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
4353	549	Manhattan	The Buffet Blue Book	John H. Considine	1912	45	1912 The Buffet Blue Book bu John H Considine.md	["Layer the curacoa, green chartreuse, maraschino, and brandy in a pousse cafe glass.", "Do not allow the colors to mix, and serve."]	—	None	—	—	—	—	—	Layering is central to the identity.	—	—
4615	549	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	44	1912 Wehman Bros.md	["Layer the ingredients carefully so each remains separate and distinct, filling the sherry wine glass."]	—	—	—	—	—	—	—	—	—	—
4848	549	French	Bartenders' Manual	Bartenders Association of America	1913	38	1913 Bartenders' Manual (Bartenders Association of America).md	["Layer each ingredient separately in a sherry glass and serve without mixing."]	—	—	—	—	—	—	—	—	—	—
5296	549	Cocktail-Ology, miscellaneous drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Keep all ingredients separate and float in a thin liqueur glass."]	—	None	—	—	—	—	—	—	—	—
5571	549	—	Julian's Recipes	Julian Anderson	1919	8	1919 Julian's Recipes by Julian Anderson.md	["Layer the ingredients carefully in order in a sherry wine glass.", "Keep the portions perfectly separated and serve."]	—	—	—	—	—	—	—	—	—	—
5678	549	Down the Hatch 1920	Down the Hatch	"Paul"	1920	22	1920 Down the Hatch.md	["Use a spoon and pour the cordials from the bottles over the spoon so their specific gravity causes them to take their places.", "Let them drop as little as possible, one at a time, to show the colors of the rainbow."]	—	—	—	—	—	—	This matters because it preserves an explicitly pedagogical late pousse-cafe ritual rather than just a short recipe name.	The gravity-layering instruction is the real heart of the entry.	—	—
5907	549	No. 1	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	70	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Layer the ingredients carefully in a pousse cafe glass in the stated order."]	—	—	—	—	—	—	This matters because it preserves a fully ritualized layered after-dinner service in the 1923 London field.	Weight order and careful non-mixing are the essential technical point.	—	—
5908	549	No. 2	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	70	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Layer the ingredients carefully in a pousse cafe glass in the stated order."]	—	—	—	—	—	—	This matters because it preserves a second weight-based pousse-cafe branch in the same late London source.	The source explicitly stresses avoiding the layers running together.	—	—
6281	549	No. 1	L'Art du Shaker	Dominique Migliorero	1925	51	1925 L'Art du Shaker by Dominique Migliorero.md	["Layer carefully in the glass and serve without mixing."]	—	—	—	—	—	—	—	—	—	—
6282	549	No. 2	L'Art du Shaker	Dominique Migliorero	1925	52	1925 L'Art du Shaker by Dominique Migliorero.md	["Layer carefully so the colors remain distinct and serve without mixing."]	—	—	—	—	—	—	—	—	—	—
6550	549	No. 1	Barflies and Cocktails	Harry McElhone and Wynn	1927	64	1927 Barflies and Cocktails.md	["Layer the heaviest liqueurs first in rotation in a pousse-cafe glass, taking care that they do not run together."]	—	—	—	—	—	—	This matters because it preserves a full interwar pousse-cafe ritual rather than only a simplified after-dinner relic.	The source explicitly stresses density order and avoiding the layers running together.	—	—
6551	549	No. 2	Barflies and Cocktails	Harry McElhone and Wynn	1927	64	1927 Barflies and Cocktails.md	["Layer carefully in a pousse-cafe glass, taking great care to avoid the liqueurs running together."]	—	—	—	—	—	—	This matters because it shows the pousse-cafe ritual still thriving in a highly codified six-layer form in 1927.	The source makes the layering discipline itself part of the recipe identity.	—	—
6930	549	Cheerio 1928	Cheerio! A Book of Punches and Cocktails	Charles	1928	27	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Pour the raspberry syrup, orange Curacoa, green creme de menthe, and brandy carefully in rotation into a long thin cordial glass.", "Keep the heaviest ingredient first and finish with brandy."]	—	None	—	—	—	—	—	Layering is central to the identity.	—	—
7443	549	Chicote	Cocktails	Pedro Chicote	1928	317	1928 Cocktails by Pedro Chicote.md	["Layer the ingredients very gently in the stated order in a tall narrow glass.", "Serve with straws."]	—	—	—	—	—	—	This matters because Chicote gives his own house pousse-cafe pattern rather than only reprinting inherited classics.	The service depends entirely on preserving the gravity-separated layers.	—	—
7691	549	—	Cocktails Bar La Florida	Constante Ribalaigua Vert	1934	160	Cocktails Bar La Florida by Constante Ribalaigua Vert (1934).md	["Layer carefully and serve cold without ice."]	—	—	—	—	—	—	—	—	—	—
845	550	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	30	1884 How to mix drinks.md	["Fill the glass with fine shaved ice, shake well, strain into a fizz glass, fill with seltzer, and serve."]	—	Fine shaved ice	—	—	—	—	—	—	—	—
