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
5875	540	Harry Johnson of New Orleans	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	61	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into medium-sized tumbler.", "Fill the balance with soda or syphon."]	—	—	—	—	—	—	This matters because it gives us a clean London 1923 checkpoint for the Johnson-attributed Morning Glory Fizz line.	The defining point is the egg-white Scotch base lifted with absinthe and charged water.	—	—
6134	540	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	26	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill the glass with ice and shake well.", "Strain into a fizz glass and add syphon."]	—	Ice	—	—	—	—	This matters because it keeps the absinthe-lifted morning fizz branch alive in the mid-1920s social layer.	—	—	—
6526	540	Harry Johnson of New Orleans attribution	Barflies and Cocktails	Harry McElhone and Wynn	1927	55	1927 Barflies and Cocktails.md	["Shake well, strain into a medium-sized tumbler, and fill the balance with soda or syphon."]	—	—	—	—	—	—	This matters because it preserves the mature absinthe-and-Scotch morning fizz line in McElhone's interwar canon.	—	—	—
7356	540	Pedro Chicote 1928	Cocktails	Pedro Chicote	1928	269	1928 Cocktails by Pedro Chicote.md	["Shake very well and top with soda in a large glass."]	—	2 or 3 pieces ice	—	—	—	—	This matters because it gives Chicote a dedicated fizz version of the Morning Glory line alongside the Daisy branch.	—	—	—
8461	540	—	The Artistry of Mixing Drinks	Frank Meier	1936	60	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake well, strain into a tumbler, add soda water or syphon, and serve."]	—	—	—	—	—	—	—	—	—	—
827	541	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	16	1884 How to mix drinks.md	["Saturate a lump of loaf sugar with lemon juice in a fancy sour glass, fill slowly with champagne, stir well, and ornament with fruit in season."]	Seasonal fruit	—	—	—	—	—	—	—	—	—
1696	541	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	104	1900 Modern American Drinks by J Kappeler.md	["Saturate a lump of loaf-sugar with lemon juice and put it into a long thin half-pint glass.", "Add a piece of ice and a slice of lemon, fill up with cold champagne, stir, and serve."]	Lemon slice	Ice	—	—	—	—	—	—	—	—
2105	541	Anleitung Amerikanischer Eis-Getraenke 1898	Anleitung zur Bereitung Amerikanischer Eis-Getraenke	The Continental Bodega Company	1898	7	1898 Anleitung zur Bereitung Amerikanischer Eis-Getraenk.md	["Add a sugar cube and lemon juice to the glass, slowly fill with champagne, add finely cut fruit, mix carefully, and serve."]	Finely cut grapes, strawberries, oranges, and other fruit	—	—	—	—	—	—	—	—	—
2154	541	Aczel 1899, No. 17	American-Bar	Aczel Miksa	1899	30	1899 American Bar by Aczel Miksa.md	["Shake sugar, lemon juice, a little water, and ice well, pour into glass II, fill with champagne, garnish with lemon slice, and serve with a straw."]	Lemon slice	Lumps of ice	—	—	—	—	—	—	—	—
2224	541	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	172	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Saturate the loaf sugar with a dash of fresh lemon juice and place it into a fancy glass.", "Add a slice of orange and a slice of pineapple, plus a few strawberries or grapes if in season.", "Fill up the glass slowly with champagne.", "Stir up well and serve."]	Orange, pineapple, strawberries or grapes	—	Sparkling wine and citrus rise first, with fruit garnish broadening the aroma into something more festive than austere.	This sits between sour, cup, and celebratory sparkler. The sugar-and-citrus base gives it sour lineage, but the fruit and champagne push it into a more decorative social role.	The finish is bright, sparkling, and fruit-lifted.	A celebratory sparkling sour with visible banquet-glass hospitality.	The Champagne Sour is historically useful because it shows the sour family extending into sparkling luxury service rather than only into stripped acid-spirit forms.	The champagne should be added slowly. Johnson is after elegance and intact sparkle, not foam and waste.	—	—
2734	541	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	99	1903 Daly's Bartenders' Encyclopedia.md	["Put the sugar, lime juice, orange, pineapple, and blackberries in a champagne goblet.", "Fill slowly with champagne, spoon well, and serve."]	Orange, pineapple, and seasonal blackberries	—	—	—	—	—	Daly notes its popularity with the sporting fraternity.	The drink is built and spooned in the serving goblet rather than shaken.	—	—
