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
4484	558	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	16	1912 Wehman Bros.md	["Fill the glass with shaved ice, add the curacoa, pineapple syrup, bitters, maraschino, and brandy, stir with a spoon, strain into a cocktail glass, twist lemon peel on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5427	558	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	41	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass half full with shaved ice.", "Stir well, strain into a cocktail glass, and serve with a piece of twisted lemon peel on top."]	Lemon peel	Shaved ice	—	—	—	—	This matters because Bullock gives us another clean East India checkpoint in a club-book context rather than a generic reprint.	The lemon peel and triple modifier structure are both part of the drink's identity, not optional extras.	—	—
6212	558	—	L'Art du Shaker	Dominique Migliorero	1925	23	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir very cold in a mixing glass and serve with a cherry."]	Cherry	—	—	—	—	—	—	—	—	—
871	559	Old Tom	Scientific Bar-Keeping	E. N. Cook & Co.	1884	9	1884 Scientific bar-keeping.md	["Add the syrup, bitters, optional curacao or absinthe, and Old Tom gin to a glass.", "Fill with fine shaved ice and stir up well with a spoon.", "Strain into a cocktail glass and twist a piece of lemon peel on top."]	Lemon peel	Fine shaved ice	—	—	—	—	—	—	—	—
1341	559	Henry J. Wehman 1891	Wehman's Bartender's Guide	Henry J. Wehman	1891	12	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Fill the glass with fine shaved ice.", "Add the gum syrup, bitters, Curacao or Absinthe, and Old Tom gin.", "Stir up well, strain into a cocktail glass, squeeze a piece of lemon peel on top, and serve."]	Lemon peel	—	Sweeter gin botanicals and lemon rise with a polished aromatic edge.	The sweeter Old Tom base makes this feel closer to the late nineteenth-century vermouth-and-gin world than the starker Holland version does.	The finish is botanical, sweet-edged, and aromatic.	An Old Tom aromatic cocktail sitting close to the route toward later Martinez and Martini-adjacent forms.	Old Tom matters here because it helps mark the path from older gin cocktail structures toward the sweeter gin-and-vermouth drinks that proliferate in the same era.	This is still an aromatic cocktail first, not yet a vermouth-driven aperitif drink. The spirit identity is doing most of the work.	—	Compared with the Holland gin version, this is softer and more rounded, and so potentially closer to later modern gin short drinks.
2262	559	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	232	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Fill a large bar glass with finely shaved ice.", "Add the gum syrup, bitters, optional curacoa or absinthe, and Old Tom gin.", "Stir up well with a spoon and strain into a cocktail glass.", "Add a cherry or medium-sized olive if required, twist lemon peel on top, and serve."]	Cherry or olive, with lemon peel expressed on top	Finely shaved ice	The nose is softer and sweeter than the Holland-gin line, with lemon oil and bitters still defining it as a true cocktail.	Old Tom gin rounds the cocktail family into a gentler and more accessible shape while preserving the same bittered aromatic grammar.	The finish is gently sweet, citrus-touched, and lightly bitter.	A softer gin-cocktail branch that helps explain later Old Tom and Martinez-era developments.	This is an important checkpoint because Old Tom gin occupies a key evolutionary place between earlier sweeter gin service and later drier cocktail forms.	Johnson's optional curacoa or absinthe again shows how customer preference remains part of formal technique rather than informal tweaking.	—	—
2452	559	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	28	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 ingredients.", "Stir well, strain, twist lemon peel on top, and serve."]	Twisted lemon peel.	Shaved ice	—	—	—	—	This is a useful checkpoint because it shows the mature Old Tom aromatic cocktail surviving alongside newer vermouth-heavy forms.	The drink remains fully in the stirred aromatic-cocktail tradition.	—	—
