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
1422	739	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	126	The Flowing Bowl by The Only William (1892).md	["Stir well with ice, strain, and serve."]	—	Ice	—	—	—	—	—	—	—	—
1423	740	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	126	The Flowing Bowl by The Only William (1892).md	["Stir all ingredients with fine ice, strain, and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
1424	741	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	126	The Flowing Bowl by The Only William (1892).md	["Stir ingredients well with a little ice, strain, and serve."]	—	Ice	—	—	—	—	—	—	—	—
1425	742	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	126	The Flowing Bowl by The Only William (1892).md	["Stir ingredients with fine ice, strain, and serve with a little fruit."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
1426	743	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	127	The Flowing Bowl by The Only William (1892).md	["Stir all ingredients with fine ice, strain, and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
1427	744	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	127	The Flowing Bowl by The Only William (1892).md	["Stir lime juice, gum, absinthe, vermouth, sherry, and ice, then strain and serve."]	—	Ice	—	—	—	—	—	—	—	—
1428	745	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	127	The Flowing Bowl by The Only William (1892).md	["Stir all ingredients with ice, strain, and serve."]	—	Ice	—	—	—	—	—	—	—	—
1429	746	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	127	The Flowing Bowl by The Only William (1892).md	["Stir gum, creme de menthe, Old Tom gin, orange bitters, and expressed lemon peel oil with fine ice, strain, and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
6040	746	Tony 1924, mint Old Tom gin cocktail	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."]	Lemon peel	Ice	—	—	—	—	—	—	—	—
1430	747	The Flowing Bowl 1892	The Flowing Bowl	William Schmidt	1892	128	The Flowing Bowl by The Only William (1892).md	["Stir ingredients well with fine ice and strain into a cocktail glass."]	—	Fine ice	—	—	—	—	—	—	—	—
1431	748	—	Mixed Drinks	Herbert W. Green	1895	23	1895 Mixed Drinks by Herbert W Green.md	["Put Bromo Seltzer and gin in a tall thin glass.", "Fill with syphon seltzer and drink while effervescent."]	—	—	—	—	—	—	This is a useful restorative checkpoint because Green frames it explicitly as a practical morning reviver rather than a social drink.	The drink's identity depends on immediate service while the effervescence is still active.	—	—
1435	749	—	Mixed Drinks	Herbert W. Green	1895	25	1895 Mixed Drinks by Herbert W Green.md	["Muddle the lemon and sugar in a large mixing glass.", "Add fine ice, raspberry syrup, orange bitters, sherry, and water, shake well, strain into a thin glass, add fruit, and serve."]	Fruit.	Fine ice	—	—	—	—	This is a useful long-drink checkpoint because it shows sherry and bitters moving into the lemonade field rather than staying confined to compact aperitifs.	The muddled lemon base matters here; this is not just a topped-up sherry sour.	—	—
1438	750	—	Mixed Drinks	Herbert W. Green	1895	26	1895 Mixed Drinks by Herbert W Green.md	["Place the whole pared lemon rind, ice, and Old Tom gin in a large punch glass.", "Fill with plain soda and serve."]	Whole pared lemon rind.	Two or three small lumps	—	—	—	—	This is a strong cooler checkpoint because the full spiral rind is treated as the defining service element rather than a minor garnish.	The peel remains in the drink as part of the service, shaping both aroma and identity.	—	—
1880	750	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	48	1895 The Mixicologist by C F Lawlor.md	["Pare the rind from a lemon, leaving the rind whole.", "Put it in a large punch glass with two or three small lumps of ice and a jigger of Old Tom gin.", "Fill up with plain soda."]	Whole lemon rind	Small ice lumps	Lemon oil and sweetened gin botanicals dominate the aroma.	It is cooler logic in a very clear form: aromatic peel, spirit, ice, and a long soda finish.	The finish is crisp, lemon-scented, and lightly sweet-gin flavoured.	A cooler that helps map the overlap between peel-driven long drinks, Collins logic, and the emerging highball world.	Coolers matter because they preserve another branch of lengthened drinking distinct from both pure highballs and fully citric sours. The emphasis on peel rather than juice is especially revealing.	The whole rind should perfume the drink without introducing pith bitterness. This is an aromatic cooler, not a juice drink.	—	Compared with John Collins, this is less acid-led and more peel-aromatic. Compared with High Ball, it has a stronger flavour architecture.