1193	550	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	23	1891 Cocktail Botthby's American Bar-Tender.md	["Shake the ingredients well with ice.", "Strain into a thin glass and fill with syphon seltzer."]	—	—	—	—	—	—	The silver fizz is important because it keeps the egg-white textural branch distinct from both the plain and yolk-based forms.	The egg white alters texture while preserving the standard fizz service pattern.	—	—
1302	550	Drinks a La Mode 1891, another way	Drinks a La Mode	Mrs de Salis	1891	9	1891 Drinks a La Mode by Mrs de Salis.md	["Mix gin, sugar, egg white, and chipped ice in a soda water glass, then add soda water, stir, and drink while frothing."]	—	Chipped ice	—	—	—	—	—	—	—	—
1462	550	—	Mixed Drinks	Herbert W. Green	1895	55	1895 Mixed Drinks by Herbert W Green.md	["Fill a mixing glass two-thirds full of shaved ice and add the ingredients.", "Shake well, strain into a thin lemonade glass, fill with syphon seltzer, and serve."]	—	Shaved ice	—	—	—	—	This is a clean late-century checkpoint for the egg-white fizz branch before later standardization.	The identity lies in the cold egg-white shake and the final charged-water lengthening.	—	—
1844	550	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	36	1895 The Mixicologist by C F Lawlor.md	["Take the sugar, lemon or lime juice, egg white, and Old Tom gin with small lumps of ice.", "Shake up thoroughly.", "Strain into a medium bar glass.", "Fill it up with Seltzer water."]	—	—	Gin, citrus, and airy egg froth rise together.	It is softer and more textural than Gin Fizz, with the egg white giving the drink a silky lift rather than weight.	The finish is creamy, bright, and sparkling.	A pivotal fizz showing texture as a major branch point in the late sour family.	Silver Fizz is historically important because it formalises the egg-white branch of the fizz family. By this point, the sour/fizz line is clearly proliferating through texture variants, not just spirit changes.	A full shake is essential for the egg white. Service speed matters because fizz character fades quickly.	—	Compared with Gin Fizz, Silver Fizz is less austere and more textural. Compared with Golden Fizz, it is lighter and more foamy.
2216	550	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	167	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the sugar, lemon juice, Old Tom gin, egg white, and shaved ice to a large bar glass or shaker, with a squirt of vichy to dissolve the mixture well.", "Shake up well with a shaker.", "Strain into a good-sized fizz glass.", "Fill up the glass with syphon, vichy, or selters, mix well, and serve."]	—	—	Cold gin and citrus rise through a lighter froth than the golden or richer egg drinks nearby.	The egg white gives the fizz a smoother texture without the extra richness of yolk-bearing drinks, keeping it bright, elegant, and highly drinkable in warm weather.	The finish is crisp, airy, and citrus-led.	A refined frothy gin fizz showing the sour family becoming texturally specialised.	Fizzes are historically important because they show the sour family splitting into more distinct textural and service branches. Johnson's Silver Fizz is a clear checkpoint in that development.	Johnson explicitly warns that this style must be drunk quickly or it loses strength and flavour. Freshness and immediate service are part of the drink's logic.	—	—
2414	550	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	62	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with ice and add the sugar, lemon juice, Tom gin, and egg white.", "Shake well, strain into a fizz glass, and fill with siphon."]	—	Ice	—	—	—	—	This keeps the egg-white branch of the fizz family clearly separated from the yolk-based Golden Fizz.	The source treats the white as the defining structural change within the otherwise standard fizz pattern.	—	—
2476	550	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	39	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill with shaved ice, shake up well, and strain into a fizz glass.", "Fill the glass with Seltzer from a syphon and drink immediately."]	—	Shaved ice	—	—	—	—	This keeps the white-egg branch of the fizz family explicitly visible in the same source as the yolk-based Golden Fizz.	The egg-white texture and final syphon fill are the defining service details.	—	—
2719	550	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	92	1903 Daly's Bartenders' Encyclopedia.md	["Shake the sugar dissolved in a squirt of seltzer, lemon juice, Tom gin, egg white, and shaved ice well.", "Strain into a fizz glass, fill up with seltzer, spoon well, and serve."]	—	Shaved ice	—	—	—	—	This is a useful Silver Fizz checkpoint from the same source that preserves Royal and Cream variants distinctly.	The final spooning after the seltzer top is part of the intended service.	—	—
