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
4449	132	French Style (Wehman Bros. 1912)	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	7	1912 Wehman Bros.md	["Pour absinthe into the glass, rest a pierced spoon with sugar across the rim, drip ice water through the sugar until dissolved, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4450	132	Italian Style (Wehman Bros. 1912)	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	8	1912 Wehman Bros.md	["Combine the absinthe, ice, maraschino, and anisette, pour in ice water slowly, stir, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4758	132	American Style	0	Bartenders' Manual	Bartenders Association of America	1913	13	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake with ice until the shaker frosts.", "Strain into a large bar glass and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
4761	132	French Style	0	Bartenders' Manual	Bartenders Association of America	1913	13	1913 Bartenders' Manual (Bartenders Association of America).md	["Pour absinthe into the glass.", "Fill the bowl of the absinthe glass with ice and water, then let it drip into the absinthe until the color suits.", "Pour into a large bar glass and serve."]	—	—	—	—	—	—	—	—	—	—
5615	132	—	0	Julian's Recipes	Julian Anderson	1919	21	1919 Julian's Recipes by Julian Anderson.md	["Put the absinthe in the glass, then place the large bowl-shaped absinthe piece above it and fill the bowl with finely shaved ice and water.", "Let the water drip into the absinthe until the color shows to stop, then pour into the large glass and serve."]	—	Finely shaved ice	—	—	—	—	—	—	—	—
7509	132	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	["Pour ingredients over shaved ice, stir thoroughly, and strain into a chilled cocktail glass. Twist lemon peel over and serve with an ice-water chaser."]	Lemon peel	Shaved ice	—	—	—	—	—	—	—	—
7524	132	Jimmy 1930, opening A-B recipe run	0	Cocktails by "Jimmy" late of Ciro's London	Jimmy	1930	—	1930 Cocktails by _Jimmy_ late of Ciro's London.md	["Mix with plenty of cracked ice and shake well, following the book's general cocktail instruction."]	—	—	—	—	—	—	—	—	—	—
7571	132	Old Waldorf Bar Days 1931, opening cocktail appendix	0	Old Waldorf Bar Days	Albert Stevens Crockett	1931	—	1931 Old Waldorf Bar Days by Albert Stevens Crockett.md	["Stir and strain."]	—	—	—	—	—	—	—	—	—	—
7608	132	—	0	The Green Cocktail Book	Jimmy, late of Ciro's London	1932	19	1932 The Green Cocktail Book by Jimmy.md	["Shake the ingredients well with plenty of cracked ice and serve."]	—	Cracked ice	—	—	—	—	The preface emphasizes simplified part measurements rather than jiggers or gills.	—	—	—
7780	132	—	0	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	35	1935 Old Waldorf-Astoria Bar Book.md	["Stir the gin, absinthe, water, and ice.", "Strain into a cocktail glass and serve."]	—	—	—	—	—	—	—	—	—	—
8563	132	—	0	Café Royal Cocktail Book	W. J. Tarling	1937	30	1937 Cafe Royal Cocktail Book by William J Tarling.md	["Shake the absinthe, water, syrup, bitters, and ice well.", "Strain into a cocktail glass and serve."]	—	Ice	—	—	—	—	—	—	—	—
135	133	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	["Fill a large bar glass half full with Rhine wine.", "Fill the balance with Seltzer-water.", "Serve cold."]	—	—	Clean wine and mineral sparkle lead the nose.	It is light, dry, and refreshing, with the Seltzer extending the wine without materially changing its core character.	The finish is crisp, mineral, and faintly vinous.	A transparent wine highball that reveals how understated some nineteenth-century long drinks could be.	This entry matters precisely because it is so modest. It demonstrates that the lengthened-drink tradition was not only sweetened, spiced, or theatrical; it also included clean, practical wine-and-soda service that anticipates later spritz and wine-highball thinking.	There is almost no technique beyond proportion and freshness, which is exactly the point. The drink depends on cold, lively Seltzer and clean wine.	—	Rhine Wine and Seltzer-Water is historically small but conceptually large. It helps connect Victorian service to the entire later world of minimalist sparkling wine-lengthened drinks.
