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
5613	682	—	Julian's Recipes	Julian Anderson	1919	20	1919 Julian's Recipes by Julian Anderson.md	["Build the shaved ice, lemon juice, powdered sugar, and Apollinaris water in a large mixing glass and stir with a spoon.", "Strain into a fizz glass and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
1230	683	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	33	1891 Cocktail Botthby's American Bar-Tender.md	["Shake the ingredients thoroughly with cracked ice and water.", "Strain into a cut goblet, decorate, and serve with straws."]	Decorated top	—	—	—	—	—	This is a good reminder that serious temperance-style drinks borrowed egg-white texture and full shaker technique from the alcoholic side of the bar.	The drink is shaken like a fizz or sour rather than merely stirred like a household lemonade.	—	—
1231	684	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	34	1891 Cocktail Botthby's American Bar-Tender.md	["Prepare a plain lemonade.", "Dash it with claret and serve."]	—	Cube ice	—	—	—	—	This is a useful mixed-service checkpoint because it keeps wine lightly integrated into the lemonade field.	The drink is intentionally minimal; the defining move is the wine dash into an existing lemonade template.	—	—
3931	684	—	Jack's Manual	J. A. Grohusko	1910	45	1910 Jack's Manual by J A Grohusko.md	["Shake the sugar, lemon juice, cracked ice, and water well.", "Dress with fruit in season, fill with claret poured slowly so it floats on top, and serve with a straw."]	Seasonal fruit	Cracked ice	—	—	—	—	—	—	—	—
6012	684	Angostura Centenary 1924, layered claret lemonade	Angostura Bitters Centenary Gift Book of Cocktail and Other Recipes	Angostura Bitters (Dr. J. G. B. Siegert & Sons) Limited	1924	—	1924 Angostura Bitters Centenary Gift Book of Cocktail and other recipes.md	["Shake sugar, lemon juice, and water well, ornament with fruit, top with Angostura Bitters and claret so the claret floats on the lemonade, and serve with a straw."]	Fruit in season	Ice optional	—	—	—	—	—	—	—	—
6441	684	—	L'Art du Shaker	Dominique Migliorero	1925	18	1925 L'Art du Shaker by Dominique Migliorero.md	["Build in a large glass, stir, and serve."]	—	Ice	—	—	—	—	—	—	—	—
1232	685	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	34	1891 Cocktail Botthby's American Bar-Tender.md	["Shake the ingredients thoroughly with cracked ice and water.", "Strain into a large cut goblet, decorate, and serve with straws."]	Decorated top	—	—	—	—	—	This is another good example of temperance-adjacent bar craft borrowing whole-egg structure from the alcoholic repertoire.	The drink is fully shaken and decorated, not treated like a simple household cooler.	—	—
1945	685	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	69	1895 The Mixicologist by C F Lawlor.md	["Take the sugar, lemon juice, fresh egg, and two or three small lumps of ice in a large bar glass.", "Shake up thoroughly and strain into a soda-water glass.", "Fill up the glass with soda or seltzer water and ornament with berries."]	Berries	—	Lemon and light egg froth rise above the soda.	It shows the temperance branch borrowing egg texture from the cocktail world, producing a drink that feels both nourishing and brisk.	The finish is airy, citrusy, and softly creamy.	A temperance egg-and-soda refresher that mirrors some of the era's alcoholic sparkling forms.	Egg Lemonade is historically useful because it shows non-alcoholic drinks adopting the same textural enrichments as fizzes and flips. That is exactly the kind of crossover the ontology should make visible.	A strong shake matters because without good aeration the drink would feel flat rather than lively.	—	Compared with Soda Lemonade, this is richer and more textural. Compared with Snow Ball, it is clearly temperance-coded while still using similar technique.
