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
2014	648	Drinks of All Kinds 1896	Drinks of All Kinds For All Seasons	Frederick Davies and Seymour Davies	1896	24	1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md	["Add whisky, sugar, and orange slices to a large tumbler, fill with pounded ice, shake well, ornament with orange slices and grapes, and serve with two straws."]	Orange slices and grapes	Pounded ice	—	—	—	—	—	—	—	—
2195	648	Larsen 1899, cobblers section	156 Recettes de Boissons Americaines	Niels Larsen	1899	13	1899 156 recettes de boissons americaines by N Larsen.md	["Add sugar, whisky, and pineapple syrup, fill with crushed ice, shake strongly with the tin, garnish with fruit, and serve with large straws."]	Seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
3757	648	—	Manual del Cantinero	Carlos Golfrin	1909	213	1909 Manual del Cantinero by Carlos Golfrin.md	["Combine the sugar, whiskey, pineapple syrup, and the required crushed ice in the usual vessel.", "Shake and serve in cups adorned with seasonal fruit."]	Seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
4908	648	—	Bartenders' Manual	Bartenders Association of America	1913	44	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well, dress with fruit, and serve with a straw."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
6731	648	—	El Bar Americano en España	Pedro Chicote	1927	86	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a whisky glass over ice with sugar, pineapple syrup, and whisky.", "Add seasonal fruit, fill with seltzer, and serve with straws."]	Seasonal fruit and straws	Crushed ice	—	—	—	—	—	—	—	—
9203	648	—	Café Royal Cocktail Book	W. J. Tarling	1937	223	Café Royal Cocktail Book by William J Tarling (1937).md	["Fill a tumbler with cracked ice, add the ingredients, and serve with drinking straws."]	—	Ice	—	—	—	—	—	—	—	—
1122	649	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	18	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare as the Sherry Cobbler, using cognac."]	Seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
1155	649	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	16	1891 Cocktail Botthby's American Bar-Tender.md	["Shake with shaved ice.", "Dress with fruit and serve with a straw."]	Seasonal fruit	Shaved ice	—	—	—	—	The cobbler remains an important late nineteenth-century decorative cold-service family, not merely a pre-cocktail curiosity.	Shaved ice, fruit dressing, and straw service define the category as much as the formula does.	—	—
3000	649	Newman 1904, No. 21	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	7	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Fill glass no. 10 three-quarters with crushed ice, add sugar, cognac dashes, equal cognac and water, shake well with a silver goblet, garnish with lemon and seasonal fruit, and serve with straws."]	Lemon half-slices and seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
4980	649	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	17	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Dissolve the sugar in a little water in a medium size mixing glass and fill the glass with shaved ice.", "Add the brandy, shake, decorate, and serve with straws."]	Decoration	Shaved ice	—	—	—	—	—	—	—	—
8100	649	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	123	1935 Old Waldorf-Astoria Bar Book.md	["Build and serve with straws."]	—	Ice	—	—	—	—	—	—	—	—
8409	649	—	The Artistry of Mixing Drinks	Frank Meier	1936	48	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Stir, decorate with fruit of the season, and serve with spoon."]	Fruit of the season	—	—	—	—	—	—	—	—	—
1125	650	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	19	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Mix all ingredients with a little ice, fill the glass with seltzer, and serve as a cocktail."]	—	Ice	—	—	—	—	—	—	—	—
1127	651	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	20	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare as the Brandy and Soda, using gin."]	—	Ice chunks	—	—	—	—	—	—	—	—
1128	652	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	20	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare as the Brandy and Soda, using the customer's preferred whisky."]	—	Ice chunks	—	—	—	—	—	—	—	—
1129	653	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	21	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Serve as Brandy and Soda, replacing soda water with half a sparkling lemonade."]	—	Ice	—	—	—	—	—	—	—	—
1130	654	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	21	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Build whisky in half a sparkling lemonade with a little ice if desired."]	—	Ice	—	—	—	—	—	—	—	—
1131	655	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	22	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Put Angostura in the bottom of a Madeira glass, rotate the tilted glass to coat the sides, fill with gin, and serve."]	—	—	—	—	—	—	—	—	—	—
1132	656	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	22	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Put orange bitters in a Madeira glass, fill with gin, and serve."]	—	—	—	—	—	—	—	—	—	—
1133	657	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	24	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Press lemon juice into a cobbler glass, add sugar, fill two-thirds with crushed ice, finish with seltzer, shake hard, and serve with straws."]	—	Crushed ice	—	—	—	—	—	—	—	—
6243	657	—	L'Art du Shaker	Dominique Migliorero	1925	39	1925 L'Art du Shaker by Dominique Migliorero.md	["Build in a medium tumbler, stir, and serve."]	—	Ice	—	—	—	—	—	—	—	—
