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
1258	697	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	46	1891 Cocktail Botthby's American Bar-Tender.md	["Place the rock candy sticks in a decanter of good rye whiskey and set it away for a few days.", "Serve the same as any plain liquor."]	—	—	—	—	—	—	This is a useful pre-batched sweetened whiskey checkpoint rather than a freshly compounded mixed drink.	Its identity depends on prior steeping and subsequent plain-liquor service.	—	—
1911	697	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	58	1895 The Mixicologist by C F Lawlor.md	["Put a barspoonful of rock candy syrup in a whiskey glass with a small spoon in the glass.", "Let the customer help himself to whiskey.", "Honey can be used instead, provided it is dissolved well before the liquor is poured in."]	—	—	Sweetened whiskey aromatics come forward plainly.	It is a small step away from plain whiskey service, using sweetness to soften rather than transform the spirit.	The finish is sweet, warm, and direct.	A practical sweetened-whiskey service sitting close to the old-fashioned and toddy worlds.	Rock and Rye is a useful checkpoint because it captures sweetened whiskey as a service pattern rather than only as a bottled proprietary product idea. It belongs to the same broad family of lightly improved spirit drinks that later histories often over-separate.	Proper dissolution matters, especially if honey is used. The drink is simple enough that poor integration would define it.	—	Compared with Old-fashioned Toddy, this is barer and less aromatic. Compared with plain whiskey, it is only lightly civilised by sweetness.
3353	697	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	208	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Put the rock candy syrup into the glass and allow the customer to serve himself with whiskey.", "Add a few drops of lemon juice if desired."]	—	—	—	—	—	—	—	The customer-help-himself ritual is central to the entry.	—	—
4363	697	—	The Buffet Blue Book	John H. Considine	1912	47	1912 The Buffet Blue Book bu John H Considine.md	["Put half a tablespoonful of rock candy syrup in the glass.", "Allow the customer to serve himself from the rye whiskey bottle, place a spoon in the glass, and serve."]	—	None	—	—	—	—	—	Customer-finished service is central to the identity.	—	—
4683	697	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	60	1912 Wehman Bros.md	["Put the rock candy syrup into the glass, allow the customer to serve himself with whiskey, optionally add a few drops of lemon juice, and serve."]	—	Ice	—	—	—	—	The book explicitly calls this an excellent remedy for colds and sore throats, which is part of the original service framing.	—	—	—
5050	697	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	36	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the rock candy syrup in a small bar glass.", "Let the customer help himself to the whiskey.", "Serve with water on the side and leave a spoon in the glass."]	—	—	—	—	—	—	—	Source explicitly preserves customer-finished spirit service.	—	—
5922	697	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	["Stir together and serve in the same glass.", "Squeeze lemon peel on top."]	Lemon peel	—	—	—	—	—	This matters because it preserves the sweetened rye plain-service branch still alive in late London print.	The same-glass stirred service is the core historical point here.	—	—
6298	697	—	L'Art du Shaker	Dominique Migliorero	1925	57	1925 L'Art du Shaker by Dominique Migliorero.md	["Mix in a small balloon glass and serve without icing."]	—	—	—	—	—	—	The source explicitly calls this a good remedy for colds.	—	—	—
6569	697	Same-glass service	Barflies and Cocktails	Harry McElhone and Wynn	1927	69	1927 Barflies and Cocktails.md	["Stir together and serve in the same glass.", "Squeeze lemon peel on top."]	Lemon peel	—	—	—	—	—	This matters because it preserves rock-and-rye as an active same-glass service in the interwar professional canon.	—	—	—
9041	697	—	Café Royal Cocktail Book	W. J. Tarling	1937	179	Café Royal Cocktail Book by William J Tarling (1937).md	["Dissolve the rock candy in the spirit."]	—	—	—	—	—	—	—	—	—	—
1259	698	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	46	1891 Cocktail Botthby's American Bar-Tender.md	["Pour the gum syrup into a small bar glass and place a toddy spoon in the glass.", "Hand the customer a bottle of Jamaica rum so he can help himself and serve ice water on the side."]	—	—	—	—	—	—	This keeps another customer-finished spirit-and-syrup service visible inside the bar manual record.	The spoon and self-pour setup are part of the intended service structure.	—	—