2789	559	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	26	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Fill the glass with shaved ice.", "Add the gum syrup, bitters, Curacao, and Old Tom gin.", "Stir well, strain, twist a piece of lemon peel on top, and serve."]	Lemon peel	—	Sweetened gin and citrus oils come forward before the bitters.	Lewis keeps the old aromatic cocktail frame intact, but the Old Tom base makes the drink softer and more confectionary than the dry-gin line.	The finish is lightly sweet, citrusy, and gin-led.	An Old Tom aromatic preserving the sweeter pre-Martini gin style.	—	—	—	—
3036	559	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	27	1904 Drinks as they are Mixed by Paul E Lowe.md	["Stir the shaved ice, gum syrup, bitters, curacoa, and Old Tom gin in a small bar glass.", "Strain, twist lemon peel on top, and serve."]	Twisted lemon peel	Shaved ice	Sweetened gin, orange, and bitters spice dominate the nose.	This entry matters because it keeps the sweeter decorative gin-cocktail line visible alongside drier vermouth-led modern forms.	The finish is rounded, orange-edged, and gently spicy.	A surviving sweet Old Tom aromatic cocktail from the older gin branch.	—	—	—	—
3185	559	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	150	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Stir the shaved ice, gum syrup, bitters, curacoa, and Old Tom gin well.", "Strain into a cocktail glass, twist lemon peel on top, and serve."]	Expressed lemon peel	Shaved ice	—	—	—	—	—	—	—	—
4342	559	—	The Buffet Blue Book	John H. Considine	1912	43	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, Abbott's Bitters, curacoa, gum syrup, and Old Tom gin well in a mixing glass.", "Strain into a cocktail glass, twist lemon peel on top, and serve."]	Twist of lemon peel	Ice	—	—	—	—	—	—	—	—
4492	559	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	18	1912 Wehman Bros.md	["Fill the glass with fine shaved ice, add the gum syrup, bitters, curacoa or absinthe, and Old Tom gin, stir with a spoon, strain into a cocktail glass, twist lemon peel on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5223	559	Rawling 1914, cocktail section	Rawling's Book of Mixed Drinks	Ernest P. Rawling	1914	—	1914 Rawling's of Book Mixed Drinks by E P Rawling.md	["Make as Plain Gin Cocktail, substituting Old Tom gin; anisette may replace bitters."]	Lemon peel	Ice	—	—	—	—	—	—	—	—
873	560	Bottling	Scientific Bar-Keeping	E. N. Cook & Co.	1884	10	1884 Scientific bar-keeping.md	["Mix the essence of cognac and the tinctures with a portion of the spirits.", "Add the remainder of the ingredients.", "Color with solferino and caramel in equal parts to the desired shade."]	—	—	—	—	—	—	—	—	—	—
875	561	—	Scientific Bar-Keeping	E. N. Cook & Co.	1884	11	1884 Scientific bar-keeping.md	["Add the sugar, lemon juice, and Old Tom gin and dissolve well.", "Add the egg yolk and three-quarters of a glass of fine shaved ice and shake up well with a shaker.", "Strain into a good-sized fizz glass, fill up with syphon Seltzer or Vichy water, mix well, and serve while foaming."]	—	Fine shaved ice	—	—	—	—	—	—	—	—
985	561	1888	The Police Gazette Bartenders Guide	Richard K. Fox	1888	27	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Shake the yolk, sugar, lemon juice, spirit, and fine ice well.", "Strain into a fizz glass, fill up with seltzer or Vichy, and drink immediately."]	—	Fine ice	—	—	—	A yolk-textured fizz preserving one of the era's clearest egg-split long-drink branches.	This is especially useful because it documents the yolk-versus-white fizz distinction in a very explicit way.	The yolk-only choice is the key historical detail and should remain explicit.	—	Compared with Gin Fizz and Brandy Fizz, this is richer and more custard-like in texture.
1057	561	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	22	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Shake the egg yolk, sugar, lemon juice, Tom gin, and ice well.", "Strain into another glass and fill with seltzer."]	—	—	—	—	—	A yolk-textured fizz showing how the sour and flip worlds overlapped inside the sparkling branch.	Golden Fizz is useful because it makes the fizz family visibly egg-textured and transitional rather than a simple gin-and-seltzer story.	The separated yolk is the defining difference from plain Gin Fizz and gives the drink its body.	—	Compared with Gin Fizz, the yolk pushes this toward flip texture without leaving fizz service.
