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
2849	106	No. 1	0	The Complete Buffet Guide	V. B. Lewis	1903	53	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Layer the Curacoa, Chartreuse, and brandy in the sherry wine-glass.", "Keep the three colours separate and serve without mixing."]	—	—	Orange and alpine herbs lead into brandy.	The first Lewis version shows the pousse-cafe in its neat, reduced three-part form.	The finish is sweet, herbal, and spirit-led.	A reduced three-layer Parisian pousse-cafe from the disciplined late style.	—	—	—	—
2850	106	No. 2	0	The Complete Buffet Guide	V. B. Lewis	1903	53	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Layer the maraschino, kirschwasser, Chartreuse, and brandy carefully in the sherry wine-glass.", "Serve without mixing."]	—	—	Cherry spirit and maraschino sweetness lead, with Chartreuse underneath.	The second version is richer and more fruit-led, showing how named pousse-cafes could evolve by liqueur substitution rather than by any change in service form.	The finish is sweet, cherry-led, and herbal.	A fruit-richer Parisian pousse-cafe variant from the same layered family line.	—	—	—	—
4067	106	—	0	Jack's Manual	J. A. Grohusko	1910	70	1910 Jack's Manual by J A Grohusko.md	["Build the curacao, kirschwasser, and Chartreuse in a pousse cafe glass in layers.", "Serve."]	—	None	—	—	—	—	—	Keep the layers distinct.	—	—
4619	106	No. 1 (Wehman Bros. 1912)	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	45	1912 Wehman Bros.md	["Layer the ingredients carefully to keep them from mixing and serve."]	—	—	—	—	—	—	—	—	—	—
4620	106	No. 2 (Wehman Bros. 1912)	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	45	1912 Wehman Bros.md	["Layer the five colors separately and serve without mixing."]	—	—	—	—	—	—	—	—	—	—
7447	106	Parisien	0	Cocktails	Pedro Chicote	1928	319	1928 Cocktails by Pedro Chicote.md	["Layer carefully in a sherry glass so the liqueurs remain separate.", "Serve with straws."]	—	—	—	—	—	—	This matters because it preserves Chicote's Parisian branch of the classic pousse-cafe stack.	Non-mixing is the defining service requirement.	—	—
109	107	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	69	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Build the drink on the Parisian Pousse Cafe pattern.", "Add the additional kirschwasser and curaçao in careful small layers or measured composition.", "Serve in a small wine-glass without dilution."]	—	—	Sweet orange and kirsch sit above the more herbal Parisian base.	It is slightly rounder and fruitier than the Parisian drink, with the extra liqueur weight giving a broader after-dinner sweetness.	The finish is rich, aromatic, and lingering.	A local salon variation that shows pousse-café culture adapting by tiny but meaningful liqueur adjustments.	Faivre's Pousse Cafe is valuable because Thomas explicitly ties it to a named proprietor in New York, showing how continental café drinks were being localised and re-authored in American urban drinking rooms.	These changes are subtle, so accurate small measures matter. A sloppy pour would erase exactly the distinctions the named variation is meant to preserve.	—	This is precisely the kind of micro-variation that matters in a historical ontology. It shows prestige drinks evolving through tiny shifts rather than wholesale reformulation.
570	107	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	71	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Build the drink on the Parisian Pousse Cafe pattern.", "Add the additional kirschwasser and curaçao in careful small layers or measured composition.", "Serve in a small wine-glass without dilution."]	—	—	Sweet orange and kirsch sit above the more herbal Parisian base.	It is slightly rounder and fruitier than the Parisian drink, with the extra liqueur weight giving a broader after-dinner sweetness.	The finish is rich, aromatic, and lingering.	A local salon variation that shows pousse-café culture adapting by tiny but meaningful liqueur adjustments.	Faivre's Pousse Cafe is valuable because Thomas explicitly ties it to a named proprietor in New York, showing how continental café drinks were being localised and re-authored in American urban drinking rooms.	These changes are subtle, so accurate small measures matter. A sloppy pour would erase exactly the distinctions the named variation is meant to preserve.	—	This is precisely the kind of micro-variation that matters in a historical ontology. It shows prestige drinks evolving through tiny shifts rather than wholesale reformulation.
