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
3347	130	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	205	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Dissolve the sugar in a little boiling water, add the Jamaica rum and butter, fill the glass two-thirds full with boiling water, and stir.", "Grate a little nutmeg on top and serve."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
4001	130	—	0	Jack's Manual	J. A. Grohusko	1910	57	1910 Jack's Manual by J A Grohusko.md	["Dissolve the sugar in a little hot water and add the Jamaica rum.", "Fill with hot water, stir well, grate a little nutmeg on top, and serve."]	Grated nutmeg	None	—	—	—	—	—	—	—	—
4308	130	—	0	The Buffet Blue Book	John H. Considine	1912	36	1912 The Buffet Blue Book bu John H Considine.md	["Dissolve the sugar with hot water in a hot water glass.", "Add the Jamaica rum and fresh lemon peel, fill with hot water, stir, grate nutmeg on top, and serve."]	Lemon peel and grated nutmeg	None	—	—	—	—	—	—	—	—
4684	130	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	60	1912 Wehman Bros.md	["Dissolve the sugar in a little hot water, add the Jamaica rum and butter, fill the balance with hot water, stir well, grate nutmeg on top, and serve."]	—	—	—	—	—	—	—	—	—	—
4963	130	—	0	Bartenders' Manual	Bartenders Association of America	1913	30	1913 Bartenders' Manual (Bartenders Association of America).md	["Fill with hot water, stir well, and omit spices."]	—	—	—	—	—	—	—	—	—	—
5051	130	—	0	The Up-to-Date Bartender's Guide	Harry Montague	1913	36	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the bar sugar, butter, and Jamaica rum in a hot whiskey glass.", "Fill up with hot water, stir, and serve."]	—	—	—	—	—	—	—	—	—	—
5550	130	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 hot water, stir well, and serve; omit spices."]	—	None	—	—	—	—	—	—	—	—
133	131	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	84	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Add the bourbon and small lumps of ice to a large bar glass.", "Fill up the glass with sweet cider.", "Serve cold."]	—	Ice	Fresh cider and whiskey grain meet immediately on the nose.	The palate is plain, brisk, and orchard-led, with the cider stretching the whiskey into a lighter and more sociable frame.	It finishes appley, cool, and gently warming.	A remarkably direct spirit-and-mixer drink that makes later American highball logic plainly visible.	Stone Fence is historically important because it shows a proto-highball structure in very clear form: base spirit, ice, and a lengthening mixer. It helps connect older spirit service traditions to the later world of long, practical mixed drinks.	Because there is almost nowhere to hide, ingredient quality matters. Fresh sweet cider is the difference between a lively drink and a flat one.	—	Stone Fence is one of those deceptively small entries that matter a great deal. It gives us a clean early node in the evolution of simple American long drinks.
339	131	Terrington 1869	0	Cooling Cups and Dainty Drinks	William Terrington	1869	197	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Combine the whisky and cider with the shaven ice and serve."]	—	Shaven ice	—	—	—	—	This is one of the key orchard long-drink names in the nineteenth-century Anglo-American record.	Its directness is part of its importance; there is almost no decorative structure around the core pairing.	—	—
450	131	—	0	Barkeepers' Ready Reference	A. V. Bevill	1871	53	1871 Barkeeper's ready reference.md	["Build equal parts whisky and hard cider in a small glass.", "Serve at once."]	—	—	—	—	—	—	—	—	—	—
476	131	—	0	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	45	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Place the whiskey, bitters, and a small quantity of shaved ice in a tumbler.", "Fill up with cider.", "Shake well, then add a few drops of pink noyau on top."]	Pink noyau drops	Shaved ice	—	—	—	—	—	—	—	—
594	131	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	86	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Add the bourbon and small lumps of ice to a large bar glass.", "Fill up the glass with sweet cider.", "Serve cold."]	—	Ice	Fresh cider and whiskey grain meet immediately on the nose.	The palate is plain, brisk, and orchard-led, with the cider stretching the whiskey into a lighter and more sociable frame.	It finishes appley, cool, and gently warming.	A remarkably direct spirit-and-mixer drink that makes later American highball logic plainly visible.	Stone Fence is historically important because it shows a proto-highball structure in very clear form: base spirit, ice, and a lengthening mixer. It helps connect older spirit service traditions to the later world of long, practical mixed drinks.	Because there is almost nowhere to hide, ingredient quality matters. Fresh sweet cider is the difference between a lively drink and a flat one.	—	Stone Fence is one of those deceptively small entries that matter a great deal. It gives us a clean early node in the evolution of simple American long drinks.
