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
2359	629	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	38	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with ice and add the ingredients.", "Stir well and strain into a cocktail glass."]	—	Ice	—	—	—	—	This gives us another early Turf checkpoint in a very concise private-house form.	Unlike some nearby shaken recipes, the book specifies stirring here.	—	—
2691	629	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	81	1903 Daly's Bartenders' Encyclopedia.md	["Half fill a mixing glass with fine ice and add the orange bitters, maraschino, French vermouth, and honeysuckle gin.", "Spoon well, strain into a cocktail glass, put in a cherry, and serve."]	Cherry.	Fine ice	—	—	—	—	This is a strong early Turf checkpoint, especially because it preserves honeysuckle gin rather than a generic gin label.	The drink matters as part of the tightening prewar gin-vermouth aromatic field.	—	—
3152	629	Gorham 1905	The Gorham Cocktail Book	Gorham Mfg. Company	1905	39	1905 The Gorham Cocktail Book.md	["Stir the Angostura bitters, orange bitters, and Tom gin with fine ice.", "Strain into a cocktail glass and add twisted lemon peel."]	Twisted lemon peel	Fine ice	Orange bitters and gin botanicals dominate the nose.	This is a very useful dry branch because Gorham strips the aromatic template almost to gin and bitters alone, showing just how far dryness could go without becoming Martini as such.	The finish is firm, dry, and bitter-citrus.	A stripped-down gin-and-bitters aromatic from the ultra-dry branch.	—	—	—	—
3189	629	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	151	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Stir the shaved ice, orange bitters, maraschino, absinthe, French Vermouth, and Plymouth gin with a spoon.", "Strain into a cocktail glass, put in an olive, and serve."]	Olive	Shaved ice	—	—	—	—	—	—	—	—
3399	629	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	36	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill the mixing glass with ice, stir well, strain into a cocktail glass, add a dash of absinthe, and serve."]	—	Ice	—	—	—	—	—	—	—	—
3610	629	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	31	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Stir the Holland gin, vermouth, orange bitters, and cracked ice.", "Strain into a cocktail glass.", "Squeeze lemon peel over the top and serve."]	Twist of lemon peel	Cracked ice	Juniper, grainy gin, and lemon lead the aroma.	Boothby's own warning is revealing: the structure is historically important, but he thought the Holland-gin and vermouth combination lacked real harmony.	The finish is dry, grainy, and sharply herbal.	A historically useful but self-criticised vermouth-and-genever aperitif branch.	This is one of Boothby's more revealing editorial moments. He preserves the Turf as a known cocktail, but explicitly says the blend never became popular because Holland gin and vermouth did not make a palatable combination.	—	—	—
4160	629	—	Jack's Manual	J. A. Grohusko	1910	86	1910 Jack's Manual by J A Grohusko.md	["Stir the absinthe, maraschino, orange bitters, bitters, vermouth, and dry gin well with ice.", "Strain into a cocktail glass, add an olive, and serve."]	Olive	Ice	—	—	—	—	—	—	—	—
4393	629	—	The Buffet Blue Book	John H. Considine	1912	56	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, absinthe, Maraschino, orange bitters, Plymouth gin, French gin, and vermouth in a mixing glass.", "Strain into a cocktail glass, put in an olive, and serve."]	Olive	Ice	—	—	—	—	—	—	—	—
4801	629	—	Bartenders' Manual	Bartenders Association of America	1913	23	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir with shaved ice, strain into a cocktail glass, add an olive, and serve."]	Olive	Shaved ice	—	—	—	—	—	—	—	—
5164	629	No. 1	Straub's Manual of Mixed Drinks	Jacques Straub	1913	50	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is a useful checkpoint for the highly seasoned dry-gin branch that sits near Tuxedo rather than inside a plain Martini line.	—	—	—
5400	629	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	34	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Shake well in a mixing glass with cracked ice.", "Strain and serve."]	Lemon peel	Cracked ice	—	—	—	—	This matters because it gives us a clean Ensslin checkpoint for the absinthe-lifted dry gin aperitif line that feeds later classic thinking.	The absinthe is a structural modifier here, not just a perfuming rinse.	—	—