596	133	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	["Fill a large bar glass half full with Rhine wine.", "Fill the balance with Seltzer-water.", "Serve cold."]	—	—	Clean wine and mineral sparkle lead the nose.	It is light, dry, and refreshing, with the Seltzer extending the wine without materially changing its core character.	The finish is crisp, mineral, and faintly vinous.	A transparent wine highball that reveals how understated some nineteenth-century long drinks could be.	This entry matters precisely because it is so modest. It demonstrates that the lengthened-drink tradition was not only sweetened, spiced, or theatrical; it also included clean, practical wine-and-soda service that anticipates later spritz and wine-highball thinking.	There is almost no technique beyond proportion and freshness, which is exactly the point. The drink depends on cold, lively Seltzer and clean wine.	—	Rhine Wine and Seltzer-Water is historically small but conceptually large. It helps connect Victorian service to the entire later world of minimalist sparkling wine-lengthened drinks.
1257	133	—	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	46	1891 Cocktail Botthby's American Bar-Tender.md	["Half fill a medium-size cut bar glass with cold Rhine wine.", "Fill the balance with syphon seltzer off the ice."]	—	—	—	—	—	—	This helps preserve the plain wine-lengthening branch as a real bar family rather than an incidental household practice.	The service is deliberately minimal and proportion-driven.	—	—
1391	133	Henry J. Wehman 1891	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	43	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Keep both the wine and the seltzer continually on ice.", "If the customer calls for Rhine wine and seltzer water, pour a larger portion of wine than seltzer.", "If the customer calls for seltzer and wine, pour a larger portion of seltzer than wine."]	—	—	Cool wine aromatics rise first, with mineral sparkle beneath.	The drink is all about proportion and refreshment, sitting between wine service and the longer sparkling mixed-drink world.	The finish is dry, cold, and lightly mineral.	A ratio-driven wine-and-seltzer serve showing how naming itself could encode service expectations.	This is a very important ontology entry even without a fixed spec. Wehman explicitly preserves a language rule: the order of naming changes the intended proportion. That is exactly the kind of service knowledge that would disappear in a recipe-only database.	Temperature and proportion are everything here. This is a service rule as much as a drink formula.	—	Compared with lemonade, this is drier and more wine-led. Compared with later spritz culture, it is plainer but already clearly part of the same long sparkling logic.
1448	133	—	0	Mixed Drinks	Herbert W. Green	1895	33	1895 Mixed Drinks by Herbert W Green.md	["Fill a star champagne glass half full of Rhine wine.", "Fill with syphon seltzer and serve."]	—	—	—	—	—	—	This is a useful minimal aperitif checkpoint because it keeps wine-and-mineral-water service visible as a meaningful drink in its own right.	The identity lies in simple in-glass dilution rather than cocktail-style mixing.	—	—
1910	133	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	58	1895 The Mixicologist by C F Lawlor.md	["Fill the glass half full or a little better with wine.", "Fill the balance with Seltzer or Apollinaris.", "Add ice only if wanted, and then only in lump. Regulate according to the customer's desire."]	—	Optional lump	Wine aromatics stay visible beneath the mineral lift.	It is a lightly lengthened wine drink whose main point is refreshment without losing the identity of the wine.	The finish is dry, sparkling, and cool.	A practical wine highball showing how carbonation modernises plain wine service.	This kind of recipe helps connect wine service to the same long-drink logic that eventually shapes modern spritz and highball habits. Lawlor's flexibility around customer preference is also historically useful.	The wine remains primary. Carbonation should lighten it, not bury it.	—	Compared with High Ball, the wine stays more central than the spirit does there. Compared with plain Rhine wine, this is a modest modernising lengthening move.