726	131	—	0	American and Other Drinks	Leo Engel	1878	81	1878 American and other drinks.md	["Build over ice and fill with sweet cider."]	—	Lumps of ice	—	—	—	—	—	—	—	—
1263	131	—	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	48	1891 Cocktail Botthby's American Bar-Tender.md	["Place a piece of ice and a jigger of whiskey in a small bar glass.", "Fill the glass with good cider and serve."]	—	Cube ice	—	—	—	—	This keeps the orchard-spirit plain-service line visible in a compact later-nineteenth-century form.	The drink is deliberately minimal: spirit, cider, and ice only.	—	—
1386	131	Henry J. Wehman 1891	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	41	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Fill the glass with fine ice.", "Add the sugar, lemon juice, seltzer water, and whiskey.", "Serve as a cold whiskey long drink."]	—	Fine ice	Whiskey and lemon rise over a cold mineral lift.	It sits between sour and highball logic, using lemon and charged water to brighten whiskey without becoming a fully dressed Collins.	The finish is brisk, citrusy, and lightly sparkling.	A whiskey long drink that shows how simple citrus-and-soda branches sat between older whiskey service and later codified highballs.	Stone Fence is a valuable bridge node because it occupies the borderland between whiskey plain service, sour logic, and long-drink refreshment. Drinks like this help explain how later highball culture did not appear from nowhere.	The drink should stay straightforward and crisp. Its historical value lies in its in-between structure rather than elaborate presentation.	—	Compared with Stone Wall, this is more citric and transitional. Compared with John Collins, it is less ornamented and less overtly formulaic.
1479	131	—	0	Mixed Drinks	Herbert W. Green	1895	62	1895 Mixed Drinks by Herbert W Green.md	["Serve the drink the same as plain whisky.", "Substitute cider for water on the side."]	—	—	—	—	—	—	This is a useful plain-service checkpoint because it preserves Stone Fence as a customer-finished whiskey-and-cider service rather than a fully built long drink.	The side-mixer service is the identity of the drink here.	—	—
1729	131	George J. Kappeler 1895	0	Modern American Drinks	George J. Kappeler	1895	105	1900 Modern American Drinks by J Kappeler.md	["Serve plain whiskey or apple brandy with cider on the side."]	—	—	—	—	—	—	—	—	—	—
1738	131	George J. Kappeler 1895	0	Modern American Drinks	George J. Kappeler	1895	109	1900 Modern American Drinks by J Kappeler.md	["Serve plain whiskey or apple brandy with cider on the side."]	—	Ice	Anise, wormwood, and lemon oil lead immediately, with the bitters adding a subtle spiced edge.	The added water opens the absinthe and softens its force, making the drink read as a composed aromatic cocktail rather than a straight absinthe service.	The finish is cool, herbal, and persistent.	A fully fledged absinthe-led aromatic cocktail from a period when absinthe could still occupy the centre of the glass.	Kappeler's version matters because it treats absinthe as the base of a proper cocktail rather than merely a rinse or a dash. That places it within the broader aromatic cocktail family while preserving a distinctly absinthe-centred late nineteenth-century service style.	The water is structural here, not incidental. It stretches and opens the spirit before dilution from stirring has fully done the work.	—	Compared with smaller absinthe seasonings in Martini-era drinks, this entry preserves an older moment when absinthe itself could dominate the formula.
1819	131	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	26	1895 The Mixicologist by C F Lawlor.md	["Serve the drink the same as plain whiskey, substituting cider for water on the side."]	—	—	Whiskey and apple rise in plain rustic partnership.	It is direct and unornamented, with cider softening and lengthening the whiskey without changing its essential simplicity.	The finish is appley, grainy, and clean.	A minimal whiskey-and-cider service that preserves an older plain-drink branch within a later manual.	Stone Fence is important because it keeps the plain-service line alive even in a later and more ornate era. It reminds us that cocktail history runs alongside simple spirit-and-mixer habits, not only above them.	The key is that it remains a plain whiskey service with a changed side, not a rebuilt cocktail.	—	Compared with the more elaborate Lawlor cocktails, Stone Fence is almost defiantly simple. That simplicity is historically valuable, not incidental.