2818	550	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	39	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Shake the sugar, citrus, gin, egg white, and shaved ice well.", "Strain into a fizz glass, fill with Seltzer from a syphon, and drink immediately."]	—	—	The egg white gives a softer aromatic surface to the gin and citrus.	This confirms the silver/golden fizz distinction as a meaningful textural fork inside the family rather than a mere naming flourish.	The finish is bright, foamy, and short.	An egg-white fizz from the texture-split branch of the family.	—	—	—	—
3076	550	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	38	1904 Drinks as they are Mixed by Paul E Lowe.md	["Shake the fine ice, sugar, lemon juice, Old Tom gin, and egg white.", "Strain into a fizz glass, fill with seltzer, and serve to be drunk while effervescing."]	—	Fine ice	Citrus and gin botanicals rise through a soft egg-white foam.	The Silver Fizz entry is useful because it shows the egg-white fizz already fully canonical and clearly distinguished from yolk-based and whole-egg alternatives.	The finish is brisk, foamy, and refreshing.	A canonical egg-white fizz from the mature gin branch.	—	—	—	—
3254	550	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	173	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Shake the sugar, lemon juice, Old Tom gin, whiskey squirt, egg white, and shaved ice.", "Strain into a fizz glass, fill from the syphon, mix with a spoon, and serve quickly."]	—	Shaved ice	—	—	—	—	—	—	—	—
3429	550	—	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	—	—	—	—	—	—	—	—
3632	550	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	38	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Make the drink as a Plain Gin Fizz.", "Add the white of an egg before shaking.", "Serve charged and cold."]	Twist of lemon peel	Three or four lumps	Lemon foam and gin rise together.	The egg white lightens and lifts the texture without adding the yolk's extra richness.	The finish is airy, bright, and refreshing.	The egg-white branch of the mature gin fizz family.	—	—	—	—
4121	550	—	Jack's Manual	J. A. Grohusko	1910	80	1910 Jack's Manual by J A Grohusko.md	["Shake the lemon juice, sugar, egg white, dry gin, and cracked ice, then strain.", "Top off with fizz water and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
4548	550	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	32	1912 Wehman Bros.md	["Shake the sugar, lemon juice, Old Tom gin, egg white, and shaved ice well, strain into a fizz glass, fill with syphon Selters or Vichy water, mix, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4888	550	—	Bartenders' Manual	Bartenders Association of America	1913	42	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake up well, strain into a fizz glass, fill with seltzer, and drink immediately."]	—	Ice	—	—	—	—	—	—	—	—
5534	550	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	["Shake well with shaved ice, strain into a fizz glass, fill with seltzer from a siphon, and drink immediately."]	—	Shaved ice	—	—	—	—	—	—	—	—
6320	550	—	L'Art du Shaker	Dominique Migliorero	1925	62	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard, strain into a tumbler, fill with iced seltzer, and serve."]	—	—	—	—	—	—	—	—	—	—
6762	550	—	El Bar Americano en España	Pedro Chicote	1927	105	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well, strain into a large glass, and finish with seltzer."]	—	Ice	—	—	—	—	—	—	—	—
6954	550	Cheerio 1928	Cheerio! A Book of Punches and Cocktails	Charles	1928	32	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Place the dry gin, egg white, powdered sugar, lemon juice, and ice in a container.", "Shake thoroughly to combine the ingredients and serve in a tumbler with seltzer water."]	—	Ice	—	—	—	—	—	—	—	—
7358	550	Egg-white version	Cocktails	Pedro Chicote	1928	270	1928 Cocktails by Pedro Chicote.md	["Shake very well and top with seltzer in a large glass."]	—	2 or 3 pieces ice	—	—	—	—	This matters because it confirms the egg-white silver branch in Chicote's Madrid fizz chapter.	—	—	—
7727	550	—	Cocktails Bar La Florida	Constante Ribalaigua Vert	1934	192	Cocktails Bar La Florida by Constante Ribalaigua Vert (1934).md	["Shake well and strain into the glass."]	—	Cracked ice	—	—	—	—	—	—	—	—
8206	550	—	Peychaud's New Orleans Cocktails	John Held Jr.	1935	25	1935 Peychaud's New Orleans Cocktails.md	["Shake well in ice, strain into a fizz glass, add charged water to fill, and serve."]	—	Ice	—	—	—	—	—	—	—	—
8471	550	—	The Artistry of Mixing Drinks	Frank Meier	1936	61	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake with ice, strain into a tumbler, add soda water, and serve."]	—	Ice	—	—	—	—	—	—	—	—
9224	550	—	Café Royal Cocktail Book	W. J. Tarling	1937	226	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake, strain into a medium size glass, and fill with syphon soda water."]	—	—	—	—	—	—	—	—	—	—
9315	550	—	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	["Make exactly as for the gin fizz, adding the white of an egg and remembering to shake with largish pieces of ice.", "Strain into a tall glass, top with seltzer, and serve."]	—	—	—	—	—	—	—	—	—	—