1657	698	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	100	1900 Modern American Drinks by J Kappeler.md	["Place before the customer a whiskey glass containing the gum syrup and a small bar spoon.", "Hand out the desired kind of rum and allow the customer to help himself."]	—	—	The aroma depends on the rum chosen, but the service is defined by its simplicity rather than ornament.	This is important as service evidence: the drink is only half-mixed by the bartender, preserving a transactional plain-service grammar that later books often omit.	The finish depends on the chosen rum and the small amount of syrup used.	A plain-service rum preparation where the act of self-pouring is part of the drink's identity.	—	—	—	—
4686	698	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	60	1912 Wehman Bros.md	["Combine the gum syrup, ice, and Jamaica rum, stir well, and serve; or prepare the glass with syrup and ice, leave in a spoon, and set the bottle before the customer to help himself."]	—	Ice	—	—	—	—	—	—	—	—
1265	699	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	48	1891 Cocktail Botthby's American Bar-Tender.md	["Half fill a sherry glass with lime juice cordial.", "Carefully pour cognac down the side until full, keeping it on top, then set the cognac afire before serving."]	—	—	—	—	—	—	This is a useful hybrid checkpoint between layered after-dinner miniatures and flaming service theatrics.	The visual separation of layers and the final ignition are both central to the drink's identity.	—	—
1267	700	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	49	1891 Cocktail Botthby's American Bar-Tender.md	["Place ice, gum syrup to taste, and a jigger of vermouth in a long thin glass.", "Fill with Apollinaris, stir, and serve."]	—	Cube ice	—	—	—	—	This is a useful low-proof aperitif checkpoint because it treats vermouth as a complete mineral-water service drink, not just a cocktail modifier.	The identity lies in direct in-glass lengthening with mineral water rather than stirring a compact cocktail.	—	—
1276	701	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	53	1891 Cocktail Botthby's American Bar-Tender.md	["Place sugar, cognac, St. Croix rum, and fine ice in a large mixing glass, then fill with fresh cream.", "Shake thoroughly, grate nutmeg over the top, and serve with straws."]	Grated nutmeg.	Fine ice	—	—	—	—	This is a useful checkpoint for the rich dairy punch line sitting between colder milk service and more liqueur-forward cream drinks.	The drink depends on a full shake and straw service rather than simple stirring over ice.	—	—
1277	702	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	53	1891 Cocktail Botthby's American Bar-Tender.md	["Dissolve the sugar, lime juice, Curacoa, and tea in a punch bowl.", "Add the cognac and a large piece of ice, decorate, and serve in thin glassware with Apollinaris on the side if desired."]	Decorate with fruit.	Large ice block	—	—	—	—	This is a valuable strong-bowl checkpoint because Boothby treats dilution choice as a social service option rather than baking it into the formula.	The side bottle of Apollinaris is part of the intended service, allowing guests to moderate the punch individually.	—	—
1279	703	Boston Style	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	54	1891 Cocktail Botthby's American Bar-Tender.md	["Place gum syrup, lemon juice, ice, cognac, and a dash of St. Croix rum in a small cut bar glass.", "Stir, decorate, and serve."]	Decorate with fruit.	Piece of ice	—	—	—	—	This is a useful regional single-glass punch checkpoint because Boothby explicitly marks it as a Boston style.	Unlike Boothby's larger bowls, this version keeps the punch as a small stirred service drink.	—	—
1281	704	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	54	1891 Cocktail Botthby's American Bar-Tender.md	["Place the sugar, maraschino, Curacoa, lemon juice, and prepared may-wine in a punch bowl and stir until the sugar dissolves.", "Add a large piece of ice, then add the half-syphon of seltzer when ready to serve, decorate with fruits, and serve."]	Decorate with fruits.	Large ice block	—	—	—	—	This is useful because it keeps the Germanic May-wine line connected to mainstream punch service rather than treating it as a separate novelty.	The delayed seltzer addition is part of Boothby's timing logic for keeping the bowl lively at service.	—	—
