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
3323	724	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	197	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Rinse the glass in hot water, put in the sugar, fill the glass half full with boiling water, add the whiskey and lemon rind, and stir.", "Serve with a spoon."]	Lemon rind	—	—	—	—	—	—	The spoon service is part of the source ritual.	—	—
1390	725	Henry J. Wehman 1891	Wehman's Bartender's Guide	Henry J. Wehman	1891	42	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Add the sugar and lemon juice to a large bar glass.", "Fill up with hot water.", "Stir up with a spoon and serve."]	—	—	Warm lemon rises clearly with a soft steam-sweetened edge.	It is simple and restorative, showing the temperance side of the same hot-service instincts seen in toddies and slings.	The finish is warming, bright, and gently sweet.	A bare but revealing hot citrus serve sitting close to the old hot mixed-drink grammar.	Hot Lemonade is useful because it shows that the infrastructure of hot service was not exclusive to alcohol. The same glassware, spoon handling, and warm restorative logic crossed the temperance divide.	Because the formula is minimal, proportion matters. The drink should be decisively lemony rather than just weakly warm and sweet.	—	Compared with Hot Whiskey, this is the temperance mirror image. Compared with party Lemonade, it is much more immediate and restorative than social and batched.
2643	725	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	58	1903 Daly's Bartenders' Encyclopedia.md	["Add the sugar and lemon juice to a mixing glass.", "Fill with hot water, spoon well, and serve."]	—	—	—	—	—	—	Daly explicitly frames this as a preventive cold remedy taken before retiring, which is historically useful context.	The identity is in its simple hot remedial service, not decorative bar practice.	—	—
3999	725	—	Jack's Manual	J. A. Grohusko	1910	57	1910 Jack's Manual by J A Grohusko.md	["Build the sugar and lemon juice in a glass.", "Fill with hot water, stir well, and serve."]	—	None	—	—	—	—	—	—	—	—
4593	725	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	40	1912 Wehman Bros.md	["Combine the sugar and lemon juice, fill the glass with hot water, stir with a spoon, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5031	725	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	31	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Prepare the drink as for Plain Lemonade, substituting hot for cold water.", "Serve with a long spoon and ice on the side in another glass."]	Fruit	—	—	—	—	—	—	Source is explicitly substitution-based in service.	—	—
5591	725	—	Julian's Recipes	Julian Anderson	1919	14	1919 Julian's Recipes by Julian Anderson.md	["Put the sugar and lemon juice in a lemonade glass with a spoon inside the glass.", "Fill up with boiling water, stir, and serve."]	—	—	—	—	—	—	—	—	—	—
1394	726	Basic (Henry J. Wehman 1891)	Wehman's Bartender's Guide	Henry J. Wehman	1891	57	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Add the egg, sugar, brandy, rum, and cracked ice to a large bar glass.", "Fill the balance with milk.", "Shake well together.", "Grate nutmeg on top and serve."]	Nutmeg	Cracked ice	Nutmeg, milk, and spirit rise in a classic festive aroma.	It is creamy, sweet, and warming without the batter density of Tom and Jerry.	The finish is milky, spiced, and lingering.	A straightforward bar eggnog showing the cold creamy branch of festive nineteenth-century service.	This version matters because it captures the standard bar-glass eggnog rather than only hot or large-batch ceremonial forms. It helps distinguish the everyday individual eggnog from larger party and batter traditions.	A proper shake is essential to integrate egg, dairy, and spirit smoothly. Nutmeg is part of the category signal.	—	Compared with Tom and Jerry, this is colder and less theatrical. Compared with Imperial Eggnog, it is the plainer and more everyday bar expression.
