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
2561	502	—	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 tumbler with chipped ice.", "Add the ingredients, shake well, and strain into a pony tumbler."]	—	Chipped ice	—	—	—	—	—	—	—	—
756	503	—	American and Other Drinks	Leo Engel	1878	93	1878 American and other drinks.md	["Shake up well with ice and strain."]	—	Ice	—	—	—	—	—	—	—	—
757	504	—	American and Other Drinks	Leo Engel	1878	93	1878 American and other drinks.md	["Mix well with shaved ice and strain into an ornamented glass."]	Optional colored-sugar rim	Shaved ice	—	—	—	—	—	—	—	—
758	505	—	American and Other Drinks	Leo Engel	1878	93	1878 American and other drinks.md	["Break in the egg, add pineapple syrup and shaved ice, fill with soda, and imbibe through straws."]	—	Shaved ice	—	—	—	—	—	—	—	—
759	506	—	American and Other Drinks	Leo Engel	1878	93	1878 American and other drinks.md	["Fill a sherry glass two-thirds full with the mixed liqueurs, add the egg white and sugar, then shake or swizzle and serve in a thin glass."]	—	—	—	—	—	—	—	—	—	—
760	507	—	American and Other Drinks	Leo Engel	1878	93	1878 American and other drinks.md	["Shake up well with ice and strain into a cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
761	508	—	American and Other Drinks	Leo Engel	1878	94	1878 American and other drinks.md	["Shake well with shaven ice, strain into a colored glass whose rim has been damped with lemon juice and dipped in white sugar."]	Sugar rim	Shaven ice	—	—	—	—	—	—	—	—
762	509	—	American and Other Drinks	Leo Engel	1878	94	1878 American and other drinks.md	["Shake up well with ice and strain."]	—	Ice	—	—	—	—	—	—	—	—
815	509	—	American and Other Drinks	Charlie Paul	1884	15	1884 American and Other Drinks ( 1 st edition ) by Charlie Paul.md	["Fill a tumbler with chipped ice.", "Squeeze in half a lemon, add the remaining ingredients, shake, and strain."]	—	Chipped ice	—	—	—	—	—	—	—	—
763	510	—	American and Other Drinks	Leo Engel	1878	94	1878 American and other drinks.md	["Shake well and strain."]	—	—	—	—	—	—	—	—	—	—
764	511	—	American and Other Drinks	Leo Engel	1878	94	1878 American and other drinks.md	["Prepare in the same way as a cobbler, substituting Encore whiskey for the wine; add a little lemon juice if desired."]	—	Ice	—	—	—	—	—	—	—	—
765	512	—	American and Other Drinks	Leo Engel	1878	97	1878 American and other drinks.md	["Fill a straw-stem port-wine glass two-thirds full of the mixed liqueurs, float the unbroken yolk, build froth from the whisked white on top, and dash with bitters."]	—	—	—	—	—	—	—	—	—	—
766	513	Travelling	Drinks, and How to Make Them	Yeatman & Co.	1879	5	1879 Drinks and how to make them by Yeatman & Co.md	["Fill a wine bottle half or two-thirds with the chosen spirit.", "Add the bitters and top with water.", "Add optional liqueur for variety and include a squeeze of lemon juice if desired."]	—	—	—	—	—	—	—	The booklet emphasizes that these bitters remove the need for added sugar in bottled cocktails.	—	—
895	513	Quart	The Complete Bartender	Albert Barnes	1884	5	1884 The complete bartender.md	["Fill a quart bottle three quarters full of whiskey.", "Add the curacao, gum syrup, bitters, and lemon juice.", "Shake well."]	—	—	—	—	—	—	—	—	—	—
924	513	Quart	New Guide for the Hotel Bar Restaurant	Bacchus	1885	5	1885 New Guide Hotel Bar Restaurant.md	["Fill a quart bottle three quarters full of whiskey.", "Add the curacao, gum syrup, bitters, and lemon juice.", "Shake well."]	—	—	—	—	—	—	—	—	—	—
958	513	1888 Brandy	The Police Gazette Bartenders Guide	Richard K. Fox	1888	17	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Compound the brandy, water, bitters, gum syrup, and curacoa as a bottled cocktail mixture.", "Use the same formula for whiskey or gin bottled cocktails by substitution."]	—	—	—	—	—	A clear bottled aromatic-cocktail formula preserving prepared-service logic in the late nineteenth-century bar.	This is historically useful because it shows cocktails already being formalized for pre-batched bottle service.	The key fact is not a shake or stir but the explicit compounding-for-storage logic.	—	Compared with the live-mixed Brandy Cocktail, this is about consistency and readiness rather than last-minute polish.