1284	705	For a party of ten	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	55	1891 Cocktail Botthby's American Bar-Tender.md	["Dissolve the sugar, lemon juice, Curacoa, and creme de vanille in the Apollinaris in a large punch bowl.", "Add the champagne and brandy, place a large piece of ice in the bowl, decorate, and serve in thin glassware."]	Decorate with fruit.	Large ice block	—	—	—	—	This is a strong San Francisco club checkpoint because it shows a local Champagne-bowl style with pronounced cordial structure.	The bowl is built on a fully dissolved citrus-cordial base before the sparkling wine and brandy are added.	—	—
1285	706	For a large party	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	56	1891 Cocktail Botthby's American Bar-Tender.md	["Dissolve the sugar and lemon juice in seltzer in a large punch bowl.", "Add the champagne, white wine, Curacoa, cognac, and a dash of Jamaica rum, then stir, decorate, ice, and serve."]	Decorate with fruit.	Ice	—	—	—	—	This is another valuable club-scale sparkling bowl showing how heavily bodied some late nineteenth-century Champagne punches still were.	The service depends on combining multiple wines and a base spirit rather than treating Champagne alone as sufficient structure.	—	—
1289	707	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	57	1891 Cocktail Botthby's American Bar-Tender.md	["Place sugar, cognac, St. Croix rum, and creme de vanille in a large mixing glass and fill with cream.", "Pour into a shaker over cracked ice, shake well, and serve in a large cut glass with straws."]	—	Cracked ice	—	—	—	—	This is a useful cream-punch checkpoint because it shows the late cordial enrichment of an older dairy-punch line.	The liqueur addition shifts the drink from plain dairy refreshment toward after-dinner richness without changing the core shake service.	—	—
1292	708	—	Cocktail Boothby's American Bar-Tender	Wm. T. Boothby	1891	58	1891 Cocktail Botthby's American Bar-Tender.md	["Make the same as Boothby's claret punch with white wine substituted for claret.", "Add a little effervescent water if desired and serve as a chilled wine punch."]	Ornament with fruits.	Fine ice	—	—	—	—	This is a useful white-wine checkpoint because Boothby explicitly treats the category as part of the same punch grammar rather than a separate novelty.	The note about effervescent water shows Boothby's attention to lift and service texture in otherwise still wine punches.	—	—
1296	709	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	2	1891 Drinks a La Mode by Mrs de Salis.md	["Stir lemon peel, sugar, sherry, chablis, and borage together in an iced jug; before serving stir again and add iced soda water."]	Borage	Ice	—	—	—	—	—	—	—	—
1300	710	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	6	1891 Drinks a La Mode by Mrs de Salis.md	["Stir all but champagne until the sugar dissolves, whip with an egg whisk to whiten, then add champagne last and stir well."]	—	—	—	—	—	—	—	—	—	—
1313	711	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	18	1891 Drinks a La Mode by Mrs de Salis.md	["Boil milk with lemon peel and sugar, remove peel, take off the fire, stir in eggs mixed with cold milk, keep warm without boiling, add rum and brandy gradually, froth, and serve quickly in warm glasses."]	—	—	—	—	—	—	—	—	—	—
1316	712	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	22	1891 Drinks a La Mode by Mrs de Salis.md	["Boil sugar with water, add lemon-rubbed sugar, lemon juice, brandy, and rum, heat without boiling, pour into a bowl, ignite, and serve blazing."]	—	—	—	—	—	—	—	—	—	—
1317	713	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	25	1891 Drinks a La Mode by Mrs de Salis.md	["Add lemon syrup, orange syrup, cherry brandy, rum punch, and shrub syrup to a tumbler of boiling water."]	—	—	—	—	—	—	—	—	—	—
1318	714	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	25	1891 Drinks a La Mode by Mrs de Salis.md	["Blend lemon juice and sugar, add cold water, dissolve the sugar, then add rum and serve at once."]	—	—	—	—	—	—	—	—	—	—
