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
4371	562	—	The Buffet Blue Book	John H. Considine	1912	49	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, syrup, lemon juice, orange bitters, and rum well in a mixing glass.", "Strain into a thin glass, fill up with carbonated water, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4524	562	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	27	1912 Wehman Bros.md	["Shake the gum syrup, lemon juice, orange cordial, rum, and fine ice thoroughly, strain, fill with seltzer water or Apollinaris, and serve."]	—	Ice	—	—	—	—	—	—	—	—
6460	562	—	L'Art du Shaker	Dominique Migliorero	1925	58	1925 L'Art du Shaker by Dominique Migliorero.md	["Prepare following the Brandy Daisy method, replacing cognac with rum."]	—	—	—	—	—	—	—	—	—	—
7340	562	Curacao and yellow Chartreuse	Cocktails	Pedro Chicote	1928	262	1928 Cocktails by Pedro Chicote.md	["Shake very well and top with seltzer in a large glass."]	—	2 tablespoons very finely crushed ice	—	—	—	—	This matters because it preserves a liqueur-seasoned rum Daisy branch in Chicote's Madrid service chapter.	—	—	—
8152	562	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	147	1935 Old Waldorf-Astoria Bar Book.md	["Shake, strain, and decorate with fruit."]	—	—	—	—	—	—	—	—	—	—
878	563	—	Scientific Bar-Keeping	E. N. Cook & Co.	1884	13	1884 Scientific bar-keeping.md	["Add the gum syrup, lemon juice, and whisky to a glass half full of shaved ice.", "Shake up well and strain into a large bar glass.", "Fill up with plain soda water and drink while it is lively."]	—	Shaved ice	—	—	—	—	—	—	—	—
951	563	1888 Brandy	The Police Gazette Bartenders Guide	Richard K. Fox	1888	15	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Put the gum syrup, maraschino, lemon juice, brandy, and ice into a large bar glass.", "Fill up with plain soda and do not shake if the soda is cold."]	—	1 or 2 lumps	—	—	—	A brandy Collins showing the family still open to base-spirit translation in 1888.	This is useful because it widens Collins beyond gin and keeps the long-drink family visibly plural.	The warning not to shake cold soda is a practical service note worth preserving.	—	Compared with John Collins, this is richer and softer because of the brandy base and maraschino touch.
1266	563	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	49	1891 Cocktail Botthby's American Bar-Tender.md	["Make the same as John Collins with Old Tom gin substituted for Holland gin.", "Serve as a very long soda drink."]	—	Large ice piece	—	—	—	—	This is a useful Collins branch because it preserves the Old Tom split explicitly rather than leaving it to inference.	Its service identity is inherited directly from Boothby's unusually long John Collins build.	—	—
1310	563	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	16	1891 Drinks a La Mode by Mrs de Salis.md	["Make as John Collins, substituting Plymouth gin for Holland gin."]	Pineapple slice	Ice	—	—	—	—	—	—	—	—
1357	563	Brandy (Henry J. Wehman 1891)	Wehman's Bartender's Guide	Henry J. Wehman	1891	43	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Take the gum syrup, maraschino, juice of small lemon, brandy, and one or two lumps of ice in a large bar glass.", "Fill up with plain soda.", "Do not shake if the soda is cold."]	—	Small ice lumps	Lemon and soda lead, with brandy and maraschino beneath.	It is recognisably Collins logic rather than sour logic: longer, looser, and more oriented toward soda refreshment.	The finish is cool, citrusy, and lightly sweet.	A brandy Tom Collins variant that helps show how widely the Collins template could travel.	Wehman's naming is historically useful because he distinguishes `Tom Collins Brandy` and then notes gin and whiskey versions made the same way. That makes the family transfer explicit rather than inferred.	The instruction not to shake if the soda is cold is a revealing service detail and should be preserved.	—	Compared with John Collins, this is more liqueur-seasoned and explicitly formulaic. Compared with daisies, it is more clearly soda-led and Collins-shaped.
