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
4105	667	—	Jack's Manual	J. A. Grohusko	1910	77	1910 Jack's Manual by J A Grohusko.md	["Shake the sugar, lemon juice, dry gin, egg, and cracked ice well.", "Strain, fill with fizz water, and serve with straws."]	—	Cracked ice	—	—	—	—	—	—	—	—
4369	667	—	The Buffet Blue Book	John H. Considine	1912	48	1912 The Buffet Blue Book bu John H Considine.md	["Shake the ice, sugar, lemon juice, fresh egg, and gin or whiskey well.", "Strain into a fizz glass, fill up with seltzer, and drink while effervescent."]	—	Ice	—	—	—	—	—	—	—	—
4444	667	—	The Buffet Blue Book	John H. Considine	1912	72	1912 The Buffet Blue Book bu John H Considine.md	["Shake the egg, sugar, gin, lemon juice, cream, and ice well.", "Strain into a tall glass and finish with seltzer."]	—	Ice	—	—	—	—	—	—	—	—
5924	667	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	74	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into a medium-sized tumbler.", "Fill the balance with syphon."]	—	—	—	—	—	—	This matters because it preserves a London 1923 whole-egg citrus-gin royal fizz branch.	The orange-and-lemon combination plus whole yolk set it apart from plainer egg-white fizz lines.	—	—
6137	667	Whisky or Gin	About Town Cocktail Book	Joe Fitchett	1925	27	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 at once."]	—	Shaved ice	—	—	—	—	This matters because it preserves a full-egg royal fizz with explicit base-spirit choice in a 1925 social source.	—	—	—
6303	667	—	L'Art du Shaker	Dominique Migliorero	1925	58	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard, strain into a balloon glass, fill with iced seltzer, and serve."]	—	—	—	—	—	—	—	—	—	—
6572	667	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	69	1927 Barflies and Cocktails.md	["Shake well and strain into a medium-sized tumbler.", "Fill the balance with syphon."]	—	—	—	—	—	—	This matters because it preserves a grenadine-and-yolk Royal Fizz checkpoint in McElhone's interwar canon.	The yolk fraction is slightly OCR-compressed, so that detail is preserved conservatively.	—	—
6761	667	—	El Bar Americano en España	Pedro Chicote	1927	105	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake very well, strain into a large glass, and finish with seltzer."]	—	Ice	—	—	—	—	—	—	—	—
7357	667	Grenadine version	Cocktails	Pedro Chicote	1928	270	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 a grenadine-marked royal branch in Chicote's fizz chapter.	—	—	—
7698	667	—	Cocktails Bar La Florida	Constante Ribalaigua Vert	1934	167	Cocktails Bar La Florida by Constante Ribalaigua Vert (1934).md	["Shake well and strain."]	—	Cracked ice	—	—	—	—	—	—	—	—
9223	667	—	Café Royal Cocktail Book	W. J. Tarling	1937	226	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake, strain into a medium size glass, and fill with syphon soda water."]	—	—	—	—	—	—	—	—	—	—
9314	667	—	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 both yolk and white of the egg.", "Strain into a tall glass, top with seltzer, and serve."]	—	—	—	—	—	—	—	—	—	—
1198	668	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	25	1891 Cocktail Botthby's American Bar-Tender.md	["Fill a small cut glass with shaved or very fine cracked ice.", "Pour creme de menthe over the ice until the glass is full."]	—	Shaved ice	—	—	—	—	This is useful as a pure service checkpoint for the liqueur-frappe after-dinner world.	The category is defined by the frozen shaved-ice presentation rather than by mixing complexity.	—	—
1495	668	—	Mixed Drinks	Herbert W. Green	1895	67	1895 Mixed Drinks by Herbert W Green.md	["Shake the egg white with fine ice to make the frappe ice.", "Put the creme de menthe in a port-wine glass, then fill with the prepared egg ice."]	—	Egg ice	—	—	—	—	This is a useful frozen-cordial checkpoint because Green preserves a display-driven frappe texture rather than just chilled cordial service.	The special egg-ice preparation is the key distinction from a simple cordial over crushed ice.	—	—