2299	750	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	258	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Peel a lemon as you would an apple and place the rind into a medium size fizz glass.", "Add the crystal ice and Remsen Scotch whiskey.", "Fill the balance with club soda.", "Stir up slowly with a spoon and serve."]	Long lemon peel	Crystal ice	The long lemon peel gives the cooler a brighter and more aromatic nose than a bare whiskey-and-soda serve.	This is a cooling dry long drink, close to the highball family but with more aromatic peel presence and named-brand identity.	The finish is clean, citrus-bright, and lightly whiskied.	A lemon-peeled whisky cooler preserving a branded route into the early highball world.	Johnson's note that customers may really want Old Tom gin or sloe gin under the same name is historically invaluable. It shows how drink names could float over multiple bases in actual bar practice.	The long peel is the key move. This is not just soda dilution but aromatic cooler service.	—	—
2404	750	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	57	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Put the whole rind of lemon and ice in a large glass.", "Add the Tom gin and bottle of plain soda."]	Whole lemon rind.	Three lumps	—	—	—	—	This is a useful peel-defined cooler checkpoint in a private-house source.	The cooler identity here depends on the whole-rind citrus treatment and bottle-lengthened service.	—	—
2623	750	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	48	1903 Daly's Bartenders' Encyclopedia.md	["Line the side of a large thin bar glass with lemon rind and add one piece of clean ice and the Honeysuckle gin.", "Fill with imported club soda, stir slowly with a spoon, and serve."]	Lemon rind.	One piece clean ice	—	—	—	—	This is a useful cooler checkpoint because Daly explicitly preserves an alternate Scotch branch while naming a specific gin base.	The lined-glass citrus peel and slow club-soda service are central to the drink's identity.	—	—
3622	750	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	33	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Pare a lemon like an apple so the peel forms a corkscrew and place the rind in a long thin glass.", "Pour over it a full jigger of Old Tom cordial gin and press the peel with a bar spoon so the liquor takes up the skin's essence.", "Fill the glass with plain soda off the ice and serve cold."]	Spiral lemon peel	—	Expressed lemon peel dominates the aroma.	This is a cooler built less on acid and more on aromatic extraction, which makes it a useful cousin to the Collins rather than a direct equivalent.	The finish is dry, lemony, and highly refreshing.	A peel-driven Old Tom cooler from the club-service tradition.	—	—	—	—
4093	750	—	Jack's Manual	J. A. Grohusko	1910	75	1910 Jack's Manual by J A Grohusko.md	["Build the long lemon peel, crystal ice, and Scotch whiskey in a medium size fizz glass.", "Fill up the balance with club soda or syphon, stir slowly with a spoon, and serve."]	Long lemon peel	2 or 3 lumps of crystal ice	—	—	—	—	—	—	—	—
4506	750	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	21	1912 Wehman Bros.md	["Place the ice and long lemon rind in the glass, add the Old Tom gin, fill with cold plain soda, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5500	750	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	52	1917 The Ideal Bartender by Tom Bullock.md	["Place the peeled lemon rind and 2 or 3 lumps of crystal ice into a medium size fizz glass.", "Add the whisky, fill the balance with club soda, stir slowly with a spoon, and serve."]	Whole lemon peel in glass	2 or 3 lumps crystal ice	—	—	—	—	This matters because Bullock preserves the cooler's long-peel service logic with Scotch still explicit as the base.	The long lemon peel in the glass is part of the defining cooler grammar here.	—	—
5925	750	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	["Place the long lemon peel and ice in a large tumbler.", "Add Scotch whisky and fill the balance with soda water."]	Long lemon peel	Ice	—	—	—	—	This matters because it preserves another peel-defined Scotch long drink in the late London field.	The long apple-peeled lemon rind is the defining service feature here.	—	—
6296	750	—	L'Art du Shaker	Dominique Migliorero	1925	57	1925 L'Art du Shaker by Dominique Migliorero.md	["Build in a large tumbler, stir, and serve."]	Long lemon zest	Ice	—	—	—	—	—	—	—	—
6568	750	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	69	1927 Barflies and Cocktails.md	["Put the lemon rind and ice into a large tumbler, add the Scotch whisky, and fill the balance with soda water."]	Long lemon peel	2 lumps ice	—	—	—	—	This matters because it preserves the peel-defined cooler grammar alongside the Scotch highball family.	—	—	—
7318	750	Whiskey 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 whiskey-based cooler checkpoint in Chicote's long-drink chapter.	The source again emphasizes long-spoon stirred service in the finished glass.	—	The base-spirit measure is damaged in OCR, so the whiskey quantity is preserved conservatively as unknown.