2527	133	—	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	62	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill the glass half full with Rhine wine.", "Fill the balance with chilled seltzer and serve."]	—	—	—	—	—	—	This is a useful minimalist wine-service checkpoint because Sheridan keeps it distinct from the more dressed lemonade and cup branches.	Both components are explicitly meant to be kept on ice before service.	—	—
3828	133	Didier 1909	0	The Reminder	Jacob A. Didier	1909	123	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Fill a champagne glass half full of Rhine wine.", "Balance with seltzer or carbonated water and serve."]	—	—	—	—	—	—	This is worth preserving because it keeps the minimalist wine-and-seltzer service line visible in the 1909 bar world.	—	—	—
136	134	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	85	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Add the brandy to a large bar glass.", "Fill the glass halfway with fine ice.", "Top up with plain soda and serve."]	—	Fine ice	Light Cognac fruit and fresh soda lift cleanly from the glass.	It is spare, cooling, and gently spirituous, relying on dilution and effervescence rather than sugar or spice for its shape.	The finish is dry, light, and refreshing.	A deceptively simple brandy highball that makes later soda-service logic very easy to see.	Brandy and Soda is historically valuable because it shows how close some nineteenth-century service forms already are to later classic highballs. The alternate naming note also hints at the fluid and overlapping terminology that surrounded simple long drinks.	Because the recipe is so spare, the quality of the soda and the coldness of the ice define the result. This is a drink of refreshment and extension, not seasoning.	—	If Stone Fence is the cider branch of the long-drink line, Brandy and Soda is the carbonated branch. Together they help anchor a very important part of later mixed-drink history.
597	134	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	87	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Add the brandy to a large bar glass.", "Fill the glass halfway with fine ice.", "Top up with plain soda and serve."]	—	Fine ice	Light Cognac fruit and fresh soda lift cleanly from the glass.	It is spare, cooling, and gently spirituous, relying on dilution and effervescence rather than sugar or spice for its shape.	The finish is dry, light, and refreshing.	A deceptively simple brandy highball that makes later soda-service logic very easy to see.	Brandy and Soda is historically valuable because it shows how close some nineteenth-century service forms already are to later classic highballs. The alternate naming note also hints at the fluid and overlapping terminology that surrounded simple long drinks.	Because the recipe is so spare, the quality of the soda and the coldness of the ice define the result. This is a drink of refreshment and extension, not seasoning.	—	If Stone Fence is the cider branch of the long-drink line, Brandy and Soda is the carbonated branch. Together they help anchor a very important part of later mixed-drink history.
858	134	Stone Wall	0	The Modern Bartenders' Guide	O. H. Byron	1884	12	1884 The Modern Bartenders' Guide by O.md	["Build the drink in a large bar glass over fine ice and fill up with plain soda."]	—	Fine ice	—	—	—	—	—	—	—	—
946	134	1888 Stone Wall	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	14	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Put the brandy and fine ice into a large bar glass.", "Fill up with plain soda and serve."]	—	Fine ice	—	—	—	A minimal summer brandy highball that shows how flexible later naming around Stone Wall could be.	This matters because it preserves a name-use drift that later canonical stories often iron out.	The simple soda fill is the whole point of the drink.	—	Compared with Brandy and Ginger Ale, this is plainer and more mineral-driven.
1126	134	Emile Lefeuvre 1889	0	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	19	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Fill one-quarter of a soda glass with pieces of ice, add cognac, add half a soda water, and serve."]	—	Ice chunks	—	—	—	—	—	—	—	—
1247	134	—	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	37	1891 Cocktail Botthby's American Bar-Tender.md	["Place a medium-size bar glass in front of the customer with a bottle or decanter of cognac at his right.", "Allow the customer to help himself, then fill the glass with cold syphon soda and serve."]	—	—	—	—	—	—	This is another good example of customer-directed plain service surviving inside the bar manual tradition.	The key service logic is customer-poured spirit followed by bartender-added soda.	—	—
1393	134	Henry J. Wehman 1891	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	57	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Fill a large bar glass three-quarters with fine ice.", "Add the brandy.", "Fill up with plain soda and serve."]	—	Fine ice	Cold soda carries a light brandy aroma upward.	It is spare, cooling, and very much about refreshment rather than sweetness or ornament.	The finish is brisk, dryish, and sparkling.	A plain spirit-and-soda service that helps map the everyday route into highball culture.	Brandy and Soda is historically useful because it shows how simple lengthened spirit service coexisted with more dressed and named drinks. This sort of plain mixed drink is part of the infrastructure from which later highball habits grew.	Keep it cold and restrained. The appeal lies in refreshment and simplicity, not in decorative handling.	—	Compared with Brandy and Gum, this is cleaner and more modern in feel. Compared with Stone Wall, it is simpler and less sweetened.