1358	563	Gin (Henry J. Wehman 1891)	Wehman's Bartender's Guide	Henry J. Wehman	1891	43	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Concoct the drink the same as Tom Collins Brandy, substituting gin."]	—	Small ice lumps	Gin and lemon rise brightly over the soda.	It is sharper and more botanical than the brandy version, but still clearly part of the same Collins family logic.	The finish is herbal, citrusy, and sparkling.	A gin branch of the Collins line with distinctly late nineteenth-century seasoning.	This entry helps make explicit what later cocktail memory often obscures: Collinses were not yet morally tied to only one spirit or one exact formula.	Because the recipe is given by substitution, the brandy template remains the structural key.	—	Compared with the brandy version, this is brighter and more botanical. Compared with John Collins, it feels more formulaically codified.
1359	563	Whiskey (Henry J. Wehman 1891)	Wehman's Bartender's Guide	Henry J. Wehman	1891	43	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Concoct the drink the same as Tom Collins Brandy, substituting whiskey."]	—	Small ice lumps	Whiskey and lemon rise over the soda with a sweeter edge from gum and maraschino.	It is broader than the gin form and more obviously connected to whiskey long-drink evolution, while still remaining clearly Collins rather than sour.	The finish is grainy, citrusy, and brisk.	A whiskey branch of the Collins line showing how broadly the template could apply in the period.	This variant is especially useful for the ontology because it helps connect Collins logic to the whiskey long-drink line without forcing those histories to stay separate.	As with the other Collins variants, do not over-agitate cold soda.	—	Compared with the gin version, this is rounder and more grain-led. Compared with whiskey highballs, it is more citric and more structured.
1557	563	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	47	1900 Modern American Drinks by J Kappeler.md	["Prepare the drink in the same manner as John Collins, using Tom gin in place of Holland gin."]	—	One piece	Lemon oil and sweeter gin botanicals sit in a bright sparkling frame.	Old Tom makes the drink softer and more openly sweet-toned than the John Collins, nudging the Collins family toward the profile that would become more broadly recognisable later.	The finish is lively, lemony, and gently sweet.	A crucial Collins-family variant on the road toward the more familiar modern Tom Collins line.	This is one of the most historically important long drinks in the book because it shows the Collins family at a stage where its relation to John Collins and older gin practice is still explicit rather than obscured by later standardisation.	The drink's identity still rests on the muddled lemon-and-sugar base as much as on the spirit choice. It is not simply gin plus soda.	—	Compared with the Holland-gin John Collins, this version is softer and more modern-feeling, and much closer to the line that would endure.
2417	563	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	63	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Make the same as John Collins, using Tom gin instead of Holland."]	—	Three or four lumps	—	—	—	—	This keeps the John/Tom Collins split explicit inside a private-house 1901 source.	The structure is unchanged; the base gin swap is the whole point.	—	—
2549	563	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	97	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Build the sugar, citrus, broken ice, and Old Tom gin in an extra large bar glass.", "Add a bottle of plain soda, mix with a spoon, strain, and serve at once."]	—	Broken ice	—	—	—	—	This is a useful 1901 Tom Collins checkpoint because Sheridan still treats the drink as a delicate foam-managed direct service rather than a casual generic highball.	Sheridan's explicit foam warning is part of the drink's service logic, not just fussy advice.	—	—