1395	726	Baltimore (Henry J. Wehman 1891)	Wehman's Bartender's Guide	Henry J. Wehman	1891	57	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Beat the yolk of one egg with the sugar to a cream and add some grated nutmeg.", "Add the brandy, St. Croix rum, Madeira, and ice.", "Fill with milk, shake well, and grate nutmeg on top."]	Nutmeg	Lumps of ice	Nutmeg, fortified wine, and cream rise in a richer aroma than the basic eggnog.	Madeira gives the drink a more vinous and layered middle than the plainer brandy-rum form.	The finish is creamy, spiced, and softly wine-led.	A richer regional eggnog variant showing fortified wine entering the cold festive milk-drink line.	Baltimore Nogg is valuable because it demonstrates how local or house naming could grow out of small compositional enrichments. The fortified-wine addition is especially useful for tracking variation within the eggnog family.	Creaming the yolk and sugar first gives this form a more integrated body than a rougher whole-egg shake.	—	—
1396	726	Sherry (Henry J. Wehman 1891)	Wehman's Bartender's Guide	Henry J. Wehman	1891	57	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Add the egg, sugar, brandy, sherry wine, and ice to a large bar glass.", "Fill with milk.", "Shake well, grate nutmeg on top, and serve."]	Nutmeg	Lumps of ice	Nutmeg and oxidised wine notes sit over the creamy base.	Sherry gives the drink a drier, nuttier middle than the more straightforward brandy-rum eggnogs.	The finish is creamy, faintly oxidative, and spiced.	A sherry-led eggnog showing how fortified wine could redirect the family without changing its basic cold creamy service.	This is helpful for the ontology because it makes the crossover between sherry service and milk-and-egg festive drinks explicit. It is another good example of family variation by wine choice rather than structural reinvention.	The shake must integrate the sherry into the dairy cleanly so the drink reads unified rather than layered by accident.	—	—
1397	726	Cider (Henry J. Wehman 1891)	Wehman's Bartender's Guide	Henry J. Wehman	1891	58	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Add the egg, sugar, cracked ice, and pony glass of brandy to a large bar glass.", "Fill the tumbler with cider.", "Shake well and serve."]	—	Small quantity cracked ice	Fresh cider and egg rise with a softer spirit note than the milk-based noggs.	It is lighter and more orchard-led than a milk eggnog, but still clearly part of the same festive enriched-drink family.	The finish is appley, lightly creamy, and brisk.	A cider-driven eggnog showing the family crossing into orchard and harvest service traditions.	Cider Egg Nogg is a useful bridge between milk noggs and apple-based toddy or cider drinks. It shows how broad the enriched egg-and-sugar family could be in practice.	Because cider is lighter than milk, the egg and shake need to create enough body to keep the drink coherent.	—	—
1398	726	General Harrison (Henry J. Wehman 1891)	Wehman's Bartender's Guide	Henry J. Wehman	1891	58	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Add the ice, fresh egg, and sugar to a large bar glass.", "Fill with cider.", "Shake well, strain, and serve with a little nutmeg on top."]	Nutmeg	Small pieces of ice	Nutmeg and cider lead the aroma more than spirit.	This reads as a lighter, more temperate cousin of the spirit-heavy noggs, with cider carrying most of the drink's body.	The finish is appley, spiced, and relatively light.	A cider-rich nogg that broadens the family toward lower-spirit festive service.	General Harrison Egg Nogg is valuable because it demonstrates just how flexible the category could become while still using the eggnog name. It is another good example of the family stretching toward regional and occasion-specific service.	Straining after the shake keeps the drink neater and lighter than some denser nogg forms.	—	—
1399	726	Imperial (Henry J. Wehman 1891)	Wehman's Bartender's Guide	Henry J. Wehman	1891	58	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Add the sugar, fresh egg, brandy, Jamaica rum, and fine ice to an egg nogg shaker.", "Fill with rich milk.", "Shake thoroughly and strain.", "Grate a little nutmeg on top if desired."]	Optional nutmeg	Fine ice	Milk, nutmeg, and mixed spirits create a fuller festive aroma than the plain nogg.	It is richer and more luxurious than the basic eggnog, with both spirit depth and milk weight pushed upward.	The finish is creamy, lingering, and gently spiced.	A more sumptuous eggnog showing the family at its richer late-nineteenth-century end.	Imperial Egg Nogg is useful because it shows the category escalating in richness without changing its essential grammar. The source's note that hot egg nogg can be made by using hot milk and omitting ice is also a nice example of template thinking.	Rich milk and thorough shaking are both essential. This variant is meant to feel more luxurious than the plain bar-glass nogg.	—	—
