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
4451	153	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	8	1912 Wehman Bros.md	["Layer or combine half old ale and half new ale in a large ale glass and serve according to the customer's preference."]	—	—	—	—	—	—	The note contrasting the English half-porter, half-ale version with the American old-ale and new-ale service makes this a useful witness to transatlantic adaptation.	—	—	—
5509	153	1918 Home Brewed, Black and Tan	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 half porter and half ale, or porter/stout with ale, asking the customer how it is desired."]	—	None	—	—	—	—	—	—	—	—
5611	153	—	0	Julian's Recipes	Julian Anderson	1919	20	1919 Julian's Recipes by Julian Anderson.md	["Fill half the glass with porter and the other half with old ale.", "Serve."]	—	—	—	—	—	—	—	—	—	—
158	154	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	["Put a piece of ice in a tumbler.", "Hand it to the customer with the bottle of brandy."]	—	Ice	The nose is simply the clean aroma of the brandy itself.	It drinks direct and undistracted, with only a touch of chill or dilution from the ice.	The finish is warming and spirit-led.	A service definition rather than a recipe in the modern sense, but historically important all the same.	Brandy Straight matters because it reminds us that bar service included many named or recognised ways of presenting almost-unmixed spirit. These forms are part of the ecology from which more elaborate mixed drinks emerged.	Here technique is hospitality rather than mixing. The crucial thing is the mode of presentation: ice plus bottle, with choice effectively delegated to the drinker.	—	This is exactly the kind of apparently trivial service entry that later histories tend to omit, even though it says a great deal about actual drinking habits.
619	154	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	["Put a piece of ice in a tumbler.", "Hand it to the customer with the bottle of brandy."]	—	Ice	The nose is simply the clean aroma of the brandy itself.	It drinks direct and undistracted, with only a touch of chill or dilution from the ice.	The finish is warming and spirit-led.	A service definition rather than a recipe in the modern sense, but historically important all the same.	Brandy Straight matters because it reminds us that bar service included many named or recognised ways of presenting almost-unmixed spirit. These forms are part of the ecology from which more elaborate mixed drinks emerged.	Here technique is hospitality rather than mixing. The crucial thing is the mode of presentation: ice plus bottle, with choice effectively delegated to the drinker.	—	This is exactly the kind of apparently trivial service entry that later histories tend to omit, even though it says a great deal about actual drinking habits.
1402	154	Henry J. Wehman 1891	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	59	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Put a piece of ice in a small bar glass.", "Set the bottle on the bar.", "Allow the customer to help himself."]	—	Piece of ice	Plain brandy rises with minimal modification.	The drink is effectively the spirit itself, slightly cooled and left to customer preference in pour size.	The finish is direct, spirit-forward, and clean.	A minimal straight-pour service showing the plainest edge of back-bar drinking culture.	This kind of entry is crucial because it proves that named bar service included very simple handling rituals as well as composed formulas. The customer-help-himself detail matters historically.	The point is the service ritual, not recipe complexity. Ice is a minor cooling device, not a structural mixer.	—	—
3238	154	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	168	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Set a small bar glass with a piece of ice before the customer.", "Hand the bottle of brandy with water on the side so the customer may serve himself."]	—	Ice	—	—	—	—	—	Customer-finished service is the defining point of the entry.	—	—
4468	154	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	11	1912 Wehman Bros.md	["Pour brandy into a whiskey glass and serve straight."]	—	—	—	—	—	—	—	—	—	—
159	155	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	["Serve the drink in the same way as Brandy Straight, substituting gin for brandy."]	—	Ice	Plain gin botanicals lead the nose without embellishment.	It is direct, clean, and minimally tempered by the ice.	The finish is herbal and spirit-forward.	A straight gin service that shows family logic travelling even at the level of nearly unmixed pours.	Gin Straight helps prove that even these tiny service forms were template-driven. Thomas treats substitution of base spirit as enough to create a parallel named serve without further explanation.	This is a service ritual, not a mixed technique. The important thing is preserving the drink's plainness while still framing it for the customer.	—	The historical value here lies in repetition: once even straight service is templated, it becomes possible to trace how bars thought in families well below the level of famous cocktails.
