Recipe variants

id	recipe_id	variant_label	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
4534	391	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	29	1912 Wehman Bros.md	["Shake the egg, sugar, brandy, sherry, ice, and milk well, grate nutmeg on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4883	391	No. 1	Bartenders' Manual	Bartenders Association of America	1913	41	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake well, strain into a fancy bar glass, and serve with nutmeg on top."]	Nutmeg	Fine ice	—	—	—	—	—	—	—	—
4884	391	No. 2	Bartenders' Manual	Bartenders Association of America	1913	41	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake thoroughly and serve with nutmeg on top."]	Nutmeg	Fine ice	—	—	—	—	—	—	—	—
5532	391	1918 Home Brewed, How to Mix Drinks opening section	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Shake thoroughly with milk and shaved ice and serve with nutmeg on top."]	Grated nutmeg	Shaved ice	—	—	—	—	—	—	—	—
446	392	—	Barkeepers' Ready Reference	A. V. Bevill	1871	48	1871 Barkeeper's ready reference.md	["Combine the fruit syrup, peach brandy, bitters, and curacao in a small glass.", "Fill with ice and shake well.", "Serve cold."]	—	Fill with ice	—	—	—	—	—	—	—	—
455	393	—	Barkeepers' Ready Reference	A. V. Bevill	1871	76	1871 Barkeeper's ready reference.md	["Place the egg yolk, honey, bitters, and curacao in a large glass.", "Fill with hot Burgundy and stir well together.", "Grate nutmeg on top."]	Nutmeg	—	—	—	—	—	—	—	—	—
461	394	—	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	38	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Prepare as for No. 63, substituting rum for brandy.", "Serve with the mint bouquet and fruit garnish."]	Mint bouquet, berries, and orange slices	Rasped or shaved ice	—	—	—	—	—	—	—	—
1227	394	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	33	1891 Cocktail Botthby's American Bar-Tender.md	["Make the same as the brandy julep, substituting Jamaica rum for cognac.", "Serve over fine ice with decorated mint and fruit."]	Fruit and sugared mint sprigs	Shaved ice	—	—	—	—	This is another useful signal that the late nineteenth-century julep family was broader than the later whiskey-only memory.	The service logic is inherited from the full new-style julep template.	—	—
4585	394	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	38	1912 Wehman Bros.md	["Mix the sugar and water, press fresh mint into them until the essence is extracted, add the rum, fill the glass with fine shaved ice, arrange the mint bouquet and fruit garnish, dash with Jamaica rum, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
6465	394	—	L'Art du Shaker	Dominique Migliorero	1925	59	1925 L'Art du Shaker by Dominique Migliorero.md	["Prepare following the Mint Julep method, replacing whisky with rum."]	—	—	—	—	—	—	—	—	—	—
468	395	—	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	41	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Combine the sugar, water, brandy, rum, and shaved ice.", "Shake well.", "Fill up with milk and grate nutmeg on top.", "Serve with two straws."]	Nutmeg	Shaved ice	—	—	—	—	—	—	—	—
469	396	—	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	41	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Place the whiskey and lemon peel in a small tumbler.", "Fill up with boiling water.", "Serve hot."]	Lemon peel	—	—	—	—	—	—	—	—	—
1662	396	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	103	1900 Modern American Drinks by J Kappeler.md	["Put a small bar spoon and a piece of twisted lemon peel into a whiskey glass.", "Add one jigger of Scotch whisky and fill the glass with hot water."]	Twisted lemon peel	—	Hot lemon peel and whisky rise directly from the glass.	This preserves the skin as a distinct hot-service form rather than collapsing it into toddy or sling logic.	The finish is warm, plain, and citric.	A hot whisky skin preserving one of the plainer warm-service branches.	—	—	—	—
3324	396	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	197	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Rinse the glass in hot water, put in the sugar, fill the glass half full with boiling water, add the Scotch whiskey and lemon rind, and stir.", "Serve with a spoon."]	Lemon rind	—	—	—	—	—	—	The source gives this by substitution from Irish Whiskey Skin.	—	—
