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
8717	832	—	Café Royal Cocktail Book	W. J. Tarling	1937	88	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake and strain."]	—	—	—	—	—	—	—	—	—	—
1598	833	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	58	1900 Modern American Drinks by J Kappeler.md	["Put the egg, sugar, and acid phosphate into a mixing-glass half-full of fine ice.", "Shake well, strain into a thin glass, fill up with siphon seltzer or vichy, and serve."]	—	—	The aroma is light and lightly mineral rather than overtly spirituous.	Acid phosphate gives the drink a bright tonic sharpness, while the egg lends a faint body without making it heavy.	The finish is clean, brisk, and mineral-bright.	A phosphated egg refresher from the medicinal-soft-drink edge of bar service.	This is a very useful ontology entry because it shows the phosphate world intersecting with egg drink logic and soda service, not only with spirit cocktails.	—	—	—
3951	833	—	Jack's Manual	J. A. Grohusko	1910	49	1910 Jack's Manual by J A Grohusko.md	["Shake the sugar, egg, orange juice, phosphate, and cracked ice well with a shaker.", "Strain and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
4284	833	—	The Buffet Blue Book	John H. Considine	1912	31	1912 The Buffet Blue Book bu John H Considine.md	["Shake the fine ice, sugar, acid phosphate, egg, and water well.", "Strain into a lemonade glass and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
1599	834	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	58	1900 Modern American Drinks by J Kappeler.md	["Put the egg and sugar into a mixing-glass half-full of fine ice.", "Fill with milk, shake well, and strain."]	—	—	The aroma is soft, milky, and lightly sweet.	This is a plain nourishing shake rather than a festive nogg or cocktail-adjacent drink.	The finish is smooth and mild.	A plain nutritive milk-and-egg shake from the temperance side of the bar.	—	—	—	—
1600	835	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	58	1900 Modern American Drinks by J Kappeler.md	["Dissolve the sugar in a little water in a mixing-glass half-full of fine ice.", "Add the curacoa and apple brandy, then mix.", "Serve in a long thin glass with straws, trim with fruit, and add a squirt of seltzer before serving."]	Seasonal fruit	Fine ice	Apple spirit and orange-curacoa sweetness rise with a light fresh sparkle.	The fix remains fruit-trimmed and straw-served, but the seltzer squirt pulls it slightly toward later refreshing long-drink logic.	The finish is fruity, citric, and cool.	A decorative orchard-spirit fix from the family's sparkling late phase.	—	—	—	—
1601	836	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	60	1900 Modern American Drinks by J Kappeler.md	["Fill a thin fizz-glass two-thirds full with cider.", "Add the lemon juice and a long bar-spoonful of fine sugar.", "Stir and drink during effervescence."]	—	—	Fresh cider and lemon make for a bright, immediate fizz aroma.	This sits at the edge of the fizz family, showing how the label could apply to naturally lively cider as well as shaken spirit drinks finished with seltzer.	The finish is appley, bright, and short.	A cider-side fizz broadening the family beyond spirit-led formulas.	—	—	—	—
1602	837	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	60	1900 Modern American Drinks by J Kappeler.md	["Make a silver fizz.", "Save the yolk of the egg and serve it in the half-shell with a little pepper, salt, and vinegar alongside the fizz."]	Seasoned egg yolk on the side	—	The fizz itself is familiar, but the sidecar yolk announces the drink as an eccentric restorative performance.	This is less a flavour reinvention than a service conceit, separating the egg into a sparkling drink and a seasoned restorative bite.	The finish depends on whether the yolk is taken; either way the drink retains its curious tonic identity.	A theatrical service variant that turns a silver fizz into a restorative two-part experience.	This entry is especially valuable because it shows that service theatre and adjunct sidebites could be part of mixed-drink identity, not merely garnish afterthoughts.	—	—	—