5952	629	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	83	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass with an olive."]	Olive	—	—	—	—	—	This matters because it preserves another late dry Turf branch anchored in Plymouth gin rather than a generic London dry base.	—	—	—
6343	629	—	L'Art du Shaker	Dominique Migliorero	1925	66	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir very cold and serve."]	—	—	—	—	—	—	The source attributes this to Harry Johnson, New Orleans.	—	—	—
6615	629	Olive garnish	Barflies and Cocktails	Harry McElhone and Wynn	1927	81	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass with an olive."]	Olive	—	—	—	—	—	This matters because it preserves another strong late McElhone Turf witness in the mature absinthe-vermouth-gin aperitif line.	—	—	—
1085	630	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	40	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Combine equal parts Champagne and Dublin stout.", "Put half of each in glasses."]	—	—	—	—	—	A minimal sparkling-stout hybrid that preserves a mixed beer-and-wine service outside the cocktail canon.	Velvet matters because it shows the bar's willingness to treat beer-and-wine combinations as legitimate mixed-drink service rather than oddity alone.	The equal split is the recipe; there is almost no other mediation beyond proportion.	—	Compared with more structured cocktails and punches, Velvet is almost aggressively simple, which is part of why it matters.
1649	630	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	110	1900 Modern American Drinks by J Kappeler.md	["Put a good-sized piece of ice into a glass pitcher.", "Pour in at the same time one bottle of cold Guinness stout and one cold pint of champagne.", "Stir and serve in champagne glasses."]	—	Piece of ice in pitcher	Roasted stout and sparkling wine make a surprisingly elegant mixed aroma.	The drink shows how beer-and-wine mixtures could move from rustic mixtures into more explicitly festive service without losing their hybrid identity.	The finish is brisk, malty, and dry.	A champagne-and-stout hybrid from the celebratory beer-mixture branch.	—	—	—	—
1755	630	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	112	1900 Modern American Drinks by J Kappeler.md	["Put ice into a glass pitcher.", "Pour in cold stout and cold champagne; stir and serve in champagne glasses."]	—	—	Anise, wormwood, and lemon oil lead immediately, with the bitters adding a subtle spiced edge.	The added water opens the absinthe and softens its force, making the drink read as a composed aromatic cocktail rather than a straight absinthe service.	The finish is cool, herbal, and persistent.	A fully fledged absinthe-led aromatic cocktail from a period when absinthe could still occupy the centre of the glass.	Kappeler's version matters because it treats absinthe as the base of a proper cocktail rather than merely a rinse or a dash. That places it within the broader aromatic cocktail family while preserving a distinctly absinthe-centred late nineteenth-century service style.	The water is structural here, not incidental. It stretches and opens the spirit before dilution from stirring has fully done the work.	—	Compared with smaller absinthe seasonings in Martini-era drinks, this entry preserves an older moment when absinthe itself could dominate the formula.
4399	630	—	The Buffet Blue Book	John H. Considine	1912	57	1912 The Buffet Blue Book bu John H Considine.md	["Mix the champagne and Dublin porter together in a glass pitcher.", "Serve in star champagne glasses."]	—	—	—	—	—	—	—	—	—	—
1093	631	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	38	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Crush the sugar with two pieces of lemon peel.", "Add the whiskey and squirt some draught Champagne on top."]	Lemon peel	—	—	—	—	A small sparkling toddy that sits between old-fashioned whiskey service and wine-topped refreshers.	Soft Toddy matters because it shows toddy logic bending toward sparkling finish rather than just hot or plain water service.	The Champagne top is the defining move here and should not be flattened into generic dilution.	—	Compared with the modern whiskey toddy, this is less polished and more improvisatory in service feel.
