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
1055	617	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	20	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Prepare the drink the same as Proulx's John Collins, keeping the peel on the lemon.", "Use Jamaica rum in place of Tom gin.", "Add a flavor of curacoa."]	—	—	—	—	—	A Collins-like rum long drink showing how the template was already being repurposed in 1888.	Durkee is useful because it shows the Collins architecture becoming a transferable service grammar rather than a single fixed gin drink.	The source's by-reference construction is historically meaningful: bartenders were expected to understand the Collins template well enough to transpose it on the fly.	—	Compared with John Collins, this version leans rumward and picks up an orange-liqueur accent.
1481	617	—	Mixed Drinks	Herbert W. Green	1895	63	1895 Mixed Drinks by Herbert W Green.md	["Muddle the lemon and sugar in a mixing glass, then add fine ice, Jamaica rum, and Curacao.", "Shake well, strain into a cooled thin lemonade glass, fill with club soda, stir, and serve."]	—	Fine ice	—	—	—	—	This is a good long-drink checkpoint because it keeps a rum-and-Curacao Collins-like service distinct from both straight punches and plain highballs.	The drink's identity lies in the muddled lemon base and final club-soda lengthening.	—	—
1813	617	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	25	1895 The Mixicologist by C F Lawlor.md	["Put one lemon with peel on and one spoonful sugar into a mixing glass and muddle well.", "Fill two thirds full with fine ice.", "Add the Jamaica rum and curaçao.", "Fill with club soda, carefully stir, and strain."]	—	—	Bright lemon peel, orange liqueur, and rum rise through the soda.	It is richer than a plain Collins because the curaçao softens and rounds the citrus-rum frame.	The finish is sparkling, citrusy, and lightly tropical.	A rum-based long drink showing the Collins/highball grammar spreading beyond gin and whiskey.	Durkee is useful because it shows a Collins-like architecture applied to rum and orange liqueur. That helps trace how the long-drink template becomes more general by the 1890s.	The careful stir matters because the drink is already charged with soda. The muddled lemon-peel base gives it more texture than a simple squeeze.	—	Compared with John Collins, Durkee is more liqueured and rum-shaped. It shows the long-drink family becoming stylistically varied rather than formulaically fixed.
3063	617	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	34	1904 Drinks as they are Mixed by Paul E Lowe.md	["Shake the ice, lemon juice, sugar, Jamaica rum, and curacoa.", "Strain into a thin lemonade glass, fill with Club soda, stir, and serve."]	—	—	Citrus and orange liqueur rise over dark rum spice.	Durkee is useful because it sits right on the line between Daisy, Collins, and long sour logic, which is exactly where a lot of practical bar evolution happened.	The finish is sparkling, citric, and warmly rummy.	A rum long sour from the Daisy-Collins borderland.	—	—	—	—
4281	617	—	The Buffet Blue Book	John H. Considine	1912	30	1912 The Buffet Blue Book bu John H Considine.md	["Shake the lemon juice, sugar, fine ice, Jamaica rum, and curacoa well.", "Strain into a thin lemonade glass, fill with club soda, stir, and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
8040	617	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	107	1935 Old Waldorf-Astoria Bar Book.md	["Muddle the lemon and sugar, add rum and ice, and fill with soda."]	—	Ice	—	—	—	—	—	—	—	—
1056	618	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	22	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Add the syrup, lemon juice, whiskey, and ice to a mixing glass.", "Cap with a second ice-filled mixing glass as for Absinthe Frappe and turn to chill deeply.", "Strain into a punch glass and decorate with fruit."]	Seasonal fruit	—	—	—	—	A whiskey punch pulled toward frappe texture and near-frozen temperature.	This matters because it shows old punch grammar being adapted through late professional chilling technique rather than replaced by newer families.	The paired-glass turn is the defining move here. It is what makes the drink frozen in service logic rather than merely cold.	—	Compared with an ordinary punch, this is colder, tighter, and more technique-driven.