1400	726	For the bar or a party (Henry J. Wehman 1891)	Wehman's Bartender's Guide	Henry J. Wehman	1891	58	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Separate the whites from the yolks of the eggs and beat each separately until the yolks are well cut up and the whites are light and fleecy.", "Mix the brandy, rum, sugar, and yolks in a large punch bowl.", "Pour in the milk gradually while continually stirring to prevent curdling.", "Grate sufficient nutmeg on the mixture.", "Let the whites float on top and ornament with coloured sugars.", "Cool the bowl in a tub of ice and serve."]	Nutmeg and coloured sugars	Tub of ice	Nutmeg, dairy, and mellow spirit rise from a large festive bowl rather than an individual serve.	It is communal, creamy, and broad-shouldered, with the bowl format changing the drink's social role as much as the flavour.	The finish is rich, milky, and holiday-like.	A bowl-format eggnog that preserves the communal side of the family rather than only the single-glass bar version.	This is especially important for the ontology because it shows eggnog as both a drink and a service format. The floating whites and coloured sugars also reveal the performative side of bowl presentation.	Gradual milk incorporation matters to avoid curdling, and the separate handling of yolks and whites gives the bowl its proper festive texture.	—	—
1855	726	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	41	1895 The Mixicologist by C F Lawlor.md	["Take the sugar, egg, brandy, rum, and a little shaved ice in a large bar glass.", "Fill the glass with rich milk and shake until the ingredients are thoroughly mixed.", "Pour the mixture into a goblet, excluding the ice, and grate a little nutmeg on top."]	Nutmeg	—	Nutmeg, dairy, and mellow spirits rise in equal measure.	It is fuller and more festive than milk punch, with the egg providing body and a custard-like impression without heaviness.	The finish is creamy, spiced, and gently warming.	A durable late-century eggnog preserving the holiday and supper-drink wing of the bar tradition.	Eggnog is essential to the ontology because it connects the bar manual to domestic and festive drinking culture. It also sits close to milk punch and batter-based restoratives while remaining a distinct social form.	The ice is for chilling and aeration only; excluding it from the final glass keeps the texture rich and smooth.	—	Compared with Milk Punch, eggnog is thicker and more celebratory. Compared with Tom and Jerry, it is colder, less theatrical, and more dairy-led.
1917	726	In Quantity (C. F. Lawlor 1895)	The Mixicologist	C. F. Lawlor	1895	60	1895 The Mixicologist by C F Lawlor.md	["Separate the whites from the yolks of one dozen eggs, whipping the whites until very stiff and the yolks until very thin.", "Put the yolks in a large bowl, add the powdered sugar while stirring constantly to prevent lumping, then add the brandy, Jamaica rum, rich milk, and nutmeg.", "If not strong enough to suit, add more brandy, then put the whites on top.", "When serving, cut off a small quantity of white and put it on top of the glass with a dash of nutmeg."]	Nutmeg and whipped egg white cap	—	Nutmeg, dairy, and mixed spirits rise in broad festive fashion from the bowl.	It is larger in scale but familiar in profile: rich, creamy, gently spiced, and built for convivial quantity rather than single precision.	The finish is creamy, sweet, and warming.	A party-scale eggnog that keeps the communal side of the family fully alive.	The quantity formula matters because it shows eggnog as a true social-bowl tradition, not merely a single-glass bar specialty. Scale is part of the drink's identity and historical function.	The staged egg handling is essential for texture. The whipped whites are not just garnish; they help define the served drink.	—	Compared with the single-glass Eggnog entry, this version is less about personal balance and more about bowl-scale hospitality.
