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
4272	455	—	The Buffet Blue Book	John H. Considine	1912	29	1912 The Buffet Blue Book bu John H Considine.md	["Shake the sugar, lemon juice, fine ice, and claret well.", "Strain into a thin glass, dash with seltzer, dress with fruits, and serve with straws."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
4635	455	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	49	1912 Wehman Bros.md	["Combine the sugar, lemon, orange, and fine ice, pour in claret wine, shake well, dress with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4790	455	—	Bartenders' Manual	Bartenders Association of America	1913	21	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir thoroughly over fine ice and dress with fruit."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
5037	455	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	33	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a large bar glass two-thirds full with fine ice and add the sugar, lemon juice, and claret.", "Shake, strain into a claret wine glass, decorate with fruit, and serve."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
5476	455	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	32	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass three-quarters full of shaved ice.", "Shake, strain into a thin glass, dress with fruit, and serve with straws."]	Fruit	Shaved ice	—	—	—	—	This matters because Bullock preserves the single-glass claret punch line beside the bigger cup and bowl forms in the same section.	The fruit-dressed straw service is part of the punch identity here, not an optional flourish.	—	—
5546	455	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	["Fill with shaved ice, pour in claret, shake well, dress with fruit in season, and serve with a straw."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
5632	455	Down the Hatch 1920	Down the Hatch	"Paul"	1920	9	1920 Down the Hatch.md	["Stir well with a spoon and strain into a thin glass to the amount.", "Serve with pineapple, sliced orange, or cherry, or leave it in the same glass in the ice and serve with a straw."]	Pineapple, sliced orange, or cherry	—	—	—	—	—	This matters because it preserves an early-1920s compact claret punch with explicit alternate service options.	The source is unusually clear that this may be either strained into a thin glass or left in the original glass with ice and straw.	—	—
6150	455	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	30	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill the glass with shaved ice and claret, shake well, ornament with fruit, and serve with straws."]	Fruit	Shaved ice	—	—	—	—	This matters because it preserves a very terse late claret punch service in glass rather than a full bowl formula.	—	—	—
6976	455	Cheerio 1928	Cheerio! A Book of Punches and Cocktails	Charles	1928	38	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Fill a tumbler two-thirds full of shaved ice, add the powdered sugar, lemon slice, and orange slice cut into quarters.", "Fill with Claret, shake well, ornament with berries in season, and serve with a straw."]	Berries in season and a straw.	Shaved ice	—	—	—	—	—	—	—	—
7409	455	Clarete=Ponche (frío)	Cocktails	Pedro Chicote	1928	300	1928 Cocktails by Pedro Chicote.md	["Build in a glass, stir, then pass to a smaller glass containing fruit.", "Sprinkle the fruit with cognac and serve with straws."]	Seasonal fruit and lemon slice	Ice	—	—	—	—	This matters because it preserves a cold claret punch as a distinct Spanish service form.	The source uses a two-glass service with fruit, cognac, and straws.	—	—
635	456	—	American and Other Drinks	Leo Engel	1878	20	1878 American and other drinks.md	["Build as for Claret Punch, using Sauterne instead of claret."]	Fruit in season	Chipped ice	—	—	—	—	—	—	—	—
1722	456	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	98	1900 Modern American Drinks by J Kappeler.md	["Dissolve the sugar in a mixing-glass with a little water.", "Add the lemon slices, Sauterne, and fine ice and mix well.", "Put all into a long thin punch-glass, trim with fruit, and serve with straws."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