3317	107	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	195	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Layer the Benedictine, red curacoa, and kirschwasser or brandy separately in a sherry wine-glass.", "Add a few drops of bitters."]	—	—	—	—	—	—	—	—	—	—
4617	107	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	45	1912 Wehman Bros.md	["Layer the Benedictine, curacoa, kirschwasser, and bitters carefully so the colors do not mix, and serve."]	—	—	—	—	—	—	—	—	—	—
110	108	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	70	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Fill a small wine-glass half full of maraschino.", "Place the pure yolk of an egg carefully into the glass.", "Surround the yolk with vanilla cordial.", "Dash Cognac brandy over the top."]	—	—	Vanilla, cherry liqueur, and faint Cognac rise together in an unusually rich perfume.	The palate is decadent, silky, and more confectionary than most of Thomas's drinks, with yolk texture central to the impression.	The finish is sweet, creamy, and lingering.	A highly theatrical after-dinner glass where texture, layering, and eroticised naming all matter to the experience.	Pousse L'Amour captures the performative side of nineteenth-century café drinking especially well. It belongs to a world in which visual construction, suggestive naming, and tiny high-impact serves all mattered as social theatre.	The yolk must remain intact and visually central. This is a precision assembly drink; once broken or muddied, it loses much of its historical character.	—	Among Thomas's layered drinks, this may be the most overtly theatrical and textural. It shows the family reaching beyond simple liqueur stacking into miniature edible spectacle.
571	108	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	72	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Fill a small wine-glass half full of maraschino.", "Place the pure yolk of an egg carefully into the glass.", "Surround the yolk with vanilla cordial.", "Dash Cognac brandy over the top."]	—	—	Vanilla, cherry liqueur, and faint Cognac rise together in an unusually rich perfume.	The palate is decadent, silky, and more confectionary than most of Thomas's drinks, with yolk texture central to the impression.	The finish is sweet, creamy, and lingering.	A highly theatrical after-dinner glass where texture, layering, and eroticised naming all matter to the experience.	Pousse L'Amour captures the performative side of nineteenth-century café drinking especially well. It belongs to a world in which visual construction, suggestive naming, and tiny high-impact serves all mattered as social theatre.	The yolk must remain intact and visually central. This is a precision assembly drink; once broken or muddied, it loses much of its historical character.	—	Among Thomas's layered drinks, this may be the most overtly theatrical and textural. It shows the family reaching beyond simple liqueur stacking into miniature edible spectacle.
1076	108	Theodore Proulx 1888	0	Bartender's Manual	Theodore Proulx	1888	31	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Put about one-third maraschino into a pousse cafe glass.", "Add the yolk of one egg and fill up with brandy.", "Burn like a pousse-cafe if desired."]	—	—	—	—	—	A rich layered after-dinner cordial service where egg yolk adds body to the pousse-cafe family.	Pousse L'Amour matters because it shows the layered cordial family overlapping with yolk-based texture, not just color-stacked liqueurs.	The optional burning keeps the drink connected to service theatre as well as layering skill.	—	Compared with the basic Pousse Cafe, this is softer, richer, and more egg-shaped in texture.
1254	108	—	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	46	1891 Cocktail Botthby's American Bar-Tender.md	["Pour a little creme de vanille into a sherry glass.", "Lay the yolk on top, cover it with maraschino, fill with cognac, and serve."]	—	—	—	—	—	—	This is a useful egg-yolk after-dinner checkpoint alongside the pousse-cafe and knickebein families.	The service depends on careful layering around the intact yolk.	—	—
2403	108	—	0	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	57	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Layer the maraschino, cold yolk, vanilla, and cognac carefully in a sherry glass.", "Take care that the egg does not mix with the cordials."]	—	—	—	—	—	—	This preserves the yolk-layered after-dinner ritual as a real domestic mixed-drink service rather than a bar-only curiosity.	Preventing the yolk from mixing is the crucial service instruction here.	—	—
2738	108	—	0	Daly's Bartenders' Encyclopedia	Tim Daly	1903	102	1903 Daly's Bartenders' Encyclopedia.md	["Layer the maraschino, fresh egg yolk, green Chartreuse, and brandy in a sherry wine glass.", "Use a graduating glass and keep the egg fresh and cold."]	—	—	—	—	—	—	Daly explicitly links it to theatrical and well-traveled female clientele and calls it French in origin.	Temperature and freshness of the yolk are part of the service instruction, not just garnish detail.	—	—
2848	108	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	52	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Pour the maraschino into the glass.", "Layer the yolk of the egg carefully on top, then add the old brandy.", "Serve without mixing and take care that the colours do not run into each other."]	—	—	Cherry sweetness and aged brandy dominate, with the yolk adding richness rather than aroma.	Lewis's retention of this classic theatrical digestif shows how strongly the layered after-dinner tradition persisted alongside more modern cocktail forms.	The finish is rich, sweet, and spirituous.	A classic yolk-layered pousse-cafe preserved deep into the buffet-manual era.	—	—	—	—