847	551	Bar Keepers' Handbook 1884	How to Mix Drinks: Bar Keepers' Handbook	Winter	1884	31	1884 How to mix drinks.md	["Add lemon juice, sugar, Holland gin, and one-third glass of fine ice, fill with plain soda while stirring, remove the ice, and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
879	551	—	Scientific Bar-Keeping	E. N. Cook & Co.	1884	13	1884 Scientific bar-keeping.md	["Put the sugar, lemon juice, Holland gin, and small lumps of ice into a glass.", "Open a bottle of plain soda and pour it into the ingredients.", "Mix up well, remove the ice, and serve."]	—	Small lumps of ice	—	—	—	—	—	—	—	—
989	551	1888 Gin	The Police Gazette Bartenders Guide	Richard K. Fox	1888	29	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Mix the sugar, lemon juice, gin, ice, and plain soda well in an extra large bar glass.", "Remove the ice and serve."]	—	5 or 6 small bits	—	—	—	A clear gin Collins checkpoint that keeps the remove-the-ice service detail explicit.	This is useful because it gives another late-century control point for Collins before later standardization narrows the family story.	Removing the ice before service is a meaningful period detail worth preserving.	—	Compared with Tom Collins (Brandy), this is the leaner gin branch with no cordial accent.
1063	551	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	27	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Cool a thin glass.", "Squeeze half a fresh lemon with two-thirds tablespoon of sugar in a mixing glass, keeping the peel on the lemon, then add ice and Tom gin.", "Stir very well, strain into the cooled glass, and add half a bottle of Delatour soda."]	—	A few lumps	—	—	—	A Collins service that still sits close to punch and cobbler handling rather than later standardized tall-drink practice.	This is a very valuable Collins checkpoint because Proulx is unusually emphatic about method, peel handling, and correctness. It shows the drink as a defined professional standard by 1888.	Keeping the peel on the squeezed lemon is part of the intended flavor extraction, not a throwaway detail.	—	Compared with Gin Fizz, this is longer, peelier, and more obviously a lengthened-service drink than a sparkling sour.
1251	551	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	42	1891 Cocktail Botthby's American Bar-Tender.md	["Set a very large glass with a large piece of ice in front of the customer and let him serve himself to the gin.", "Dissolve the lemon juice and sugar in part of a bottle of plain soda, pour into the prepared glass, fill with the balance of the soda, stir, and serve."]	—	Large ice piece	—	—	—	—	This is a particularly useful Collins checkpoint because Boothby insists it is a distinct very long drink rather than just a disguised fizz.	The service logic depends on the very large glass, customer-poured gin, and unusually long soda build.	—	Boothby's warning against serving a regular gin fizz as John Collins is historically important and preserved here.
1308	551	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	14	1891 Drinks a La Mode by Mrs de Salis.md	["Build over ice in a large tumbler with lemon, pineapple, sugar, and Holland gin, then add soda water, stir, and drink while effervescing."]	Pineapple slice	Ice	—	—	—	—	—	—	—	—
1468	551	—	Mixed Drinks	Herbert W. Green	1895	58	1895 Mixed Drinks by Herbert W Green.md	["Muddle the half lemon and sugar in a mixing glass, then add shaved ice and Old Tom gin.", "Shake well, strain into a thin lemonade glass, fill with Club soda, stir, and serve."]	—	Shaved ice	—	—	—	—	This is a useful Collins checkpoint because Green preserves a distinctly muddled and shaken lemon build before the final soda lengthening.	The service sits between sour and highball logic; the final identity comes from the soda finish in the serving glass.	—	—
1556	551	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	46	1900 Modern American Drinks by J Kappeler.md	["Prepare the drink the same as Brandy Collins, substituting Holland gin for brandy."]	—	One piece	Lemon oil and the malty-herbal depth of Holland gin define the aroma.	The Holland-gin base makes this version feel weightier and more old-world than later Tom Collins forms, while still clearly inhabiting the Collins template.	The finish is citrusy, sparkling, and gently grainy.	A genever-rooted Collins variant preserving older gin character inside a modern long-drink form.	This version is historically useful because it keeps the Collins family tied to older Holland-gin practice instead of letting the line appear to spring fully formed from later Tom-gin or London-gin service.	The drink inherits the muddled lemon-and-sugar technique from Brandy Collins, which keeps it structurally close to sour logic despite the longer serve.	—	Compared with many later John Collins templates, Kappeler's version still feels tethered to older gin traditions through its Holland-gin base.