1963	456	R. C. Miller 1895	The American Bar-Tender	R. C. Miller	1895	14	1895 American Bar-Tender by R. C. Miller.md	["Prepare the drink in the same manner as Claret Punch, substituting Sauterne for claret.", "Serve iced with fruit and a straw."]	Orange, lemon, seasonal berries	Shaved ice	Sweet white wine and citrus peel rise softly from the glass.	The sweeter wine makes this softer and rounder than the claret version, pushing the punch closer to a perfumed social refresher.	The finish is chilled, lightly honeyed, and fruit-bright.	A sweet-wine branch of the single-glass punch family.	This sort of explicit substitution entry is valuable because it shows how nineteenth-century books often treated recipes as families with understood base-wine swaps rather than as rigidly singular formulas.	Because Miller defines it through substitution, the service grammar is the important part to preserve here.	—	—
2686	456	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	79	1903 Daly's Bartenders' Encyclopedia.md	["Build the sugar, lemon, orange, pineapple, and fine ice in a large punch glass.", "Pour in sauterne, mix well, dress with fruit, and serve with straws."]	Fruit.	Fine ice	—	—	—	—	Daly's hammock-and-summer-day gloss is a useful social framing for this wine-punch branch.	The fruit-dressed straw service keeps it in the single-glass punch family rather than cobbler service.	—	—
3274	456	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	179	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Add the powdered sugar, lemon slice, orange slice, pineapple piece, and shaved ice, then pour in Sauterne almost to the brim.", "Shake well, dress with berries, and serve."]	Berries	Shaved ice	—	—	—	—	—	—	—	—
3795	456	Didier 1909	The Reminder	Jacob A. Didier	1909	73	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a punch glass.", "Dissolve the sugar in a dash of syphon water, then add the lemon juice.", "Fill the glass with fine ice, balance with Sauterne wine, stir well, dress with fruit, and serve with straws."]	Fruit	Fine ice	—	—	—	—	This preserves a sweet white-wine punch branch in the late individual-punch tradition.	—	—	—
4665	456	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	56	1912 Wehman Bros.md	["Combine the sugar, lemon, orange, and fine ice, pour in sauterne wine, shake well, dress with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
5042	456	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	34	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Substitute Sauterne for claret and proceed as for Claret Punch.", "Serve decorated with fruit."]	Fruit	Fine ice	—	—	—	—	—	Source is explicitly substitution-based.	—	—
6977	456	Cheerio 1928	Cheerio! A Book of Punches and Cocktails	Charles	1928	39	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Fill a small container two-thirds full of shaved ice.", "Add the powdered sugar, lemon slice, orange slice, and pineapple piece, fill with Sauterne, ornament with berries in season, and serve with a straw."]	Berries in season and a straw.	Shaved ice	—	—	—	—	—	—	—	—
636	457	—	American and Other Drinks	Leo Engel	1878	23	1878 American and other drinks.md	["Build in a large bowl and refrigerate with all possible ice."]	—	Refrigerated hard	—	—	—	—	—	—	—	—
638	458	—	American and Other Drinks	Leo Engel	1878	23	1878 American and other drinks.md	["Fill the tumbler with shaved ice, shake well, ornament with fruit, and serve with a straw."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
833	458	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	22	1884 How to mix drinks.md	["Dissolve sugar with water, add port and brandy, shake well, dress with pineapple, oranges, and berries, and serve with straws."]	Pineapple, oranges, and berries	—	—	—	—	—	—	—	—	—
1018	458	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	40	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Dissolve the sugar in a little water and add the Port wine, brandy, and lemon juice.", "Fill the tumbler with shaved ice, shake well, ornament with fruits in season, and serve with a straw."]	Fruits in season	Shaved ice	—	—	—	A fortified-wine punch branch that keeps Port and brandy intertwined in iced bar-glass service.	This matters because it preserves the Port-led bar-glass punch line at a moment when many later histories center only rum or whiskey branches.	Its identity depends on the shaved-ice punch treatment rather than any elaborate seasoning.	—	Compared with Seventh Regiment National Guard Punch, this is less berry-led and more directly Port-driven.