2876	541	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	70	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the powdered sugar, lemon or lime juice, and shaved ice to the glass.", "Fill up with champagne, stir well, and dress with fruit and berries in season."]	Fruit and berries	Shaved ice	Sparkling wine and citrus lead the aroma.	Lewis's version keeps the drink visibly within the sour family while letting champagne replace the usual spirit base, which is historically useful for tracing sparkling crossover forms.	The finish is sparkling, vinous, and bright.	A champagne-lengthened sour from the sparkling crossover branch.	—	—	—	—
3337	541	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	202	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Add the powdered sugar, lemon or lime juice, and shaved ice to a large bar glass, fill up with wine, and stir well.", "Dress with fruit and berries in season."]	Fruit and berries	Shaved ice	—	—	—	—	—	—	—	—
3924	541	—	Jack's Manual	J. A. Grohusko	1910	44	1910 Jack's Manual by J A Grohusko.md	["Build the sugar and lemon juice in a glass.", "Fill with champagne, stir well, ornament with fruits in season, and serve."]	Seasonal fruit	—	—	—	—	—	—	—	—	—
4264	541	—	The Buffet Blue Book	John H. Considine	1912	27	1912 The Buffet Blue Book bu John H Considine.md	["Put the sugar and lemon juice into a fancy sour glass.", "Fill slowly with champagne, stir gently, dress with fruit, and serve."]	Fruit	—	—	—	—	—	—	—	—	—
4714	541	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	65	1912 Wehman Bros.md	["Add the sugar and lemon juice, fill the glass slowly with champagne, stir well, dress with fruit, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4943	541	—	Bartenders' Manual	Bartenders Association of America	1913	20	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well and dress with fruit and berries in season."]	Fruit and berries	Fine ice	—	—	—	—	—	—	—	—
5469	541	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	30	1917 The Ideal Bartender by Tom Bullock.md	["Fill a medium bar glass three-quarters full of shaved ice.", "Add the lemon juice, fill with champagne, stir gently, dress with fruit and berries, dash with brandy, and serve with straws."]	Fruit and berries	Shaved ice	—	—	—	—	This matters because Bullock preserves the sparkling sour branch in a dressed bar-glass form rather than only compact stemmed formats.	The gentle stir and final brandy dash are part of the service identity and should not be flattened into a generic fizz.	—	—
6436	541	—	L'Art du Shaker	Dominique Migliorero	1925	17	1925 L'Art du Shaker by Dominique Migliorero.md	["Build over ice, fill with Champagne, stir, and serve."]	—	Ice	—	—	—	—	—	—	—	—
830	542	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	21	1884 How to mix drinks.md	["Add egg, sugar, shaved ice, and cider, stir well, strain into a large bar glass, grate nutmeg on top, and serve."]	Grated nutmeg	Shaved ice	—	—	—	—	—	—	—	—
4532	542	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	29	1912 Wehman Bros.md	["Shake the ice, egg, sugar, and cider well, strain, dust with nutmeg, and serve."]	—	Ice	—	—	—	—	—	—	—	—
831	543	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	21	1884 How to mix drinks.md	["Dissolve sugar and lemon juice in a little water, add Jamaica rum, St. Croix rum, and fine ice, dress with fruit, and serve with straws."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
911	543	—	The Complete Bartender	Albert Barnes	1884	9	1884 The complete bartender.md	["Use a large bar glass.", "Add the sugar, lemon juice, St. Croix rum, raspberry syrup, and Jamaica rum and fill with cracked ice.", "Shake well, ornament with fruits in season, and serve with straws."]	Seasonal fruit	Cracked ice	—	—	—	—	—	—	—	—
1288	543	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	57	1891 Cocktail Botthby's American Bar-Tender.md	["Place ice and the St. Croix rum in a punch glass.", "Dissolve the sugar and lime juice with a little soda or seltzer in a medium-size mixing glass, pour into the prepared glass, stir, decorate, and serve."]	Decorate with fruit.	Piece of ice	—	—	—	—	This is a good late nineteenth-century checkpoint for the St. Croix bar-glass punch line before later rum categories flatten together.	The separate sweetened lime base and final in-glass assembly match Boothby's compact punch grammar closely.	—	—