2425	685	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	69	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Add the egg, sugar, lemon juice, and ice to a mixing glass.", "Fill with water, shake well, and strain into a large glass."]	—	Four or five lumps	—	—	—	—	This keeps the egg-enriched temperance branch visible as serious mixed-drink practice rather than novelty.	Its structure mirrors alcoholic egg drinks, but the liquid base is entirely non-alcoholic.	—	—
2581	685	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	26	1903 Daly's Bartenders' Encyclopedia.md	["Add the sugar, lemon juice, egg, fine ice, and water to a mixing glass.", "Shake well, strain into a large thin glass, and serve."]	—	Fine ice	—	—	—	—	This is a valuable temperance-service witness because Daly explicitly comments on its nutrition and lack of alcohol.	The drink is structurally close to alcoholic egg drinks even though the base is only water and citrus.	—	—
3355	685	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	209	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Shake the fresh egg, sugar, lemon juice, and fine ice well.", "Strain into a large bar glass and serve."]	—	Fine ice	—	—	—	—	—	Source says no fruits.	—	—
3946	685	—	Jack's Manual	J. A. Grohusko	1910	49	1910 Jack's Manual by J A Grohusko.md	["Shake the powdered sugar, lemon juice, egg, fine ice, and water thoroughly.", "Strain into a thin lemonade glass and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
4282	685	—	The Buffet Blue Book	John H. Considine	1912	31	1912 The Buffet Blue Book bu John H Considine.md	["Shake the fine ice, powdered sugar, lemon juice, egg, and water thoroughly.", "Strain into a thin lemonade glass and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
4590	685	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	39	1912 Wehman Bros.md	["Shake the egg, sugar, lemon juice, fine ice, and water until well mixed, strain, grate nutmeg on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5030	685	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	31	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a mixing glass one-third full of cracked ice and add the sugar, lime juice, egg, and water.", "Shake, strain into a goblet, dress with fruit, and serve with two straws."]	Fruit	Cracked ice	—	—	—	—	—	—	—	—
6214	685	—	L'Art du Shaker	Dominique Migliorero	1925	23	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard, strain into a large glass, finish with iced seltzer, and serve."]	—	—	—	—	—	—	—	—	—	—
6947	685	Cheerio 1928	Cheerio! A Book of Punches and Cocktails	Charles	1928	30	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Mix the lemon juice, powdered sugar, raw egg, and ice in a shaker and stir up thoroughly.", "Strain into a soda-water glass, fill up with seltzer water, ornament with berries, and serve cold."]	Berries.	Three or four small pieces of ice	—	—	—	—	—	—	—	—
7389	685	Egg	Cocktails	Pedro Chicote	1928	290	1928 Cocktails by Pedro Chicote.md	["Shake well and serve in a water glass, finished with grated nutmeg."]	Nutmeg	Ice	—	—	—	—	This matters because it preserves the egg-and-lemon restorative branch inside Chicote's summer drink chapter.	—	—	—
1235	686	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	35	1891 Cocktail Botthby's American Bar-Tender.md	["Prepare a plain lemonade.", "Dash it with port wine and serve."]	—	Cube ice	—	—	—	—	This keeps fortified wine visible inside the lemonade branch rather than isolating it entirely in sangarees and punches.	The key identity comes from a small wine addition to an otherwise standard lemonade.	—	—
2302	686	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	260	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the sugar and lemon juice to a large bar glass or tumbler.", "Fill nearly full with fine-shaved ice and then fill the balance with water.", "Shake up well with a shaker.", "Ornament with fruit in season, top it off with the port wine so it flows on top of the lemonade, and serve with a straw."]	Seasonal fruit	Fine-shaved ice	Port floats a darker wine aroma over a bright lemonade base, making the nose more layered than the liquid structure might imply.	This is a visual and flavour hybrid, keeping lemonade refreshment while adding a vinous top note that pushes it toward cup and cobbler territory.	The finish is cool, citrusy, and dark-fruited at the top edge.	A layered wine lemonade that shows how visual staging and drink-family crossover often went together.	Johnson's insistence that the port flow on top matters historically because it makes visible how much bar manuals cared about appearance as well as flavour.	The float is the whole point. Without the layered finish, the drink loses its identity.	—	—
1236	687	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	35	1891 Cocktail Botthby's American Bar-Tender.md	["Make the same as a plain lemonade.", "Use seltzer water instead of plain water and serve cold."]	Decorated top	Cube ice	—	—	—	—	This is a useful carbonated branch point between plain lemonades and the broader soda-water long-drink field.	The only change is the mixer, but that change places the drink firmly in the charged-water service world.	—	—
1942	687	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	68	1895 The Mixicologist by C F Lawlor.md	["Make the drink in the same manner as Apollinaris Lemonade, using Seltzer or Imperial water."]	Seasonal fruit	Half-filled	Lemon and brisk mineral bubbles lead the aroma.	It is very close to the Apollinaris version, but the point is the service flexibility and branded-water substitution logic.	The finish is bright, sparkling, and refreshing.	A parallel mineral-water lemonade branch showing how branded waters differentiated otherwise similar refreshers.	The explicit note about Wagner's Imperial water is useful evidence of the branded mineral-water ecosystem surrounding late nineteenth-century bar service.	As with Apollinaris Lemonade, careful straining keeps the muddled-lemon method from becoming harsh.	—	Compared with Apollinaris Lemonade, this is a brand and water-choice variation rather than a deeper structural change.