1867	134	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	44	1895 The Mixicologist by C F Lawlor.md	["Put two or three lumps of ice in a thin lemonade glass.", "Add one jigger of brandy.", "Pour in one bottle of club soda."]	—	Ice lumps	Light brandy aromatics ride over clean soda lift.	It is plain, dry, and cooling, showing how little a late-century long drink needs in order to be legible and useful.	The finish is brisk, sparkling, and spirit-scented.	A minimalist long drink that helps trace the highball line out of plain spirit service.	Brandy and Soda is crucial to the ontology because it marks the movement from older plain pours toward the highball imagination: chilled, lengthened, carbonated, and practical.	The drink depends on good cold soda and clean dilution, not decorative complexity.	—	Compared with older plain service, carbonation becomes the key modernising move here.
2442	134	Stone Wall	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	22	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Pour the brandy over finely shaved ice in a large soda-water glass.", "Fill with plain soda and serve."]	—	Finely shaved ice	—	—	—	—	This is a useful checkpoint because Sheridan explicitly links a plain bottled-soda service to the Stone Wall naming field.	The fine-ice fill and bottle soda make this a true mixer-era long drink rather than a plain spirit service.	—	—
3020	134	Lowe 1904	0	Drinks as They Are Mixed	Paul E. Lowe	1904	16	1904 Drinks as they are Mixed by Paul E Lowe.md	["Put the ice in a large punch glass.", "Add the brandy and plain soda, stir, and serve."]	—	2 pieces	The nose is restrained, with just spirit and mineral lift.	This is an important minimal-service checkpoint, showing how far the bar had moved toward stripped highball logic alongside its more ornate traditions.	The finish is dry, simple, and lightly spirituous.	A minimal iced spirit-and-soda highball from the plain modern service line.	—	—	—	—
3115	134	Stuart 1904, opening service section	0	Stuart's Fancy Drinks and How To Mix Them	Thos. Stuart	1904	12	1904 Stuart's Fancy Drinks and How To Mix Them.md	["Add brandy to a large bar glass one-quarter filled with fine ice, fill with plain soda, and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
3237	134	Split Soda and Brandy	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	168	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Put the ice and brandy in a large bar glass.", "Fill with plain soda, mix well with a spoon, and serve."]	—	Lump ice	—	—	—	—	—	—	—	—
3350	134	Stone Wall	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	207	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Build the brandy over a glass half full of fine ice and fill up with plain soda."]	—	Fine ice	—	—	—	—	—	—	—	—
3893	134	—	0	Jack's Manual	J. A. Grohusko	1910	40	1910 Jack's Manual by J A Grohusko.md	["Build the broken ice, brandy, and plain soda water in a glass.", "Stir well with a spoon and serve."]	—	Broken ice	—	—	—	—	—	—	—	—
4238	134	—	0	The Buffet Blue Book	John H. Considine	1912	22	1912 The Buffet Blue Book bu John H Considine.md	["Build the ice and brandy in a large punch glass.", "Add the plain soda, stir well, and serve."]	—	Clear ice	—	—	—	—	—	—	—	—
4461	134	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	10	1912 Wehman Bros.md	["Build the brandy over fine ice in a large bar glass, fill with plain soda, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4934	134	—	0	Bartenders' Manual	Bartenders Association of America	1913	18	1913 Bartenders' Manual (Bartenders Association of America).md	["Build in the glass and serve cold."]	—	Fine ice	—	—	—	—	—	—	—	—
5450	134	Bullock 1917	0	The Ideal Bartender	Tom Bullock	1917	23	1917 The Ideal Bartender by Tom Bullock.md	["Place two pieces of ice in a tall, thin glass.", "Add the brandy and plain soda, stir briskly, and serve."]	—	2 pieces ice	—	—	—	—	This matters because Bullock preserves the plain spirit-and-soda line as meaningful bar service rather than background habit.	The spareness is the point; this should not be embellished beyond the source.	—	—
5518	134	1918 Home Brewed, Stone Wall	0	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Build over shaved ice and fill with plain soda."]	—	Shaved ice	—	—	—	—	—	—	—	—
6910	134	—	0	Cheerio! A Book of Punches and Cocktails	Charles	1928	22	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Pour the brandy into a large glass and add a few small lumps of ice.", "Fill the glass with plain soda water and serve."]	—	Ice	—	—	—	—	—	—	—	—