7391	657	Lemon Squash	Cocktails	Pedro Chicote	1928	291	1928 Cocktails by Pedro Chicote.md	["Build in a large glass and fill with soda."]	—	Ice	—	—	—	—	This matters because it preserves a simple soda-fountain lemon branch in Chicote's summer drinks.	—	—	—
1143	658	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	31	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare as the Gin Sour, using whisky according to the customer's taste."]	—	Crushed ice	—	—	—	—	—	—	—	—
1312	658	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	17	1891 Drinks a La Mode by Mrs de Salis.md	["Combine old whisky and lemon syrup with chipped ice, then pour between two glasses two or three times."]	—	Chipped ice	—	—	—	—	—	—	—	—
4919	658	—	Bartenders' Manual	Bartenders Association of America	1913	45	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well, strain into a sour glass, and dress with fruit."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
6411	658	—	L'Art du Shaker	Dominique Migliorero	1925	73	1925 L'Art du Shaker by Dominique Migliorero.md	["Prepare following the Brandy Sour method, replacing cognac with whisky."]	—	—	—	—	—	—	—	—	—	—
9278	658	—	Café Royal Cocktail Book	W. J. Tarling	1937	234	Café Royal Cocktail Book by William J Tarling (1937).md	["Pour into a cocktail shaker, add crackled ice, shake well, strain into a wine glass prepared with a slice of orange and a cherry, and fill with syphon soda water."]	—	Ice	—	—	—	—	—	—	—	—
1146	659	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	32	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare as the Gin Fix, using whisky according to the customer's taste."]	Seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
4912	659	—	Bartenders' Manual	Bartenders Association of America	1913	44	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well, dress with fruit, and serve with a straw."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
1160	660	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	18	1891 Cocktail Botthby's American Bar-Tender.md	["Stir with ice.", "Strain into a cocktail glass."]	—	—	—	—	—	—	This is a good checkpoint for how quickly the Martini field was sprouting tiny aromatic side branches in the early 1890s.	The service stays firmly in the stirred vermouth-cocktail grammar even with the menthe accent.	—	The drink matters less for quantity than for how clearly it shows the Martini template being locally modified.
3874	660	—	Jack's Manual	J. A. Grohusko	1910	35	1910 Jack's Manual by J A Grohusko.md	["Place the ice, bitters, Plymouth gin, Italian vermouth, twisted lemon peel, and creme de menthe in a small glass.", "Stir well, strain into a small bar glass, and serve with ice water."]	Lemon peel	Ice	—	—	—	—	—	—	—	—
4230	660	—	The Buffet Blue Book	John H. Considine	1912	20	1912 The Buffet Blue Book bu John H Considine.md	["Place the ice, bitters, Italian vermouth, Plymouth gin, lemon peel, and creme de menthe in a small glass.", "Stir well, strain into a small bar glass, and serve with ice water on the side."]	Twisted lemon peel	Ice	—	—	—	—	—	—	—	—
5194	660	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 like a Gibson cocktail, adding creme de menthe, and serve properly iced."]	—	Cracked ice	—	—	—	—	—	—	—	—
1163	661	—	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 and dress with citrus."]	Citrus twist	—	—	—	—	—	The fancy modifier helps show the still-live split between plain aromatic cocktails and the dressed citrus version before later simplifications.	The citrus dressing is the key difference from the plain whiskey cocktail template.	—	—
3615	661	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	27	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Dissolve the sugar in water in a small mixing glass.", "Add ice, curacao, Angostura bitters, whiskey, and twisted lemon peel, then stir thoroughly.", "Strain into a frosted glass, add a little fruit, and serve with ice water on the side."]	Fruit garnish and twisted lemon peel	Ice	Orange liqueur and lemon sit on top of the whiskey.	This is sweeter and more decorated than the plain Whiskey Cocktail, but it still reads as an aromatic rather than a long drink or sour.	The finish is sweet-spiced and citrusy.	A dressed whiskey aromatic from the fancy-cocktail branch.	—	—	—	—
5128	661	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	27	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Twist a piece of lemon peel on top and serve."]	Lemon peel	—	—	—	—	—	This is another good continuity checkpoint for the fancy service grammar surviving intact deep into the pre-war period.	—	—	—
6956	661	Cheerio 1928	Cheerio! A Book of Punches and Cocktails	Charles	1928	33	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Place the rye whiskey, maraschino, bitters, orange bitters, and ice in a shaker.", "Shake until very cold, strain into a small whiskey glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
1169	662	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	20	1891 Cocktail Botthby's American Bar-Tender.md	["Stir with ice.", "Strain into a cocktail glass."]	—	—	—	—	—	—	This is useful because it preserves the still-live sweet Old Tom aromatic branch beside the newer vermouth-driven drinks.	The drink remains in the older sugar-and-bitters cocktail grammar.	—	—
1170	663	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	20	1891 Cocktail Botthby's American Bar-Tender.md	["Shake with ice.", "Strain into a cocktail glass."]	—	—	—	—	—	—	This kind of fruit-modified cocktail is useful for showing how ornate syrups and tropical notes were already entering the core aromatic field.	Boothby's use of shaking marks it off from the plainer stirred aromatic cocktail line.	—	The drink sits on a border between aromatic cocktail logic and the sweeter decorative service world.