2108	618	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	["Prepare a very good orange ice and freeze it firm, work it through with arrack and an equal amount of champagne, and serve thick-flowing in glasses."]	—	Orange ice	—	—	—	—	—	—	—	—
1059	619	Theodore Proulx 1888 Plain	Bartender's Manual	Theodore Proulx	1888	24	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Dissolve the sugar with a little hot water and add the twisted lemon peel.", "Fill the glass half full of hot water and add the whiskey.", "Flavor with nutmeg if desired."]	Optional nutmeg	—	—	—	—	A plain hot whiskey service that anchors the quieter side of the hot-drink world beside flaming showpieces.	Hot Whiskey matters because it keeps the everyday hot spirit service visible beside Blue Blazer. Without entries like this, the ontology would overprivilege the theatrical version.	This is explicitly the plain way of making hot drinks and becomes Proulx's reference pattern for other hot services.	—	Compared with Blue Blazer, this is utility rather than spectacle.
1388	619	Henry J. Wehman 1891	Wehman's Bartender's Guide	Henry J. Wehman	1891	42	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Place a bar-spoon in the glass before pouring hot water to avoid cracking it.", "Dissolve one or two lumps of loaf sugar with a little hot water.", "Add the Scotch whiskey and fill the glass with hot water.", "Mix well, squeeze and throw in the lemon peel, grate nutmeg on top, and serve."]	Lemon peel and nutmeg	—	Hot Scotch, lemon oil, and nutmeg rise together in a direct warming aroma.	It is plain but not austere, sweeter and more aromatic than a skin while still rooted in the same hot-whisky world.	The finish is warm, citrus-scented, and gently spiced.	A straightforward hot whiskey showing how much nineteenth-century service grammar could be carried by small adjustments around a simple core.	Hot Whiskey is useful because it sits between sling, skin, and toddy service without collapsing neatly into any one of them. Entries like this are exactly why the ontology needs to preserve service distinctions rather than forcing everything into modern categories.	The caution about putting a spoon in the glass before adding hot water is valuable technique evidence and worth preserving as part of historical bar practice.	—	Compared with Scotch Whisky Skin, this is sweeter and more openly finished. Compared with Hot Whiskey Sling, it sits very close structurally but shows how naming distinctions persisted around small differences in handling.
2254	619	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	229	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Place a barspoon into the glass before pouring in hot water to avoid cracking it.", "Dissolve one or two lumps of loaf sugar with a little hot water.", "Add the Scotch whiskey and fill the glass with hot water, then mix well.", "Squeeze and throw in the lemon peel, grate nutmeg on top, and serve.", "Keep a separate glass of fine ice available in case the customer finds the drink too hot."]	Lemon peel and nutmeg	—	Hot whisky and lemon peel rise directly, with nutmeg adding the expected winter-service softness.	This is a plain but fully dressed hot whiskey, closer to direct restorative service than to punch, yet still unmistakably part of the mixed-drink world.	The finish is warm, simple, and spice-lifted.	A practical hot whiskey service that reveals Johnson's concern with safety, comfort, and working-bar detail as much as flavour.	Johnson's advice about the barspoon in the glass and the backup ice is historically rich because it shows service choreography and customer care, not just formula. That is exactly the sort of detail a recipe-only ontology would lose.	This is as much about hot-glass handling as mixing. The drink's technique includes glass protection, customer temperature management, and sugar handling with tongs.	—	—
3522	619	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	101	Louis' Mixed Drinks by Muckensturm (1906).md	["Dilute sugar to taste in hot water in a hot whiskey-glass, add the whiskey, garnish with lemon and spice, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4741	619	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	70	1912 Wehman Bros.md	["Dissolve the sugar with a little hot water, add the Scotch whiskey, fill the glass with hot water, mix well, squeeze and throw in the lemon peel, grate nutmeg on top, and serve."]	—	—	—	—	—	—	—	—	—	—
8092	619	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	102	1935 Old Waldorf-Astoria Bar Book.md	["Build and serve hot."]	—	—	—	—	—	—	—	—	—	—
1061	620	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	26	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Add the sugar, hot water, half a baked apple, and apple brandy to a hot drink glass.", "Finish with nutmeg on top."]	Nutmeg	—	—	—	—	A winter apple-brandy hot service that preserves orchard-fruit toddy logic in compact form.	Hot Apple Toddy is valuable because it keeps orchard-fruit and baked-fruit hot service visible inside mainstream bartending rather than in a separate domestic tradition.	The baked apple is structural here, not a mere garnish, and pushes the drink beyond a plain hot spirit serve.	—	Compared with Hot Whiskey, this is more food-linked, orchard-shaped, and overtly seasonal.