1477	631	—	Mixed Drinks	Herbert W. Green	1895	62	1895 Mixed Drinks by Herbert W Green.md	["Muddle the sugar and quarter lemon in a mixing glass, then add shaved ice, whisky, and water.", "Shake well, strain into a star champagne glass, grate nutmeg on top, and serve."]	Grated nutmeg.	Shaved ice	—	—	—	—	This is a useful chilled toddy checkpoint because it keeps toddy logic alive outside the purely hot and plain-service branches.	The muddled lemon and shaken cold service distinguish it from Green's other toddy forms.	—	—
1094	632	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	38	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Fill a sherry glass with fine ice and fit a lemon peel around the inside rim.", "Fill the glass with yellow Chartreuse."]	Lemon peel	Fine ice	—	—	—	A compact liqueur service showing how much ritual even very small drinks could still carry.	Sam Ward is useful because it preserves a tiny cordial-style service that later cocktail histories often ignore.	The fitted lemon peel and ice-packed sherry-glass service are the point of the drink.	—	Compared with pousse-cafe service, this is less layered but just as dependent on glass ritual and proportion.
1643	632	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	101	1900 Modern American Drinks by J Kappeler.md	["Fill a claret glass with very fine shaved ice.", "Fit the rind from a slice of lemon on the inside of the rim.", "Place a small twisted piece of lemon peel in the centre and fill up with the desired liqueur."]	Lemon peel	Very fine shaved ice	Cold liqueur and fresh lemon oil make the drink aromatic before it is sweet.	This is part frappe, part after-dinner cordial, using shaved ice and lemon oil to sharpen very sweet liqueurs into a more elegant service.	The finish is cool, perfumed, and lingeringly sweet.	A liqueur-over-ice service that sits between frappe and after-dinner cordial ritual.	—	—	—	—
2408	632	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	59	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Place the rind of one lemon in a cocktail glass and fill with fine ice.", "Fill the glass with yellow Chartreuse."]	Lemon rind.	Fine ice	—	—	—	—	This is a useful checkpoint for tiny named liqueur service surviving in a domestic 1901 mixed-drinks chapter.	The service is intentionally minimal: peel, fine ice, and the liqueur itself.	—	—
2767	632	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	119	1903 Daly's Bartenders' Encyclopedia.md	["Arrange the long lemon peel around the inside of a fancy stem glass and fill the center with shaved ice.", "Fill one-third with kummel, one-third with yellow Chartreuse, add Cognac to fill the glass, and serve with small straws."]	Long spiral lemon peel	Shaved ice	—	—	—	—	Daly attributes the drink to the New York connoisseur Sam Ward and treats it as a luxury palate drink.	The lemon-peel lining and center-packed shaved ice are the defining service details.	—	—
3483	632	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	89	Louis' Mixed Drinks by Muckensturm (1906).md	["Line a cocktail-glass with lemon peel, fill with shaved ice, fill the glass with yellow Chartreuse, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4110	632	—	Jack's Manual	J. A. Grohusko	1910	78	1910 Jack's Manual by J A Grohusko.md	["Set the long lemon peel into a cocktail glass and fill the glass with fine shaved ice.", "Fill with yellow Chartreuse and serve with straws."]	Long lemon peel	Fine shaved ice	—	—	—	—	—	—	—	—
7922	632	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	70	1935 Old Waldorf-Astoria Bar Book.md	["Cup a small lemon and fill with fine ice and Yellow Chartreuse."]	—	—	—	—	—	—	—	—	—	—
9066	632	—	Café Royal Cocktail Book	W. J. Tarling	1937	185	Café Royal Cocktail Book by William J Tarling (1937).md	["Mix."]	—	—	—	—	—	—	—	—	—	—
1096	633	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	39	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Put the molasses and rum into a hot drink glass.", "Fill with hot water and serve with a little nutmeg on top."]	Nutmeg	—	—	—	—	A rich molasses-rum winter service that keeps the hot sweetened-drink field broader than toddy alone.	Toboggan is useful because it preserves a hot molasses branch that later standardized whisky-first narratives tend to miss.	The use of molasses rather than refined sugar is a meaningful part of the drink's identity.	—	Compared with Hot Spiced Rum, this is darker, simpler, and more molasses-led.