2725	687	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	95	1903 Daly's Bartenders' Encyclopedia.md	["Build the sugar, lemon juice, and fine ice in a mixing glass.", "Fill the balance with seltzer, spoon well, and serve with straws."]	—	Fine ice	—	—	—	—	Daly's Carrie Nation joke is a useful period temperance-culture marker.	Its simplicity is the point: this is straight bar lemonade service without spirit or wine edging.	—	—
3357	687	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	209	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Add the sugar, lemon juice, and a few lumps of ice, fill with seltzer, stir with a spoon, and serve."]	—	Lump ice	—	—	—	—	—	Source says no fruit.	—	—
4141	687	—	Jack's Manual	J. A. Grohusko	1910	83	1910 Jack's Manual by J A Grohusko.md	["Add the sugar, lemon juice, and broken ice to the large glass.", "Fill up the glass with syphon seltzer, stir well with a spoon, and serve."]	—	Broken ice	—	—	—	—	—	—	—	—
4374	687	—	The Buffet Blue Book	John H. Considine	1912	49	1912 The Buffet Blue Book bu John H Considine.md	["Build the lemon juice and sugar in a large bar glass.", "Fill up with seltzer, stir with a spoon, and serve."]	—	None	—	—	—	—	—	The sugar line is OCR-soft and preserved conservatively.	—	—
4598	687	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	41	1912 Wehman Bros.md	["Combine the sugar, lemon juice, and broken ice, fill with seltzer water, stir with a spoon, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4877	687	—	Bartenders' Manual	Bartenders Association of America	1913	41	1913 Bartenders' Manual (Bartenders Association of America).md	["Build in the glass and stir well."]	—	Ice	—	—	—	—	—	—	—	—
5686	687	Down the Hatch 1920	Down the Hatch	"Paul"	1920	25	1920 Down the Hatch.md	["Stir well with spoon and strain into long thin glass.", "Fizz with seltzer and drink while effervescent."]	—	—	—	—	—	—	This matters because it preserves another serious temperance lemonade shaped by cocktail-era bar technique rather than domestic soft-drink simplicity.	The instruction to drink while effervescent is the key point here.	—	—
1237	688	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	35	1891 Cocktail Botthby's American Bar-Tender.md	["Make the same as a plain lemonade.", "Use syphon or plain soda instead of water and serve cold."]	Decorated top	Cube ice	—	—	—	—	This helps show how lemonade logic shades directly into the soda-water bar repertoire.	Boothby's distinction from plain lemonade lies entirely in the charged-water finish.	—	—
1944	688	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	69	1895 The Mixicologist by C F Lawlor.md	["Take the sugar, lemon juice, one bottle of plain soda water, and two or three small lumps of ice.", "Stir up well and serve with straws or strain."]	—	Two or three small lumps	Fresh lemon and soda lift the aroma cleanly.	It is brighter and more direct than the muddled whole-lemon mineral-water forms, with a cleaner soda-fountain profile.	The finish is brisk, sparkling, and citrus-led.	A straightforward soda-fountain lemonade that sits at the centre of the effervescent refreshment branch.	This entry helps show how many near-neighbour lemonade forms late bars actually maintained. Those distinctions may look small now, but they mattered to service style, branding, and customer preference.	The drink can be strained or served with straws, which suggests a small but meaningful flexibility in texture preference.	—	Compared with Apollinaris and Seltzer Lemonade, this is cleaner and more direct. Compared with still-water Lemonade, it takes a clear step toward soda-fountain service.