1199	669	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	25	1891 Cocktail Botthby's American Bar-Tender.md	["Shake the vermouth thoroughly with fine ice.", "Strain into a small cut bar-glass and serve."]	—	—	—	—	—	—	This is a compact but useful reminder that vermouth was often treated as a complete service drink, not only as a modifier.	Boothby's use of heavy chilling keeps the drink close to frappe logic even without a built shaved-ice presentation.	—	—
2893	669	French vermouth	The Complete Buffet Guide	V. B. Lewis	1903	76	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the French vermouth to a glass heavily filled with shaved ice.", "Fill up with cold Seltzer or Apollinaris water and serve."]	—	Shaved ice	Cold vermouth botanicals lead the aroma.	Lewis treats vermouth not only as a cocktail modifier but as a stand-alone chilled service, which helps preserve aperitif drinking as its own branch rather than folding everything into Martini genealogy.	The finish is cold, herbal, and dry.	A vermouth highball from the stand-alone aperitif service branch.	—	—	—	—
3370	669	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	213	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Add the French vermouth and shaved ice to a large bar glass.", "Fill up with cold seltzer or Apollinaris water and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
3811	669	Didier 1909	The Reminder	Jacob A. Didier	1909	87	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a medium size, thin glass.", "Add the vermouth and fill the glass with shaved ice.", "Fill up with carbonated water and serve with a spoon."]	—	Shaved ice	—	—	—	—	This keeps the stand-alone vermouth service line visible in 1909, which matters because aperitif drinking should not be flattened into Martini genealogy alone.	—	—	—
4167	669	—	Jack's Manual	J. A. Grohusko	1910	87	1910 Jack's Manual by J A Grohusko.md	["Frappe the Boker's bitters and Italian vermouth with ice.", "Strain and serve."]	—	Ice	—	—	—	—	—	—	—	—
4398	669	—	The Buffet Blue Book	John H. Considine	1912	57	1912 The Buffet Blue Book bu John H Considine.md	["Build the drink in a large bar glass half full of ice with vermouth.", "Fill up with carbonated water, stir, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4567	669	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	35	1912 Wehman Bros.md	["Combine the French vermouth and shaved ice in a large bar glass, fill up with cold seltzer water, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4907	669	—	Bartenders' Manual	Bartenders Association of America	1913	44	1913 Bartenders' Manual (Bartenders Association of America).md	["Build in the glass and serve cold."]	—	Shaved ice	—	—	—	—	—	—	—	—
5020	669	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	28	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a large mixing glass half full of fine ice and add the French vermouth.", "Fill with suitable carbonated water, stir, and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
1201	670	Hot	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	26	1891 Cocktail Botthby's American Bar-Tender.md	["Fill a hot-water glass three-quarters full of boiling water and dissolve a cube of sugar in it.", "Add apple brandy to fill, spice to taste, and serve."]	—	—	—	—	—	—	This is a useful reminder that heated plain-service applejack remained an active barroom form alongside named cocktails.	The drink is defined by its simple sweetened hot-water base and customer-directed spice handling.	—	—
1205	671	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	26	1891 Cocktail Botthby's American Bar-Tender.md	["Place the sugar in a saucer and pour the brandy over it.", "Set the liquor afire, let it burn until the sugar dissolves, mix while burning, and serve in a hot-water glass."]	—	—	—	—	—	—	This is a good reminder that flaming hot service extended beyond Blue Blazer-style pouring theatrics into simpler sugar-burning forms.	The flaming dissolution of the sugar is the defining service step.	—	—