1677	458	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	95	1900 Modern American Drinks by J Kappeler.md	["Dissolve the sugar in a little water in a mixing-glass.", "Add the lemon juice, port wine, brandy, curacoa, and fine ice; mix well.", "Put all in a long thin glass, trim with fruit, and serve with straws."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
2226	458	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	177	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the sugar and lemon juice with a little water or selters in a large bar glass.", "Add the port wine, brandy, and curacao.", "Fill the glass with fine ice and stir well with a spoon.", "Ornament the top with grapes, oranges, or similar fruit, and serve with a straw."]	Seasonal fruit	Fine ice	Port and citrus lead, with the curacao lifting the darker fruit into a more aromatic register.	This is a rich but cooling southern-style punch, darker than Johnson's fruitier rum punches and more vinous than his plain spirit mixes.	The finish is cool, wine-deep, and softly citrus-touched.	A port-led bar-glass punch preserving the southern decorated punch tradition in polished 1900 form.	Johnson specifically notes its popularity in the South, which is useful regional evidence. It helps keep regional punch culture visible inside the broader national canon.	The fruit dressing remains part of the identity, even though the base is darker and more vinous than many other bar-glass punches.	—	—
2524	458	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	60	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill with shaved ice, shake well, and dress the top with fruits in season.", "Serve with a straw."]	Seasonal fruit.	Shaved ice	—	—	—	—	This is a useful named port-and-brandy punch checkpoint in a later service manual.	Sheridan keeps the drink in the fruit-dressed shaken punch line despite the wine-heavy base.	—	—
2603	458	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	37	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in a little seltzer and add the lime juice, brandy, port wine, orange curacoa, and fine ice.", "Mix well with a spoon, ornament with fruit in season, and serve with straws."]	Fruit in season.	Fine ice	—	—	—	—	Daly explicitly ties this punch to the St. Charles Hotel in New Orleans, making it a useful hotel-origin checkpoint.	This is a spooned iced punch, not a bowl recipe or shaken sour, and the fruit-dressed service matters.	—	—
4129	458	—	Jack's Manual	J. A. Grohusko	1910	81	1910 Jack's Manual by J A Grohusko.md	["Stir the sugar, lemon juice, seltzer, port wine, brandy, curacoa, and bitters well.", "Fill the glass with shaved ice, trim with fruit, and serve with straws."]	Seasonal fruit	Shaved ice	—	—	—	—	—	—	—	—
4670	458	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	57	1912 Wehman Bros.md	["Combine the sugar, lemon juice, port wine, brandy, and fine ice, shake well, dress with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4857	458	—	Bartenders' Manual	Bartenders Association of America	1913	39	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir with a spoon, ornament with fruit in season, and serve with a straw."]	Fruit in season	Shaved ice	—	—	—	—	—	—	—	—
6984	458	Cheerio 1928	Cheerio! A Book of Punches and Cocktails	Charles	1928	41	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Pour the dissolved sugar, Port wine, brandy, and lemon juice into a large glass.", "Fill with shaved ice, stir well, ornament with fruits in season, and serve with a straw."]	Fruits in season and a straw.	Shaved ice	—	—	—	—	—	—	—	—
9372	458	—	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	84	Famous Orleans Drinks and How to Mix â€˜Em by Stanley Clisby Arthur (1938).md	["Dissolve the sugar with a little water in a mixing glass.", "Add the lemon juice, port, cognac, and curaçao, fill with fine ice, jiggle with a barspoon, and pour into a long thin glass.", "Garnish with fruit, add a straw, and serve."]	Fruit	—	—	—	—	—	—	—	—	—
640	459	—	American and Other Drinks	Leo Engel	1878	24	1878 American and other drinks.md	["Slice the oranges and pineapple in a bowl, pour the Cognac over them, let them steep for two hours, then add the Champagne and serve immediately."]	—	Iced Champagne	—	—	—	—	—	—	—	—
