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
2542	471	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	93	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Build the sugar, Curacoa, lemon juice, rum, and shaved ice in a small bar glass and stir well.", "Ornament the top with a slice of orange and a piece of pineapple and serve."]	Orange slice and piece of pineapple.	Shaved ice	—	—	—	—	This is a useful fix-family checkpoint that keeps Santa Cruz rum explicit rather than silently interchangeable.	The fix remains a built, fruit-dressed service rather than a strained daisy or sour.	—	—
3074	471	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	37	1904 Drinks as they are Mixed by Paul E Lowe.md	["Build the shaved ice, dissolved sugar, lemon juice, fruit syrup, and Santa Cruz rum in a small bar glass.", "Stir, dress with fruit, and serve with a straw."]	Fruit	Shaved ice	Rum and fruit syrup lead the aromatic profile.	This branch matters because it shows regional rum identity surviving inside another modular sour family, not only in daisies and crustas.	The finish is cool, fruity, and lightly funky.	A Santa Cruz rum branch of the mature Fix family.	—	—	—	—
4867	471	—	Bartenders' Manual	Bartenders Association of America	1913	40	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well and ornament the top with a slice of orange and a piece of pineapple."]	Orange slice and pineapple	Shaved ice	—	—	—	—	—	—	—	—
711	472	Another Way	American and Other Drinks	Leo Engel	1878	50	1878 American and other drinks.md	["Heat the ale, beat the eggs with sugar and spice, then mix by pouring from pitcher to pitcher until smooth as cream."]	—	None	—	—	—	—	—	—	—	—
714	473	Another Way	American and Other Drinks	Leo Engel	1878	51	1878 American and other drinks.md	["Beat the eggs with the sugar, add boiling water in stages, then throw in the spirits."]	—	None	—	—	—	—	—	—	—	—
717	474	Another	American and Other Drinks	Leo Engel	1878	52	1878 American and other drinks.md	["Fill the tumbler one-third full with hot water and grate nutmeg on top."]	Grated nutmeg	None	—	—	—	—	—	—	—	—
719	475	—	American and Other Drinks	Leo Engel	1878	53	1878 American and other drinks.md	["Pour each ingredient gently at the side of the glass so that neither mixes with the other."]	—	None	—	—	—	—	—	—	—	—
720	476	—	American and Other Drinks	Leo Engel	1878	53	1878 American and other drinks.md	["Pour into the glass as in Santina's Pousee Cafe."]	—	None	—	—	—	—	—	—	—	—
721	477	—	American and Other Drinks	Leo Engel	1878	53	1878 American and other drinks.md	["Layer the ingredients in the glass."]	—	None	—	—	—	—	—	—	—	—
722	478	—	American and Other Drinks	Leo Engel	1878	54	1878 American and other drinks.md	["Fill the glass half full of Maraschino, place in the egg yolk, surround it with vanilla cordial, and dash the top with Cognac."]	—	None	—	—	—	—	—	—	—	—
725	479	—	American and Other Drinks	Leo Engel	1878	54	1878 American and other drinks.md	["Stir together, sweeten until it ferments, let it stand one hour, strain, ice well, and serve in small glasses."]	—	Iced well after straining	—	—	—	—	—	—	—	—
727	480	—	American and Other Drinks	Leo Engel	1878	81	1878 American and other drinks.md	["Half-fill a large tumbler with Rhine wine and top with soda water."]	—	—	—	—	—	—	—	—	—	—
730	481	For Parties	American and Other Drinks	Leo Engel	1878	83	1878 American and other drinks.md	["Rub some of the sugar on the lemons to absorb the oil, combine with the rest of the sugar and juice, pour over boiling water, dissolve, strain, and cool."]	—	—	—	—	—	—	—	—	—	—
733	482	—	American and Other Drinks	Leo Engel	1878	83	1878 American and other drinks.md	["Place a lemon ice in a large goblet, pour over a bottle of soda-water, and serve."]	—	Lemon ice	—	—	—	—	—	—	—	—
735	483	—	American and Other Drinks	Leo Engel	1878	87	1878 American and other drinks.md	["Combine the cream of tartar, acid, lemon peel and juice, and sugar, regulating the sweetness to taste."]	—	—	—	—	—	—	—	—	—	—
1772	483	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	118	1900 Modern American Drinks by J Kappeler.md	["Rub the lemons in sugar to extract the oil, then squeeze out the juice.", "Boil the sugar and water, add lemon juice, pour onto the beaten egg white, and freeze."]	—	—	Anise, wormwood, and lemon oil lead immediately, with the bitters adding a subtle spiced edge.	The added water opens the absinthe and softens its force, making the drink read as a composed aromatic cocktail rather than a straight absinthe service.	The finish is cool, herbal, and persistent.	A fully fledged absinthe-led aromatic cocktail from a period when absinthe could still occupy the centre of the glass.	Kappeler's version matters because it treats absinthe as the base of a proper cocktail rather than merely a rinse or a dash. That places it within the broader aromatic cocktail family while preserving a distinctly absinthe-centred late nineteenth-century service style.	The water is structural here, not incidental. It stretches and opens the spirit before dilution from stirring has fully done the work.	—	Compared with smaller absinthe seasonings in Martini-era drinks, this entry preserves an older moment when absinthe itself could dominate the formula.