1678	543	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	95	1900 Modern American Drinks by J Kappeler.md	["Dissolve the sugar with a little water in a mixing-glass.", "Add the lemon juice, St. Croix rum, and fine ice; mix well.", "Serve on the ice with straws or strain, trimming with fruit."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
2232	543	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	202	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the sugar and citrus with the water or a squirt of seltzer in a large bar glass.", "Add the Jamaica rum and St. Croix rum.", "Fill up with fine shaved ice and mix well with a spoon.", "Ornament with fruit in season and serve with a straw."]	Seasonal fruit	Fine shaved ice	Bright citrus and fragrant rum lead, with the garnish keeping the drink in the decorative punch register.	This is a cooler and more refreshing rum punch than bowl service often suggests, but it still preserves a layered rum identity through the split between Jamaica and St. Croix styles.	The finish is cool, lightly funky, and citrus-touched.	A bar-glass rum punch showing how regional rum distinctions still mattered inside standardised 1900 service.	Johnson's insistence that the drink is pleasant only if poor rum is avoided is a small but telling reminder that recipe families depended on quality tiers and bar economics. It also preserves the distinction between rum styles rather than flattening everything into generic rum.	This is a decorated straw-served punch, not just rum over ice. The split-rum structure and fruit service are part of its identity.	—	—
2525	543	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	61	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill up with shaved ice and add the ingredients.", "Dress the top with fruit and berries and serve with a straw."]	Fruit and berries.	Shaved ice	—	—	—	—	This is a useful later checkpoint for the St. Croix rum branch of the single-glass punch family.	The Jamaica-rum accent functions as a secondary aromatic layer rather than the main base.	—	—
4132	543	—	Jack's Manual	J. A. Grohusko	1910	82	1910 Jack's Manual by J A Grohusko.md	["Stir the sugar, lemon juice, St. Croix rum, Jamaica rum, and cracked ice with a spoon.", "Ornament with fruits in season and serve with straws."]	Seasonal fruit	Cracked ice	—	—	—	—	—	—	—	—
4897	543	—	Bartenders' Manual	Bartenders Association of America	1913	43	1913 Bartenders' Manual (Bartenders Association of America).md	["Dress the top with fruit and berries and serve with a straw."]	Fruit and berries	Fine ice	—	—	—	—	—	—	—	—
5044	543	—	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 large bar glass nearly full with shaved ice and add the bar sugar, lemon juice, Jamaica rum, and St. Croix rum.", "Dress with berries and fruit and serve with a straw."]	Berries and fruit	Shaved ice	—	—	—	—	—	—	—	—
832	544	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	22	1884 How to mix drinks.md	["Dissolve sugar and lemon juice with Vichy, add Medford rum and shaved ice, stir, strain into a fancy sour glass, and serve with fruit."]	Seasonal fruit	Shaved ice	—	—	—	—	—	—	—	—
1667	544	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	106	1900 Modern American Drinks by J Kappeler.md	["Concoct in the same manner as Brandy Sour, substituting Medford rum for brandy."]	Seasonal fruit	—	Rum and lemon lead with a darker, more maritime profile than the brandy form.	This preserves regional American rum inside the compact sour grammar rather than treating rum sours as a separate tropical genre.	The finish is short, citric, and rum-led.	A regional-rum sour from the compact nineteenth-century sour line.	—	—	—	—
2881	544	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	71	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the powdered sugar, lemon or lime juice, a dash of Seltzer, the Medford rum, and enough shaved ice to fill the glass half full.", "Stir, strain, dress with fruits, and serve."]	Fruit	Shaved ice	Dry old-style rum and citrus lead the aroma.	The Medford version matters because it shows the sour family stretching across multiple rum traditions, not just Jamaica.	The finish is tart, lightly sparkling, and dry-rum-led.	A New England-rum sour preserving the family's regional breadth.	—	—	—	—