641	460	—	American and Other Drinks	Leo Engel	1878	24	1878 American and other drinks.md	["Build to taste with lemon peel, sugar, and boiling water."]	—	None	—	—	—	—	—	—	—	—
642	461	—	American and Other Drinks	Leo Engel	1878	24	1878 American and other drinks.md	["Put all the ingredients into a bowl or pitcher and mix well."]	—	About half a pound of ice	—	—	—	—	—	—	—	—
3478	461	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	84	Louis' Mixed Drinks by Muckensturm (1906).md	["Put a good-sized piece of clear ice in a pitcher first, add the remaining ingredients, ornament, and serve."]	Fruit of season and mint	Ice	—	—	—	—	—	—	—	—
643	462	—	American and Other Drinks	Leo Engel	1878	24	1878 American and other drinks.md	["Steep the lemons for twenty-four hours in the brandy and rum, add the sugar, water, and milk, then strain through a jelly bag."]	—	Optional	—	—	—	—	—	—	—	—
647	463	—	American and Other Drinks	Leo Engel	1878	25	1878 American and other drinks.md	["Build from the lemon juice, sugar, the specified mixed-spirit base, and cold water."]	—	None	—	—	—	—	—	—	—	—
910	463	—	The Complete Bartender	Albert Barnes	1884	9	1884 The complete bartender.md	["Use a large bar glass.", "Add the sugar, peach brandy, cognac, Jamaica rum, water, and half a small lemon.", "Fill with cracked ice and shake well."]	—	Cracked ice	—	—	—	—	—	—	—	—
649	464	—	American and Other Drinks	Leo Engel	1878	26	1878 American and other drinks.md	["Put all the ingredients in a small punch-bowl, mix well, and serve in Champagne goblets."]	—	None	—	—	—	—	—	—	—	—
651	465	Another	American and Other Drinks	Leo Engel	1878	26	1878 American and other drinks.md	["Steep the lemons in arrack for six hours, remove the lemons without squeezing, dissolve the sugar in boiling water, add the hot solution to the arrack, and let it stand to cool."]	—	None	—	—	—	—	—	—	—	—
660	466	—	American and Other Drinks	Leo Engel	1878	32	1878 American and other drinks.md	["Make in precisely the same manner as Egg Nogg, using boiling water instead of ice."]	Grated nutmeg	None	—	—	—	—	—	—	—	—
1139	466	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	29	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare as the Egg Nogg, replacing crushed ice with boiling milk."]	—	—	—	—	—	—	—	—	—	—
661	467	—	American and Other Drinks	Leo Engel	1878	32	1878 American and other drinks.md	["Beat the yolks and whites separately, mix all ingredients except the whites in a large bowl, let the whites float on top, ornament with coloured sugars, cool in ice, and serve."]	Coloured sugars	Cooled in a tub of ice	—	—	—	—	—	—	—	—
663	468	—	American and Other Drinks	Leo Engel	1878	33	1878 American and other drinks.md	["Fill the tumbler with cider and shake well."]	—	Two or three small lumps of ice	—	—	—	—	—	—	—	—
680	469	—	American and Other Drinks	Leo Engel	1878	39	1878 American and other drinks.md	["Build as a bottle cocktail."]	—	None	—	—	—	—	—	—	—	—
686	470	—	American and Other Drinks	Leo Engel	1878	41	1878 American and other drinks.md	["Make the same way as Gin Cocktail, strain into a fancy wine glass, throw lemon peel on top, and sugar the rim."]	Lemon peel and sugared rim	None	—	—	—	—	—	—	—	—
768	470	Fancy	Drinks, and How to Make Them	Yeatman & Co.	1879	6	1879 Drinks and how to make them by Yeatman & Co.md	["Make the gin, brandy, or whiskey cocktail in the usual way.", "Strain into a fancy wine-glass with the edge moistened with lemon juice and dipped in powdered sugar.", "Place a piece of lemon peel and a strawberry on top."]	Lemon peel and strawberry	—	—	—	—	—	—	—	—	—
3584	470	Spaulding and Rositer 1906, cocktails section	How to Mix Drinks	George L. Spaulding and W. Rositer	1906	13	1906 How to Mix Drinks Compiled Selected and Concocted by G Spaulding and W Rositer.md	["Give any cocktail an extra flavor by rubbing the rim of the glass with lemon juice and dipping the rim in fine sugar."]	Sugared rim	—	—	—	—	—	—	—	—	—
709	471	—	American and Other Drinks	Leo Engel	1878	50	1878 American and other drinks.md	["Make as a Fix, substituting Santa Cruz rum for the other spirits."]	Fruits in season	Two-thirds full of ice	—	—	—	—	—	—	—	—