2004	714	R. C. Miller 1895	The American Bar-Tender	R. C. Miller	1895	33	1895 American Bar-Tender by R. C. Miller.md	["Rub the rind of three lemons on pieces of sugar and put the sugar into a jug.", "Add the thin rind of one lemon and one orange, and the juice of four oranges and ten lemons, with six glasses of dissolved calf's-foot jelly.", "Pour two quarts of water over the whole, mix well, cover the jug, and keep it on a warm hearth for twenty minutes.", "Strain the mixture.", "Add a pint of clarified syrup, half a pint each of rum and brandy, and a bottle of good orange or lemon shrub."]	—	—	Citrus oils, jelly richness, shrub, and mixed spirits build a deep ceremonial punch aroma.	This is close kin to Oxford Punch, but the clarified syrup and shrub emphasis make it feel slightly more polished and bottled-sweetener driven.	The finish is long, sweet-citric, and richly integrated.	A grand citrus-jelly punch whose sweetness and perfume are shaped by clarified syrup and shrub.	Yorkshire Punch is another good example of the nineteenth-century taste for composited punches built from multiple preparation systems at once: sherbet logic, jelly, clarified syrup, shrub, and mixed spirits.	The staged warming and straining are important. This is a process drink built for integration, not a rapid-service mixture.	—	—
1321	715	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	29	1891 Drinks a La Mode by Mrs de Salis.md	["Boil beer with half the gin, beat egg yolks with sugar and spices, pour boiling beer onto the eggs, add the rest of the gin, whisk until frothy, and serve very hot."]	—	—	—	—	—	—	—	—	—	—
1323	716	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	29	1891 Drinks a La Mode by Mrs de Salis.md	["Sweeten port or sherry to taste, add double the quantity of water, flavour with thin lemon rind, and grate nutmeg over it."]	Nutmeg	—	—	—	—	—	—	—	—	—
8943	716	—	Café Royal Cocktail Book	W. J. Tarling	1937	154	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake."]	—	—	—	—	—	—	Invented by S. T. Yakimovitch.	—	—	—
1324	717	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	31	1891 Drinks a La Mode by Mrs de Salis.md	["Put ale and lemon slices in a large tumbler, place a wineglass of whisky in the centre, pour boiling water into the wineglass until it overflows into the tumbler, discard the wineglass contents, and sweeten to taste."]	Lemon slices	—	—	—	—	—	—	—	—	—
4920	717	—	Bartenders' Manual	Bartenders Association of America	1913	45	1913 Bartenders' Manual (Bartenders Association of America).md	["Place a spoon in the toddy glass and allow the customer to finish the drink from the bottle."]	—	—	—	—	—	—	—	—	—	—
4921	717	Old Fashion	Bartenders' Manual	Bartenders Association of America	1913	45	1913 Bartenders' Manual (Bartenders Association of America).md	["Build in the glass and serve with a spoon."]	—	Ice	—	—	—	—	—	—	—	—
1325	718	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	39	1891 Drinks a La Mode by Mrs de Salis.md	["Mix oatmeal groats with a little water, gradually add boiling beer or porter, boil about ten minutes with grated ginger, and sweeten to taste."]	—	—	—	—	—	—	—	—	—	—
5966	718	Brehmer 1924, opening warm punch section	Das Mixerbuch	A. Brehmer	1924	—	1924 Das Mixerbuch by A Brehmer.md	["Let oat groats swell in water for one hour over heat, strain, mix with boiling beer or porter, bring to a boil, season with ginger and spices, and sweeten before serving."]	—	None	—	—	—	—	—	—	—	—
1329	719	Drinks a La Mode 1891, No. 1	Drinks a La Mode	Mrs de Salis	1891	41	1891 Drinks a La Mode by Mrs de Salis.md	["Boil ale with nutmeg and sugar, beat eggs with a little cold ale, add hot ale gradually, pour between jugs several times to prevent curdling, warm and stir until thick, add brandy, and serve hot with toast."]	Toast	—	—	—	—	—	—	—	—	—
1330	719	Drinks a La Mode 1891, No. 3	Drinks a La Mode	Mrs de Salis	1891	41	1891 Drinks a La Mode by Mrs de Salis.md	["Bring ale, clove, ginger, butter, and sugar to a boil, beat eggs with cold ale, pour boiling ale onto the eggs and into a large jug, pass between jugs several times from a height, then return to the saucepan without boiling."]	—	—	—	—	—	—	—	—	—	—
1597	719	English Style	Modern American Drinks	George J. Kappeler	1895	57	1900 Modern American Drinks by J Kappeler.md	["For each glass, beat the egg yolk, sugar, and cream or milk until quite smooth.", "Heat the ale until quite hot but not boiling.", "Mix in the prepared egg mixture, stir well, and grate nutmeg on top."]	Grated nutmeg	—	Hot ale and nutmeg rise in a cosy, old-fashioned warming aroma.	The egg and dairy soften the ale into something closer to a hot restorative than a straightforward beer drink.	The finish is warm, malty, and gently spiced.	A warming beer restorative preserving the hot domestic side of the mixed-drink world.	—	—	—	—
3006	719	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	13	1904 Drinks as they are Mixed by Paul E Lowe.md	["Fill a pewter mug with ale.", "Heat an iron to a white heat and immerse it slowly in the ale without allowing it to overflow the mug.", "Serve hot."]	—	—	Hot malt and toasted caramel dominate the aroma.	The method matters as much as the spec here: Lowe preserves the older iron-heating technique rather than flattening mulled ale into mere warmed beer.	The finish is warm, malty, and lightly bitter.	An iron-mulled ale preserving a very old hot-beer service practice.	—	—	—	—
