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
2465	546	—	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	["Put the ingredients in a glass one-quarter full of shaved ice and stir well with a spoon.", "Strain into a fizz glass, fill with Seltzer or Apollinaris water, and drink quickly."]	—	Shaved ice	—	—	—	—	This is a good checkpoint because Sheridan preserves a stirred, not explicitly shaken, fizz service while still keeping it in the fast-drinking fizz family.	The stirred ice treatment is one of the interesting structural details here.	—	—
2604	546	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	37	1903 Daly's Bartenders' Encyclopedia.md	["Shake the sugar, lemon juice, fine ice, and Tom gin well in a mixing glass.", "Strain into a fizz glass, fill with seltzer water, and serve."]	—	Fine ice	—	—	—	—	This is a straightforward early-1900s Tom-gin fizz checkpoint from a source that also preserves more decorated branches.	The shaken base and final seltzer top define the service logic more than garnish.	—	—
2809	546	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	33	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Put the sugar, lemon juice, gin, and shaved ice into the glass.", "Stir well with a spoon and strain into a fizz glass.", "Fill up with Seltzer or Apollinaris water and drink quickly."]	—	—	The gin's botanicals sit above a lighter citrus frame than in the shaken versions.	Lewis preserves a less standardised fizz method here, reminding us that even famous drink families had not yet fully settled on one universal technique.	The finish is brisk, herbal, and short.	A fast-drinking stirred gin fizz from the family’s still-fluid technique period.	—	—	—	—
2940	546	Applegreen 1904 Tom Gin	Applegreen's Bar Book	John Applegreen	1904	25	1904 Applegreen's Bar Book by John Applegreen.md	["Squeeze and crush the lemon well with a muddler, add the sugar, Tom gin, and shaved ice, and shake well.", "Strain into a small lemonade glass and fill with seltzer."]	—	Shaved ice	Fresh lemon and gin botanicals rise through the fizz.	This is useful because it keeps the core fizz family anchored in direct crushed-lemon handling rather than only in later codified shorthand.	The finish is bright, sparkling, and clean.	A classic Tom-gin charged-water sour from the core fizz line.	—	—	—	—
3251	546	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	172	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Stir the sugar, lemon juice, shaved ice, and Old Tom gin well with a spoon.", "Strain into a fizz glass, fill with seltzer or vichy water, and serve quickly."]	—	Shaved ice	—	—	—	—	—	—	—	—
3427	546	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	57	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill the mixing glass with ice, shake well, strain into a high-ball glass, top with soda, and serve."]	—	Ice	—	—	—	—	—	—	—	—
3627	546	Boothby 1908 (Plain)	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	37	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Shake the sugar, sour, gin, and ice thoroughly.", "Strain into a highball or small punch glass.", "Squeeze lemon peel over the top, fill with siphon soda, and serve immediately."]	Twist of lemon peel	Three or four lumps	Fresh lemon and gin botanicals dominate.	Boothby's fizz is brisk and direct, with no extra richness beyond the sugar-sour-gin-soda frame.	The finish is bright, fizzy, and clean.	A clear pre-war control version of the plain gin fizz.	—	—	—	—
3981	546	—	Jack's Manual	J. A. Grohusko	1910	55	1910 Jack's Manual by J A Grohusko.md	["Shake the sugar, lemon juice, cream, gin, and fine ice.", "Strain, fill the glass with fizz water, and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
4295	546	Plain	The Buffet Blue Book	John H. Considine	1912	33	1912 The Buffet Blue Book bu John H Considine.md	["Shake the ice, sugar, lemon juice, and Old Tom gin well.", "Strain into a fizz glass, fill up with seltzer, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4296	546	Golden	The Buffet Blue Book	John H. Considine	1912	33	1912 The Buffet Blue Book bu John H Considine.md	["Shake the ice, sugar, lemon juice, Old Tom gin, and egg well.", "Strain into a fizz glass, fill up with seltzer, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4297	546	Silver	The Buffet Blue Book	John H. Considine	1912	33	1912 The Buffet Blue Book bu John H Considine.md	["Shake the ice, sugar, Old Tom gin, egg white, and lemon juice well.", "Strain into a fizz glass, fill up with seltzer, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4544	546	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	31	1912 Wehman Bros.md	["Stir the sugar, lemon juice, shaved ice, and Old Tom gin well, strain into a large bar glass, fill with Vichy or Selters water, mix, and serve immediately."]	—	Ice	—	—	—	—	—	—	—	—