8097	134	—	0	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	122	1935 Old Waldorf-Astoria Bar Book.md	["Build and serve cold."]	—	Ice	—	—	—	—	—	—	—	—
138	135	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	87	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Put the thinly sliced lemons into a basin with the sugar.", "Bruise them all together.", "Add the water and stir well."]	Lemon slices	—	Fresh bruised lemon peel and sugar lead the aroma.	It is direct, bright, and domestic, with peel bitterness and sweetness working together in a less refined but vivid way.	The finish is clean, lemony, and thirst-quenching.	A plain household lemonade that preserves the simple backbone beneath Thomas's more decorative refreshers.	Plain Lemonade matters because it gives us the baseline from which more elaborate bar-room, party, and powdered forms diverge. It shows how refreshment traditions moved easily between domestic kitchens and public drinking spaces.	Bruising the lemons with sugar is the key move here. It draws aroma from the peel without requiring a more formal oleo-saccharum process.	—	This is the control recipe for the section: simple enough to anchor the more dressed, clarified, or effervescent branches that follow.
599	135	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	89	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Put the thinly sliced lemons into a basin with the sugar.", "Bruise them all together.", "Add the water and stir well."]	Lemon slices	—	Fresh bruised lemon peel and sugar lead the aroma.	It is direct, bright, and domestic, with peel bitterness and sweetness working together in a less refined but vivid way.	The finish is clean, lemony, and thirst-quenching.	A plain household lemonade that preserves the simple backbone beneath Thomas's more decorative refreshers.	Plain Lemonade matters because it gives us the baseline from which more elaborate bar-room, party, and powdered forms diverge. It shows how refreshment traditions moved easily between domestic kitchens and public drinking spaces.	Bruising the lemons with sugar is the key move here. It draws aroma from the peel without requiring a more formal oleo-saccharum process.	—	This is the control recipe for the section: simple enough to anchor the more dressed, clarified, or effervescent branches that follow.
729	135	—	0	American and Other Drinks	Leo Engel	1878	83	1878 American and other drinks.md	["Bruise the sliced lemons with sugar, add a gallon of water, and stir well."]	—	—	—	—	—	—	—	—	—	—
1234	135	—	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	34	1891 Cocktail Botthby's American Bar-Tender.md	["Dissolve the sugar and lime juice with a little water in a mixing glass.", "Pour into a large goblet containing ice, fill with water, stir, decorate, and serve with straws."]	Decorated top	Cube ice	—	—	—	—	This base recipe matters because Boothby explicitly uses it as the structural parent for multiple later lemonade branches.	The service is a prepared goblet drink with decorative finish, not a casual household pour.	—	—
4075	135	Plain	0	Jack's Manual	J. A. Grohusko	1910	72	1910 Jack's Manual by J A Grohusko.md	["Shake the sugar, lemon juice, and ice well.", "Fill the glass with water, strain, trim with fruits of season, and serve with straws."]	Seasonal fruit	Half glass of ice	—	—	—	—	—	—	—	—
139	136	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	87	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Rub lumps of sugar on the lemon peels until they absorb the oil.", "Put the sugar and remaining sugar into a jug with the lemon juice.", "Pour over the boiling water and stir until dissolved.", "Strain through muslin and cool before serving."]	—	—	Lemon oil gives the drink a fuller and more polished citrus aroma than plain lemonade.	It is smoother and more integrated than the bruised household version, with the hot-water method giving a more refined body.	The finish is bright, sweet, and aromatic.	A more formal lemonade that sits halfway between household refreshment and professional punch-room polish.	This entry matters because it captures a more technically refined lemonade method using sugar rubbed on peel, a step that connects the drink to wider punch and cordial practice. It shows temperance refreshment borrowing from the same aromatic logic as more spirituous drinks.	The lemon-oil sugar step is the upgrade. Without it, the drink is merely sour and sweet; with it, it becomes aromatic and properly party-worthy.	—	Compared with Plain Lemonade, this recipe is a clear refinement rather than a new drink. That kind of incremental technical improvement is central to the ontology's historical view.