4283	726	Plain	The Buffet Blue Book	John H. Considine	1912	31	1912 The Buffet Blue Book bu John H Considine.md	["Shake the ice, egg, sugar, Jamaica rum, brandy, and rich milk thoroughly until mixed.", "Strain into a tall thin glass, grate nutmeg on top, and serve."]	Grated nutmeg	Ice	—	—	—	—	—	—	—	—
4998	726	Cold	The Up-to-Date Bartender's Guide	Harry Montague	1913	22	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a large bar glass one-quarter full of fine ice and add the egg, bar sugar, brandy, Jamaica rum, and milk.", "Shake, strain into a tall thin glass, sprinkle nutmeg on top, and serve."]	Nutmeg	Fine ice	—	—	—	—	—	—	—	—
4999	726	Hot	The Up-to-Date Bartender's Guide	Harry Montague	1913	22	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the sugar, egg, Jamaica rum, and brandy into a mixing glass.", "Fill up with hot milk, shake, strain into a tall thin glass, sprinkle nutmeg on top, and serve."]	Nutmeg	—	—	—	—	—	—	—	—	—
5490	726	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	42	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass half full of shaved ice.", "Shake thoroughly, strain into a tall thin glass, grate nutmeg on top, and serve."]	Grated nutmeg	Shaved ice	—	—	—	—	This matters because Bullock preserves a standard late bar eggnog with both brandy and Jamaica rum still explicit.	The dual-base spirit structure is worth preserving because later simplified eggnog retellings often flatten it.	—	—
5491	726	Bowl of 3 gallons	The Ideal Bartender	Tom Bullock	1917	42	1917 The Ideal Bartender by Tom Bullock.md	["Beat the yolks until thin and stir in the sugar until dissolved, then mix in the rum and old brandy and add the milk slowly while stirring.", "Pour the beaten egg whites over the top, fill punch glasses with a ladle, sprinkle nutmeg over each glassful, and serve."]	Grated nutmeg	—	—	—	—	—	This matters because Bullock preserves large-format eggnog bowl service as active entertaining practice, not just bar-glass shorthand.	The separate treatment of yolks and whites and the per-glass nutmeg finish are important parts of the historical service pattern.	—	—
6143	726	Egg-Nogo	About Town Cocktail Book	Joe Fitchett	1925	28	1925 About Town Cocktail Book by Joe Fitchett.md	["Place in shaker, add milk last, and shake into a long glass.", "Grate nutmeg on top."]	Grated nutmeg	Ice	—	—	—	—	This matters because it preserves a social-book vanilla milk-punch/eggnog crossover that explicitly allows different base spirits.	The source explicitly says to add the milk last.	—	—
1405	727	Henry J. Wehman 1891	Wehman's Bartender's Guide	Henry J. Wehman	1891	63	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Place before the customer a bottle of bourbon or rye whiskey and let him help himself.", "Fill up the glass with fresh milk."]	—	—	Milk softens the whiskey aroma into a faintly sweet cereal note.	The drink is simple, odd, and surprisingly soft, relying more on service custom than on mixological complexity.	The finish is creamy, mild, and lightly grainy.	An improvised-looking milk-and-whiskey serve preserved because social anecdote turned it into a named drink.	White Plush is especially valuable because the source gives an origin anecdote. That kind of naming story is exactly what helps us track how practical bar improvisation becomes codified drink culture.	This is a service curiosity more than a composed formula. Its meaning lies in the naming story and the softening effect of the milk.	—	—
1759	727	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	113	1900 Modern American Drinks by J Kappeler.md	["Shake Tom gin, maraschino, and cream or milk with fine ice.", "Strain when very cold and frothy."]	—	—	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.
1907	727	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	56	1895 The Mixicologist by C F Lawlor.md	["Hand a bottle of bourbon or rye whiskey to the customer and let him help himself.", "Fill up the glass with fresh milk."]	—	—	Milk softens the whiskey aroma into something deceptively gentle.	It is much softer and more approachable than plain whiskey service, which explains the drink's reputation as insidious and seductive in the anecdote Lawlor preserves.	The finish is creamy, mellow, and spirit-warmed.	A plain but culturally revealing whiskey-and-milk serve with unusually rich naming lore.	White Plush is especially valuable because Lawlor includes a period anecdote about its supposed naming and rise in popularity. That kind of embedded story is exactly the sort of cultural metadata the ontology should keep, not flatten away.	The key here is service context rather than mixing complexity; the drink is effectively a social device disguised as a mild milk serve.	—	Compared with Milk Punch, this is far plainer and less formalised. Compared with straight whiskey, it is softened almost to disguise.