2611	563	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	41	1903 Daly's Bartenders' Encyclopedia.md	["Add the sugar, lemon juice, ice, and Tom gin to a mixing glass.", "Fill with plain soda, spoon well but slowly, and serve at once."]	—	Two or three small lumps	—	—	—	—	Daly explicitly warns that the drink should not stand or the foam will run over, which makes the service timing historically notable.	Immediate service and slow spooning are part of the drink's identity here.	—	—
2947	563	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	28	1904 Applegreen's Bar Book by John Applegreen.md	["Crush the lemon and powdered sugar well with a muddler, add the Tom gin and shaved ice, and shake well.", "Strain into a large thin glass, fill with bottled Delatour soda, and serve."]	—	Shaved ice	Fresh lemon and gin botanicals rise through the soda.	This is a useful Collins checkpoint because it retains the muddled whole-lemon style rather than simplifying into a purely measured juice formula.	The finish is brisk, sweet-tart, and refreshing.	A muddled-lemon Tom Collins from the mature long-drink line.	—	—	—	—
3507	563	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	98	Louis' Mixed Drinks by Muckensturm (1906).md	["Dissolve the sugar with a spoon, add the ice, pour in the remaining ingredients, fill with Club soda, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4388	563	Gin	The Buffet Blue Book	John H. Considine	1912	55	1912 The Buffet Blue Book bu John H Considine.md	["Build the drink in a large bar glass with ice, sugar, lemon juice, Old Tom gin, and plain soda.", "Stir with a spoon, take out the ice, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4389	563	Brandy	The Buffet Blue Book	John H. Considine	1912	55	1912 The Buffet Blue Book bu John H Considine.md	["Prepare the drink in the same manner as Tom Collins Gin, substituting brandy for gin.", "Serve after stirring with a spoon and removing the ice."]	—	Ice	—	—	—	—	—	This entry is explicitly substitution-based in the source.	—	—
4390	563	Whiskey	The Buffet Blue Book	John H. Considine	1912	55	1912 The Buffet Blue Book bu John H Considine.md	["Prepare the drink in the same manner as Tom Collins Gin, substituting whiskey for the base spirit.", "Serve after stirring with a spoon and removing the ice."]	—	Ice	—	—	—	—	—	This entry is explicitly substitution-based in the source.	—	—
4391	563	Rum	The Buffet Blue Book	John H. Considine	1912	55	1912 The Buffet Blue Book bu John H Considine.md	["Prepare the drink in the same manner as Tom Collins Gin, substituting rum for the base spirit.", "Serve after stirring with a spoon and removing the ice."]	—	Ice	—	—	—	—	—	This entry is explicitly substitution-based in the source.	—	—
4726	563	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	67	1912 Wehman Bros.md	["Combine the sugar, lime juice, broken ice, and Old Tom gin, fill with plain soda, mix with a spoon, strain, and serve immediately."]	—	Ice	—	—	—	—	—	—	—	—
4904	563	—	Bartenders' Manual	Bartenders Association of America	1913	44	1913 Bartenders' Manual (Bartenders Association of America).md	["Mix well with a spoon, strain, and serve without letting the foam spread over the glass."]	—	Broken ice	—	—	—	—	—	—	—	—
5075	563	Whiskey version	The Up-to-Date Bartender's Guide	Harry Montague	1913	45	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the cracked ice, gum syrup, lemon juice, maraschino, and whiskey in a small bar glass.", "Fill up with plain soda, stir, and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
5171	563	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	54	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake well with fine ice and strain into a large thin glass.", "Fill with club soda or domestic soda and stir with a spoon."]	—	Fine ice for shaking	—	—	—	—	This is a key service checkpoint because Straub still frames the Collins as a shaken sour lengthened to order rather than a mere spirit-and-soda shortcut.	The shake-then-lengthen structure matters; Straub preserves Collins as a two-stage service rather than simple building in glass.	—	—