1189	561	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	23	1891 Cocktail Botthby's American Bar-Tender.md	["Shake the ingredients thoroughly with ice.", "Strain into a thin glass and fill with syphon seltzer."]	—	—	—	—	—	—	The golden/silver split is important evidence for how egg-based texture distinctions were already formalized inside the fizz family.	The added yolk changes texture while leaving the core fizz service pattern intact.	—	—
1365	561	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	["Shake the sugar, lemon or lime juice, egg yolk, Old Tom gin, and ice thoroughly.", "Strain into a medium bar glass.", "Fill up with seltzer water and serve."]	—	Small ice lumps	Sweet gin and lemon meet a richer egg aroma than in the plain fizz.	The yolk rounds the drink and makes it feel fuller than a plain gin fizz without losing the family's essential brightness.	The finish is creamy, sparkling, and softly citrusy.	An egg-yolk fizz showing the family's early texture specialisation.	Golden Fizz is historically important because it proves the fizz family was differentiating not only by spirit but also by egg-part texture. That kind of internal specialisation is a sign of a mature drink family.	The shake must fully integrate the yolk before the soda extension, otherwise the drink becomes streaky rather than plush.	—	Compared with Gin Fizz, Golden Fizz is richer and softer. Compared with later Silver Fizz forms, it is more custard-like than foamy.
1463	561	—	Mixed Drinks	Herbert W. Green	1895	55	1895 Mixed Drinks by Herbert W Green.md	["Make the same as Silver Fizz, using the yolk in place of the white of an egg.", "Serve as a charged long drink."]	—	Shaved ice	—	—	—	—	This is a useful yolk-fizz checkpoint because Green preserves the paired silver/golden logic explicitly.	The only formal shift from Silver Fizz is the yolk substitution, which changes texture while preserving service.	—	—
1841	561	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	35	1895 The Mixicologist by C F Lawlor.md	["Prepare the drink the same as Silver Fizz, using the yolk in place of the white of an egg."]	—	—	Gin and citrus rise through a richer egg aroma than the silver version.	It is fuller and more custard-like than the Silver Fizz, but still clearly part of the same lively fizz family.	The finish is creamy, bright, and sparkling.	A fizz variant that shows the family differentiating by egg texture rather than by spirit change alone.	Golden Fizz matters because it demonstrates how quickly the fizz family became internally specialised once the basic form was established. Template variation by egg part is a very useful piece of structural evidence.	Because the source defines it by substitution, the real point is the template logic: same fizz, different egg texture.	—	Compared with Silver Fizz, Golden Fizz is richer and softer. It shows the fizz family refining texture as well as flavour.
2388	561	—	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, Tom gin, and egg yolk.", "Shake well, strain into a fizz glass, and fill with siphon."]	—	Ice	—	—	—	—	This is a useful yolk-branch checkpoint in the early fizz field.	The only structural change from the plain fizz is the yolk, but that changes both texture and service identity.	—	—
2474	561	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	38	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Shake the ingredients well with shaved ice and strain into a fizz glass.", "Fill up with Seltzer or Apollinaris and drink immediately."]	—	Shaved ice	—	—	—	—	This is an important checkpoint for yolk-based fizz logic surviving beside the white-egg silver branch.	Immediate consumption after the charged-water fill is part of the drink's intended effect.	—	—
2815	561	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	38	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Shake the yolk, sugar, citrus, spirit, and shaved ice well.", "Strain into a fizz glass, fill with Seltzer or Apollinaris, and drink immediately."]	—	—	The aroma is softer and rounder than the white-based fizz line.	This is a good reminder that the fizz family was not just about carbonation, but also about subtle egg-texture experiments.	The finish is creamy, sparkling, and short.	A yolk-based fizz from the textural side-branch of the family.	—	—	—	—