4817	546	—	Bartenders' Manual	Bartenders Association of America	1913	27	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well with a spoon, strain into a fizz glass, fill with seltzer or Vichy, and drink quickly."]	—	Fine ice	—	—	—	—	—	—	—	—
5007	546	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	25	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a large bar glass full of fine ice and add the bar sugar, lemon juice, Old Tom gin, and white of egg.", "Shake and strain into a fizz glass.", "Fill with seltzer or suitable carbonated water and serve while effervescing."]	—	Fine ice	—	—	—	—	—	—	—	—
5272	546	Cocktail-Ology, gin drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Shake well, strain into a medium-sized glass, and fill with carbonated water."]	—	Ice	—	—	—	—	—	—	—	—
5530	546	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	["Stir with a glass one-quarter full of shaved ice, strain into a fizz glass, fill with seltzer or Apollinaris, and drink quickly."]	—	Shaved ice	—	—	—	—	—	—	—	—
5595	546	—	Julian's Recipes	Julian Anderson	1919	15	1919 Julian's Recipes by Julian Anderson.md	["Shake the shaved ice, lemon juice, Old Tom gin, and sugar.", "Strain into a large glass, fill with Apollinaris water, mix well, and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
5645	546	Ramos (New Orleans)	Down the Hatch	"Paul"	1920	13	1920 Down the Hatch.md	["Shake until it has a creamy appearance, then strain and serve."]	—	8 small pieces of ice	—	—	—	—	This matters because the source explicitly identifies it as the real Ramos Gin Fizz, giving us a clear 1920 checkpoint for that service grammar.	The creamy shake is the important feature here, not just the ingredient list.	—	—
6028	546	Tony 1924, hot-weather fizz note	Manual del Barman	Antonio Fernandez (Tony)	1924	—	1924 Manual del Bar by Antonio Fernandez Tony.md	["Shake lemon juice, sugar, crushed ice, and dry gin well; strain into a medium glass and complete with soda water at the moment of drinking."]	—	Crushed ice	—	—	—	—	—	—	—	—
6130	546	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	25	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill the glass with ice and shake.", "Strain into a long glass and fill up with soda."]	—	Ice	—	—	—	—	This matters because it preserves the plain mature gin fizz template in a social cocktail manual.	—	—	—
6355	546	—	L'Art du Shaker	Dominique Migliorero	1925	28	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard, strain into a balloon glass, finish with iced seltzer, and serve."]	—	—	—	—	—	—	—	—	—	—
6758	546	—	El Bar Americano en España	Pedro Chicote	1927	104	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well, serve in a large glass, and finish with seltzer."]	—	Ice	—	—	—	—	—	—	—	—
7354	546	Gordon gin	Cocktails	Pedro Chicote	1928	269	1928 Cocktails by Pedro Chicote.md	["Shake and top with soda in a medium glass."]	—	3 or 4 pieces ice	—	—	—	—	This matters because it provides a branded Gordon-gin checkpoint for the core fizz line in Chicote.	—	—	—
7668	546	—	Cocktails Bar La Florida	Constante Ribalaigua Vert	1934	136	Cocktails Bar La Florida by Constante Ribalaigua Vert (1934).md	["Shake very well and strain; then add Seltz water."]	—	Cracked ice	—	—	—	—	—	—	—	—
8002	546	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	83	1935 Old Waldorf-Astoria Bar Book.md	["Shake and strain, then fill with chilled siphon."]	—	Siphon	—	—	—	—	—	—	—	—
8453	546	—	The Artistry of Mixing Drinks	Frank Meier	1936	58	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake well, strain into a fizz glass, add soda water or syphon, and serve."]	—	—	—	—	—	—	—	—	—	—
9216	546	—	Café Royal Cocktail Book	W. J. Tarling	1937	225	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake, strain into a medium size glass, and fill with syphon soda water."]	—	—	—	—	—	—	—	—	—	—
9312	546	—	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	48	Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md	["Mix in a bar glass, add several lumps of ice, cover with a shaker, and shake well.", "Pour into a tall serving glass, fill with seltzer water, and serve."]	—	—	—	—	—	—	—	—	—	—
841	547	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	28	1884 How to mix drinks.md	["Add pineapple syrup, lemon juice, shaved ice, and sherry, mix well with a spoon, ornament with fruit, dash with claret, and serve with straws."]	Seasonal fruit	Fine shaved ice	—	—	—	—	—	—	—	—
