap.	The strain into a fancier receiving glass is part of the drink's finished presentation.	—	Compared with Egg Nogg, this is tighter, less milky, and more purely spirit-and-egg driven.
1194	96	—	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	24	1891 Cocktail Botthby's American Bar-Tender.md	["Shake the ingredients thoroughly with ice.", "Strain into a small cut glass and grate nutmeg on top."]	Grated nutmeg	—	—	—	—	—	The flip family remains fully active here as a shaken whole-egg drink rather than only a heated older form.	The drink depends on thorough shaking and a whole-egg texture rather than on charging or built service.	—	—
1458	96	—	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 sugar, brandy, and egg.", "Shake well, strain into a star champagne glass, grate nutmeg on top, and serve."]	Grated nutmeg.	Fine ice	—	—	—	—	This is a useful cold flip checkpoint because Green keeps the format simple and recognizably professional rather than elaborate.	The drink's identity lies in the cold shake with whole egg and the final nutmeg finish.	—	—
1866	96	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	44	1895 The Mixicologist by C F Lawlor.md	["Fill the mixing glass two thirds full of fine ice.", "Add the sugar, brandy, and egg and shake well.", "Strain into a star champagne glass, grate nutmeg on top, and serve."]	Nutmeg	—	Nutmeg and brandy lead over a softly eggy richness.	It is compact and silky, presenting the flip as a chilled, elegant after-dinner form rather than a rustic hot drink.	The finish is creamy, warming, and spiced.	A polished late-century chilled flip that keeps the older family alive in a more refined bar idiom.	Brandy Flip is useful because it shows the flip family surviving as a compact cold bar drink rather than only as a heated tavern form. That helps connect older flip logic to later egg-enriched short drinks.	A hard shake is essential to integrate the egg cleanly. Nutmeg remains a non-trivial family marker.	—	Compared with Egg Sour, this is richer and less citrus-defined. Compared with earlier Thomas flips, it feels terser and more polished.
2148	96	Aczel 1899, No. 11	0	American-Bar	Aczel Miksa	1899	28	1899 American Bar by Aczel Miksa.md	["Shake egg yolk, sugar, cognac, and ice strongly so the egg is fully mixed; pour out, dust with cinnamon, and serve with a straw."]	Cinnamon	Lumps of ice	—	—	—	—	—	—	—	—
2372	96	—	0	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	45	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass half full of fine shaved ice and add the sugar, brandy, and egg.", "Shake well, strain into a star champagne glass, and grate nutmeg on top."]	Grated nutmeg.	Fine shaved ice	—	—	—	—	This keeps the cold shaken flip grammar visible in a private-house book at the turn of the century.	The drink is explicitly strained into stemware rather than served frothy in the shaker glass.	—	—
2478	96	—	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	40	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Use the shaker to mix the ingredients with shaved ice.", "Strain into a fancy bar glass, grate a little nutmeg on top, and serve."]	Grated nutmeg.	Shaved ice	—	—	—	—	This keeps the cold flip format visible in a later manual, distinct from hotter older flip traditions.	Sheridan explicitly wants the egg beaten thoroughly before the final shake.	—	—