775	514	Pousse-cafe	Drinks, and How to Make Them	Yeatman & Co.	1879	8	1879 Drinks and how to make them by Yeatman & Co.md	["Pour the bitters gently down the side of a liqueur glass.", "With the glass sloped, carefully add the maraschino down the side.", "Finish by layering the brandy on top."]	—	—	—	—	—	—	—	The book presents this explicitly as a pousse-cafe.	—	—
9118	514	—	Café Royal Cocktail Book	W. J. Tarling	1937	200	Café Royal Cocktail Book by William J Tarling (1937).md	["Use liqueur glass and pour carefully so that ingredients do not mix."]	—	—	—	—	—	—	—	—	—	—
776	515	—	Drinks, and How to Make Them	Yeatman & Co.	1879	8	1879 Drinks and how to make them by Yeatman & Co.md	["Measure equal parts of the four ingredients into a liqueur glass.", "Blend well.", "Serve after coffee."]	—	—	—	—	—	—	—	—	—	—
778	516	—	Drinks, and How to Make Them	Yeatman & Co.	1879	9	1879 Drinks and how to make them by Yeatman & Co.md	["Combine the Santa Cruz and Jamaica rum.", "Add the bitters, water, lemon, and sugar to taste.", "Serve as punch."]	—	—	—	—	—	—	—	—	—	—
1090	516	Theodore Proulx 1888 Rum Punch-Bowl	Bartender's Manual	Theodore Proulx	1888	35	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Stir the rum, water, maraschino, sugar, lemon juice, and pineapple juice until the sugar is dissolved.", "Add one big chunk of ice and place fruits on top."]	Seasonal fruit	One big chunk of ice	—	—	—	A large-format rum bowl that keeps older communal punch structure alive in an 1888 professional manual.	This matters because it shows bowl punch still functioning as a live service format rather than a purely ceremonial survival.	The big ice block and top-fruit finish are part of the bowl logic, not decorative extras.	—	Compared with bar-glass punches elsewhere in Proulx, this is explicitly scaled for collective service.
1935	516	St. Croix or Jamaica (C. F. Lawlor 1895)	The Mixicologist	C. F. Lawlor	1895	65	1895 The Mixicologist by C F Lawlor.md	["Make the drink in the same manner as the Chicago-style Whiskey Punch, using St. Croix or Jamaica rum."]	Seasonal fruit	—	Rum and citrus rise brightly from the cold thrown service.	It is punch-shaped and rum-led, with the technique making the drink feel especially lively and cool.	The finish is sweet-tart, fruity, and rum-scented.	A rum branch of the late thrown bar-glass punch line.	Rum Punch here is historically useful because it shows the Chicago-style service logic transferring directly across base spirits. That is a nice example of method-first family continuity.	As with the whiskey version, the key identity lies in the reversal/chilling method rather than dramatic ingredient novelty.	—	Compared with Rum Sour, this is more punch-identified and more garnish-forward. Compared with Brandy and Rum Punch, this is cleaner and more technique-focused.