2884	131	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	73	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the Bourbon whisky or apple jack and the ice to the glass.", "Fill up with cider, stir well, and serve."]	—	Lump ice	Spirit and fresh cider define the aroma.	Lewis's allowance of either bourbon or applejack is historically valuable because it keeps Stone Fence tied to both the whiskey and orchard lines rather than forcing a single base-spirit story.	The finish is cool, appley, and spirit-led.	A flexible cider highball linking whiskey and applejack service inside the same family line.	—	—	—	—
4145	131	—	0	Jack's Manual	J. A. Grohusko	1910	83	1910 Jack's Manual by J A Grohusko.md	["Put the whiskey and two lumps of ice in the glass.", "Fill with cider, stir well, and serve."]	—	2 lumps ice	—	—	—	—	—	—	—	—
4385	131	—	0	The Buffet Blue Book	John H. Considine	1912	51	1912 The Buffet Blue Book bu John H Considine.md	["Place the ice in a whiskey glass and set a spoon in the glass.", "Allow the customer to help himself to whiskey, then fill the glass up with sweet cider and serve."]	—	Ice	—	—	—	—	—	The source treats this as a customer-finished plain-service drink.	—	—
4723	131	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	67	1912 Wehman Bros.md	["Combine the spirit and ice, fill up with cider, stir well, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4899	131	—	0	Bartenders' Manual	Bartenders Association of America	1913	43	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well and serve."]	—	Ice	—	—	—	—	—	—	—	—
5945	131	Harry of Ciro's 1923	0	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	80	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Build in large tumbler with whisky and 1 or 2 lumps of ice.", "Fill the balance with cider."]	—	1-2 lumps ice	—	—	—	—	This matters because it keeps the plain cider-and-whisky service line visible in the 1923 British hotel-bar layer.	—	—	—
6599	131	Barflies 1927	0	Barflies and Cocktails	Harry McElhone and Wynn	1927	78	1927 Barflies and Cocktails.md	["Put the whisky and ice into a large tumbler and fill balance with cider."]	—	1 or 2 lumps ice	—	—	—	—	This matters because it shows plain whiskey-and-cider service still present in the late McElhone field.	—	—	—
8528	131	—	0	The Artistry of Mixing Drinks	Frank Meier	1936	76	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Build over ice in a tumbler, fill with sweet cider, stir, and serve."]	—	Ice	—	—	—	—	—	—	—	—
9369	131	—	0	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	81	Famous Orleans Drinks and How to Mix â€˜Em by Stanley Clisby Arthur (1938).md	["Pour the whiskey into a tall glass, add the ice, fill to the brim with sweet cider, stir, and sip."]	—	—	—	—	—	—	—	—	—	—
9599	131	Martin Heile 1950	0	Der perfekte Mixer	Martin Heile	1950	60	1950 - Der_Perfekte_Mixer by Martin Heile.md	["Build over ice in a large glass."]	—	Ice	—	—	—	—	This matters because it preserves a straightforward mid-century checkpoint for the old cider-and-whiskey Stone Fence line.	—	—	—
134	132	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	84	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Pour a wine-glass of absinthe into a small bar glass.", "Add water drop by drop until the glass is full.", "Never use a spoon."]	—	—	Anise and alpine herbs dominate the aroma immediately.	The palate is dry, louched, and intensely herbal, with gradual dilution opening the absinthe rather than muting it.	The finish is long, bitter-herbal, and cooling.	A ritualised absinthe service where dilution method matters as much as ingredients.	Absinthe is important here because Thomas records not just a liquid combination but a mode of service. The insistence on dropwise watering and the prohibition on the spoon preserve ritual knowledge that later histories often romanticise without documenting.	The slow dilution is the whole point. It changes the drink's aroma, texture, and louche gradually, turning service into controlled unfolding rather than mere topping-up.	—	This entry reminds us that the ontology needs to capture ritual as well as formula. Some historically important drinks are defined by method and etiquette more than by ingredient novelty.