5283	563	Cocktail-Ology, gin drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Drop cracked ice into a small bar glass, add ingredients, fill with carbonated water, and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
5561	563	—	Julian's Recipes	Julian Anderson	1919	5	1919 Julian's Recipes by Julian Anderson.md	["Mix the sugar, lemon or lime juice, broken ice, and Old Tom gin with a spoon.", "Add the soda water and serve."]	—	Broken ice	—	—	—	—	—	—	—	—
5693	563	Down the Hatch 1920	Down the Hatch	"Paul"	1920	27	1920 Down the Hatch.md	["Shake well, strain, and serve with a squirt of seltzer on top.", "Add raspberry syrup on top."]	—	—	—	—	—	—	This matters because it preserves a still-dressed Tom Collins branch rather than a completely stripped later highball form.	The raspberry-syrup top note is the defining source-specific twist here.	—	—
5959	563	Old Tom	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	84	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Build in a large tumbler with ice, sugar, lemon juice, and Old Tom gin.", "Fill the balance with syphon, stir well, and serve."]	—	2-3 lumps ice	—	—	—	—	This matters because it preserves a very plain late Old Tom Collins service form in a London 1923 source.	—	—	—
6337	563	—	L'Art du Shaker	Dominique Migliorero	1925	66	1925 L'Art du Shaker by Dominique Migliorero.md	["Build in the tumbler, stir well, and serve in the same glass."]	—	Ice	—	—	—	—	—	—	—	—
6611	563	Old Tom Gin	Barflies and Cocktails	Harry McElhone and Wynn	1927	80	1927 Barflies and Cocktails.md	["Build in a large tumbler with ice, sugar, lemon juice, and Old Tom gin.", "Fill balance with syphon and stir well."]	—	2 or 3 lumps ice	—	—	—	—	This matters because it preserves McElhone's continuing Old Tom Collins service rather than only later dry-gin assumptions.	—	—	—
6879	563	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	14	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Place the gin, lemon juice, powdered sugar, and a few lumps of ice in a long tumbler.", "Add seltzer water, stir well, and serve."]	—	Ice	—	—	—	—	—	—	—	—
7498	563	Chicote 1928	Cocktails	Pedro Chicote	1928	383	1928 Cocktails by Pedro Chicote.md	["Shake, strain into a water glass, top with soda water, and serve."]	—	Crushed ice	—	—	—	—	This matters because it gives us an explicit dry-gin Tom Collins alongside Chicote's separate John Collins / Gin Collins handling.	The source keeps Tom Collins and Gin Collins as separate named service points rather than flattening them together.	—	—
8416	563	—	The Artistry of Mixing Drinks	Frank Meier	1936	49	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Fill with soda water or syphon, stir well, and serve."]	—	—	—	—	—	—	—	—	—	—
9206	563	—	Café Royal Cocktail Book	W. J. Tarling	1937	224	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake, strain into a large thin glass, and fill with syphon."]	—	—	—	—	—	—	—	—	—	—
9310	563	—	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	46	Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938).md	["Put sugar in a tall highball glass, squeeze in lemon juice, add orange flower water and about 2 ounces of seltzer, and stir until dissolved.", "Add lime juice and gin, then several lumps of fine ice.", "Jiggle with a barspoon, top with just enough seltzer to fill to the brim, jiggle again, and serve in the mixing glass."]	—	Ice	—	—	—	—	—	—	—	—
897	564	Hot	The Complete Bartender	Albert Barnes	1884	5	1884 The complete bartender.md	["Use a large bar glass.", "Add the cognac, Jamaica rum, sugar, and sliced lemon.", "Fill with boiling water, stir well, and grate nutmeg over the top."]	Nutmeg	—	—	—	—	—	—	—	—	—
926	564	Hot	New Guide for the Hotel Bar Restaurant	Bacchus	1885	5	1885 New Guide Hotel Bar Restaurant.md	["Use a large bar glass.", "Add the cognac, Jamaica rum, sugar, and sliced lemon.", "Fill with boiling water, stir well, and grate nutmeg over the top."]	Nutmeg	—	—	—	—	—	—	—	—	—