3351	727	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	207	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Allow the customer to help himself to bourbon or rye whiskey, then fill the glass with milk."]	—	—	—	—	—	—	—	The customer-help-himself service is central to the entry.	—	—
4186	727	—	Jack's Manual	J. A. Grohusko	1910	91	1910 Jack's Manual by J A Grohusko.md	["Shake the rye whiskey, maraschino, fresh egg, milk, and cracked ice well with a shaker.", "Strain and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
4403	727	—	The Buffet Blue Book	John H. Considine	1912	58	1912 The Buffet Blue Book bu John H Considine.md	["Allow the customer to help himself to Bourbon or rye whiskey in a whiskey glass.", "Then fill the glass up with milk and serve."]	—	—	—	—	—	—	—	The source treats this as a customer-finished plain-service drink.	—	—
4743	727	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	70	1912 Wehman Bros.md	["Place a bottle of bourbon or rye whiskey before the customer to let him help himself, fill up the glass with fresh milk, and serve."]	—	—	—	—	—	—	—	—	—	—
4922	727	—	Bartenders' Manual	Bartenders Association of America	1913	45	1913 Bartenders' Manual (Bartenders Association of America).md	["Allow the customer to help himself to whisky, then fill the glass with milk."]	—	—	—	—	—	—	—	—	—	—
6912	727	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	22	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Pour a small glass half full of Bourbon or Rye whiskey.", "Fill the glass with fresh milk and drink without stirring."]	—	—	—	—	—	—	—	—	—	—
1407	728	Henry J. Wehman 1891	Wehman's Bartender's Guide	Henry J. Wehman	1891	64	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Whisk up the yolks of the eggs and add the ale and gin.", "Put the sherry into a saucepan with the cinnamon, nutmeg, sugar, and thin rind of lemon.", "When the wine boils, pour it upon the ale mixture.", "Drink while hot."]	—	—	Hot malt, spice, and wine rise in a rich old-world aroma.	It is dense, warming, and unusual, sitting somewhere between hot punch, egg drink, and fortified ale mixture.	The finish is malty, sweet-spiced, and lingeringly warm.	A hot hybrid bowl drink showing how porous the boundaries were between beer, wine, spirits, and egg-based winter service.	Rum Fustian is valuable precisely because it resists tidy modern classification. It helps prove that historical drink culture included many hybrid hot forms that modern cocktail taxonomies tend to flatten or forget.	The timing of the boiling sherry into the egg-and-ale mixture is crucial. This is a hot integrated compound, not a casual mixed glass.	—	—
1408	729	Henry J. Wehman 1891	Wehman's Bartender's Guide	Henry J. Wehman	1891	64	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Add the powdered sugar, juice of half a lemon, bottle of cold ginger ale, and ice to a large bar glass.", "Stir well.", "Remove the ice before serving."]	—	Small ice lumps	Ginger and lemon rise together in a crisp cooler profile.	It is bright and very drinkable, leaning toward the cooler and soft-drink side of late long-drink service.	The finish is sparkling, gingery, and clean.	A practical ginger-ale cooler that helps connect bar coolers to both temperance and highball evolution.	Saratoga Cooler matters because it shows the cooler family growing around bottled ginger ale and citrus rather than only around spirits. That makes it an important bridge between alcoholic and temperance-adjacent long drinks.	The removal of the ice after stirring is a nice old service detail worth preserving.	—	—
1939	729	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	67	1895 The Mixicologist by C F Lawlor.md	["Take the sugar, lemon juice, one bottle of ginger ale, and two small lumps of ice in a large bar glass.", "Stir well and remove the ice before serving."]	—	—	Lemon and ginger rise in a clean soda-fountain style aroma.	It is brisk, simple, and clearly part of the growing non-alcoholic cooler tradition rather than merely a stand-in for a cocktail.	The finish is gingery, citrusy, and fresh.	A straightforward temperance cooler that helps map the soda-and-ginger branch of refreshment culture.	Saratoga Cooler is historically useful because it belongs to the increasingly codified non-alcoholic cooler world that develops in parallel with the alcoholic mixed-drink canon. Both strands matter for a full bar ontology.	Removing the ice after chilling keeps the drink brisk without slackening it into watery soda.	—	Compared with Snow Flake or Milk and Seltzer, this is brighter and more explicitly cooler-like. Compared with alcoholic ginger-ale drinks, it shows the same service grammar without the spirit.