475	397	—	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	["Combine the brandy, maraschino, and bitters in a wineglass.", "Serve."]	—	—	—	—	—	—	—	—	—	—
1307	397	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	12	1891 Drinks a La Mode by Mrs de Salis.md	["Layer equal portions of noyeau, maraschino, and yellow Chartreuse in a long thin liqueur glass without mixing."]	—	—	—	—	—	—	—	—	—	—
2162	397	Aczel 1899, No. 25	American-Bar	Aczel Miksa	1899	34	1899 American Bar by Aczel Miksa.md	["Layer the listed liqueurs carefully as a pousse-cafe, following the source's warning to pour as in No. 14 so the colors remain sharply separated."]	—	None	—	—	—	—	—	—	—	—
8660	397	—	Café Royal Cocktail Book	W. J. Tarling	1937	64	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake, pour into a claret glass, and fill with champagne."]	—	—	—	—	—	—	—	—	—	—
478	398	English	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	50	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Combine the lemon juice, sugar, gin, soda water, and ice in a soda-water glass.", "Mix well and serve."]	—	Pure spring block ice	—	—	—	—	—	—	—	—
479	399	—	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	50	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["If using fruit, bruise the strawberries with the honey and strain.", "Combine the brandy, honey, strawberry component, lemon juice, peel, and shaved ice.", "Serve with two straws."]	—	Shaved ice	—	—	—	—	—	—	—	—
480	400	—	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	50	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Place the cherry water ice in a soda-water glass.", "Add the kirschwasser and soda water.", "Serve cold."]	—	Water ice	—	—	—	—	—	The text notes that any other water fruit ice may be used to taste.	—	—
481	401	—	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	50	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Combine the champagne, syrups, orange, cognac, and shaved ice in a cup or silver claret jug.", "Shake well and strain.", "Serve cold."]	—	Shaved ice	—	—	—	—	—	—	—	—
482	402	—	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	51	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Place the ale, wine or spirit, and clove essence in a pint tankard.", "Sweeten to taste.", "Make hot, but do not boil."]	—	—	—	—	—	—	—	—	—	—
8129	402	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	136	1935 Old Waldorf-Astoria Bar Book.md	["Shake and strain."]	—	—	—	—	—	—	—	—	—	—
483	403	—	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	51	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Place the lemon juice, sugar, orange slice, and raspberry syrup in a soda-water glass.", "Fill the tumbler half full of shaved ice.", "Ornament with berries in season and serve with two straws."]	Seasonal berries	Shaved ice	—	—	—	—	—	—	—	—
2562	403	—	Recipes of American and Other Iced Drinks	Charlie Paul	1902	11	1902 Recipes of American and other Iced Drinks by Charlie Paul.md	["Fill a soda-water glass with chipped ice.", "Squeeze in the whole lemon, add the sugar, fill up with water, shake well, place a slice of lemon on top, and serve with straws."]	Lemon slice	Chipped ice	—	—	—	—	—	—	—	—
6163	403	—	L'Art du Shaker	Dominique Migliorero	1925	9	1925 L'Art du Shaker by Dominique Migliorero.md	["Build in a large glass, stir well, and serve."]	—	Ice	—	—	—	—	—	—	—	—
486	404	—	The Gentleman's Table Guide (2nd edition)	E. Ricket and C. Thomas	1872	46	1872 The Gentleman's Table Guide (2nd edition).md	["Beat the yolks and sugar together to the consistency of cream and add finely grated nutmeg.", "Add the spirit and Madeira or sherry.", "Beat the whites to a stiff froth and fold them into the mixture.", "Stir in the milk and cream.", "Cool the bowl on ice and add the whites just before serving, then ornament with berries."]	Nutmeg and berries	—	—	—	—	—	—	The source's final clause suggests holding back some froth until just before service.	—	—
662	404	—	American and Other Drinks	Leo Engel	1878	33	1878 American and other drinks.md	["Beat the yolks with sugar to the consistency of cream, beat in the nutmeg and spirits, fold in the whipped whites, then stir in the milk."]	—	None	—	—	—	—	—	—	—	—