2678	516	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	75	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in a little water and add the lime juice, Medford rum, and fine ice to a punch glass.", "Add the dash of St. Croix rum, stir well with a spoon, dress with fruit, and serve with straws."]	Fruit.	Fine ice	—	—	—	—	This is a useful regional-rum punch checkpoint preserving both Medford and St. Croix in one service.	The layered rum logic and full fruit-dressed straw service are the key points here.	—	—
4662	516	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	55	1912 Wehman Bros.md	["Combine the sugar, lemon juice, rums, and orange, fill up with fine ice, dress with fruit and berries, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
7431	516	Ron=Ponche	Cocktails	Pedro Chicote	1928	311	1928 Cocktails by Pedro Chicote.md	["Build in a large glass, stir, and top with seltzer.", "Serve in the same glass with straws."]	Seasonal fruit	Ice	—	—	—	—	This matters because it preserves a clean rum-and-curacao Spanish punch line in the late chapter.	The source presents this as a straightforward direct-glass refresher rather than a bowl punch.	—	—
779	517	—	Drinks, and How to Make Them	Yeatman & Co.	1879	9	1879 Drinks and how to make them by Yeatman & Co.md	["Dissolve a little sugar in half a tumbler of hot water.", "Add the whiskey and a few dashes of bitters.", "Place a slice of lemon on top and serve hot, or use cold water for a cold punch."]	Lemon slice	—	—	—	—	—	—	—	—	—
1098	517	Theodore Proulx 1888 Plain	Bartender's Manual	Theodore Proulx	1888	42	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Put the lemon and syrup into a mixing glass, using a little more of each than for a whiskey sour.", "Add ice, whiskey, and water, stir with a spoon, and strain into a punch glass.", "Serve with water on the side."]	—	Ice	—	—	—	A clear late-century checkpoint for the difference between a sour and a lengthened bar-glass punch.	This is structurally important because it preserves the punch-versus-sour distinction as a working professional ratio change rather than a separate mythology.	The added water and final strain are what separate this from the unstrained and self-pour whiskey forms nearby.	—	Compared with Whiskey Sour, this is longer and more explicitly punch-shaped rather than fruit-dressed sour service.
1099	517	Theodore Proulx 1888 Unstrained	Bartender's Manual	Theodore Proulx	1888	42	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Put the syrup and lemon into a cobbler glass with bar ice and the whiskey.", "Stir with a spoon, place fruits on top, and serve with straws."]	Seasonal fruit	Bar ice	—	—	—	An in-glass punch service that keeps the cobbler-style fruit-and-straw world attached to whiskey punch.	This matters because it shows punch splitting not only by ratio but by strained versus unstrained service grammar.	The unstrained cobbler-glass presentation is the key difference from the plain strained whiskey punch.	—	Compared with the plain whiskey punch, this is looser, colder, and more obviously part of the decorative long-drink field.
1216	517	Hot	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	32	1891 Cocktail Botthby's American Bar-Tender.md	["Dissolve a cube of sugar in a hot-water glass two-thirds full of boiling water.", "Pour in enough whiskey to nearly fill the glass, add a few drops of lemon juice, a slice of lemon, and spice."]	Lemon slice	—	—	—	—	—	This is a useful checkpoint for the compact hot whiskey punch line before later simplification into broader hot-whiskey categories.	The drink sits between toddy and larger punch logic, with citrus and spice marking the punch identity.	—	—
1291	517	Cold	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	58	1891 Cocktail Botthby's American Bar-Tender.md	["Make the same as Boothby's brandy punch with whiskey substituted for cognac.", "Serve as a chilled decorated stem-glass punch."]	Add a little fruit.	Piece of ice	—	—	—	—	This is a useful cold whiskey punch checkpoint because Boothby explicitly keeps the older brandy-punch service grammar transferable to whiskey.	The identity is inherited from the bar-glass punch method rather than from the later hot-whiskey punch line already curated elsewhere in the book.	—	—
1446	517	Plain	Mixed Drinks	Herbert W. Green	1895	32	1895 Mixed Drinks by Herbert W Green.md	["Put fine ice, lemon juice, syrup, and whisky in a thin lemonade glass.", "Mix with a long bar-spoon, fill with fine ice, ornament with fruits, and serve with straws."]	Fruits.	Fine ice	—	—	—	—	This is a useful checkpoint for the plain long iced whiskey punch line before later highball logic crowds it out.	Green treats it as a spoon-mixed straw drink rather than a shaken sour or hot punch.	—	—