3021	671	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	16	1904 Drinks as they are Mixed by Paul E Lowe.md	["Place the sugar and Cognac in a saucer.", "Set the mixture on fire and allow it to burn for about two minutes.", "Extinguish the flame by covering the saucer with a plate and serve in a bar glass."]	—	—	Burnt sugar and warm Cognac aromatics dominate the nose.	Brandy Burnt matters because it preserves another small ceremonial heated service that sits between plain hot drinks and full theatrical blazers.	The finish is warm, caramelised, and spirit-forward.	A small ignited Cognac service from the late hot-drink tradition.	—	—	—	—
1206	672	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	27	1891 Cocktail Botthby's American Bar-Tender.md	["Place two or three slices of dried peach in a hot-water glass.", "Pour the burnt brandy over them, grate nutmeg on top, and serve."]	Grated nutmeg	—	—	—	—	—	This is a particularly useful plain-service medicinal checkpoint because the fruit addition is functional as much as flavorful.	The service depends on building from the preceding burnt brandy rather than mixing from scratch.	—	—
1209	673	Hot	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	27	1891 Cocktail Botthby's American Bar-Tender.md	["Make the same as a hot rum sling.", "Add a teaspoonful of butter and serve hot."]	—	—	—	—	—	—	This is a concise but important restorative branch of the hot-rum service line.	The butter changes both body and service identity while leaving the sling base intact.	—	—
2375	673	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	46	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Dissolve the sugar in hot water.", "Add the rum and butter, grate nutmeg on top, and serve hot."]	Grated nutmeg.	—	—	—	—	—	This keeps the rich hot-rum restorative line visible in a genteel sideboard context.	The butter is integral to the drink identity, not a decorative flourish.	—	—
1210	674	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	27	1891 Cocktail Botthby's American Bar-Tender.md	["Hold a teaspoon containing a sugar lump saturated with yellow Chartreuse over a cup of hot black coffee.", "Set the sugar aflame, let it burn until dissolved into the coffee, mix, and serve."]	—	—	—	—	—	—	This is a good example of after-dinner theatrical service outside the formal cocktail families.	The drink is defined by flaming the liqueur-soaked sugar directly over the coffee.	—	—
2558	674	Frapped	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	103	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Frappe three-fourths black coffee and one-fourth brandy in a cooler.", "Drink while the mixture is yet in a semi-frozen state."]	—	Frapped semi-frozen service	—	—	—	—	This keeps a frapped coffee-and-brandy after-dinner service visible alongside the hotter and more flamboyant cafe-royal traditions.	The semi-frozen texture is the whole point of the service and should not be flattened away.	—	—
1211	675	Hot	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	27	1891 Cocktail Botthby's American Bar-Tender.md	["Dissolve two cubes of sugar in a hot-water glass half full of boiling water.", "Fill with claret, add a slice of lemon, grate nutmeg, and serve."]	Lemon slice and grated nutmeg	—	—	—	—	—	This is useful because it preserves plain hot wine service alongside the more elaborate mulled and negus branches.	The service is simple but distinct: sweetened hot-water base, then wine, citrus, and spice.	—	—
1213	676	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	29	1891 Cocktail Botthby's American Bar-Tender.md	["Dissolve the sugar and lemon juice in boiling water.", "Heat the wine to a boil, add the flavored water, spice well, add mint or verbena, and serve."]	Mint or verbena	—	—	—	—	—	This is a useful large-format hot-wine checkpoint because it preserves herb finishing and lemon-driven acidity inside the category.	The drink depends on separately flavored hot-water preparation before being married to the heated wine.	—	—
1217	677	Hot	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	30	1891 Cocktail Botthby's American Bar-Tender.md	["Make the same as a hot brandy toddy, substituting Jamaica rum for cognac.", "Serve hot with the lemon slice in the glass."]	Lemon slice	—	—	—	—	—	This is another reminder that the hot toddy grammar was fully transferable across spirits in Boothby's period.	The drink remains defined by the sweetened hot-water base and in-glass lemon service.	—	—