1444	404	—	Mixed Drinks	Herbert W. Green	1895	31	1895 Mixed Drinks by Herbert W Green.md	["Fill a large lemonade glass one-third full of fine ice and add the sugar, egg, rum, sherry, whisky, and milk.", "Shake thoroughly, strain into a large thin glass, and grate nutmeg on top if desired."]	Grated nutmeg, optional.	Fine ice	—	—	—	—	This is a good checkpoint for the mixed-spirit nogg line, keeping rum, sherry, and whisky together in one restorative formula.	The drink depends on full shake service to integrate the egg and milk cleanly.	—	—
2469	404	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	36	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Beat the yolk, sugar, nutmeg, and cinnamon to a cream.", "Add the spirit, cracked ice, Madeira, and milk, shake thoroughly, strain, grate nutmeg on top, and serve."]	Grated nutmeg.	Cracked ice	—	—	—	—	This is a useful city-style nogg checkpoint because Sheridan keeps the Madeira-and-yolk format explicit.	The creamed yolk base and fortified-wine accent distinguish it from plainer milk noggs.	—	—
3871	404	—	Jack's Manual	J. A. Grohusko	1910	35	1910 Jack's Manual by J A Grohusko.md	["Beat the yolk, sugar, nutmeg, and cinnamon to a cream.", "Add the brandy, Madeira, cracked ice, Jamaica rum, and milk, shake well, strain into a large glass, and serve."]	Nutmeg	Cracked ice	—	—	—	—	—	—	—	—
4530	404	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	28	1912 Wehman Bros.md	["Beat the yolk and sugar to a cream with nutmeg, add the brandy, rum, madeira, ice, and milk, shake well, grate nutmeg on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4770	404	—	Bartenders' Manual	Bartenders Association of America	1913	14	1913 Bartenders' Manual (Bartenders Association of America).md	["Beat the yolk, sugar, and spices to a cream.", "Add the spirits, ice, and milk, shake thoroughly, strain, and grate nutmeg on top."]	Grated nutmeg	Ice	—	—	—	—	—	—	—	—
487	405	U.S.A.	The Gentleman's Table Guide (2nd edition)	E. Ricket and C. Thomas	1872	47	1872 The Gentleman's Table Guide (2nd edition).md	["Dissolve the sugar with water in a soda-water glass.", "Add the raspberry syrup, brandy, sliced lemon, orange, pineapple, and rasped ice.", "Shake well, ornament with berries, and sip through two straws or a glass tube."]	Seasonal berries	Rasped ice	—	—	—	—	—	The text notes that sugar candy, capillaire, and fruit syrups can substitute when fresh fruit is not available.	—	—
488	406	—	The Gentleman's Table Guide (2nd edition)	E. Ricket and C. Thomas	1872	47	1872 The Gentleman's Table Guide (2nd edition).md	["Combine equal quantities of the brandy, rum, curacao, jelly, and lemon juice with thin lemon peel.", "Sweeten with powdered sugar candy or capillaire.", "Fill up with shaved ice and shake all together.", "Ornament with berries and a slice of pineapple and serve through two straws."]	Berries and pineapple slice	Shaved ice	—	—	—	—	—	The text allows fruit syrups and preserved fruits when fresh fruit cannot be obtained.	—	—
489	407	—	The Gentleman's Table Guide (2nd edition)	E. Ricket and C. Thomas	1872	48	1872 The Gentleman's Table Guide (2nd edition).md	["Place the fruit syrup and cream in a soda-water glass.", "Add double that quantity of shaved ice.", "Fill with soda water drawn from the fountain."]	—	Shaved ice	—	—	—	—	—	—	—	—
493	408	—	The American Bar-Tender	E. A. Simmons	1874	7	1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons.md	["Place the sugar, bitters, lemon peel, and one piece of ice in a large glass.", "Add the brandy and fill with Champagne.", "Stir with a spoon and serve."]	Lemon peel	Ice piece	—	—	—	—	—	—	—	—
684	408	—	American and Other Drinks	Leo Engel	1878	40	1878 American and other drinks.md	["Fill one-third full of broken ice, fill the balance with Champagne, and use a strainer."]	Lemon peel	One-third full of broken ice	—	—	—	—	—	—	—	—
774	408	—	Drinks, and How to Make Them	Yeatman & Co.	1879	7	1879 Drinks and how to make them by Yeatman & Co.md	["Add the bitters to a glass of champagne with a little ice.", "Optionally add a little maraschino.", "Place a piece of lemon peel or a strawberry in each glass."]	Lemon peel or strawberry	A little ice	—	—	—	—	—	—	—	The book also gives a jug-scale proportion of two dessertspoonfuls bitters per bottle.