2053	620	Fancy Drinks and Popular Beverages 1896, No. 33	Fancy Drinks and Popular Beverages	William Schmidt	1896	29	1896 Fancy Drinks and Popular Beverages by the Only William.md	["Dissolve sugar in boiling water, add apple whiskey, add roasted apple if desired, and serve with nutmeg."]	Nutmeg	—	—	—	—	—	—	—	—	—
2234	620	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	204	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Place the roasted or baked apple in an extra-large hot-water glass.", "Dissolve the sugar with a little hot water.", "Add the apple jack and fill the balance with hot water.", "Mix well with a spoon, grate nutmeg on top, and serve with a barspoon.", "If the customer desires the drink strained, use a fine strainer."]	Nutmeg	—	Warm apple, spirit, and nutmeg give off a distinctly hearth-like aroma.	This is a fuller and more fruit-substantial toddy than a plain hot spirit-and-water serve, with the cooked apple pushing it toward the restorative and supper-drink side of the family.	The finish is warm, appley, and softly spiced.	A hot apple-led toddy that thickens the restorative and orchard side of the toddy family.	Johnson's care over roasting and straining shows that hot drinks could still be technically fussy in 1900. This is not merely rustic improvisation but a codified warm-service branch.	The apples must be juicy rather than overdone, and Johnson explicitly allows a strained version. That flexibility is part of the service logic, not a contradiction.	—	—
2390	620	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	52	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 applejack and baked apple and serve hot."]	—	—	—	—	—	—	This is a nice checkpoint for orchard-fruit garnish becoming part of hot toddy identity rather than only a plain applejack serve.	The baked apple makes this more than just a renamed hot applejack.	—	—
2646	620	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	59	1903 Daly's Bartenders' Encyclopedia.md	["Add the sugar, half of a small baked apple, and apple jack to a large hot water glass.", "Fill with hot water, mix well with a spoon, grate a little nutmeg on top, and serve with a small barspoon."]	Nutmeg.	—	—	—	—	—	Daly's cold-breaking note makes this a useful orchard-spirit restorative checkpoint.	The baked apple component and spoon service are central to the drink's identity.	—	—
2886	620	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	73	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the powdered sugar, baked apple, and applejack to the glass.", "Fill the balance with hot water and mix well with a spoon.", "Grate a little nutmeg on top and serve, leaving the spoon in the glass."]	Grated nutmeg	—	Hot apple, spirit, and nutmeg make the aroma immediately autumnal.	Lewis's baked-apple version is a particularly good hot-service checkpoint because it ties orchard produce directly into the toddy family rather than treating apple as just another spirit base.	The finish is warming, appley, and softly spiced.	A baked-apple toddy deepening the orchard branch of hot restorative service.	—	—	—	—
3339	620	Hot	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	203	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Mix the sugar, baked apple, apple-jack, and hot water well using a spoon.", "Grate a little nutmeg on top, leave the spoon in the glass, and serve."]	Grated nutmeg	—	—	—	—	—	—	The source explicitly leaves the spoon in the glass.	—	—
3439	620	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	69	Louis' Mixed Drinks by Muckensturm (1906).md	["Put a small baked apple in a whiskey-glass, add brandy, fill with hot water, sweeten to taste, grate nutmeg on top, and serve."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
4732	620	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	68	1912 Wehman Bros.md	["Combine the baked apple, sugar, and apple-jack, fill the balance with hot water, stir with a spoon, grate nutmeg on top, leave the spoon in the glass, and serve."]	—	—	—	—	—	—	—	—	—	—
5071	620	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	44	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the baked apple, bar sugar, lemon skin, and applejack in a small bar glass.", "Fill up with hot water, stir, grate nutmeg on top, leave the spoon in the glass, and serve."]	Lemon peel and nutmeg	—	—	—	—	—	—	—	—	—
1065	621	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	27	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Dissolve the sugar in a little water and crush the lemon into it.", "Add fine ice, Jamaica rum, and whiskey, then stir with a spoon.", "Strain into a bowl or stem champagne glass, add fruit, and float claret on top."]	Seasonal fruit	Fine ice	—	—	—	A layered whiskey-rum punch where claret float service keeps older decorative punch logic alive.	Langtry Punch is useful because it shows the old floating-wine punch aesthetic still active in individual service form.	The claret float is part of the drink's visual identity, not a dispensable flourish.	—	Compared with Apollo Punch, this is more spirit-forward and more directly in the whiskey-and-rum punch lane.