736	484	—	American and Other Drinks	Leo Engel	1878	87	1878 American and other drinks.md	["Put the ingredients into a gallon pitcher, pour on boiling water, cool, and serve."]	—	—	—	—	—	—	—	—	—	—
738	485	—	American and Other Drinks	Leo Engel	1878	87	1878 American and other drinks.md	["Mix well together; aerate with carbonate of soda if required."]	—	—	—	—	—	—	—	—	—	—
739	486	—	American and Other Drinks	Leo Engel	1878	87	1878 American and other drinks.md	["Mix well together and strain through a sieve."]	—	—	—	—	—	—	—	—	—	—
1068	486	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	28	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Prepare the drink in the same manner as plain lemonade.", "Use milk in place of water and a little more sugar to prevent curdling."]	—	Fine ice	—	—	—	A temperance dairy-citrus drink showing how lemonade logic crossed directly into milk service.	Milk Lemonade matters because it shows the non-alcoholic side of bartending borrowing directly from mixed-drink technique and balance logic.	The extra sugar is not incidental; it is a practical anti-curdling adjustment built into the recipe.	—	Compared with plain lemonade, this is richer and more texturally managed rather than simply diluted citrus refreshment.
5667	486	Down the Hatch 1920	Down the Hatch	"Paul"	1920	19	1920 Down the Hatch.md	["Fill the glass with good cold milk and shake it well.", "Let it stand long enough for froth to form on top and spoon it off like eating ice cream."]	Froth on top	0.5 scoop broken ice	—	—	—	—	This matters because it preserves another soda-fountain and temperance crossover where milk, citrus, and bar shaking overlap directly with mixed-drink service.	The spooned-off froth is the key service feature here.	—	—
740	487	—	American and Other Drinks	Leo Engel	1878	88	1878 American and other drinks.md	["Mix the boiling milk with the lemon juice, sweeten to taste, and strain through a sieve."]	—	—	—	—	—	—	—	—	—	—
741	488	—	American and Other Drinks	Leo Engel	1878	88	1878 American and other drinks.md	["Whip well, collect the froth on a sieve, place the liquor in glasses, and crown with the froth."]	Whipped froth	—	—	—	—	—	—	—	—	—
742	489	—	American and Other Drinks	Leo Engel	1878	88	1878 American and other drinks.md	["Bruise the lemon peel with the sugar, mix with the cream of tartar, bottle, and when required add a pint of boiling water."]	—	—	—	—	—	—	—	—	—	—
743	490	—	American and Other Drinks	Leo Engel	1878	88	1878 American and other drinks.md	["Infuse for ten hours, then strain."]	—	—	—	—	—	—	—	—	—	—
744	491	Raspberry / Strawberry / Currant / Orange	American and Other Drinks	Leo Engel	1878	89	1878 American and other drinks.md	["Boil the fruit juice into a syrup with sugar and tartaric acid, then for service stir two tablespoons of syrup into water and briskly add carbonate of soda."]	—	—	—	—	—	—	—	—	—	—
745	492	—	American and Other Drinks	Leo Engel	1878	90	1878 American and other drinks.md	["Shake the egg, Benedictine, raspberry syrup, and a little ice, then half fill with champagne, top with soda water, stir, and strain through a fine sieve."]	—	A little ice	—	—	—	—	—	—	—	—
746	493	a la Simmons	American and Other Drinks	Leo Engel	1878	90	1878 American and other drinks.md	["Beat up the eggs, add the curacoa, brandy, and sugar, then add the champagne and mix by pouring from one glass to another until fleecy."]	—	—	—	—	—	—	—	—	—	—
747	494	—	American and Other Drinks	Leo Engel	1878	90	1878 American and other drinks.md	["Shake well in ice, fill with new milk, and strain."]	—	Ice	—	—	—	—	—	—	—	—
748	495	—	American and Other Drinks	Leo Engel	1878	91	1878 American and other drinks.md	["Stir the egg and sugar well with a spoon, fill with cider, and drink while effervescing."]	—	—	—	—	—	—	—	—	—	—
749	496	—	American and Other Drinks	Leo Engel	1878	91	1878 American and other drinks.md	["Stir well with a spoon, add chipped ice, and strain."]	—	Chipped ice	—	—	—	—	—	—	—	—
750	497	—	American and Other Drinks	Leo Engel	1878	91	1878 American and other drinks.md	["Shake well in ice and strain."]	—	Ice	—	—	—	—	—	—	—	—