1683	517	Plain	Modern American Drinks	George J. Kappeler	1895	96	1900 Modern American Drinks by J Kappeler.md	["Fill a mixing-glass half-full of fine ice.", "Add the sugar, lemon juice, and whiskey and mix well.", "Serve in a long thin glass, trim with fruit, and sip with straws."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
1684	517	Strained	Modern American Drinks	George J. Kappeler	1895	97	1900 Modern American Drinks by J Kappeler.md	["Prepare the plain Whiskey Punch.", "Strain into a fancy bar-glass before trimming with fruit."]	Fruit	—	—	—	—	—	—	—	—	—
1932	517	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	64	1895 The Mixicologist by C F Lawlor.md	["Take quarter of a lemon, one barspoonful sugar, and a little water and press the lemon.", "Add one jigger of bourbon or rye whiskey, fill the glass with ice, and add two dashes of rum.", "Shake well and strain into a cool stem punch-glass, then add fruit."]	Seasonal fruit	—	Whiskey and lemon rise first, with fruit and a faint rum seasoning behind them.	It is brighter and more compact than a bowl punch, but still very clearly punch-shaped rather than simply a sour with garnish.	The finish is sweet-tart, fruity, and lightly warming.	A late whiskey bar-glass punch preserving the family in efficient service form.	Lawlor's note that several punches can be made at once in a large glass is especially useful because it exposes a service workflow, not just a formula. That kind of operational detail is excellent ontology material.	The touch of rum is a seasoning accent. The service note about pre-filling stem glasses with ice is part of the practical method history.	—	Compared with Whiskey Sour, this is more garnish-forward and punch-identified. Compared with Sheridan Punch, it is fuller and more conventionally integrated.
1934	517	Chicago style (C. F. Lawlor 1895)	The Mixicologist	C. F. Lawlor	1895	65	1895 The Mixicologist by C F Lawlor.md	["Take two same-sized mixing glasses and fill both with ice.", "Put four dashes syrup, four dashes lemon, and one jigger whiskey in one of the mixing glasses.", "Place the other on top, reverse until cold, then strain from both into a cool glass, holding them firmly, and add fruit."]	Seasonal fruit	—	Whiskey and citrus rise with a brisk coldness from the thrown service.	It is still structurally whiskey punch, but the handling makes it feel lighter and more aerated than a standard shake or stir.	The finish is bright, cool, and lightly fruity.	A technique-distinguished whiskey punch that gives us a rare explicit snapshot of style by city and method.	Chicago-style Whiskey Punch is historically valuable because it preserves a method distinction, not just a formula distinction. Regional style and handling differences are exactly the sort of evidence that later summaries often lose.	The reversal between two iced glasses is the essential feature here. It should be treated as a true thrown-style service rather than a flourish.	—	Compared with the standard Whiskey Punch, this is less about formula change than about texture and method. That makes it especially useful for the ontology's technique dimension.
1957	517	R. C. Miller 1895	The American Bar-Tender	R. C. Miller	1895	12	1895 American Bar-Tender by R. C. Miller.md	["Dissolve the sugar well with one wine-glass of the boiling water.", "Pour in the whiskey.", "Add the balance of the water and sweeten to taste.", "Put in a small piece of lemon rind or a thin slice of lemon."]	Lemon peel or thin slice of lemon	—	Warm whiskey and lemon rise in a familiar hot-punch profile.	It is plain, warming, and practical, sitting between toddy, sling, and punch in a way that makes the old service world feel contiguous rather than neatly separated.	The finish is hot, citrusy, and gently sweet.	A compact whiskey punch that preserves the small-glass side of the hot punch tradition.	This is exactly the kind of entry that helps keep the ontology honest. Modern categories want clearer boundaries than many nineteenth-century books actually observed.	Dissolving the sugar with part of the water first is part of Miller's broader hot-punch handling logic.	—	—