1218	678	Hot	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	30	1891 Cocktail Botthby's American Bar-Tender.md	["Dissolve the sugar in a hot-water glass three-quarters full of boiling water.", "Add Scotch whisky to nearly fill, throw in the lemon peel and clove, grate nutmeg, and serve."]	Lemon peel, clove, and grated nutmeg	—	—	—	—	—	This is a good example of plain hot whisky service surviving as its own category beside named punches and toddies.	The drink is defined by the flavored hot-water base and in-glass spice handling rather than by punch-scale mixing.	—	—
1219	679	Hot	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	31	1891 Cocktail Botthby's American Bar-Tender.md	["Dissolve the sugar in a hot-water glass three-quarters full of boiling water.", "Add Jamaica rum to nearly fill, add assorted spices, and serve."]	—	—	—	—	—	—	This is a useful hot-service checkpoint because Boothby keeps the rum-and-spice line distinct from the buttered and molasses branches.	The optional butter note matters as service logic even though it does not define the base drink.	—	—
2530	679	Hot	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	63	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Combine the sugar, spices, butter, and Jamaica rum in a whisky glass.", "Fill with hot water, mix well, and serve."]	—	—	—	—	—	—	This preserves the spiced hot-rum branch as distinct from the plainer buttered version.	The spice-and-butter combination is the main structural distinction from plain Hot Rum.	—	—
8496	679	—	The Artistry of Mixing Drinks	Frank Meier	1936	67	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Dissolve sugar in a little boiling water in a heated tumbler, add allspice, rum, and butter, fill with boiling water, stir, and serve."]	—	Ice	—	—	—	—	—	—	—	—
1220	680	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	31	1891 Cocktail Botthby's American Bar-Tender.md	["Make the same as a hot whiskey punch, substituting old Islay whisky for bourbon whiskey.", "Serve hot with citrus and spice as in the base punch."]	Lemon slice	—	—	—	—	—	This is a strong named Scotch checkpoint because it captures regional whisky identity inside an existing hot-punch grammar.	The service is inherited from the hot whiskey punch; the identity shift comes from the specific whisky style.	—	—
1222	681	Hot	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	32	1891 Cocktail Botthby's American Bar-Tender.md	["Make the same as a hot brandy sling, substituting whiskey for cognac.", "Serve hot with grated nutmeg."]	Grated nutmeg	—	—	—	—	—	This keeps the hot sling visibly distinct from toddy and punch even inside the whiskey branch.	The absence of lemon is one of the key service differences from the toddy form.	—	—
1374	681	Cold (Henry J. Wehman 1891)	Wehman's Bartender's Guide	Henry J. Wehman	1891	53	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Dissolve the sugar in the water in a small bar glass.", "Add one or two small lumps of ice and the whiskey.", "Mix well, grate a little nutmeg on top, and serve."]	Nutmeg	Small ice lumps	Whiskey and nutmeg open plainly and directly.	It is an old-style sweetened whiskey serve, cooler and lighter than a hot sling but still far removed from sour, cocktail, or Collins logic.	The finish is simple, slightly spicy, and grain-led.	A cold whiskey sling that preserves a very old mixed-drink grammar well into the late nineteenth century.	Wehman's note that this was generally called for by old gentlemen is excellent social evidence. It suggests the sling had already become somewhat old-fashioned by 1891, even while remaining viable in service.	The sling should stay plain and lightly chilled. Its character comes from simplicity, not from garnish or excessive dilution.	—	Compared with Hot Whiskey Sling, this is less restorative and more everyday. Compared with Whiskey Toddy, it reads as a closely adjacent naming branch rather than a wholly distinct structure.