1070	622	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	29	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Prepare the drink in the same way as any other cocktail.", "Use half Tom gin and half vermouth, with no absinthe."]	—	—	—	—	—	A concise early Martini checkpoint still living comfortably inside the older cocktail grammar.	This is an important early Martini witness because the drink is already defined tersely, as though its identity no longer needs introduction.	The absence of absinthe is explicit and helps distinguish it from more heavily seasoned cocktail branches.	—	Compared with later dry Martinis, this remains firmly in the sweet vermouth and Old Tom world.
1168	622	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	19	1891 Cocktail Botthby's American Bar-Tender.md	["Stir with ice.", "Strain into a cocktail glass."]	—	—	—	—	—	—	This is one of the most useful early Boothby entries because it captures the Martini before later simplification and hard drying.	The drink is already squarely inside the stirred dry-aperitif field, with orange bitters still playing an active role.	—	Boothby's version helps bridge earlier aromatic gin cocktails and the later canonical dry Martini.
1522	622	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	40	1900 Modern American Drinks by J Kappeler.md	["Fill a mixing-glass half-full with fine ice.", "Add the orange bitters, Tom gin, Italian vermouth, and lemon peel.", "Mix and strain into a cocktail glass.", "Add a maraschino cherry if desired by the customer."]	Lemon peel, optional maraschino cherry	—	Sweet gin botanicals, vermouth herbs, and orange bitters lead with more fullness than a later dry Martini would show.	The drink is unmistakably Martini, but still firmly rooted in the sweeter nineteenth-century aromatic world, with orange bitters doing substantial shaping work.	The finish is herbal, citric, and gently sweet.	A classic pre-dry Martini from the point where the drink is distinct but not yet austere.	Kappeler's Martini is one of the clearest late nineteenth-century checkpoints on the road to the modern Martini. It is already a stable named drink, but the sweet vermouth, Old Tom gin, orange bitters, and optional cherry show how far it still stands from later dry canonical forms.	The note about a cherry if desired by the customer is historically revealing. It shows the drink sitting between strict aperitif logic and broader social-service flexibility.	—	Compared with Johnson's Martini, Kappeler's version remains in the same broad family but reads slightly more compressed and service-oriented. Compared with later dry Martinis, it is still openly sweet and seasoned.
2028	622	Drinks of All Kinds 1896	Drinks of All Kinds For All Seasons	Frederick Davies and Seymour Davies	1896	27	1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md	["Add gum, orange bitters, gin, vermouth, and shaved ice to a tumbler, shake well, strain into a claret glass, and top with lemon peel."]	Lemon peel	Shaved ice	—	—	—	—	—	—	—	—
2078	622	Bariana 1896, No. 18	Bariana	Louis Fouquet	1896	25	Bariana by Louis Fouquet (1896).md	["Stir ingredients with ice in mixing glass A, strain into glass D, add lemon zest, and serve."]	Lemon zest	Small pieces of ice	—	—	—	—	—	—	—	—
2203	622	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	167	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Fill a large bar glass with ice.", "Add the gum syrup, bitters, optional curacoa or absinthe, old Tom gin, and vermouth.", "Stir up well with a spoon.", "Strain into a fancy cocktail glass.", "Put in a cherry or medium-sized olive if required, squeeze a piece of lemon peel on top, and serve."]	Cherry or olive, lemon peel	—	Sweetened gin botanicals, vermouth herbs, and lemon peel define the aroma with more softness than a later dry Martini would show.	This is still a transitional Martini, sweeter and more seasoned than modern dry models, but already clearly separated from the generic gin cocktail line.	The finish is herbal, citric, and gently sweet.	A turn-of-the-century Martini that still carries its nineteenth-century sweetness and seasoning openly.	Johnson's Martini is a crucial bridge entry because it shows the drink before later dry simplification. The Old Tom base, gum, bitters, and optional curacoa or absinthe all keep one foot firmly in the older cocktail world.	Johnson's broader service rules matter here: cold glassware, clean straining, and a disciplined line of setup all support the kind of polished cocktail service this recipe assumes.	—	Compared with Johnson's Gin Cocktail, the Martini is now a distinct vermouth-centred branch rather than just a slight adjustment. Compared with later dry Martinis, it is notably sweeter and more aromatic in construction.