2426	688	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	69	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Combine the sugar, lemon juice, ice, and bottle of plain soda in a large glass.", "Stir well with a spoon, remove the ice, and serve."]	—	Three or four lumps	—	—	—	—	This is a good witness for carbonated temperance service built with the same precision as alcoholic long drinks.	The instruction to remove the ice after stirring is a small but useful service detail.	—	—
2582	688	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	26	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in a squirt of seltzer and add the lemon juice and bottle of plain soda water.", "Fill the glass with fine ice, spoon well, and serve with straws."]	—	Fine ice	—	—	—	—	This helps preserve the charged-water lemonade branch as a serious mixed-drink form rather than mere refreshment.	The spooned fine-ice service keeps it in the same working-bar grammar as many alcoholic long drinks.	—	—
3358	688	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	210	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Make the drink as seltzer lemonade, using one tablespoonful of sugar and substituting soda for seltzer."]	—	Lump ice	—	—	—	—	—	—	—	—
4127	688	—	Jack's Manual	J. A. Grohusko	1910	81	1910 Jack's Manual by J A Grohusko.md	["Add the sugar, lemon juice, and lump of ice to the glass.", "Add the bottle of club or lemon soda, ornament with fruits in season, and serve with straws."]	Seasonal fruit	1 lump ice	—	—	—	—	—	—	—	—
4380	688	—	The Buffet Blue Book	John H. Considine	1912	51	1912 The Buffet Blue Book bu John H Considine.md	["Prepare the drink in the same manner as Seltzer Lemonade, substituting soda for seltzer.", "Serve in a thin glass."]	—	—	—	—	—	—	—	This entry is explicitly substitution-based in the source.	—	—
4599	688	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	41	1912 Wehman Bros.md	["Combine the sugar, lemon juice, and broken ice, add the plain soda water, stir well, remove the ice, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4891	688	—	Bartenders' Manual	Bartenders Association of America	1913	42	1913 Bartenders' Manual (Bartenders Association of America).md	["Build in the glass, stir well, and remove the ice."]	—	Ice	—	—	—	—	—	—	—	—
1238	689	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	35	1891 Cocktail Botthby's American Bar-Tender.md	["Prepare a plain lemonade.", "Dash it with whiskey and serve."]	—	Cube ice	—	—	—	—	This is a clear bridge between temperance-style lemonade service and lightly alcoholic long drinks.	The defining move is the whiskey dash into a standard lemonade base.	—	—
1239	690	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	35	1891 Cocktail Botthby's American Bar-Tender.md	["Make the same as spike lemonade.", "Serve cold."]	—	Cube ice	—	—	—	—	This is worth preserving because the naming layer itself helps track regional or colloquial drink identity.	Service is inherited directly from spike lemonade.	—	—
1240	691	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	36	1891 Cocktail Botthby's American Bar-Tender.md	["Place a piece of ice, the Amer Picon, and the syrup in a medium-size cut glass.", "Fill with syphon seltzer and serve."]	—	Cube ice	—	—	—	—	This is a useful checkpoint for the low-proof bitter aperitif field as it enters more ordinary charged-glass service.	The drink is built directly in the glass, emphasizing refreshment over cocktail-style concentration.	—	—
3544	691	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	105	Louis' Mixed Drinks by Muckensturm (1906).md	["Serve in a high-ball glass with ice, top with soda, and serve."]	—	Ice	—	—	—	—	—	—	—	—
1244	692	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	37	1891 Cocktail Botthby's American Bar-Tender.md	["Place a piece of ice in a stem claret glass.", "Add the brandy and angelica, fill the balance with reisling, stir, and serve."]	—	Cube ice	—	—	—	—	This is a useful reminder of how much mixed wine-and-cordial stem-glass service sat alongside the more famous cocktail lines.	The service is a simple chilled in-glass assembly, not a shaken cocktail.	—	—
1249	693	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	39	1891 Cocktail Botthby's American Bar-Tender.md	["Macerate the lemon and orange juice with sugar and mint in a bowl, then add rum, brandy, cordial, claret, soda or champagne, Rhine wine, cucumber peel, and fruit.", "Pour into a bowl around one large lump of ice and serve in thin glassware."]	Pineapple, seedless orange, cucumber peel, and mint	Large ice block	—	—	—	—	This is a valuable large-format cup checkpoint because it joins communal wine service, cordial enrichment, and decorative fruit bowl logic in one recipe.	The bowl build, citrus maceration, and large ice block are central to the drink's identity.	—	Boothby's note that champagne in place of soda turns it into the Champagne Cup is historically useful and preserved here.