620	155	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	["Serve the drink in the same way as Brandy Straight, substituting gin for brandy."]	—	Ice	Plain gin botanicals lead the nose without embellishment.	It is direct, clean, and minimally tempered by the ice.	The finish is herbal and spirit-forward.	A straight gin service that shows family logic travelling even at the level of nearly unmixed pours.	Gin Straight helps prove that even these tiny service forms were template-driven. Thomas treats substitution of base spirit as enough to create a parallel named serve without further explanation.	This is a service ritual, not a mixed technique. The important thing is preserving the drink's plainness while still framing it for the customer.	—	The historical value here lies in repetition: once even straight service is templated, it becomes possible to trace how bars thought in families well below the level of famous cocktails.
160	156	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	["Fill the pony-glass with best brandy.", "Hand it to the customer."]	—	—	The nose is simply neat brandy in concentrated service.	It is direct and unsoftened, with the small measure framing it as a quick neat service.	The finish is short and warming.	A minimal neat pour that preserves measure-specific service language from the bar.	Pony Brandy is important because it captures measure culture as part of drink identity. Not every named bar serve needed transformation; sometimes the glass and the pour size were the distinction.	Accuracy of measure is the whole technique here. The pony-glass is the recipe.	—	This is small but useful ontology material because it ties naming to vessel and measure rather than to ingredients alone.
621	156	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	["Fill the pony-glass with best brandy.", "Hand it to the customer."]	—	—	The nose is simply neat brandy in concentrated service.	It is direct and unsoftened, with the small measure framing it as a quick neat service.	The finish is short and warming.	A minimal neat pour that preserves measure-specific service language from the bar.	Pony Brandy is important because it captures measure culture as part of drink identity. Not every named bar serve needed transformation; sometimes the glass and the pour size were the distinction.	Accuracy of measure is the whole technique here. The pony-glass is the recipe.	—	This is small but useful ontology material because it ties naming to vessel and measure rather than to ingredients alone.
949	156	1888	0	The Police Gazette Bartenders Guide	Richard K. Fox	1888	15	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Fill a pony glass with brandy.", "Pour it into the empty small bar glass and serve with ice water alongside."]	—	Ice water on side	—	—	—	A plain-service checkpoint showing how spirit quality and serve format could matter more than mixing.	Pony Brandy matters because this project treats plain spirit service as meaningful history, not filler.	The paired water service is part of the serve and not an optional extra.	—	Compared with Brandy and Soda, this is almost anti-mixed-drink service, which is why it belongs in the record.
1403	156	Henry J. Wehman 1891	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	59	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Set before the customer a small bar glass and another glass containing ice water.", "Fill a pony glass with best brandy.", "Pour it into the empty glass and serve."]	—	Ice water on the side	Brandy presents itself without modification, with the ice water acting as a separate accompanist rather than a mixer.	It is a neat service with ritual framing, intended for measured, controlled consumption rather than dilution in the main glass.	The finish is direct and spirit-led.	A measured neat-brandy ritual that preserves a very specific service style rather than a mixed recipe proper.	Pony Brandy is exactly the kind of small service custom that disappears when books are reduced to modern specs. The separate water glass and measured pour reflect bar etiquette as much as flavour.	The separate glass of ice water is part of the serve, not an ingredient to be automatically combined.	—	—
1909	156	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	57	1895 The Mixicologist by C F Lawlor.md	["Set a whiskey glass on the counter top downwards and place a pony on top.", "Place one small lump of ice in a whiskey glass and fill the pony with only the finest Cognac.", "The customer can take it plain or pour it on the ice at his option."]	—	Single small lump	Fine brandy aromatics present clearly, with optional light chilling from the ice.	This is service ritual more than mixed drink composition, but that ritual is part of the bar's historical language.	The finish is clean, spirit-led, and elegant.	A pure brandy service whose value lies in ritual, measure, and presentation rather than mixture.	Pony service is important because it captures the micro-rituals of the bar, not just its formulas. Those rituals help explain how quality spirits were framed for customers in the period.	Presentation is the technique here. The option to take the Cognac plain or over ice is part of the serve's identity.	—	Compared with Brandy Straight, this is more measured and more formally presented rather than simply plainer.