3348	108	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	207	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Layer the sherry, cold egg yolk, green vanilla, and Cognac carefully in a sherry wine-glass.", "Serve."]	—	—	—	—	—	—	—	The egg yolk must be cold.	—	—
3481	108	—	0	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	89	Louis' Mixed Drinks by Muckensturm (1906).md	["Pour the Maraschino into a wine-glass, float the egg yolk carefully, then carefully pour the Creme de Cacao and float the brandy on top."]	—	—	—	—	—	—	—	—	—	—
3825	108	Didier 1909	0	The Reminder	Jacob A. Didier	1909	121	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Layer the Maraschino, egg yolk, green vanilla, and brandy in a sherry wine glass.", "Keep each separate and serve."]	—	—	—	—	—	—	This matters because it shows the layered after-dinner line still living in 1909 rather than disappearing with earlier theatrical bar service.	Separation is the key service point here; the drink's identity depends on preserving the layers.	—	—
4080	108	—	0	Jack's Manual	J. A. Grohusko	1910	73	1910 Jack's Manual by J A Grohusko.md	["Build the maraschino, egg yolk, vanilla cordial, and brandy in separate layers in a sherry glass.", "Serve."]	—	None	—	—	—	—	—	Keep the layers distinct.	—	—
4354	108	—	0	The Buffet Blue Book	John H. Considine	1912	45	1912 The Buffet Blue Book bu John H Considine.md	["Layer the vanilla cordial, maraschino, egg yolk, and brandy in a sherry glass.", "Keep the drink in separate layers and serve."]	—	None	—	—	—	—	—	Layering is central to the identity.	—	—
4623	108	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	46	1912 Wehman Bros.md	["Layer the maraschino, carefully drop in the yolk whole, add the green vanilla and Cognac without disturbing the yolk, and serve."]	—	—	—	—	—	—	—	—	—	—
4849	108	—	0	Bartenders' Manual	Bartenders Association of America	1913	38	1913 Bartenders' Manual (Bartenders Association of America).md	["Layer carefully in the glass so the yolk remains intact."]	—	—	—	—	—	—	—	—	—	—
5542	108	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	["Serve without mixing, keeping the colors from running into each other."]	—	None	—	—	—	—	—	—	—	—
5909	108	Harry of Ciro's 1923	0	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	70	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Layer the maraschino and creme vanilla in a small wineglass.", "Drop in the yolk carefully, then add the brandy."]	—	—	—	—	—	—	This matters because it keeps the egg-yolk pousse ritual alive in a late London source with explicit Johnson attribution.	The unbroken yolk is the entire point of the service and must not bleed into the layers.	—	—
6283	108	—	0	L'Art du Shaker	Dominique Migliorero	1925	52	1925 L'Art du Shaker by Dominique Migliorero.md	["Layer in the glass without mixing and swallow in one go."]	—	—	—	—	—	—	—	—	—	—
6552	108	Harry Johnson, New Orleans attribution	0	Barflies and Cocktails	Harry McElhone and Wynn	1927	64	1927 Barflies and Cocktails.md	["Pour the maraschino into a small wineglass.", "Drop in the fresh egg yolk carefully, then add the remaining layers without breaking it."]	—	—	—	—	—	—	This matters because it preserves the interwar survival of one of the classic yolk-layer after-dinner rituals.	Protecting the intact yolk is explicitly part of the service method.	—	—
7440	108	Amor	0	Cocktails	Pedro Chicote	1928	316	1928 Cocktails by Pedro Chicote.md	["Layer the ingredients in a sherry glass, keeping the yolk intact and the liquids separate."]	—	—	—	—	—	—	This matters because it preserves the egg-yolk pousse ritual in Chicote's own wording rather than as a reused older formula.	The whole yolk and careful separation are the point of the service.	—	—
7449	108	Winter Palace	0	Cocktails	Pedro Chicote	1928	320	1928 Cocktails by Pedro Chicote.md	["Layer in a sherry glass with the yolk left whole.", "Drink in one draught."]	—	—	—	—	—	—	This matters because it preserves a late one-sip Pousse L'Amour branch with orgeat and kirsch in the Madrid field.	The intact yolk and single-sip service are explicit parts of the drink's identity.	—	—
111	109	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	70	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Build the ingredients carefully in a small wine-glass.", "Serve without dilution."]	—	—	Orange and bitters lift the small measure of brandy immediately.	It is compact, bittersweet, and more spirit-led than the liqueur-heavy pousse-café drinks.	The finish is short, warming, and aromatic.	A miniature café bittered cordial that sits between cocktail seasoning and pousse-café richness.	Champerelle is useful because it shows this after-dinner family borrowing from cocktail seasoning without becoming a cocktail proper. Thomas's section preserves that porous boundary between café cordial and bar mixture.	Because the drink is so small, proportion errors are magnified. The bitters should season, not dominate.	—	Brandy Champerelle shows the layered after-dinner family in a more austere, spirit-and-seasoning mode than the sweeter pousse-café entries.