4604	719	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	42	1912 Wehman Bros.md	["Immerse a white-hot iron slowly in a pewter mug of ale, taking care not to let it boil over, and serve."]	—	—	—	—	—	—	This is a classic older heating method preserved here as a bar manual witness rather than a modern practical serve.	—	—	—
1333	720	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	44	1891 Drinks a La Mode by Mrs de Salis.md	["Combine fruit, sugar candy, cloves, and gin in a tightly covered stone jar, shake frequently, mature for three months, then strain from the fruit."]	—	—	—	—	—	—	—	—	—	—
1334	721	Drinks a La Mode 1891, home-made	Drinks a La Mode	Mrs de Salis	1891	47	1891 Drinks a La Mode by Mrs de Salis.md	["Pour boiling brandy over Seville orange rind, cool, add more brandy, infuse for a fortnight with daily stirring, add clarified syrup, filter several times, bottle, and cork tightly."]	—	—	—	—	—	—	—	—	—	—
1336	722	Drinks a La Mode 1891	Drinks a La Mode	Mrs de Salis	1891	45	1891 Drinks a La Mode by Mrs de Salis.md	["Put caster sugar and black cherries into a large bottle and fill with gin."]	—	—	—	—	—	—	—	—	—	—
1362	723	Henry J. Wehman 1891	Wehman's Bartender's Guide	Henry J. Wehman	1891	50	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Fill the glass with fine ice.", "Add the sugar, seltzer water, lemon juice, pineapple syrup, and St. Croix rum.", "Stir well.", "Dress with fruit and serve with a straw."]	Seasonal fruit	Fine ice	Rum, pineapple, and lemon open with a cooler, sweeter nose than the shorter rum sour line.	It shows the rum branch of the fix family clearly, with tropical sweetness and a lightly aerated body from the seltzer.	The finish is cool, fruity, and softly rum-led.	A rum fix showing how the family could absorb both tropical syrup and light fizz without ceasing to be a fix.	This is a useful connective entry because it shows overlap between fix and fizz handling. The little wine-glass of seltzer does not erase the family identity, but it does show how porous the boundaries had become by the 1890s.	The key is balance: enough agitation to integrate the syrup and rum, but not so much that the seltzer character disappears immediately.	—	Compared with Brandy Fix, this is softer and more tropical. Compared with Santa Cruz Fizz, it remains more fruit-dressed and family-wise closer to the fix branch.
2462	723	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	35	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill a small bar glass with shaved ice and add the ingredients.", "Stir well, dress with fruit, orange or pineapple, and serve with a straw."]	Fruit, orange, or pineapple.	Shaved ice	—	—	—	—	This is a useful rum-fix checkpoint because Sheridan treats the St. Croix and Santa Cruz names as interchangeable within one service line.	Like the other fixes, this depends on in-glass assembly plus fruit dressing rather than shaking.	—	—
4896	723	—	Bartenders' Manual	Bartenders Association of America	1913	43	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well, dress with fruit, and serve with a straw."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
1377	724	Henry J. Wehman 1891	Wehman's Bartender's Guide	Henry J. Wehman	1891	54	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Rinse the glass with hot water.", "Put in the sugar and fill the glass half full with boiling water.", "Add the Irish whiskey and lemon peel and stir.", "Serve with a spoon."]	Lemon peel	—	Hot Irish whiskey and lemon peel give a softer aromatic profile than the Scotch version.	It remains spare and peel-led, but with a gentler grain character than the smokier Scotch skin.	The finish is warm, sweet-citrus, and direct.	A minimal hot Irish whiskey service preserving the skin as a distinct named branch.	The Irish skin is useful because it shows the skin family remaining transferable across whiskey traditions. That reinforces the idea that nineteenth-century drink identity often lived at the level of service pattern rather than fixed spirit specificity alone.	Because the recipe is so plain, fresh peel and proper temperature do most of the work.	—	Compared with Scotch Whisky Skin, this is softer and less smoky. Compared with Hot Whiskey Sling, it is drier in tone and more clearly peel-defined.