4040	544	—	Jack's Manual	J. A. Grohusko	1910	65	1910 Jack's Manual by J A Grohusko.md	["Build the sugar, lemon juice, Medford rum, and cracked ice in a glass.", "Stir well with a spoon, strain, dress with fruits in season, and serve."]	Seasonal fruit	Cracked ice	—	—	—	—	—	—	—	—
5084	544	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	43	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a large bar glass three-quarters full with shaved ice.", "Dissolve the sugar in a little seltzer, add the citrus juice and Medford rum, stir, strain into a sour glass, decorate with fruit, and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
835	545	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	23	1884 How to mix drinks.md	["Dissolve sugar and mint in water, add whiskey and fine ice, stir well, strain into a sour glass with fruit, and serve."]	Seasonal fruit	Fine ice	—	—	—	—	—	—	—	—
3100	545	Lowe 1904 Fancy	Drinks as They Are Mixed	Paul E. Lowe	1904	72	1904 Drinks as they are Mixed by Paul E Lowe.md	["Build the sugar, carbonated water, pressed mint, whiskey, and fine ice in a large bar glass.", "Stir well, fill up with more ice, dress with fruit, and serve."]	Fruit	Fine ice	Mint and whiskey lift cleanly above the cold ice.	This variant is useful because it shows the smash line drifting back toward dressed julep display while retaining its own smaller, more direct identity.	The finish is minty, cool, and lightly sparkling.	A dressed, mineral-lifted smash from the julep borderland.	—	—	—	—
3681	545	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	33	1908 Jack's Manual by J A Grohusko.md	["Press the mint with the sugar and carbonated water in a large bar glass.", "Add the whiskey, stir well, fill up with ice, trim with fruit, and serve."]	Seasonal fruit and mint	Ice	Mint and whiskey lift first, with a sweet soda note behind.	This is a valuable later smash variant because it shows the family moving toward decorated, lengthened, customer-facing summer service rather than remaining a simple small julep.	The finish is cool, minty, and lightly sparkling.	A dressed, lengthened whiskey smash from the later summer-service branch.	—	—	—	—
3962	545	—	Jack's Manual	J. A. Grohusko	1910	51	1910 Jack's Manual by J A Grohusko.md	["Build the sugar, carbonated water, pressed mint, whiskey, and ice in a large bar glass and stir well.", "Fill up with ice, trim with fruit, and serve."]	Seasonal fruit and mint	Ice	—	—	—	—	—	—	—	—
4287	545	—	The Buffet Blue Book	John H. Considine	1912	32	1912 The Buffet Blue Book bu John H Considine.md	["Build the ice, sugar, carbonated water, pressed mint, and whiskey in a large bar glass.", "Stir well, fill up with ice, trim with fruit, and serve."]	Fruit and mint	Ice	—	—	—	—	—	—	—	—
839	546	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	27	1884 How to mix drinks.md	["Fill the glass half full of shaved ice, add sugar, lemon juice, and Old Tom gin, mix with a spoon, strain into a large bar glass, and fill with seltzer."]	—	Shaved ice	—	—	—	—	—	—	—	—
874	546	—	Scientific Bar-Keeping	E. N. Cook & Co.	1884	10	1884 Scientific bar-keeping.md	["Add the syrup, lemon juice, and gin to a small bar glass.", "Fill the glass half full of shaved ice, shake up well, and strain into a glass.", "Fill up with Seltzer water from a syphon and drink immediately."]	—	Shaved ice	—	—	—	—	—	—	—	—
983	546	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	26	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Put the sugar, lemon juice, Old Tom gin, and fine ice into the glass and stir well with a spoon.", "Strain into a fizz glass, fill up with seltzer or Vichy, and drink quickly."]	—	Fine ice	—	—	—	A clean early gin fizz showing the lean citrus-sparkling structure before the broader Ramos-style enrichments take over.	This is a useful control version because it keeps the basic gin fizz line sharp beside the richer variants around it.	The source frames speed of consumption as part of the serve, which is worth preserving.	—	Compared with Morning Glory Fizz, this is much more stripped and straightforwardly refreshing.