2781	156	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	17	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Set before the customer a small bar glass and another containing ice water.", "Fill a pony glass with brandy and pour it into the empty glass."]	—	—	The spirit is presented plainly, with ice water as a companion rather than a mixer.	This is a good example of service staging mattering as much as the liquid itself in historical bar practice.	The finish is clean and spirit-led.	A tiny plain-spirit service preserved with its companion glass ritual intact.	—	—	—	—
3119	156	Stuart 1904, opening service section	0	Stuart's Fancy Drinks and How To Mix Them	Thos. Stuart	1904	13	1904 Stuart's Fancy Drinks and How To Mix Them.md	["Set before the customer a small bar glass and another glass containing ice water; fill a pony glass with best brandy and pour it into the empty glass."]	—	Ice water served separately	—	—	—	—	—	—	—	—
3241	156	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	169	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Set before the customer a small bar glass and another containing ice water, then pour a full pony of best brandy into the empty glass.", "For the fancy way, cover the brim-full pony glass with the inverted bar glass, press tightly together, and turn them over quickly so the pony remains upside-down without spilling."]	—	—	—	—	—	—	—	The inverted-glass display service is the key ritual detail.	—	—
3823	156	Didier 1909	0	The Reminder	Jacob A. Didier	1909	93	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Fill the pony brandy glass with brandy.", "Place one small piece of ice in a whiskey glass so the customer may take the brandy plain or pour it on the ice at his option."]	—	1 small piece	—	—	—	—	This is worth keeping because it captures plain service as a meaningful historical choice rather than non-recipe filler.	Customer choice is the important technique note here: the separate ice glass is part of the service logic.	—	—
5510	156	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	["Set a small bar glass and a separate glass of ice water before the customer; pour the pony of brandy into the empty glass."]	—	None	—	—	—	—	—	—	—	—
161	157	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	86	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Serve the drink as Brandy Straight, with one dash of gum syrup added."]	—	Ice	The nose remains mainly brandy-led, with just a faint added sweetness.	It is only slightly rounder than straight brandy, but the dash of syrup subtly shifts the service toward mixed-drink territory.	The finish is warm and lightly softened.	A tiny sweetening intervention that shows how a spirit serve can begin moving toward cocktail logic.	Brandy and Gum is a particularly good ontology entry because it sits right on the threshold between neat service and mixed drink. It helps illustrate how little modification could be enough to start generating new categories.	The gum syrup should season, not transform. This is still fundamentally a plain spirit service.	—	This is one of the clearest micro-bridges in the book from straight serving toward the aromatic-cocktail world.
622	157	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	88	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Serve the drink as Brandy Straight, with one dash of gum syrup added."]	—	Ice	The nose remains mainly brandy-led, with just a faint added sweetness.	It is only slightly rounder than straight brandy, but the dash of syrup subtly shifts the service toward mixed-drink territory.	The finish is warm and lightly softened.	A tiny sweetening intervention that shows how a spirit serve can begin moving toward cocktail logic.	Brandy and Gum is a particularly good ontology entry because it sits right on the threshold between neat service and mixed drink. It helps illustrate how little modification could be enough to start generating new categories.	The gum syrup should season, not transform. This is still fundamentally a plain spirit service.	—	This is one of the clearest micro-bridges in the book from straight serving toward the aromatic-cocktail world.