8419	750	—	The Artistry of Mixing Drinks	Frank Meier	1936	50	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Stir slightly and serve."]	—	—	—	—	—	—	—	—	—	—
1440	751	—	Mixed Drinks	Herbert W. Green	1895	27	1895 Mixed Drinks by Herbert W Green.md	["Fill a mixing glass two-thirds full of fine ice and add the ingredients.", "Stir with a spoon, strain into a cocktail glass, and add fruit."]	Fruit.	Fine ice	—	—	—	—	This is a useful late-century gin aromatic because it keeps Benedictine and orange bitters in a compact Old Tom cocktail frame.	The service is fully stirred and short, despite the cordial accent.	—	—
1443	752	—	Mixed Drinks	Herbert W. Green	1895	29	1895 Mixed Drinks by Herbert W Green.md	["Put ice in a thin ale glass and fill with syphon seltzer to within an inch of the top.", "Float half a jigger of brandy or whisky on top."]	—	Two or three lumps	—	—	—	—	This is a useful stripped highball checkpoint because it preserves an extremely minimal late nineteenth-century understanding of the form.	The floated spirit is the whole point; Green is not building a pre-mixed long drink here.	—	—
1874	752	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	47	1895 The Mixicologist by C F Lawlor.md	["Put one lump of ice in a thin ale glass.", "Fill with syphon seltzer to within an inch of the top.", "Float one half jigger of brandy or whiskey."]	—	Single lump	A faint spirit aroma sits over cold mineral sparkle.	It is astonishingly lean, almost skeletal, but already fully legible as a highball idea: spirit, cold dilution, and lift.	The finish is brisk, dry, and lightly spirit scented.	A foundational highball checkpoint in near-minimal form.	High Ball is one of the most important late-century entries in the project because it makes the long-drink turn explicit. This is the stripped grammar from which an enormous amount of twentieth-century mixed drinking develops.	The float matters conceptually: the drink is not yet fully homogenised in the later casual highball sense. Carbonation and temperature do most of the work.	—	Compared with Brandy and Soda, this is even barer and more schematic. Compared with Collins and Rickey drinks, it shows the highball line before citrus complication becomes central.
2628	752	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	50	1903 Daly's Bartenders' Encyclopedia.md	["Place one or two small lumps of ice and the Plymouth gin in a fizz glass.", "Fill with ice cold syphon seltzer and serve."]	—	One or two small lumps	—	—	—	—	Daly's claim that this is the blue-ribbon long drink makes it a useful period statement about highball prestige.	Its identity lies in minimalism and temperature rather than garnish or mixing complexity.	—	—
3081	752	Lowe 1904 Standard	Drinks as They Are Mixed	Paul E. Lowe	1904	43	1904 Drinks as they are Mixed by Paul E Lowe.md	["Place one lump of ice in a small punch glass.", "Pour in the whiskey, allowing the customer to determine the measure if desired.", "Fill with carbonated water and serve."]	—	1 lump	The nose is intentionally spare: spirit and mineral fizz only.	This entry matters because it records the High Ball not as a fancy mixed drink, but as a plain service logic built around customer control and carbonated dilution.	The finish is dry, clean, and refreshing.	A standardised plain highball from the mature mixer-era service line.	—	—	—	—
4304	752	—	The Buffet Blue Book	John H. Considine	1912	35	1912 The Buffet Blue Book bu John H Considine.md	["Place a nicely cut piece of ice and fresh lemon peel in a highball glass.", "Set the glass and bottle on the bar for the customer to help himself.", "Pour in the liquor, fill up with seltzer or any water the customer may desire, place a spoon in the glass, and serve."]	Lemon peel	Cut ice	—	—	—	—	—	Customer-finished service is central to the identity.	—	—
5021	752	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	28	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the ice in a small punch glass.", "Ask the customer what kind of whiskey he wants, hand him the bottle and allow him to help himself.", "Then fill the glass with carbonated water."]	—	Ice	—	—	—	—	—	The source explicitly treats this as customer-finished plain-service whiskey drinking.	—	—
5022	752	Ginger Ale	The Up-to-Date Bartender's Guide	Harry Montague	1913	29	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the ice in a high ball glass.", "Proceed as for High Ball, substituting ginger ale for carbonated water."]	—	Ice	—	—	—	—	—	This entry is explicitly substitution-based in the source.	—	—