1184	664	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	22	1891 Cocktail Botthby's American Bar-Tender.md	["Set a punch glass filled with fine ice on the bar.", "Stir the ingredients with water and pour over the ice; decorate and serve with straws."]	Decorated top	Shaved ice	—	—	—	—	Like the rum daisy, this shows rum fully participating in a broader family grammar rather than sitting in a separate tropical category.	The fix's defining service move is the pour over prepared ice rather than full shaking.	—	—
4539	664	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	30	1912 Wehman Bros.md	["Dissolve the sugar with a little water or seltzer, add the citrus, pineapple syrup, shaved ice, and rum, stir with a spoon, decorate with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
5004	664	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	24	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a small bar glass two-thirds full of shaved ice and add the dissolved bar sugar, lemon juice, Curacoa, and Santa Cruz rum.", "Stir, dress with a slice of orange and a piece of pineapple, and serve with straws."]	Orange and pineapple	Shaved ice	—	—	—	—	—	—	—	—
1185	665	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	22	1891 Cocktail Botthby's American Bar-Tender.md	["Set a punch glass filled with fine ice on the bar.", "Stir the ingredients with water and pour over the ice; decorate and serve with straws."]	Decorated top	Shaved ice	—	—	—	—	This is useful because it keeps fortified wine inside the same working family grammar as spirit-based fixes.	The service remains a poured-over-ice decorated drink.	—	—
1188	666	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	23	1891 Cocktail Botthby's American Bar-Tender.md	["Shake the sugar, lemon juice, gin, and ice.", "Strain into a thin glass and fill with ginger ale."]	—	—	—	—	—	—	This is a helpful transition point from plain carbonated sour logic into the branded-mixer long-drink world.	Only the finishing mixer changes, but that change materially shifts the drink's service identity.	—	—
1192	667	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	23	1891 Cocktail Botthby's American Bar-Tender.md	["Shake the ingredients with ice.", "Strain into a thin glass and fill with syphon seltzer."]	—	—	—	—	—	—	This is a good example of the fizz family intersecting directly with the cordial-and-liqueur field rather than staying purely sour.	The underlying service remains the standard fizz pattern despite the richer modifier.	—	—
1606	667	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	61	1900 Modern American Drinks by J Kappeler.md	["Prepare the drink the same as a Plain Gin Fizz, adding both the white and the yolk of a fresh egg before shaking.", "Strain into a fizz-glass, fill with siphon seltzer, and serve."]	—	—	The egg gives the drink a fuller, rounder aroma than the lighter silver or plain fizz line.	Using the whole egg makes this a richer and more substantial fizz, yet it still depends on effervescence rather than tipping into flip territory.	The finish is creamy, sparkling, and citrus-softened.	A full-egg gin fizz showing the family at its richest still-sparkling point.	—	—	—	—
3079	667	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, whole egg, sugar, lemon juice, and gin or whiskey.", "Strain into a fizz glass, fill with Apollinaris, and serve while still effervescing."]	—	Fine ice	Citrus and fresh foam dominate the nose.	Royal Fizz is useful because it makes the whole-egg branch explicit, completing the white, yolk, and whole-egg fizz spectrum inside one late manual.	The finish is rich, sparkling, and softly citric.	A whole-egg fizz completing the mature named egg-fizz set.	—	—	—	—
3431	667	—	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	—	—	—	—	—	—	—	—
3631	667	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	38	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Make the drink as a Plain Gin Fizz.", "Add a whole egg to the sugar, sour, and gin before shaking.", "Serve charged and cold."]	Twist of lemon peel	Three or four lumps	The nose is softer and richer than the plain fizz line.	The whole egg gives the fizz a fuller, rounder body than either the Silver or Golden variants.	The finish is creamy, citric, and foamy.	The whole-egg branch of the mature fizz family.	—	—	—	—
3722	667	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	55	1908 Jack's Manual by J A Grohusko.md	["Shake the sugar, lemon juice, gin, egg, and cracked ice well.", "Strain, fill with fizz water, and serve with straws."]	—	Cracked ice	Lemon and gin rise through the richer foam.	This is a useful full-egg checkpoint because it clarifies the distinction between silver, golden, and royal fizz naming before later simplification.	The finish is creamy, bright, and refreshing.	A full-egg gin fizz from the richer branch of the fizz family.	—	—	—	—