1097	634	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	41	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Put punch-style syrup and lemon juice into a cobbler glass with the curacoa and rum.", "Fill with ice and serve with straws and fruit."]	Seasonal fruit	Ice	—	—	—	A rum-and-curacoa cobbler-edge drink preserving an ornate tropical-adjacent service line.	White Lyon matters because it shows how much overlap still existed between punch, cobbler, and named cocktail worlds in 1888.	Its cobbler-glass fruit-and-straw service matters as much as the split-base formula.	—	Compared with Knickerbocker, this is less red-fruit shaped and more curacoa-rum forward.
1100	635	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	42	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Mash the mint with a little sugar and water.", "Serve so the customer pours in the whiskey."]	Mint	—	—	—	—	A stripped self-pour mint service showing just how much agency customers could still have in late bar practice.	This is useful because it preserves plain-service customer-finished mint logic alongside more finished julep and smash forms.	The self-pour is a core service feature, not incidental wording.	—	Compared with Whiskey Smash, this is barer and more interactive, with less decorative finishing.
1875	635	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	47	1895 The Mixicologist by C F Lawlor.md	["Put one lump of cut-loaf sugar in a bar glass with enough water to dissolve it.", "Add one or two sprigs of mint and mash the sugar and mint together.", "Serve the drink the same as plain whiskey, leaving a barspoon in the glass."]	Mint sprig	—	Mint rises as a soft aromatic accent over plain whiskey.	It sits between plain service and julep logic, using mint as a small intervention rather than as a full cooler architecture.	The finish is sweetened, mint-scented, and direct.	A revealing intermediary form between neat whiskey service and the full mint-drink families.	Whiskey and Mint is historically valuable because it shows how family transitions often happen through small service tweaks rather than wholly new inventions. Mint enters the whiskey glass here without yet requiring full julep or smash treatment.	The mint is meant to perfume, not dominate. This is closer to seasoned plain service than to a crushed-ice cooler.	—	Compared with Whiskey Julep or Whiskey Smash, this is much plainer and less architectural. That is what makes it evolutionarily interesting.
1101	636	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	42	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Mash the tansy with a little sugar and water.", "Serve so the customer pours in the whiskey."]	Tansy	—	—	—	—	A rare herb-substitution whiskey service that expands the plain-service mint family in an unexpected direction.	Whiskey and Tansy is especially useful because it keeps now-unusual herb logic visible in the nineteenth-century service field.	The service is inherited from Whiskey and Mint, but the herb substitution materially changes the branch.	—	Compared with Whiskey and Mint, this is the same grammar with a much more unusual botanical choice.
1102	637	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	32	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Put one chunk of ice and the whiskey into the largest size thin glass.", "Add the ginger ale and a little orange juice."]	—	One chunk	—	—	—	A straightforward whiskey-and-ginger-ale cooler with a small orange lift, showing the cooler field thickening in 1888.	Puritan Cooler matters because it preserves an early bottled-mixer whiskey long drink before later highball naming fully settles.	The single large ice chunk and bottle-lengthened service place it clearly in cooler rather than cocktail logic.	—	Compared with John Collins, this is less lemon-sugar structured and more directly bottle-mixer driven.