2344	622	No. 1	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	32	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with ice and add the ingredients.", "Mix and strain into a cocktail glass."]	Lemon peel.	Ice	—	—	—	—	This is a strong early private-house Martini checkpoint before the book's second variant starts shading toward the later drier and more seasoned line.	The structure is still a classic stirred aromatic, with the peel acting as the main finishing accent.	—	—
2345	622	No. 2	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	33	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with ice and add the ingredients.", "Mix and strain into a cocktail glass."]	Lemon peel.	Ice	—	—	—	—	This is a useful checkpoint for a Martini branch still carrying small fortified-wine and bitters adjustments rather than settling into a single canonical formula.	The drink remains firmly in stirred aromatic territory despite the extra sherry seasoning.	—	—
2633	622	Bottle of Martini Cocktail	Daly's Bartenders' Encyclopedia	Tim Daly	1903	53	1903 Daly's Bartenders' Encyclopedia.md	["Half fill a bar shaker with fine ice and add the orange bitters, maraschino, French vermouth, and Tom gin.", "Mix well with a spoon, strain into a full quart bottle, cork and label."]	—	Fine ice	—	—	—	—	This is a useful bottled-party Martini checkpoint from a period when advance bottling was explicit bar practice.	The defining service logic is batch chilling and bottling, not glass-by-glass stirring.	—	—
2679	622	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	75	1903 Daly's Bartenders' Encyclopedia.md	["Half fill a mixing glass with fine ice and add the orange bitters, Tom gin, and vermouth.", "Spoon well and strain into a cocktail glass, put in an olive, and serve."]	Olive.	Fine ice	—	—	—	—	This is a useful compact Martini checkpoint from the same source that also preserves a bottled party version.	The recipe shows the drink in its tight stirred aromatic form without extra sweetening.	—	—
2908	622	Applegreen 1904 Standard	Applegreen's Bar Book	John Applegreen	1904	14	1904 Applegreen's Bar Book by John Applegreen.md	["Stir the orange bitters, syrup, Tom gin, Italian vermouth, lemon peel, and ice.", "Strain into a cocktail glass."]	Lemon peel	Ice	Sweet vermouth, gin botanicals, and citrus oil rise together.	This matters because it fixes the Martini firmly inside the older sweet-vermouth, orange-bitters, Old Tom lineage rather than a later dry-gin myth.	The finish is herbal, rounded, and lightly bitter.	A sweet-vermouth Old Tom Martini from the mature pre-dry line.	—	—	—	—
2909	622	Applegreen 1904 Dry	Applegreen's Bar Book	John Applegreen	1904	14	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the Martini cocktail, omitting the syrup.", "Strain into a cocktail glass."]	Lemon peel	Ice	Vermouth herbals and lemon peel come through more sharply.	This is useful because it captures one stage of Martini drying without rewriting the drink into a later gin-and-dry-vermouth template.	The finish is leaner, more herbal, and more bittered.	A sugarless Old Tom Martini from the transitional dry branch.	—	—	—	—
3138	622	Gorham 1905 No. 1	The Gorham Cocktail Book	Gorham Mfg. Company	1905	33	1905 The Gorham Cocktail Book.md	["Stir the chosen Martini version with fine ice.", "Strain into a cocktail glass and serve with lemon peel."]	Lemon peel	Fine ice	Gin botanicals and citrus rise ahead of the vermouth.	Gorham is especially helpful here because the two versions show Martini still as a family of nearby gin-vermouth ideas rather than a fully fixed modern standard.	The finish is aromatic, lightly sweet-dry, and clean.	An early two-track Martini family preserving both orange-bittered and sherry-touched forms.	—	—	—	—
3171	622	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	145	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Stir the ice, gum syrup, bitters, curacoa or absinthe, Old Tom gin, and Vermouth with a spoon.", "Strain into a cocktail glass, add a cherry or olive, squeeze lemon peel on top, and serve."]	Cherry or olive, with expressed lemon peel	Ice	—	—	—	—	—	Mahoney preserves customer-choice between curacoa and absinthe as part of the recipe.	—	—