751	498	—	American and Other Drinks	Leo Engel	1878	91	1878 American and other drinks.md	["Place the egg in a wine glass, gently add the vinegar down the inside of the glass, season with salt and pepper, and swallow in one draught."]	—	—	—	—	—	—	—	—	—	—
824	498	—	American and Other Drinks	Charlie Paul	1884	19	1884 American and Other Drinks ( 1 st edition ) by Charlie Paul.md	["Build directly in a wine glass and drink as served."]	—	—	—	—	—	—	—	—	—	—
3824	498	Didier 1909	The Reminder	Jacob A. Didier	1909	95	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Put the vinegar or lemon juice, egg, salt, and pepper in a whiskey glass.", "Serve."]	—	—	—	—	—	—	This is important because it preserves the raw-egg bracer as a real bar-room service entry rather than a later novelty.	—	—	—
5262	498	Cocktail-Ology, whiskey drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Pour rye and Worcestershire into a cocktail glass, then float egg yolk on top."]	—	None	—	—	—	—	—	—	—	—
6284	498	—	L'Art du Shaker	Dominique Migliorero	1925	52	1925 L'Art du Shaker by Dominique Migliorero.md	["Build in a cocktail glass without mixing, serve with a glass of water on the side, and swallow in one go."]	—	—	—	—	—	—	—	—	—	—
6850	498	—	El Bar Americano en España	Pedro Chicote	1927	153	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a wine glass and season with a little salt and ground pepper.", "Drink it in one go."]	Salt and pepper	—	—	—	—	—	—	—	—	—
8347	498	—	The Artistry of Mixing Drinks	Frank Meier	1936	37	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Build in a cocktail glass and serve with a glass of ice water."]	—	Ice	—	—	—	—	—	—	—	—
9008	498	—	Café Royal Cocktail Book	W. J. Tarling	1937	171	Café Royal Cocktail Book by William J Tarling (1937).md	["Pour into a small glass without breaking the yolk."]	—	—	—	—	—	—	—	—	—	—
752	499	—	American and Other Drinks	Leo Engel	1878	92	1878 American and other drinks.md	["Half fill a small tumbler with chipped ice, add the bitters, brandy, and noyeau, swizzle to a froth, and drink through a strainer."]	—	Chipped ice	—	—	—	—	—	—	—	—
753	500	—	American and Other Drinks	Leo Engel	1878	92	1878 American and other drinks.md	["Build in a soda-water tumbler and drink while effervescing."]	—	Small block of ice	—	—	—	—	—	—	—	—
754	501	—	American and Other Drinks	Leo Engel	1878	92	1878 American and other drinks.md	["Shake up well and strain."]	—	—	—	—	—	—	—	—	—	—
1303	501	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	10	1891 Drinks a La Mode by Mrs de Salis.md	["Fill a tumbler with shaven or chipped ice, add syrup, egg, brandy, and milk, shake well, and strain."]	—	Shaven or chipped ice	—	—	—	—	—	—	—	—
2144	501	Aczel 1899, No. 7	American-Bar	Aczel Miksa	1899	27	1899 American Bar by Aczel Miksa.md	["Shake egg yolk, grenadine, maraschino, cognac, sherry, and crushed ice strongly so the egg is fully mixed; pour out and dust with cinnamon."]	Cinnamon	Crushed ice	—	—	—	—	—	—	—	—
2569	501	—	Recipes of American and Other Iced Drinks	Charlie Paul	1902	13	1902 Recipes of American and other Iced Drinks by Charlie Paul.md	["Fill a tumbler with chipped ice.", "Add the ingredients, shake well, and strain off into a pony tumbler."]	—	Chipped ice	—	—	—	—	—	—	—	—
2996	501	Newman 1904, No. 17	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	6	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Shake ingredients strongly with crushed ice in silver goblets, strain into glass no. 3, and serve with straws."]	—	Crushed ice	—	—	—	—	—	—	—	—
5803	501	Olivier Mayor 1921, Cocktails Short Drinks section	Le Barman	Olivier Mayor	1921	—	1921 Le Barman Guide du Limonadier et du Restaurateur by Olivier Mayor.md	["Shake strongly in a shaker and strain into a glass."]	—	Crushed ice	—	—	—	—	—	—	—	—
8510	501	—	The Artistry of Mixing Drinks	Frank Meier	1936	71	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake with ice, strain into a double cocktail glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
755	502	—	American and Other Drinks	Leo Engel	1878	92	1878 American and other drinks.md	["Shake up well with fine ice and strain into a claret glass."]	—	Fine ice	—	—	—	—	—	—	—	—