1727	681	Cold	Modern American Drinks	George J. Kappeler	1895	102	1900 Modern American Drinks by J Kappeler.md	["Concoct the same as Cold Brandy Sling, substituting plain whiskey for brandy."]	Nutmeg	Ice	—	—	—	—	—	—	—	—
2868	681	Cold	The Complete Buffet Guide	V. B. Lewis	1903	68	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Dissolve the sugar in half a wine-glass of water.", "Add the ice and whisky, stir well, grate nutmeg on top, and serve."]	Grated nutmeg	Lump ice	Whiskey and nutmeg define the aroma.	Lewis keeps the cold sling close to its older template, with sweetness and dilution still more important than any showier garnish logic.	The finish is cool, lightly sweet, and spiced.	A cold whiskey sling preserving the family's simple toddy-derived grammar.	—	—	—	—
4180	681	Cold	Jack's Manual	J. A. Grohusko	1910	89	1910 Jack's Manual by J A Grohusko.md	["Dissolve the sugar with enough water, add the ice and rye whiskey, and stir with a spoon.", "Grate nutmeg on top and serve."]	Grated nutmeg	2 pieces ice	—	—	—	—	—	—	—	—
7461	681	Cold	Cocktails	Pedro Chicote	1928	326	1928 Cocktails by Pedro Chicote.md	["Build in the glass with cold water, add nutmeg, and serve in the same glass."]	Lemon slice and grated nutmeg	3 or 4 pieces of ice	—	—	—	—	This matters because it shows the sling family still split cleanly between hot and cold service in Chicote.	The cold-water finish and nutmeg top-note are the central service markers here.	—	—
8078	681	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	98	1935 Old Waldorf-Astoria Bar Book.md	["Build with ice and serve with a spoon."]	—	—	—	—	—	—	—	—	—	—
1229	682	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	33	1891 Cocktail Botthby's American Bar-Tender.md	["Set a large goblet with ice in front of the customer.", "Dissolve the sugar and lime juice in part of a bottle of Apollinaris, pour into the prepared goblet, fill with the balance, decorate, and serve with straws."]	Decorated top	Cube ice	—	—	—	—	This is useful evidence of branded mineral-water lemonade as a distinct service form rather than a generic soda substitute.	The customer-facing prepared goblet and table-side finishing are part of the service logic.	—	—
1941	682	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	68	1895 The Mixicologist by C F Lawlor.md	["Mash one whole lemon with one large spoonful of sugar in a lemonade glass.", "Half fill with ice and fill up with Apollinaris water.", "Stir and strain into a thin glass, adding fruit."]	Seasonal fruit	Half-filled	Fresh lemon and mineral sparkle rise sharply.	It is brighter and more vivid than plain still-water lemonade, with the mineral water making the drink feel closer to a cooler or soda-fountain specialty.	The finish is crisp, citrusy, and sparkling.	A mineral-water lemonade that helps connect plain lemonade service to the wider effervescent branch of bar refreshment.	Apollinaris Lemonade matters because it shows premium branded mineral water becoming part of the bar's flavour and service vocabulary. That is a small but meaningful modernising step.	Mashing the whole lemon rather than simply squeezing juice gives a more rustic and aromatic profile; strain carefully to keep it pleasant.	—	Compared with plain Lemonade, this is livelier and more mineral. Compared with Soda Lemonade, it feels slightly more premium and branded.
2620	682	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	46	1903 Daly's Bartenders' Encyclopedia.md	["Add the sugar and lemon juice to a mixing glass and fill with fine ice.", "Fill the balance with Apollinaris water, stir well with a spoon, and serve with straws."]	—	Fine ice	—	—	—	—	This is a useful mineral-water lemonade checkpoint from a period when branded table waters still carried distinct prestige.	The specific use of Apollinaris matters more than any garnish here.	—	—
3862	682	—	Jack's Manual	J. A. Grohusko	1910	33	1910 Jack's Manual by J A Grohusko.md	["Build the powdered sugar, cracked ice, lemon juice, and Apollinaris water in a large glass.", "Serve with straws."]	—	Cracked ice	—	—	—	—	—	—	—	—