346	109	Terrington 1869	0	Cooling Cups and Dainty Drinks	William Terrington	1869	200	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the Curaçao, brandy, and bitters with ice and serve."]	—	Ice	—	—	—	—	The name is uncommon enough to justify preserving this compact spec.	It is closer to a liqueur-accented aromatic than to a lengthened drink.	—	—
572	109	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	72	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Build the ingredients carefully in a small wine-glass.", "Serve without dilution."]	—	—	Orange and bitters lift the small measure of brandy immediately.	It is compact, bittersweet, and more spirit-led than the liqueur-heavy pousse-café drinks.	The finish is short, warming, and aromatic.	A miniature café bittered cordial that sits between cocktail seasoning and pousse-café richness.	Champerelle is useful because it shows this after-dinner family borrowing from cocktail seasoning without becoming a cocktail proper. Thomas's section preserves that porous boundary between café cordial and bar mixture.	Because the drink is so small, proportion errors are magnified. The bitters should season, not dominate.	—	Brandy Champerelle shows the layered after-dinner family in a more austere, spirit-and-seasoning mode than the sweeter pousse-café entries.
723	109	—	0	American and Other Drinks	Leo Engel	1878	54	1878 American and other drinks.md	["Build in a wine glass."]	—	None	—	—	—	—	—	—	—	—
948	109	1888	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	15	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Layer the brandy, maraschino, and Angostura in equal thirds in a sherry wine-glass.", "Keep the colors separate."]	—	—	—	—	—	A tiny layered cordial service preserving visual striping as part of drink identity.	This is useful because it keeps the small layered after-dinner drink world attached to late working-bar practice.	The separated color bands are the point of the drink.	—	Compared with Brandy Scaffa, this uses bitters more overtly and presents a tighter three-part striping logic.
1245	109	—	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	37	1891 Cocktail Botthby's American Bar-Tender.md	["Layer equal quantities of the ingredients in a sherry glass in the order given.", "Serve with ice water on the side."]	—	—	—	—	—	—	This is a useful layered-service checkpoint because it preserves a slightly different after-dinner miniature from the better-known pousse-cafe forms.	The drink depends on careful layering and not allowing the ingredients to mix.	—	—
2444	109	—	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	23	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Layer the Curacoa, middle liqueur, and brandy in a small wine glass.", "Add the bitters and serve without mixing."]	—	—	—	—	—	—	This is a useful checkpoint for the tiny layered cordial class that runs beside the pousse-cafe tradition.	Sheridan's small-wine-glass service keeps this in the one-sip cordial family.	—	—
2997	109	Newman 1904, No. 18	0	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	6	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Pour curacao, Benedictine, and cognac gently without mixing in glass no. 11, add two drops Angostura on the surface, and serve."]	—	None	—	—	—	—	—	—	—	—
3022	109	Lowe 1904	0	Drinks as They Are Mixed	Paul E. Lowe	1904	17	1904 Drinks as they are Mixed by Paul E Lowe.md	["Build the ingredients carefully in a small wineglass in separate layers, as with a champerelle or pousse-cafe.", "Finish with a light dash of Angostura bitters and serve."]	—	—	Orange, herbs, anise, and bitters create a concentrated after-dinner nose.	This entry shows the layered after-dinner tradition surviving in reduced miniature form, with the exact middle cordial left to house or customer choice.	The finish is sweet, herbal, bitter-edged, and lingering.	A compact layered cordial from the after-dinner miniature tradition.	—	—	—	—
3236	109	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	168	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Layer the red curacoa, Chartreuse, anisette, and kirschwasser or brandy in a sherry wine glass.", "Use a sherry glass instead of a spoon for pouring so the liquors do not mingle."]	—	—	—	—	—	—	—	Layer preservation is the whole point of the drink.	—	—
4242	109	—	0	The Buffet Blue Book	John H. Considine	1912	22	1912 The Buffet Blue Book bu John H Considine.md	["Layer the curacoa, anisette, yellow Chartreuse, bitters, and brandy carefully in a wine glass.", "Keep the colors from mixing and serve."]	—	—	—	—	—	—	—	A careful layered service, even though the technique field is normalized to built in glass.	—	—