857	157	—	0	The Modern Bartenders' Guide	O. H. Byron	1884	12	1884 The Modern Bartenders' Guide by O.md	["Place gum syrup and ice in a whisky glass.", "Place a spoon in the glass and hand it to the customer with a bottle of brandy."]	—	Ice	—	—	—	—	—	—	—	—
1246	157	—	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	37	1891 Cocktail Botthby's American Bar-Tender.md	["Place gum syrup in a small bar glass.", "Set the cognac bottle at the customer's right hand with spoon and glass, and serve ice water on the side."]	—	—	—	—	—	—	This is exactly the kind of customer-choice plain service that later recipe-only histories often erase.	The defining feature is that the drink is only partially built by the bartender and finished by the customer.	—	—
2574	157	—	0	Recipes of American and Other Iced Drinks	Charlie Paul	1902	14	1902 Recipes of American and other Iced Drinks by Charlie Paul.md	["Build in a wine glass and stir well with a spoon."]	—	Ice	—	—	—	—	—	—	—	—
2787	157	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	20	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Put the gum syrup and small lumps of ice into the small bar glass.", "Place a spoon in the glass and hand it with a bottle of brandy to the customer.", "Serve ice water in a separate glass."]	—	Small lump ice	The drink is defined more by service than aroma, with brandy only fully present once the customer pours.	This is exactly the kind of plain-service evidence that disappears in later recipe books. The bartender sets the conditions and the customer finishes the drink.	The finish depends on the amount of brandy poured, but remains lightly sweetened and spirit-led.	A customer-finished brandy service from the old plain-service bar grammar.	—	—	—	—
3114	157	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 gum syrup and ice to a whisky glass, place a spoon in the glass, and hand it with the bottle of brandy to the customer."]	—	Lumps of ice	—	—	—	—	—	—	—	—
3240	157	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	169	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Put the gum syrup and ice in a whiskey glass and place a spoon in the glass.", "Hand it with a bottle of brandy to the customer."]	—	Ice	—	—	—	—	—	The customer-finished service is the whole point of the entry.	—	—
4465	157	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	11	1912 Wehman Bros.md	["Add gum syrup and brandy to a large whiskey glass, mix, and serve."]	—	—	—	—	—	—	—	—	—	—
4933	157	—	0	Bartenders' Manual	Bartenders Association of America	1913	18	1913 Bartenders' Manual (Bartenders Association of America).md	["Place a spoon in the glass and stir in the brandy."]	—	Ice	—	—	—	—	—	—	—	—
162	158	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	86	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Combine one egg with a wine-glass of sherry in a small bar glass."]	—	—	Nutty sherry and fresh egg richness shape the aroma.	It is compact, creamy, and lightly vinous, with the egg turning the sherry into a more nourishing restorative-style serve.	The finish is soft and faintly nutty.	A tiny fortified-wine egg drink that sits between tonic, restorative, and after-dinner service.	Sherry and Egg is important because it shows how egg logic extended beyond flips and batter drinks into very small fortified-wine services. It broadens the historical map of where restorative texture could appear.	Even in a small drink, the egg must be properly integrated. The result should be smooth rather than raw or separated.	—	This is another boundary drink: part restorative, part fortified-wine service, part domestic tonic.
623	158	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	88	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Combine one egg with a wine-glass of sherry in a small bar glass."]	—	—	Nutty sherry and fresh egg richness shape the aroma.	It is compact, creamy, and lightly vinous, with the egg turning the sherry into a more nourishing restorative-style serve.	The finish is soft and faintly nutty.	A tiny fortified-wine egg drink that sits between tonic, restorative, and after-dinner service.	Sherry and Egg is important because it shows how egg logic extended beyond flips and batter drinks into very small fortified-wine services. It broadens the historical map of where restorative texture could appear.	Even in a small drink, the egg must be properly integrated. The result should be smooth rather than raw or separated.	—	This is another boundary drink: part restorative, part fortified-wine service, part domestic tonic.
1262	158	—	0	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	47	1891 Cocktail Botthby's American Bar-Tender.md	["Dash a little sherry into a small bar glass.", "Add the egg, set the sherry bottle at the customer's right hand so he can help himself, and serve."]	—	—	—	—	—	—	This is exactly the kind of practical service detail that helps preserve the working logic of plain restorative drinks.	The bartender's preliminary sherry dash is functional, preventing the egg from sticking to the glass during drinking.	—	—
1692	158	George J. Kappeler 1895	0	Modern American Drinks	George J. Kappeler	1895	101	1900 Modern American Drinks by J Kappeler.md	["Pour a little sherry into a fancy claret or sour-glass.", "Add a fresh egg, being careful not to break the yolk.", "Fill up with sherry."]	—	—	—	—	—	—	—	—	—	—
1893	158	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	52	1895 The Mixicologist by C F Lawlor.md	["Pour a little sherry in the glass.", "Break in one fresh egg.", "Then fill with sherry."]	—	—	Dry wine and fresh egg give a stark, functional aroma.	It reads less like a polished cocktail than a strengthening draught, with very little mediation between ingredients.	The finish is dry, egg-rich, and direct.	A raw restorative wine-and-egg service from the edge of the mixed-drink world.	Entries like this are important because they keep the ontology honest about how broad bar service once was. Not every significant historical drink is elegant by modern standards.	Freshness is non-negotiable. The drink's simplicity gives it nowhere to hide.	—	Compared with Sherry Wine Flip, this is far less formalised and much closer to restorative plain service.