1103	638	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	32	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Prepare a regular cocktail, using Plymouth gin as the spirit."]	—	—	—	—	—	A concise but useful gin-base checkpoint showing Plymouth called out distinctly inside late nineteenth-century cocktail logic.	This is useful because it preserves spirit-specific cocktail naming before later dry-gin standardization flattens the distinction.	The important evidence here is the named base substitution, not a newly independent method.	—	Compared with Whiskey Cocktail, this keeps the same cocktail grammar but shifts the base to a specifically named gin style.
5841	638	Himmelreich 1921, original recipe by Ruth Rattay	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir with clear ice."]	—	Clear ice pieces	—	—	—	—	—	—	—	—
6920	638	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	24	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Combine the Plymouth gin, vermouth, and ice in a shaker.", "Shake well and serve with a twisted piece of lemon or orange peel."]	Twisted lemon or orange peel.	Ice	—	—	—	—	—	—	—	—
7211	638	Strawberry syrup version	Cocktails	Pedro Chicote	1928	200	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass."]	—	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a late sweet aromatic branch built on cognac, anisette, and strawberry syrup rather than the drier Anglo-American stirred canon.	—	—	—
1104	639	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	32	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Shake the egg, lemon juice, and cider with ice.", "Strain and add a little nutmeg if desired."]	Nutmeg	Ice	—	—	—	An egg-and-cider mixed drink that preserves another orchard branch in the late nineteenth-century bar.	The Prohibition matters because it shows cider still acting as a real mixed-drink base rather than just a rustic side note.	Its shaken egg structure places it closer to flip-and-nogg territory than to plain cider service.	—	Compared with Snow Ball, this is flatter, cider-led, and less explicitly lengthened by a bottled mixer.
1107	640	Theodore Proulx 1888	Bartender's Manual	Theodore Proulx	1888	37	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Put a little lemon juice into a bar glass.", "Serve so the customer pours out the whiskey, with water on the side."]	—	—	—	—	—	A nearly skeletal sour service that preserves the customer-finished side of whiskey-and-citrus bar practice.	This matters because it shows that sour logic could still exist as a plain-service framework rather than a fully composed mixed drink.	The self-pour structure is the defining feature and separates this from the composed Whiskey Sour entries nearby.	—	Compared with Whiskey Sour, this is much barer and depends on the customer to finish the drink's balance.
1110	641	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	9	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare and serve like the Gin Cocktail, using Irish whisky as the base spirit."]	Sugared rim and lemon peel	Crushed ice	—	—	—	—	—	—	—	—
2073	641	Bariana 1896, No. 13	Bariana	Louis Fouquet	1896	22	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	—	—	—	—	—	—	—	—
1111	642	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	10	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare and serve like the Gin Cocktail, using Scotch whisky as the base spirit."]	Sugared rim and lemon peel	Crushed ice	—	—	—	—	—	—	—	—
1112	643	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	10	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare and serve like the Gin Cocktail, using rye whiskey as the base spirit."]	Sugared rim and lemon peel	Crushed ice	—	—	—	—	—	—	—	—
1113	644	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	11	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare and serve like the Gin Cocktail, using bourbon whiskey as the base spirit."]	Sugared rim and lemon peel	Crushed ice	—	—	—	—	—	—	—	—
1115	645	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	13	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare like the preceding cocktails: stir with crushed ice, strain into the sugared-rim cocktail glass, and serve."]	Sugared rim and lemon peel	Crushed ice	—	—	—	—	—	—	—	—
1116	646	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	14	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Fill halfway with crushed ice, add rum, lemon juice, and gum syrup, and triturate or shake well.", "Serve in a glass topped with seltzer."]	—	Crushed ice	—	—	—	—	—	—	—	—
1118	647	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	14	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare and serve like the Gin Cocktail."]	Sugared rim and lemon peel	Crushed ice	—	—	—	—	—	—	—	—
2080	647	Bariana 1896, No. 20	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	—	—	—	—	—	—	—	—
1121	648	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	17	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare as the Sherry Cobbler, using whisky and two spoonfuls of sugar."]	Seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—