791	408	Party of four	McDonough's Bar-Keepers' Guide, and Gentlemen's Sideboard Companion	Patsy McDonough	1883	6	1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883).md	["Place two lumps of loaf sugar, two dashes of Angostura bitters, and a piece of lemon peel in each champagne goblet.", "Fill each goblet with cold champagne direct from the cooler.", "Agitate well with a spoon and serve without ice."]	Lemon peel	—	—	—	—	—	—	This house manual is explicit that cocktails should be stirred, not shaken, and champagne should remain uniced.	—	—
864	408	—	Scientific Bar-Keeping	E. N. Cook & Co.	1884	8	1884 Scientific bar-keeping.md	["Put the sugar, bitters, and lemon peel into a tumbler.", "Fill the tumbler one-third full of broken ice and fill the balance with wine.", "Shake well and serve."]	Lemon peel	Broken ice	—	—	—	—	—	—	—	—
890	408	—	The Complete Bartender	Albert Barnes	1884	4	1884 The complete bartender.md	["Use a large bar glass and place the sugar, bitters, brandy, and lemon peel for each serving.", "Fill with ice and champagne.", "Shake well and serve."]	Lemon peel	Ice	—	—	—	—	—	—	—	—
919	408	—	New Guide for the Hotel Bar Restaurant	Bacchus	1885	4	1885 New Guide Hotel Bar Restaurant.md	["Use a large bar glass.", "For each serving add sugar, bitters, brandy, and lemon peel, fill with ice, and add champagne.", "Shake well and serve."]	Lemon peel	Ice	—	—	—	—	—	—	—	—
957	408	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	16	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Put the sugar, bitters, and small lump of ice into the goblet.", "Fill with wine, stir with a spoon, and serve with the lemon peel."]	Lemon peel	1 small lump per glass	—	—	—	A classic celebratory sparkling service showing the stabilized late-century Champagne Cocktail form.	This matters as a control version because it shows how fixed the Champagne Cocktail template already was by 1888.	The per-glass build with just a small lump of ice preserves the intended lightness of the serve.	—	Compared with Champagne Bowl Punch, this is the tighter single-glass celebratory branch.
1043	408	Theodore Proulx 1888 No. 2	Bartender's Manual	Theodore Proulx	1888	16	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Put the ice, lemon peel, and Angostura bitters into a thin glass.", "Foam a little Champagne with a very little powdered sugar in a dry whisky glass.", "Pour the foaming wine into the prepared glass, then fill direct from the bottle."]	Lemon peel	1 lump of ice	—	—	—	A mature sparkling cocktail where a tiny sugar-and-bitters preparation seasons the wine rather than sweetens it heavily.	Proulx is useful here because he preserves both recipe and serving choreography. The foamed-sugar handling shows how even a seemingly simple Champagne Cocktail could still involve bar technique and polish.	The foam-raising sugar step and the careful transfer into the prepared glass are part of the intended effect.	—	Compared with earlier sugar-heavy Champagne forms, this version feels more restrained and service-conscious.
1119	408	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	15	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Coat a champagne coupe with Angostura, fill with champagne, add a little ice and powdered sugar to taste, and serve."]	—	Ice	—	—	—	—	—	—	—	—
1162	408	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	18	1891 Cocktail Botthby's American Bar-Tender.md	["Place the bitters and sugar in the glass.", "Fill with champagne."]	—	—	—	—	—	—	The drink is a useful checkpoint for how sparkling-wine service remained part of the cocktail grammar rather than a separate class entirely.	Built-in-glass handling is central here; the sugar-and-bitters base is activated by the wine itself.	—	—
1452	408	Plain	Mixed Drinks	Herbert W. Green	1895	51	1895 Mixed Drinks by Herbert W Green.md	["Place the sugar, bitters, lemon peel, and small lumps of ice in a small thin lemonade glass.", "Fill with champagne, stir gently, and serve."]	Twisted lemon peel.	Two or three small lumps	—	—	—	—	This is a useful plain Champagne Cocktail checkpoint because it preserves a stripped direct-glass version without later embellishment.	Green emphasizes gentle stirring; this is a service drink, not a mixed sparkling punch.	—	—
1864	408	Plain (C. F. Lawlor 1895)	The Mixicologist	C. F. Lawlor	1895	44	1895 The Mixicologist by C F Lawlor.md	["Put the sugar, bitters, and twisted lemon peel in a small thin lemonade glass.", "Add two or three small lumps of ice.", "Fill with champagne, stir gently, and serve."]	Twisted lemon peel	Small ice lumps	Fresh lemon oil and wine mousse rise first, followed by faint bitters.	It is brisk, festive, and lightly bittered, using cocktail seasoning logic on sparkling wine rather than spirit.	The finish is dry, lifted, and effervescent.	A sparkling adaptation of cocktail grammar that becomes one of the clearest bridges from the aromatic cocktail world into wine-led celebration service.	Champagne Cocktail is historically significant because it shows the cocktail formula escaping the confines of spirituous short drinks. Sugar, bitters, peel, and base remain the grammar, but the base is now sparkling wine.	Gentle stirring matters: enough to integrate the sugar, not enough to destroy the wine's life.	—	Compared with the spirit-based cocktails in Lawlor, this is lighter and more celebratory, but structurally still recognisable as a cocktail.