4507	729	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	21	1912 Wehman Bros.md	["Combine the sugar and lemon juice, add the ginger ale and ice, stir well, remove the ice, and serve."]	—	Ice	—	—	—	—	—	—	—	—
6737	729	—	El Bar Americano en España	Pedro Chicote	1927	89	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a large goblet with lemon juice, powdered sugar, and cognac.", "Fill with ginger ale and stir very well with a long refreshment spoon."]	—	—	—	—	—	—	—	—	—	—
6938	729	Temperance	Cheerio! A Book of Punches and Cocktails	Charles	1928	29	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Mix the chilled bottle of ginger ale with the lemon juice and powdered sugar in a large glass.", "Serve cold."]	—	Cold bottle service	—	—	—	—	—	—	—	—
7320	729	Cognac and ginger ale	Cocktails	Pedro Chicote	1928	247	1928 Cocktails by Pedro Chicote.md	["Build in a large glass and stir very well with a long spoon."]	—	—	—	—	—	—	This matters because it preserves a cognac-based Saratoga cooler line in Chicote's long-drink chapter.	The source keeps the same finished-glass stirred service used in the simpler cooler family.	—	The base-spirit measure is damaged in OCR, so the cognac quantity is preserved conservatively as unknown.
8420	729	—	The Artistry of Mixing Drinks	Frank Meier	1936	50	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Stir slightly and serve."]	—	—	—	—	—	—	—	—	—	—
1409	730	Henry J. Wehman 1891	Wehman's Bartender's Guide	Henry J. Wehman	1891	61	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Shake the sugar, bitters, lemon or lime juice, absinthe, egg, brandy, and ice thoroughly.", "Strain into another glass.", "Fill it up with seltzer water."]	—	Small ice lumps	Absinthe and bitters rise over citrus and egg froth.	It is halfway between a fizz and a reviver, using absinthe and bitters to turn a sparkling egg drink into something more aromatic and tonic.	The finish is bright, herbal, and lightly creamy.	A bracing absinthe-and-brandy sparkling drink showing the overlap between restorative and fizz logic.	Saratoga Brace-Up is an especially helpful ontology entry because it sits right at the meeting point of fizz technique, aromatic seasoning, and morning-restorative intent. That sort of boundary drink often becomes very important later in family evolution.	A thorough shake matters to integrate the egg before the soda extension. The absinthe should perfume and sharpen, not dominate.	—	—
5251	730	—	Manual del Cantinero	John Escalante	1915	3	1915 Manual del Cantinero by John Escalante.md	["Half-fill the shaker with ice and add the ingredients.", "Shake until well frapped, strain into a medium glass, fill with seltzer, and serve."]	—	Ice	—	—	—	—	—	—	—	—
1411	731	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	123	The Flowing Bowl by The Only William (1892).md	["Shake lemon juice, sugar, egg, cream, apple whiskey, and cracked ice thoroughly; strain into a high thin glass and fill with seltzer."]	—	Cracked ice	—	—	—	—	—	—	—	—
1412	732	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	123	The Flowing Bowl by The Only William (1892).md	["Mix lime juice, sugar, and seltzer, add the two rums, fill with fine ice, ornament with seasonal fruit, and top with a little ice cream."]	Seasonal fruit and ice cream	Fine ice	—	—	—	—	—	—	—	—
1413	733	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	123	The Flowing Bowl by The Only William (1892).md	["Shake lemon juice, gum, whiskey, cream, and fine ice, then strain and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
1414	734	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	124	The Flowing Bowl by The Only William (1892).md	["Mix lime, seltzer, and sugar in a goblet, add applejack, peach brandy, egg white, and ice, shake well, strain, and serve."]	—	Ice	—	—	—	—	—	—	—	—
1415	735	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	124	The Flowing Bowl by The Only William (1892).md	["Shake lemon juice, sugar, orange juice, egg white, peach brandy, and cracked ice to the freezing point; strain into a fancy glass."]	—	Cracked ice	—	—	—	—	—	—	—	—
1419	736	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	125	The Flowing Bowl by The Only William (1892).md	["Stir all ingredients with fine ice and strain into a fancy glass."]	—	Fine ice	—	—	—	—	—	—	—	—
6045	736	Tony 1924, absinthe orange bitters Curacao gin vermouth	Manual del Barman	Antonio Fernandez (Tony)	1924	—	1924 Manual del Bar by Antonio Fernandez Tony.md	["Stir with ice in a large glass and strain into a cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
1420	737	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	125	The Flowing Bowl by The Only William (1892).md	["Stir with fine ice until well chilled, strain, and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
1421	738	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	125	The Flowing Bowl by The Only William (1892).md	["Stir all ingredients with ice, strain, and serve."]	—	Ice	—	—	—	—	—	—	—	—