595	132	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	86	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Pour a wine-glass of absinthe into a small bar glass.", "Add water drop by drop until the glass is full.", "Never use a spoon."]	—	—	Anise and alpine herbs dominate the aroma immediately.	The palate is dry, louched, and intensely herbal, with gradual dilution opening the absinthe rather than muting it.	The finish is long, bitter-herbal, and cooling.	A ritualised absinthe service where dilution method matters as much as ingredients.	Absinthe is important here because Thomas records not just a liquid combination but a mode of service. The insistence on dropwise watering and the prohibition on the spoon preserve ritual knowledge that later histories often romanticise without documenting.	The slow dilution is the whole point. It changes the drink's aroma, texture, and louche gradually, turning service into controlled unfolding rather than mere topping-up.	—	This entry reminds us that the ontology needs to capture ritual as well as formula. Some historically important drinks are defined by method and etiquette more than by ingredient novelty.
848	132	—	0	The Modern Bartenders' Guide	O. H. Byron	1884	9	1884 The Modern Bartenders' Guide by O.md	["Pour the absinthe into a small bar glass.", "Allow water to slowly drop into the glass until full."]	—	—	—	—	—	—	—	—	—	—
935	132	1888 Plain Service	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	11	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Put the absinthe into a small bar glass.", "Allow water to slowly drop into the glass until full."]	—	—	—	—	—	A plain absinthe checkpoint preserving direct water-lengthened service without extra sweetening.	This matters because the source makes clear that absinthe remained a distinct ordered service, not just a cocktail accent.	The slow water addition is the defining action of the serve.	—	Compared with the mixed absinthe methods that follow, this is the stark baseline service form.
936	132	1888 American Style	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	11	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Shake the ice, gum syrup, absinthe, and water until the outside of the shaker is covered with ice.", "Strain into a large bar glass."]	—	Fine ice	—	—	—	A chilled, sweetened, Americanized absinthe service that makes the spirit feel more like a mixed bar drink.	This is useful because it shows absinthe already being nationalized into distinct service dialects by the late 1880s.	The hard shake is what makes this recognizably different from the plain and French forms.	—	Compared with the French style, this is colder, sweeter, and more mixer-shaped.
937	132	1888 French Style	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	12	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Put the absinthe into a large bar glass.", "Fill the bowl of the absinthe glass with fine ice and the balance with water.", "Elevate the bowl and let the contents drip into the glass until the color shows a sufficiency, then serve."]	—	Fine ice	—	—	—	A ritual drip service that keeps the specialized French absinthe-glass grammar fully visible.	This is historically important because it preserves dedicated absinthe hardware and ritual rather than generic dilution.	The absinthe glass apparatus is the core of the method.	—	Compared with the American style, this is less integrated and more explicitly ceremonial.
938	132	1888 Italian Method	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	12	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Put the absinthe, ice, maraschino, and anisette into a large bar glass.", "Pour in ice water and slowly stir with a spoon."]	—	2 or 3 pieces	—	—	—	A sweeter, liqueur-weighted absinthe service that shows another national bar dialect in 1888.	This matters because it makes absinthe variation look like a family of service logics rather than one fixed ritual.	The slow spoon stir and liqueur additions are the crucial differences here.	—	Compared with the French style, this is more modified and explicitly cordialized.
1030	132	Theodore Proulx 1888 No. 2	0	Bartender's Manual	Theodore Proulx	1888	11	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Add the absinthe and seltzer to a mixing glass.", "Stir and strain into a cooled sour glass."]	—	—	—	—	—	A drier short absinthe service built on the Suisette frame without anisette.	Proulx's paired Suisette and plain version are useful because they show absinthe service being sorted by sweetness and modifier handling, not just by base spirit.	This remains a stirred and strained short drink rather than a built fountain service.	—	It sits directly between the sweeter Suisette and the looser French drip-prepared plain absinthe.
1031	132	Theodore Proulx 1888 Plain French Service	0	Bartender's Manual	Theodore Proulx	1888	11	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Put the optional sweetener and absinthe into a punch or champagne glass.", "Fill with ice water dripped through an absinthe fountain glass."]	—	—	—	—	—	A ritual absinthe service where dilution method matters as much as formula.	Proulx explicitly marks this as the French way of preparing absinthe. That makes it important not only as a recipe but as a named service ritual inside an American bar manual.	The defining feature is the drip preparation. The fountain handling is the drink's identity, not decoration.	—	Compared with the Suisette and No. 2 forms, this one shifts from mixed-drink logic toward a customer-finished ritual service.