8029	109	—	0	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	105	1935 Old Waldorf-Astoria Bar Book.md	["Build and serve cold."]	—	—	—	—	—	—	—	—	—	—
112	110	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	70	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Build the brandy and maraschino in a wine-glass.", "Add two dashes of bitters and serve without dilution."]	—	—	Cherry, brandy, and warm spice rise together in concentrated form.	The palate is richer and sweeter than the champerelle, but the bitters keep it from slipping fully into confection.	The finish is warm, cherry-led, and lightly bittered.	A small after-dinner spirituous sweet whose bitterness keeps it poised.	Scaffa drinks occupy an interesting place in the record because they compress cocktail-like seasoning into a tiny cordial-scale serve. In that sense they bridge café liqueur culture and the bar's taste for bitters and structure.	As with the other miniature drinks in this section, neatness is everything. The serve depends on concentration rather than on any later rescue through chill or dilution.	—	Brandy Scaffa is a useful connector entry because it shows the family absorbing cocktail logic in miniature form.
573	110	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	72	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Build the brandy and maraschino in a wine-glass.", "Add two dashes of bitters and serve without dilution."]	—	—	Cherry, brandy, and warm spice rise together in concentrated form.	The palate is richer and sweeter than the champerelle, but the bitters keep it from slipping fully into confection.	The finish is warm, cherry-led, and lightly bittered.	A small after-dinner spirituous sweet whose bitterness keeps it poised.	Scaffa drinks occupy an interesting place in the record because they compress cocktail-like seasoning into a tiny cordial-scale serve. In that sense they bridge café liqueur culture and the bar's taste for bitters and structure.	As with the other miniature drinks in this section, neatness is everything. The serve depends on concentration rather than on any later rescue through chill or dilution.	—	Brandy Scaffa is a useful connector entry because it shows the family absorbing cocktail logic in miniature form.
724	110	—	0	American and Other Drinks	Leo Engel	1878	54	1878 American and other drinks.md	["Build in a wine glass."]	—	None	—	—	—	—	—	—	—	—
950	110	1888	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	15	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Layer the raspberry syrup, maraschino, green Chartreuse, and brandy in a sherry glass.", "Keep the different articles separate."]	—	—	—	—	—	A compact quartered cordial drink preserving the tiny layered scaffa tradition.	This is historically useful because it keeps scaffa logic visible rather than letting it disappear behind better-known pousse-cafe narratives.	The separated quartering is the defining technical feature.	—	Compared with Brandy Champerelle, this leans more toward syrup-and-cordial layering than bitters striping.
1260	110	—	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	47	1891 Cocktail Botthby's American Bar-Tender.md	["Fill a sherry glass with half maraschino and half cognac.", "Add a few drops of Angostura bitters and serve ice water on the side."]	—	—	—	—	—	—	This is a useful checkpoint for the tiny after-dinner miniature service world beside layered pousse-cafe drinks.	The drink is direct and unmixed in the glass; scale and proportion matter more than method complexity.	—	—
1305	110	Drinks a La Mode 1891	0	Drinks a La Mode	Mrs de Salis	1891	11	1891 Drinks a La Mode by Mrs de Salis.md	["Build brandy and maraschino in a long thin liqueur glass, then add Angostura bitters on top."]	—	—	—	—	—	—	—	—	—	—
2150	110	Aczel 1899, No. 13	0	American-Bar	Aczel Miksa	1899	29	1899 American Bar by Aczel Miksa.md	["Fill glass VIII half with maraschino and half with cognac without mixing, add a few drops of orange bitters on top, and serve."]	—	None	—	—	—	—	—	—	—	—
2437	110	—	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	19	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Layer the maraschino, green Chartreuse, and brandy in a small wine glass, keeping the ingredients separate.", "Serve without mixing."]	—	—	—	—	—	—	This is a useful checkpoint for the one-sip layered after-dinner tradition that sits beside the pousse-cafe family.	Separation of the layers is the key service element.	—	—