2523	547	—	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 the glass with shaved ice and add the sherry, sugar, and lemon juice.", "Stir well, dress with fruits, top off with a little claret, and serve with a straw."]	Fruit.	Shaved ice	—	—	—	—	This is a good checkpoint for sherry operating inside the single-glass punch family rather than only in cobblers or flips.	The claret top note helps distinguish this from a simpler straight sherry refreshment.	—	—
2648	547	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	60	1903 Daly's Bartenders' Encyclopedia.md	["Shake the raspberry syrup, sugar, seltzer water, lemon juice, sherry wine, and fine ice well.", "Dress the top with fruit in season and serve with straws."]	Fruit in season.	Fine ice	—	—	—	—	This is a useful checkpoint for sherry living inside the dressed iced single-glass punch family.	The shake and straw service keep it inside the punch world rather than sangaree or cobbler service.	—	—
2841	547	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	61	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Fill the glass with shaved ice and add the sherry, powdered sugar, and lemon juice.", "Stir well.", "Dress with fruits, top off with a little claret, and serve with a straw."]	Fruit	Shaved ice	Sherry leads the aroma, with a darker red-wine lift from the claret float.	The structure is simple, but the claret top-off is historically revealing: even a straightforward fortified-wine punch could still be finished with colour and vinous contrast.	The finish is sweet, wine-led, and gently citric.	A simple fortified-wine punch showing how colour and vinous layering persisted in late bar service.	—	—	—	—
4119	547	—	Jack's Manual	J. A. Grohusko	1910	79	1910 Jack's Manual by J A Grohusko.md	["Add the sugar, lemon juice, and sherry wine to the glass.", "Fill with shaved ice, stir well, trim with fruit, and serve with straws."]	Seasonal fruit	Shaved ice	—	—	—	—	—	—	—	—
4667	547	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	56	1912 Wehman Bros.md	["Fill the glass with fine ice, add the sherry, sugar, and lemon juice, stir well, dress with fruit, top off with a little claret, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4886	547	—	Bartenders' Manual	Bartenders Association of America	1913	41	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well, dress with fruit, top with a little claret, and serve with a straw."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
842	548	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	28	1884 How to mix drinks.md	["Dissolve sugar and lemon juice with a squirt of seltzer, add apple brandy and fine ice, mix well, strain into a sour glass, ornament with fruit, and serve."]	Seasonal fruit	Fine ice	—	—	—	—	—	—	—	—
2874	548	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	69	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Fill the glass half full with shaved ice.", "Add the sugar in a little water, the lemon or lime juice, and the old apple jack and stir well.", "Strain into a sour glass, dress with fruit, and serve."]	Fruit	Shaved ice	Apple spirit and citrus define the drink.	Lewis keeps the sour structure simple but confirms that applejack still occupied a live place in the family rather than being a vanished relic.	The finish is crisp, fruity, and lightly tart.	An applejack sour preserving the orchard branch of the family.	—	—	—	—
4711	548	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	65	1912 Wehman Bros.md	["Stir the ice, syrups, lemon juice, and apple jack well, strain into a medium thin glass, dash with seltzer water, add fruit, and serve."]	—	Ice	—	—	—	—	—	—	—	—
844	549	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	29	1884 How to mix drinks.md	["Layer each liquor separately in a sherry wine glass, using another sherry glass for mixing instead of a spoon."]	—	—	—	—	—	—	—	—	—	—
1075	549	Theodore Proulx 1888 Basic	Bartender's Manual	Theodore Proulx	1888	30	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Layer the anisette, curacoa, yellow chartreuse, and brandy in a pousse cafe glass."]	—	—	—	—	—	A compact layered after-dinner service where color and separation are central to the drink's identity.	Pousse Cafe is important because it preserves the one-sip layered cordial world that later cocktail histories often treat as ornamental side matter rather than a real service family.	The drink depends on careful layering; without separation it stops being a pousse-cafe in the historical sense.	—	Compared with the more elaborate later Pousse Cafe explanation, this is the basic service template in direct recipe form.