5652	752	Down the Hatch 1920	Down the Hatch	"Paul"	1920	15	1920 Down the Hatch.md	["Fill the glass with cold seltzer."]	—	1 lump ice	—	—	—	—	This matters because it preserves the bare highball grammar still stated plainly in 1920.	The spareness is the point here rather than a hidden omission.	—	—
1460	753	—	Mixed Drinks	Herbert W. Green	1895	55	1895 Mixed Drinks by Herbert W Green.md	["Cool a lemonade glass with fine ice, then place fine ice, lemon juice, sugar, Curacao, and egg white in a mixing glass.", "Shake well, strain into the cooled glass, fill with syphon seltzer, and serve."]	—	Fine ice	—	—	—	—	This is useful because it keeps the restorative egg-white-and-seltzer field visible outside the better-known fizz names.	The drink is defined by the shaken egg-white base and the final seltzer lift.	—	—
1461	754	—	Mixed Drinks	Herbert W. Green	1895	55	1895 Mixed Drinks by Herbert W Green.md	["Fill a mixing glass two-thirds full of fine ice and add the ingredients.", "Shake, strain into a star champagne glass, and add fruit."]	Fruit.	Fine ice	—	—	—	—	This is a useful rum-sour checkpoint because it keeps multiple regional rum types interchangeable inside one late-century formula.	The drink stays short and shaken, without turning into a fizz or punch cousin.	—	—
1924	754	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	62	1895 The Mixicologist by C F Lawlor.md	["Fill the mixing glass two thirds full of fine ice.", "Add the lemon juice, syrup, and rum and shake well.", "Strain into a star Champagne-glass with fruit."]	Seasonal fruit	—	Rum and lemon rise cleanly with a cooler sweetness than the darker spirit sours.	It is a direct sour, but the allowed range of rum styles makes it especially useful for tracing how broad the family could be in practice.	The finish is bright, sweet-tart, and rum-led.	A rum branch of the codified late sour line with unusually explicit base-spirit flexibility.	Rum Sour is significant because it shows the sour family expanding across rum categories in a way that starts to point toward later rum sours and, at a distance, Daiquiri logic. It is a clear transitional node rather than just another sour variant.	Because the permitted rums vary widely, balance matters more than strict stylistic orthodoxy.	—	Compared with Whiskey and Brandy Sour, this version can swing much more dramatically depending on the rum used. That flexibility is historically interesting, not a flaw.
4720	754	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	66	1912 Wehman Bros.md	["Fill the glass with ice, add the sugar, lemon juice, seltzer, and rum, stir well, strain into a sour glass, dress with fruit, and serve."]	—	Ice	—	—	—	—	—	—	—	—
6464	754	—	L'Art du Shaker	Dominique Migliorero	1925	59	1925 L'Art du Shaker by Dominique Migliorero.md	["Prepare following the Brandy Sour method, replacing cognac with rum."]	—	—	—	—	—	—	—	—	—	—
8066	754	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	96	1935 Old Waldorf-Astoria Bar Book.md	["Shake and strain over fruit."]	—	Ice	—	—	—	—	—	—	—	—
1472	755	—	Mixed Drinks	Herbert W. Green	1895	60	1895 Mixed Drinks by Herbert W Green.md	["Fill a mixing glass two-thirds full of ice and add the ingredients.", "Stir well and strain into a cocktail glass."]	—	Ice	—	—	—	—	This is a useful applejack checkpoint because it keeps the spirit in the core aromatic cocktail field, not only in sours or hot drinks.	Green preserves a very standard stirred-cocktail frame while shifting the base spirit.	—	—
1506	755	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	31	1900 Modern American Drinks by J Kappeler.md	["Fill a mixing-glass half-full with fine ice.", "Add the bitters and apple brandy.", "Mix and strain into a cocktail glass.", "Add a piece of twisted lemon peel and serve."]	Lemon peel	—	Apple spirit, bitters, and lemon oil create a clean, orchard-toned aromatic opening.	The drink behaves like a stripped-down brandy cocktail, but the apple base makes it feel drier, leaner, and more rustic than a grape-brandy model.	The finish is firm, spicy, and faintly fruity.	A direct orchard-spirit expression of the old aromatic cocktail formula.	This recipe matters because it shows how elastic the cocktail template had become by the 1890s. The structure remains recognisably classical, but the base shifts to apple brandy without apology or extra ornament.	Because the drink is so spare, temperature and dilution matter. It needs to be cold and cleanly strained, not lazily watered.	—	Compared with Johnson's Apple Jack Cocktail, Kappeler's version is plainer and more firmly attached to the old aromatic cocktail skeleton.