1152	132	French Style	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	15	1891 Cocktail Botthby's American Bar-Tender.md	["Serve the absinthe with sugar and water in the French style.", "Dilute in the glass."]	—	—	—	—	—	—	Plain absinthe service is an important ontology layer in its own right because ritual dilution and customer-finished handling define the drink.	This is a ritual build rather than a mixed cocktail, and the dilution pattern matters historically.	—	Boothby keeps the French service distinct from his sweeter Western adaptations.
1153	132	A Nice Way	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	15	1891 Cocktail Botthby's American Bar-Tender.md	["Build in the glass.", "Finish with water in Boothby's preferred plain-service manner."]	—	—	—	—	—	—	Boothby's distinction between formal French style and a preferred plain-service variant is useful evidence of localized absinthe handling.	The method remains a customer-finished service form rather than a fully mixed drink.	—	This version is less codified than the French ritual and reads as a practical barroom adaptation.
2432	132	And Water	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	17	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Pour the absinthe into a large bar glass.", "Allow water to drop slowly into the glass until full and serve."]	—	—	—	—	—	—	This is a useful plain-service checkpoint because Sheridan preserves absinthe as a customer-facing ritual rather than only as a cocktail ingredient.	Slow dilution is the essential service logic here.	—	—
2433	132	American Method	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	18	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Add the shaved ice, gum syrup, absinthe, and water to a shaker.", "Shake until the outside is covered with ice, strain into a large champagne glass, and serve."]	—	Finely shaved ice	—	—	—	—	This is a useful national-style checkpoint because Sheridan explicitly distinguishes an American sweetened, shaken absinthe service from the dripped French ritual.	The heavy chilling and shaking create a different texture from the slower European services.	—	—
2434	132	French Method	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	18	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Pour the absinthe into the glass below the bowl.", "Fill the bowl with shaved ice and water, let the contents drip into the absinthe until the color shows a sufficiency, then pour into a large bar glass and serve."]	—	Shaved ice	—	—	—	—	This is one of the most important absinthe service rituals to preserve because the special glassware and controlled drip define the drink as much as the formula does.	The bowl-and-drip apparatus is the critical service detail here.	—	—
2435	132	Italian Style	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	18	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Put the absinthe, cracked ice, maraschino, and anisette in a large bar glass.", "Pour in ice water, stir slowly with a spoon, and serve."]	—	Cracked ice	—	—	—	—	This matters because Sheridan preserves a sweeter southern-European absinthe style distinct from the plain French drip and the shaken American version.	Slow spoon stirring keeps this in the plain-service family rather than turning it into a full mixed cocktail.	—	—
3105	132	Stuart 1904, opening service section	0	Stuart's Fancy Drinks and How To Mix Them	Thos. Stuart	1904	9	1904 Stuart's Fancy Drinks and How To Mix Them.md	["Add absinthe to a small bar glass and allow water to slowly drop into the glass until full."]	—	None	—	—	—	—	—	—	—	—
3164	132	Old French Style	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	143	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Place a pony glass of absinthe into a large glass.", "Fill the top part of a French absinthe glass with fine ice and water and let it drip slowly until the dilution reaches about two parts water to one of absinthe."]	—	Fine ice and water	—	—	—	—	Mahoney explicitly distinguishes multiple service dialects and advises asking the customer first.	The dedicated drip-glass ritual is the defining service logic.	—	—
3165	132	American Style	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	143	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Shake the fine ice, gum syrup, absinthe, and water until the outside of the shaker is covered with ice.", "Strain into a large bar glass and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
3166	132	Italian Style	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	143	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Combine the absinthe, broken ice, maraschino, and anisette in a glass.", "Pour ice water slowly into the mixture, stir with a spoon, and serve."]	—	Broken ice	—	—	—	—	—	The slow water addition and spoon-stir are the key service details.	—	—
3851	132	American style	0	Jack's Manual	J. A. Grohusko	1910	32	1910 Jack's Manual by J A Grohusko.md	["Shake the fine ice, absinthe, and water until the outside of the shaker is covered with ice.", "Strain into a glass and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
4448	132	American Style (Wehman Bros. 1912)	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	7	1912 Wehman Bros.md	["Add the absinthe, ice, and anisette to the glass, pour in ice water slowly while stirring, and serve."]	—	Ice	—	—	—	—	—	—	—	—