1252	549	Four-colored Rainbow	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	45	1891 Cocktail Botthby's American Bar-Tender.md	["Pour the ingredients carefully down the side of a small sherry glass in the given order.", "Keep the colors separate and serve with ice water on the side."]	—	—	—	—	—	—	This is a strong layered-service checkpoint because Boothby treats the visual rainbow effect as part of the drink's identity.	The defining skill is controlled layering rather than mixed dilution.	—	—
1253	549	New Orleans Style	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	45	1891 Cocktail Botthby's American Bar-Tender.md	["Make the standard pousse cafe and set the cognac layer afire before serving.", "Allow it to burn briefly, cool the cognac with a piece of ice held in tongs, and serve with ice water."]	—	—	—	—	—	—	This is a good service-theater variant showing how layered after-dinner drinks could also take on flaming ritual.	The top-layer ignition and cooling step are historically central here.	—	—
2402	549	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	57	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Pour the ingredients carefully into a pousse-cafe glass so that they do not mix."]	—	—	—	—	—	—	This preserves a fully specified layered pousse-cafe build in a private-house sideboard context.	The service is defined by precise layering order rather than by any stirring or shaking.	—	—
2732	549	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	98	1903 Daly's Bartenders' Encyclopedia.md	["Layer the ingredients carefully in a pousse cafe glass in the order given.", "Keep the dividing lines clear and distinct."]	—	—	—	—	—	—	Daly emphasizes visual effect as the main virtue of the drink.	Clean visual separation between layers is the defining service logic.	—	—
3316	549	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	195	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Pour each article separately with a small wine glass so each portion remains distinct.", "Serve without mixing."]	—	—	—	—	—	—	—	The source emphasizes keeping each layer separate.	—	—
3826	549	Didier 1909	The Reminder	Jacob A. Didier	1909	121	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Float the ingredients carefully in successive layers in a pousse cafe glass.", "Serve with the brandy on top."]	—	—	—	—	—	—	This is useful because it shows the late codified cordial-stack form still being taught as a live service pattern.	The instruction to float successive layers is essential to the service identity.	—	—
3827	549	French	The Reminder	Jacob A. Didier	1909	123	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Float the ingredients carefully in successive layers in a pousse cafe glass.", "Keep each separate and serve."]	—	—	—	—	—	—	This source-specific French branch is worth keeping because it shows the pousse-cafe line still varying by cordial architecture, not merely by name.	As with the standard version, the drink depends on clean layer separation rather than mixing.	—	Compared with Didier's standard Pousse Cafe, this version swaps in green Chartreuse and creme de vanille while dropping the raspberry-syrup base.
4079	549	—	Jack's Manual	J. A. Grohusko	1910	72	1910 Jack's Manual by J A Grohusko.md	["Build the ingredients in a liquor pony glass in equal layered sixths.", "Serve."]	—	None	—	—	—	—	—	Keep the six layers distinct.	—	—
4351	549	Standard	The Buffet Blue Book	John H. Considine	1912	45	1912 The Buffet Blue Book bu John H Considine.md	["Layer the raspberry syrup, maraschino, green vanilla, curacoa, yellow chartreuse, and brandy in a pousse cafe glass using a small wine glass and spoon.", "Keep each cordial separate and serve."]	—	None	—	—	—	—	—	Layering is central to the identity.	—	—
4352	549	Parisian	The Buffet Blue Book	John H. Considine	1912	45	1912 The Buffet Blue Book bu John H Considine.md	["Layer the curacoa, maraschino, vanilla, chartreuse, and brandy in a pousse cafe glass.", "Serve without letting the colors mix."]	—	None	—	—	—	—	—	Layering is central to the identity.	—	—