2709	517	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	88	1903 Daly's Bartenders' Encyclopedia.md	["Build the sugar dissolved in a little water, lemon juice, whiskey, and fine ice in a punch glass.", "Mix well with a spoon, dress the top with fruit in season, and serve with straws."]	Fruit in season.	Fine ice	—	—	—	—	This is a useful plain whiskey-punch checkpoint in the same source that preserves more elaborate punch variants.	The single-glass fruit-dressed straw service is what matters here.	—	—
3277	517	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	180	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Dissolve the powdered sugar in a little water, then add the lemon juice, whiskey, and shaved ice.", "Shake well, dress with lemon and berries, and serve with straws."]	Lemon and berries	Shaved ice	—	—	—	—	—	—	—	—
3434	517	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	68	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill the mixing glass with shaved ice, shake well, strain into a star-glass, ornament with seasonal fruit, and serve."]	Fruit of season	Ice	—	—	—	—	—	—	—	—
3799	517	Didier 1909	The Reminder	Jacob A. Didier	1909	75	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a punch glass (goblet).", "Add the gum syrup, lemon juice, and whiskey.", "Fill with fine ice, stir, dress with fruit, and serve with straws."]	Fruit	Fine ice	—	—	—	—	This keeps a plain whiskey branch inside Didier's late single-glass punch logic instead of collapsing the line entirely into the sour or old-fashioned families.	—	—	—
4178	517	—	Jack's Manual	J. A. Grohusko	1910	89	1910 Jack's Manual by J A Grohusko.md	["Shake the sugar, lemon juice, whiskey-and-rum mix, Angostura bitters, and ice well.", "Strain into a punch glass, garnish with a slice of orange, add curacao on top, top with seltzer, and serve."]	Orange slice	Ice	—	—	—	—	—	—	—	—
4674	517	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	58	1912 Wehman Bros.md	["Dissolve the sugar in a little water, add the lemon juice, whiskey, and shaved ice, shake well, dress the top with lemon slices and berries, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
5045	517	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	35	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a mixing glass with shaved ice and add the sugar, lemon juice, water, and whiskey.", "Shake, strain into a punch glass, ornament with fruit, and serve."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
5503	517	St. Louis Style	The Ideal Bartender	Tom Bullock	1917	55	1917 The Ideal Bartender by Tom Bullock.md	["Use a large mixing glass filled with lump ice.", "Shake well, strain into a stem glass, and serve."]	—	Lump ice	—	—	—	—	This matters because Bullock preserves a regional whiskey punch branch already bending toward cocktail and sour logic.	The vermouth and pineapple syrup are what make this St. Louis branch worth keeping distinct.	—	—
5549	517	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	["Dissolve sugar with lemon juice and hot water, add whiskey, fill with boiling water, place lemon on top, optionally grate nutmeg, and serve with ice on the side."]	Lemon; optional nutmeg	Optional service ice	—	—	—	—	—	—	—	—
5699	517	Down the Hatch 1920	Down the Hatch	"Paul"	1920	29	1920 Down the Hatch.md	["Strain into punch glass with slice of orange."]	Slice of orange	0.5 scoop of ice	—	—	—	—	This matters because it preserves the compact whiskey punch branch still active in 1920 rather than assuming punch had vanished into party bowls only.	The orange-slice finish is the notable service detail here.	—	—
8184	517	—	Peychaud's New Orleans Cocktails	John Held Jr.	1935	15	1935 Peychaud's New Orleans Cocktails.md	["Build in a bar tumbler with ice, stir well, strain into a high-ball glass with fruit, and serve."]	Fruit	Ice	—	—	—	—	—	—	—	—
785	518	Nectar	Drinks, and How to Make Them	Yeatman & Co.	1879	11	1879 Drinks and how to make them by Yeatman & Co.md	["Put the spirit, bitters, and citrus slices into a soda-water tumbler.", "Add a bottle of lemonade and some ice.", "Serve as a refreshing long drink."]	Orange or lemon slices	Some ice	—	—	—	—	—	—	—	—
786	519	—	Drinks, and How to Make Them	Yeatman & Co.	1879	11	1879 Drinks and how to make them by Yeatman & Co.md	["Put the lime-juice cordial and bitters into a tumbler.", "Fill with seltzer or other aerated or mineral water.", "Add a piece of ice."]	—	Piece of ice	—	—	—	—	—	—	—	—
787	520	Mr. Weller's Weneration	Drinks, and How to Make Them	Yeatman & Co.	1879	11	1879 Drinks and how to make them by Yeatman & Co.md	["Grate ginger into a quart pot.", "Add the bitters in a glass of gin, then the heated ale and sugar.", "Drink while foaming."]	—	—	—	—	—	—	—	—	—	—