3420	622	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	44	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill the mixing glass with ice, stir well, strain into a cocktail glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
3589	622	Spaulding and Rositer 1906, cocktails section	How to Mix Drinks	George L. Spaulding and W. Rositer	1906	14	1906 How to Mix Drinks Compiled Selected and Concocted by G Spaulding and W Rositer.md	["Use a large glass, stir ingredients with ice, strain into cocktail glass, add cherry or olive, and twist lemon peel on top."]	Cherry or olive and lemon peel	Ice	—	—	—	—	—	—	—	—
3604	622	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	28	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Stir the Old Tom gin, Italian vermouth, orange bitters, and cracked ice thoroughly.", "Strain into a chilled stem cocktail glass.", "Drop in a cherry, squeeze lemon peel over the top, and serve with ice water on the side."]	Cherry and twist of lemon peel	Cracked ice	Sweet vermouth and lemon peel sit on top of the softer gin base.	This is a sweeter, rounder Martini than the later dry model, and Boothby preserves that older aromatic richness clearly.	The finish is herbal, lightly sweet, and citric.	A transitional Martini still rooted in the sweeter Old Tom aromatic world.	—	—	—	—
3706	622	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	45	1908 Jack's Manual by J A Grohusko.md	["Stir the orange bitters, gin, and vermouth with ice.", "Strain and serve."]	—	Ice	Orange bitters and gin rise with soft vermouth sweetness.	This matters because it keeps the pre-war Martini anchored in its sweeter aromatic inheritance, which makes the dry and improved branches more historically legible.	The finish is botanical, lightly sweet, and orange-tinged.	A sweet-vermouth Martini from the richer side of the pre-war family.	—	—	—	—
4034	622	—	Jack's Manual	J. A. Grohusko	1910	64	1910 Jack's Manual by J A Grohusko.md	["Stir the orange bitters, dry gin, Italian vermouth, and ice.", "Strain and serve."]	—	Ice	—	—	—	—	—	—	—	—
4194	622	Sullivan 1910, cocktails section	The Barkeeper's Manual	Raymond E. Sullivan	1910	3	1910 The Barkeeper's Manual by Raymond E.md	["Use large mixing glass half full of shaved ice, stir, strain into cocktail glass, and serve with olive."]	Olive	Shaved ice	—	—	—	—	—	—	—	—
4491	622	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	18	1912 Wehman Bros.md	["Fill the glass with ice, add the gum syrup, bitters, curacoa or absinthe, gin, and vermouth, stir well, strain into a fancy cocktail glass, squeeze lemon peel on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4988	622	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	19	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Prepare the drink in the same manner as Manhattan Cocktail, substituting gin for whiskey.", "Strain into a cocktail glass and serve."]	Twisted lemon skin	Fine ice	—	—	—	—	—	This entry is explicitly substitution-based in the source.	—	—
5133	622	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	36	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is a useful checkpoint because Straub still preserves a sweet-vermouth Martini alongside the drier branches already active by 1913.	—	—	—
5218	622	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	["Stir quickly with ice, strain, twist lemon peel over the top, and optionally add hazel nut or olive."]	Lemon peel; optional hazel nut or olive	Lump ice	—	—	—	—	—	—	—	—
5320	622	Dry	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	23	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Stir well in a mixing glass with ice.", "Strain and serve with an olive in the glass."]	Olive	Ice	—	—	—	—	This is an important control point because Ensslin preserves the dry Martini in a clear mature pre-Prohibition form.	The drink remains a stirred aperitif with bitters, not a stripped silent gin-and-vermouth template.	—	—