600	136	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	89	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Rub lumps of sugar on the lemon peels until they absorb the oil.", "Put the sugar and remaining sugar into a jug with the lemon juice.", "Pour over the boiling water and stir until dissolved.", "Strain through muslin and cool before serving."]	—	—	Lemon oil gives the drink a fuller and more polished citrus aroma than plain lemonade.	It is smoother and more integrated than the bruised household version, with the hot-water method giving a more refined body.	The finish is bright, sweet, and aromatic.	A more formal lemonade that sits halfway between household refreshment and professional punch-room polish.	This entry matters because it captures a more technically refined lemonade method using sugar rubbed on peel, a step that connects the drink to wider punch and cordial practice. It shows temperance refreshment borrowing from the same aromatic logic as more spirituous drinks.	The lemon-oil sugar step is the upgrade. Without it, the drink is merely sour and sweet; with it, it becomes aromatic and properly party-worthy.	—	Compared with Plain Lemonade, this recipe is a clear refinement rather than a new drink. That kind of incremental technical improvement is central to the ontology's historical view.
1947	136	Fine Lemonade for Parties (One gallon) (C. F. Lawlor 1895)	0	The Mixicologist	C. F. Lawlor	1895	70	1895 The Mixicologist by C F Lawlor.md	["Rub the rinds of eight lemons on the sugar until it has absorbed all the oil from them.", "Put it with the remainder of the sugar into a jug, add the lemon juice without pips, and pour over the whole the boiling water.", "When the sugar is dissolved, strain the lemonade through a piece of muslin, and when cool it will be ready for use.", "The lemonade will be much improved by having the whites of four eggs beaten up with it."]	—	—	Bright lemon oil and juice create a much fuller citrus aroma than simple shaken lemonade.	This is a more deliberate and refined large-format lemonade, built on oleo-saccharum logic rather than mere mixing.	The finish is clear, sweet-tart, and strongly lemon-scented.	A party-scale refined lemonade that shows serious bar technique applied to a foundational temperance drink.	This is a genuinely important recipe because it preserves an oleo-saccharum approach inside the lemonade tradition and explicitly frames the drink as scalable party service. That connects temperance refreshers to punch and cordial technique more deeply than a casual reader might expect.	The lemon-oil extraction into sugar is the defining move. Without it, the drink loses the very feature that makes it a superior large-format lemonade.	—	Compared with single-glass Lemonade, this is more technically ambitious and much more clearly a host's preparation rather than a quick bar order.
4592	136	Fine for Parties (Wehman Bros. 1912)	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	39	1912 Wehman Bros.md	["Rub the lemon rinds on the sugar to absorb the oils, combine with the remaining sugar in a jug, add the lemon juice, pour boiling water over all, strain through muslin when dissolved, cool, optionally beat in four egg whites, and serve."]	—	Ice	—	—	—	—	—	—	—	—
141	137	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	88	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Add the orgeat syrup and lemon juice to a large bar glass.", "Fill one-third full with ice and the balance with water.", "Shake well and ornament with berries in season."]	Seasonal berries	Ice	Almond and lemon combine in a cool and inviting aroma.	It is fuller and silkier than plain lemonade, with orgeat rounding the citrus into a more luxurious non-alcoholic cooler.	The finish is soft, nutty, and refreshing.	A richer lemonade branch that shows the temperance family borrowing freely from syrup culture.	Orgeat Lemonade is a particularly useful bridge entry because it brings one of the era's important syrups into the temperance space. That helps connect non-alcoholic refreshers to the same ingredient world feeding cups, punches, and later tropical drinks.	Shaking matters here more than in plain lemonade. It integrates the orgeat and gives the drink a softer, more bar-made texture.	—	This is one of the clearest examples of Thomas's refreshment section borrowing upward from more elaborate mixed-drink technique and materials.