1918	755	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	60	1895 The Mixicologist by C F Lawlor.md	["Fill the mixing glass two thirds full of ice.", "Add the syrup, bitters, Curacao, and apple brandy.", "Stir well and strain into a cocktail glass."]	—	—	Apple spirit, bitters, and orange liqueur rise in a compact aromatic frame.	It is recognisably an aromatic cocktail, but the apple base makes the drink softer and more orchard-led than brandy or whiskey versions.	The finish is spiced, fruity, and spirit-forward.	An apple-brandy branch of the aromatic cocktail family with clear continuity to older seasoned spirit drinks.	Apple Brandy Cocktail is valuable because it keeps apple distillate visible inside the mainstream cocktail line rather than relegating it to rural or novelty status. That widens the aromatic family tree in a useful way.	This is a true stirred aromatic cocktail. The Curacao should remain a seasoning accent, not a dominant modifier.	—	Compared with Brandy Cocktail, this version is fruitier and less vinous. Compared with Apple Toddy, it shows apple brandy in the colder aromatic branch rather than hot service.
2114	755	—	Cocktails How to Make Them	Livermore & Knight Co.	1898	15	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Fill a mixing-glass half full with fine ice.", "Add the bitters and apple brandy, mix, strain into a cocktail glass, and add a piece of twisted lemon peel."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
2314	755	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	21	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with ice and add the bitters and apple brandy.", "Mix and strain into a cocktail glass."]	—	Ice	—	—	—	—	This is a useful checkpoint for apple brandy staying within the core cocktail grammar rather than only appearing in toddies, sours, or flips.	The recipe is deliberately minimal and depends on the house understanding of a 'portion' in cocktail service.	—	—
3122	755	Gorham 1905	The Gorham Cocktail Book	Gorham Mfg. Company	1905	17	1905 The Gorham Cocktail Book.md	["Stir the bitters and apple brandy in a mixing-glass half-full of fine ice.", "Strain into a cocktail glass and add a twisted lemon peel."]	Twisted lemon peel	Fine ice	Apple spirit and lemon oil rise cleanly from the glass.	This is a useful canonical checkpoint because it shows apple brandy entering the orthodox aromatic-cocktail structure without needing extra sweetening or novelty.	The finish is dry, warming, and orchard-fruited.	An orthodox apple-brandy aromatic from the mature cocktail line.	—	—	—	—
6894	755	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	18	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Add the apple brandy, vermouth, syrup, orange bitters, and ice to a shaker.", "Shake well and serve in a cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
1476	756	—	Mixed Drinks	Herbert W. Green	1895	62	1895 Mixed Drinks by Herbert W Green.md	["Crush the sugar in a small bar glass, then add the bitters, lemon peel, ice, and whisky.", "Serve with a small bar-spoon in the glass."]	Twisted lemon peel.	Two or three small lumps	—	—	—	—	This is a useful old-fashioned checkpoint because Green preserves the same-glass sugar-crushing service rather than reducing it to a stirred cocktail abstraction.	Direct in-glass assembly is the point of the drink's identity here.	—	—
1816	756	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	25	1895 The Mixicologist by C F Lawlor.md	["Crush one lump of loaf sugar in a small bar glass.", "Add two dashes of bitters and a piece of twisted lemon peel.", "Add two or three small lumps of ice and one jigger of whiskey.", "Serve in the glass with a small barspoon."]	Twisted lemon peel	Lump ice	Whiskey and lemon peel rise over a simple bittered sweetness.	It is direct, tactile, and less polished than the strained whiskey cocktails, with the drink built and consumed in the same glass.	The finish is warm, citrus-scented, and plainly bittered.	A crucial historical old-fashioned, preserving the earlier cocktail grammar under a new retrospective name.	This entry is one of the great hinge points in cocktail history. By 1895, the old aromatic whiskey cocktail has become explicit enough in memory and contrast to be named 'old-fashioned', which tells us the family has already diversified around it.	Same-glass service is the point. The drink should feel immediate and tactile, not over-refined.	—	Compared with Lawlor's Whiskey Cocktail, the Old-fashioned Cocktail is less polished and more materially rooted in the glass. Compared with Hendrick Cocktail, it is plainer and more historically self-conscious.