2097	158	Anleitung Amerikanischer Eis-Getraenke 1898	0	Anleitung zur Bereitung Amerikanischer Eis-Getraenke	The Continental Bodega Company	1898	5	1898 Anleitung zur Bereitung Amerikanischer Eis-Getraenk.md	["Pour a little sherry into the glass, add a fresh cold egg, and serve with the bottle of sherry for the guest; ask whether a whole egg or only yolk is desired."]	—	—	—	—	—	—	—	—	—	—
2580	158	—	0	Daly's Bartenders' Encyclopedia	Tim Daly	1903	25	1903 Daly's Bartenders' Encyclopedia.md	["Pour a small quantity of sherry into a fancy stem glass to prevent the egg from sticking.", "Break in a fresh egg, fill with sherry wine, and serve."]	—	—	—	—	—	—	This is a useful direct-glass restorative egg service preserved outside the flip and nogg families.	Its identity lies in the careful direct-glass build rather than any shaking or warming.	—	—
3514	158	—	0	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	99	Louis' Mixed Drinks by Muckensturm (1906).md	["Put a little sherry in a wine-glass, add the raw egg carefully, fill the glass with sherry, and serve."]	—	—	—	—	—	—	—	—	—	—
4115	158	—	0	Jack's Manual	J. A. Grohusko	1910	79	1910 Jack's Manual by J A Grohusko.md	["Put the teaspoonful of sherry and the fresh egg into the glass.", "Fill with sherry until the egg floats and serve."]	—	—	—	—	—	—	—	—	—	—
4701	158	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	62	1912 Wehman Bros.md	["Cover the bottom of the glass with a little sherry, drop in the egg so it does not adhere, then add the rest of the sherry or set the bottle before the customer to help himself."]	—	—	—	—	—	—	—	—	—	—
4880	158	—	0	Bartenders' Manual	Bartenders Association of America	1913	41	1913 Bartenders' Manual (Bartenders Association of America).md	["Cover the bottom of the glass with a little sherry before dropping in the egg, then either fill or let the customer help himself from the bottle."]	—	—	—	—	—	—	—	—	—	—
6909	158	—	0	Cheerio! A Book of Punches and Cocktails	Charles	1928	21	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Break one raw egg into a large glass and stir it up well.", "Fill the glass with sherry and serve."]	—	—	—	—	—	—	—	—	—	—
163	159	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	86	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Add one dash of bitters to a wine-glass of sherry."]	—	—	Sherry nuttiness is sharpened by a faint bitter spice.	It is dry, seasoned, and concise, with the bitters giving the wine a more aperitif-like edge.	The finish is short, nutty, and lightly bitter.	A minimalist seasoned wine serve that anticipates later aperitif logic in tiny form.	Sherry and Bitters is one of those little entries that become more interesting over time. It shows fortified wine receiving cocktail-like seasoning in miniature, which matters when we later trace aperitif and vermouth-bitters evolution.	The bitters should only sharpen the wine. This is a seasoning service, not a fully mixed bittered drink.	—	This entry feels small, but conceptually it points toward a much larger future: fortified wine plus seasoning becomes one of the great modern mixed-drink logics.