2296	564	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	252	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the loaf sugar and lemon juice with a little hot water.", "Add the brandy and fill the balance with hot water.", "Put a slice of lemon into it, stir up well with a spoon, grate nutmeg on top, and serve."]	Lemon slice and nutmeg	—	Warm brandy, lemon, and nutmeg sit in the familiar winter hot-punch register.	This is a compact hot punch, slightly more citrused and category-marked than the simpler sling branch.	The finish is warm, spirit-led, and lightly spiced.	A concise hot brandy punch preserving the warm citrus-and-spirit bowl logic in single-glass form.	The distinction between hot punch and hot sling still matters here, even when modern readers might flatten them. Johnson preserves both names and both service logics.	The lemon inside the glass is part of the punch identity, helping separate it from the drier sling line.	—	—
4631	564	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	48	1912 Wehman Bros.md	["Combine the Cognac, Jamaica rum, sugar, and sliced lemon, fill with boiling water, stir well, grate nutmeg over the top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
899	565	—	The Complete Bartender	Albert Barnes	1884	6	1884 The complete bartender.md	["Use a small bar glass.", "Add the Scotch whiskey, fill the balance of the glass with boiling water, and drop in a lump of sugar and some thin yellow shavings of lemon peel.", "Stir well and serve."]	Lemon peel	—	—	—	—	—	—	—	—	—
928	565	—	New Guide for the Hotel Bar Restaurant	Bacchus	1885	6	1885 New Guide Hotel Bar Restaurant.md	["Use a small bar glass.", "Add the Scotch whiskey, fill the balance with boiling water, and drop in a lump of sugar and some thin yellow shavings of lemon peel.", "Stir well and serve."]	Lemon peel	—	—	—	—	—	—	—	—	—
2391	565	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	53	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a hot water glass two-thirds full with boiling water and dissolve the sugar.", "Add the Scotch whisky and lemon peel and serve with a spoon."]	Lemon peel.	—	—	—	—	—	This is a straightforward private-house witness for hot Scotch before later hotel-bar codification.	The drink is intentionally plain: sweetener, hot dilution, spirit, peel, spoon.	—	—
3991	565	—	Jack's Manual	J. A. Grohusko	1910	56	1910 Jack's Manual by J A Grohusko.md	["Build the sugar, bitters, boiling water, and Scotch whiskey in a glass.", "Add a piece of lemon peel and a few cloves, then serve."]	Lemon peel and cloves	None	—	—	—	—	—	—	—	—
5590	565	—	Julian's Recipes	Julian Anderson	1919	14	1919 Julian's Recipes by Julian Anderson.md	["Put the sugar and Scotch whiskey in a hot water glass, twist lemon peel over the glass, and drop it in.", "Fill with boiling water, grate nutmeg on top, and serve."]	Nutmeg and lemon peel	—	—	—	—	—	—	—	—	—
8012	565	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	88	1935 Old Waldorf-Astoria Bar Book.md	["Build in a hot glass and serve."]	—	—	—	—	—	—	—	—	—	—
901	566	—	The Complete Bartender	Albert Barnes	1884	6	1884 The complete bartender.md	["Use a large bar glass.", "Add the lemon juice, sugar, orange, and raspberry syrup and fill the tumbler with cracked ice.", "Pour in the port wine, shake well, ornament with berries in season, and serve with straws."]	Berries	Cracked ice	—	—	—	—	—	—	—	—
930	566	—	New Guide for the Hotel Bar Restaurant	Bacchus	1885	6	1885 New Guide Hotel Bar Restaurant.md	["Use a large bar glass.", "Add the lemon juice, sugar, orange, and raspberry syrup and fill the tumbler with cracked ice.", "Pour in the port wine, shake well, ornament with berries in season, and serve with straws."]	Berries	Cracked ice	—	—	—	—	—	—	—	—
1716	566	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	92	1900 Modern American Drinks by J Kappeler.md	["Put the lemon juice, sugar, and port wine into a mixing-glass.", "Fill up with fine ice and mix well.", "Serve in the ice with straws, or strain into a fancy glass and trim with fruit."]	Fruit	Fine ice	—	—	—	—	—	—	—	—