1058	546	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	23	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Add the lemon, sugar, ice, and Tom gin to a mixing glass.", "Shake well, strain into a punch glass, and fill with seltzer."]	—	—	—	—	—	A clean late nineteenth-century gin fizz that keeps the family close to punch and sour proportions.	Gin Fizz is structurally important because it shows the fizz family before the later profusion of named cream and egg-white variants crowds the field.	Proulx still frames the acidity by punch logic rather than by later standardized ounces or halves of citrus.	—	Compared with John Collins, this is shorter, more sharply citric, and more directly in the sour branch.
1187	546	Plain	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	23	1891 Cocktail Botthby's American Bar-Tender.md	["Shake the sugar, lemon juice, gin, and ice.", "Strain into a thin glass and fill with syphon seltzer off the ice."]	—	—	—	—	—	—	This is a useful early Boothby checkpoint because it preserves Holland gin in the fizz line before later standardization around other gin styles.	The fizz pattern is explicit here: shake first, then lengthen with charged water after straining.	—	—
1191	546	Old Tom	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	23	1891 Cocktail Botthby's American Bar-Tender.md	["Shake the ingredients with ice.", "Strain into a thin glass and fill with syphon seltzer."]	—	—	—	—	—	—	The Old Tom checkpoint matters because it keeps the sweeter gin line clearly visible inside the fizz family.	The service remains the standard fizz pattern; only the gin style and sugar handling shift.	—	—
1364	546	Old Tom Gin (Henry J. Wehman 1891)	Wehman's Bartender's Guide	Henry J. Wehman	1891	51	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Stir the sugar, lemon juice, shaved ice, and Old Tom gin well in a large bar glass.", "Strain into a large bar glass.", "Fill up with Vichy or Selters water, mix well, and serve immediately."]	—	Shaved ice	Old Tom gin and lemon rise first with a soft sparkling lift.	It is gentler and sweeter than later dry-gin fizz versions, but the core fizz identity is already plain to see.	The finish is herbal, lemony, and briskly sparkling.	A very useful bridge entry showing the fizz family before the later dry-gin standard hardens.	This is historically valuable because it preserves the fizz during the Old Tom period rather than the later London dry assumption. That helps show that the family was already stable before its best-known modern spirit profile settled.	Service speed matters. The source's warning about fizzes needing to be drunk at once is a family-level rule, not just a single recipe quirk.	—	Compared with Gin Sour, this is airier and more social. Compared with Brandy Fizz, it is more botanical and less softly weighted.
1475	546	—	Mixed Drinks	Herbert W. Green	1895	61	1895 Mixed Drinks by Herbert W Green.md	["Put the syrup, lemon juice, and Tom gin in a mixing glass and stir well.", "Strain into a star champagne glass, fill with syphon seltzer, and serve."]	—	—	—	—	—	—	This is a useful Green checkpoint because his printed service keeps the basic gin fizz extremely tight and direct.	Green's text presents a stirred base before the final charged-water finish, which is worth preserving as printed service logic.	—	—
1843	546	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	36	1895 The Mixicologist by C F Lawlor.md	["Take the powdered sugar, lemon juice, and Old Tom gin in a medium bar glass with ice.", "Shake well and strain.", "Fill up the glass with Apollinaris or Seltzer water, stir thoroughly, and serve."]	—	—	Gin and lemon rise cleanly through the soda.	It is crisp and highly drinkable, with a more focused sour-and-fizz logic than the muddled Collins branch.	The finish is bright, sparkling, and citrus-led.	A classic gin fizz showing the sour family in one of its most recognisable late-century forms.	Gin Fizz is historically central because it becomes one of the canonical late nineteenth-century long drinks. It helps mark the point where the sour family is no longer just a short shaken drink, but a major sparkling service tradition.	It needs to be taken while effervescing. The stir after topping matters for full integration.	—	Compared with John Collins, Gin Fizz is cleaner and more formally shaken. Compared with the older Gin Sour line, it is the same logic lengthened and sparkling.
2386	546	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	51	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with ice and add the sugar, lemon juice, and Tom gin.", "Shake, strain into a fizz glass, and fill up with soda."]	—	Ice	—	—	—	—	This preserves the standard Tom-gin fizz as part of the private-house mixed-drink repertoire.	The charge is added after the strain, keeping the base drink in the classic fizz grammar.	—	—