3077	561	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	39	1904 Drinks as they are Mixed by Paul E Lowe.md	["Shake the fine ice, sugar, lemon juice, Tom gin, and egg yolk.", "Strain into a fizz glass, fill with seltzer, and serve while effervescing."]	—	Fine ice	Citrus and gin rise with a richer egg aroma than the Silver Fizz.	This branch matters because it shows the fizz family being differentiated not just by spirit but by the exact part of the egg used.	The finish is creamy, sparkling, and bright.	A yolk-based fizz from the mature named egg-fizz branch.	—	—	—	—
3252	561	—	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 yolk, sugar, lemon juice, spirit, and fine ice well.", "Strain into a fizz glass, fill up with seltzer or vichy, mix with a spoon, and serve to be drunk at once."]	—	Fine ice	—	—	—	—	—	—	—	—
3430	561	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	58	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	—	—	—	—	—	—	—	—
3628	561	Boothby 1908	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	["Make the drink as a Plain Gin Fizz.", "Add the yolk of an egg before shaking.", "Serve charged and cold."]	Twist of lemon peel	Three or four lumps	Lemon remains up front, but the yolk softens the overall aroma.	The yolk rounds and thickens the fizz, making it richer than the plain style without becoming as full as a whole-egg drink.	The finish is silky, citric, and gently sweet.	The yolk-enriched middle branch between plain and royal fizz service.	—	—	—	—
4546	561	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	31	1912 Wehman Bros.md	["Shake the sugar, citrus juice, yolk, gin, and ice thoroughly, strain into a medium bar glass, fill with seltzer water, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4956	561	—	Bartenders' Manual	Bartenders Association of America	1913	29	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake well, strain into a fizz glass, fill with seltzer or Vichy, and drink immediately."]	—	Fine ice	—	—	—	—	—	—	—	—
5008	561	Gin or whiskey	The Up-to-Date Bartender's Guide	Harry Montague	1913	25	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the egg yolk, bar sugar, lemon juice, and Old Tom gin or whiskey into a large bar glass.", "Shake, strain into a fizz glass, fill up with carbonated water, and serve while effervescing."]	—	—	—	—	—	—	—	—	—	—
5533	561	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 or Apollinaris, and drink immediately."]	—	Shaved ice	—	—	—	—	—	—	—	—
5594	561	—	Julian's Recipes	Julian Anderson	1919	15	1919 Julian's Recipes by Julian Anderson.md	["Shake the shaved ice, lemon juice, sugar, Tom gin, and egg yolk well.", "Strain into a good sized fizz glass, fill with Apollinaris water, mix well, and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
6128	561	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	25	1925 About Town Cocktail Book by Joe Fitchett.md	["Half fill a shaker with shaved ice and add the ingredients.", "Shake well, strain into a tall glass, fill up with seltzer water, and serve immediately."]	—	Shaved ice	—	—	—	—	This matters because it preserves the yolk-based golden branch of the mature fizz family in a 1925 social source.	Immediate service is part of the drink's charged and foaming style.	—	—
6365	561	—	L'Art du Shaker	Dominique Migliorero	1925	29	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard, strain into a balloon glass, top with iced seltzer, and serve."]	—	—	—	—	—	—	—	—	—	—
6897	561	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	19	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Place the dry gin, egg yolk, powdered sugar, and ice in a container.", "Shake thoroughly to combine, serve with cold seltzer water, and drink while still effervescent."]	—	Ice	—	—	—	—	—	—	—	—
7355	561	Yolk version	Cocktails	Pedro Chicote	1928	269	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 preserves the yolk-side fizz branch in Chicote's late interwar service world.	—	—	—
7742	561	—	Cocktails Bar La Florida	Constante Ribalaigua Vert	1934	139	Cocktails Bar La Florida by Constante Ribalaigua Vert (1934).md	["Shake with cracked ice and strain."]	—	Cracked ice	—	—	—	—	—	—	—	—
8003	561	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	84	1935 Old Waldorf-Astoria Bar Book.md	["Shake and strain, then fill with chilled siphon."]	—	Siphon	—	—	—	—	—	—	—	—