624	159	Jerry Thomas 1876	1	How to Mix Drinks; or, The Bon-Vivant's Companion	Jerry Thomas	1876	88	1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas.md	["Add one dash of bitters to a wine-glass of sherry."]	—	—	Sherry nuttiness is sharpened by a faint bitter spice.	It is dry, seasoned, and concise, with the bitters giving the wine a more aperitif-like edge.	The finish is short, nutty, and lightly bitter.	A minimalist seasoned wine serve that anticipates later aperitif logic in tiny form.	Sherry and Bitters is one of those little entries that become more interesting over time. It shows fortified wine receiving cocktail-like seasoning in miniature, which matters when we later trace aperitif and vermouth-bitters evolution.	The bitters should only sharpen the wine. This is a seasoning service, not a fully mixed bittered drink.	—	This entry feels small, but conceptually it points toward a much larger future: fortified wine plus seasoning becomes one of the great modern mixed-drink logics.
777	159	—	0	Drinks, and How to Make Them	Yeatman & Co.	1879	8	1879 Drinks and how to make them by Yeatman & Co.md	["Add the bitters to a wine-glass of sherry.", "Add a piece of ice if desired.", "Serve."]	—	Piece of ice optional	—	—	—	—	—	—	—	—
1404	159	Henry J. Wehman 1891	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	59	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Dash in the bitters and twist the glass to cover the inside.", "Fill up with sherry and serve."]	—	—	Sherry nuttiness rises with a light bitter aromatic frame.	It is a tiny seasoned-wine serve, with the bitters acting more as a coating accent than a full ingredient body.	The finish is dry, gently bitter, and vinous.	A small seasoned sherry service showing how slight treatment shifts could produce a named bar drink.	This is a very useful plain-service entry because it preserves a style of micro-seasoned wine drinking that later reference books often flatten or omit. The 'artistic' glass-coating method is part of the identity.	The bitters should scent and line the glass, not dominate the sherry.	—	—
1691	159	George J. Kappeler 1895	0	Modern American Drinks	George J. Kappeler	1895	100	1900 Modern American Drinks by J Kappeler.md	["Dash the bitters into a sherry-glass and twist the glass until the inside is covered.", "Fill with sherry."]	—	—	—	—	—	—	—	—	—	—
1892	159	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	52	1895 The Mixicologist by C F Lawlor.md	["Take one dash of bitters and twist the glass around so that the bitters cover the whole surface of the glass.", "Fill with sherry wine and serve."]	—	—	Sherry aromatics are sharpened by a faint bitter seasoning.	It is extremely simple, but the glass-coating bitters turn plain sherry into a more intentional aperitif service.	The finish is dry, aromatic, and lightly bitter.	A minimal but revealing seasoned-wine serve showing cocktail logic applied almost invisibly.	This kind of recipe matters because it shows that cocktail thinking often enters through service seasoning rather than through obvious complexity. It is another bridge between plain wine service and mixed-drink logic.	The whole point is the bitters film. Too much bitters would swamp the wine; too little would make the recipe meaningless.	—	Compared with Sherry Cocktail, this is barer and more wine-centered. Compared with plain sherry service, it is one notch more deliberate.
2252	159	Harry Johnson 1900	0	New and Improved Bartenders' Manual	Harry Johnson	1900	227	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Put a small dash of bitters into a sherry wine glass.", "Twist or turn the glass so that the bitters line the entire inside.", "Fill the glass with sherry wine and serve."]	—	—	The bitters sharpen the wine's aroma before the palate even arrives, making the sherry seem drier and more pointed.	This is minimal but not trivial: a tiny bitter seasoning turns sherry service into something closer to a mixed drink than a plain pour.	The finish is dry, gently bitter, and vinous.	A stripped-back sherry service showing how little was needed to tip plain wine into mixed-drink territory.	Simple seasoned wine serves like this matter because they preserve a service grammar that later cocktail histories often ignore. Johnson treats them as part of the same professional repertoire as much flashier drinks.	The lining of the glass matters. This is not just 'bitters added to wine' but a more controlled aromatic seasoning method.	—	—
4114	159	—	0	Jack's Manual	J. A. Grohusko	1910	79	1910 Jack's Manual by J A Grohusko.md	["Add the bitters to the glass.", "Fill the glass with sherry wine and serve."]	—	—	—	—	—	—	—	—	—	—