3373	693	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	215	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Stir the claret, red curacao, sherry, brandy, raspberry ratafia, sliced oranges and lemon, herbs, seltzer, and soda together in a punch bowl.", "Sweeten with capillaire or pounded sugar until it ferments, let stand one hour, strain, ice well, and serve in small glasses."]	Citrus slices and herbs	Iced after straining	—	—	—	—	—	—	—	—
3638	693	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	35	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Macerate the mint leaves in the sugar with the expressed citrus juices.", "Add the Jamaica rum, brandy, maraschino, and claret, stirring thoroughly.", "Add the soda or champagne, Rhine wine, cucumber peel, pineapple, and sliced oranges.", "Pour into a bowl around a large lump of ice and serve in thin glassware."]	Pineapple, sliced oranges, cucumber rind, mint	One large lump	Wine, mint, citrus, and pineapple create an expansive party-bowl aroma.	This sits between claret cup and champagne cup, but with a notably more tropical and rum-touched mid-palate than many older cup formulas.	The finish is sparkling, citrus-led, and socially expansive.	A hybrid cup that shows the family opening toward brighter and more tropical party service.	Boothby's version matters because it preserves the hybrid cup line after the nineteenth-century foundations were already in place. It also shows a more cosmopolitan ingredient field, with rum and pineapple making the family feel less purely Anglo-vinous.	—	—	—
4789	693	—	Bartenders' Manual	Bartenders Association of America	1913	21	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir everything together, sweeten until it ferments, and let stand one hour.", "Strain, ice well, and serve in small glasses."]	—	—	—	—	—	—	—	—	—	—
1250	694	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	39	1891 Cocktail Botthby's American Bar-Tender.md	["Place a piece of ice in a long thin glass.", "Fill with half claret and half syphon seltzer."]	—	Cube ice	—	—	—	—	This is useful because it preserves plain wine-lengthening service as a first-class bar drink.	Its identity lies in extreme simplicity and proportion rather than in decorative handling.	—	—
1255	695	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	46	1891 Cocktail Botthby's American Bar-Tender.md	["Place the ice, raspberry syrup, and dash of orgeat in a large glass.", "Fill with lemon soda or sweet soda and a little lemon juice, stir, and serve."]	—	Cube ice	—	—	—	—	This is a good example of ornate syrup logic crossing directly into the soda-fountain-adjacent long-drink world.	The identity lies in the layered syrup combination and soda finish rather than in shaking.	—	—
1256	696	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	46	1891 Cocktail Botthby's American Bar-Tender.md	["Place the sugar, sherry, and egg in a large bar glass and fill with fine ice.", "Shake thoroughly and serve in a large goblet with fruit and straws."]	Fruit	—	—	—	—	—	This is a good fortified-wine-and-egg checkpoint outside the more familiar eggnog and flip labels.	Despite the wine base, Boothby treats it like a fully shaken decorative long drink.	—	—