8454	561	—	The Artistry of Mixing Drinks	Frank Meier	1936	58	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake well, strain into a tumbler, add soda water or syphon, and serve."]	—	—	—	—	—	—	—	—	—	—
9217	561	—	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."]	—	—	—	—	—	—	—	—	—	—
9313	561	—	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, using the yolk only of the egg.", "Strain into a tall glass, top with seltzer, and serve."]	—	—	—	—	—	—	—	—	—	—
9555	561	Martin Heile 1950	Der perfekte Mixer	Martin Heile	1950	29	1950 - Der_Perfekte_Mixer by Martin Heile.md	["Shake with ice, strain into a large glass, and top with mineral water."]	—	—	—	—	—	—	—	—	—	—
877	562	—	Scientific Bar-Keeping	E. N. Cook & Co.	1884	12	1884 Scientific bar-keeping.md	["Add the syrup, orange cordial, lemon juice, and rum to a glass.", "Fill the glass half full of shaved ice, shake well, and strain into a glass.", "Fill up with Seltzer water from a syphon."]	—	Shaved ice	—	—	—	—	—	—	—	—
1181	562	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	22	1891 Cocktail Botthby's American Bar-Tender.md	["Shake the rum, lime juice, and orange cordial with cracked ice.", "Strain into a punch glass and fill with syphon seltzer."]	—	—	—	—	—	—	This is another useful transfer point showing the daisy operating as a service family rather than as one fixed drink.	The structure remains the same: shaken citrus base, then charged-water finish.	—	—
1392	562	Henry J. Wehman 1891	Wehman's Bartender's Guide	Henry J. Wehman	1891	57	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Prepare the drink in the same way as Brandy Daisy, substituting rum for brandy."]	—	Fine ice	Rum and citrus rise with the familiar lightly sparkling daisy frame.	It keeps the late daisy structure intact while shifting the centre toward softer rum sweetness and warmer spice.	The finish is lively, citrusy, and lightly rum-led.	A rum branch of the daisy line showing how broadly the family travelled by the early 1890s.	This substitution entry is useful because it confirms the daisy was already understood as a transferable template rather than a single fixed recipe. That matters for both ontology grouping and later inventory reasoning.	The structural point remains the same as Brandy Daisy: a short shaken core topped into a sparkling serve.	—	Compared with Brandy Daisy, this is softer and more molasses-tinged. Compared with Rum Sour, it is more social and more evidently lengthened.
2467	562	—	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	["Prepare the drink in the same manner as Brandy Daisy No. 1, substituting rum for brandy.", "Serve filled with Seltzer water or Apollinaris."]	—	Fine ice	—	—	—	—	This keeps the rum daisy branch visible in the same carbonated sour family.	The full daisy service grammar stays intact despite the base-spirit swap.	—	—
2804	562	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	34	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Prepare in the same manner as Brandy Daisy, substituting rum for brandy."]	—	—	Rum darkens the aromatic profile while keeping the orange-citrus seasonings in front.	This is another clear example of the Daisy working as a transferable template rather than a single fixed drink.	The finish is sparkling, citrusy, and rum-led.	A rum branch of the richly seasoned Daisy template.	—	—	—	—
3059	562	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	34	1904 Drinks as they are Mixed by Paul E Lowe.md	["Prepare as for Lowe's Brandy Daisy, substituting rum for brandy.", "Shake, strain into a small bar glass, fill with seltzer or Apollinaris, and serve."]	—	Fine ice	Rum and orange sweetness lead the aroma.	The value here is comparative: Lowe keeps rum inside the same mature Daisy chassis rather than treating it as an entirely separate drink logic.	The finish is sparkling, orange-led, and gently rummy.	A rum-substituted Daisy preserving the mature family template.	—	—	—	—
4107	562	—	Jack's Manual	J. A. Grohusko	1910	77	1910 Jack's Manual by J A Grohusko.md	["Shake the sugar, raspberry syrup, citrus juices, Medford rum, and cracked ice.", "Strain, fill the glass with fizz water, and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—