1603	838	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	60	1900 Modern American Drinks by J Kappeler.md	["Prepare the drink in the same manner as a Plain Gin Fizz, using lime juice in place of lemon."]	—	—	Lime and gin make the drink smell sharper and greener than the standard lemon version.	The change seems small, but lime pushes the fizz toward a brisker and more modern-feeling citrus profile.	The finish is crisp, clean, and more pointed than lemon-gin fizz forms.	A lime-led gin fizz showing citrus choice becoming part of family differentiation.	—	—	—	—
1604	839	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	61	1900 Modern American Drinks by J Kappeler.md	["Shake the sugar, lemon juice, and gin in a mixing-glass half-full of fine ice.", "Add the milk or cream, shake again, strain into a fizz-glass, fill with siphon seltzer or carbonic, and serve."]	—	—	The aroma is softer and creamier than a plain gin fizz, with lemon still brightening the top.	This drink thickens the fizz family without becoming a full milk punch, creating a soft creamy middle beneath the fizz's usual freshness.	The finish is creamy, sparkling, and citrus-bright.	A creamy gin fizz that foreshadows the richer New Orleans-style fizz line.	This is an important bridge entry because it shows the fizz family moving toward dairy enrichment while still preserving its sparkling identity.	—	—	—
2944	839	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	26	1904 Applegreen's Bar Book by John Applegreen.md	["Mash the lemon, lime, sugar, and Tom gin well with a muddler, then add fine ice, orange flower water, and a small amount of cream.", "Shake very well, strain into a large thin glass, add seltzer, and serve."]	—	Fine ice	Citrus, cream, and orange-flower aromas rise together.	This is a key family marker because it shows the fizz branch already absorbing cream, split citrus, and floral water into a more luxurious service form.	The finish is creamy, floral, and sparkling.	A cream-and-orange-flower gin fizz from the New Orleans branch.	—	—	—	—
3630	839	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	38	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Place gin and a piece of ice in a highball glass.", "Fill or nearly fill with siphon seltzer.", "Add sugar and stir briskly, then drink while effervescing."]	—	A piece of ice	Cold gin and fresh soda lead the aroma.	This is more of a quick, sweetened charged drink than a full shaken sour-fizz, which makes it an important service cousin rather than a duplicate of the plain Gin Fizz.	The finish is simple, lively, and brisk.	A quick-built New Orleans charged-gin branch of the fizz family.	—	—	—	—
4053	839	—	Jack's Manual	J. A. Grohusko	1910	68	1910 Jack's Manual by J A Grohusko.md	["Shake the powdered sugar, citrus juices, Creme Yvette, egg white, dry gin, cream, and broken ice for five minutes.", "Strain and serve."]	—	Broken ice	—	—	—	—	—	The source explicitly specifies a long five-minute shake.	—	—
4838	839	—	Bartenders' Manual	Bartenders Association of America	1913	35	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake well with fine shaved ice and strain back into the same glass.", "Serve with a thin punch glass to drink from."]	—	Fine shaved ice	—	—	—	—	—	—	—	—
8462	839	—	The Artistry of Mixing Drinks	Frank Meier	1936	60	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake well, strain into a tumbler, add soda water or syphon, and serve."]	—	—	—	—	—	—	—	—	—	—
9220	839	—	Café Royal Cocktail Book	W. J. Tarling	1937	226	Café Royal Cocktail Book by William J Tarling (1937).md	["Add cracked ice and shake. When thoroughly chilled and mixed, strain into a small tumbler and fill with syphon soda water."]	—	Ice	—	—	—	—	—	—	—	—
1605	840	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	61	1900 Modern American Drinks by J Kappeler.md	["Put the fine ice, lemon juice, sugar, gin, and prepared pistache cream into a mixing-glass.", "Shake well, strain into a fizz-glass, fill with seltzer, and serve."]	—	—	Nutty cream and lemon combine in an unusual but inviting fizz aroma.	The pistache cream gives the drink a confectionary richness that sets it apart from plainer cream fizz variants.	The finish is creamy, nutty, and lively.	A nutty confectionary fizz showing how wide the late-century fizz family could become.	—	—	—	—
1607	841	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	62	1900 Modern American Drinks by J Kappeler.md	["Put the sugar into a long fizz-glass.", "Add the lemon juice and Sauterne, mix well, fill the glass with seltzer, and serve."]	—	—	Sweet wine and citrus lift gently through the fizz.	The wine base makes this fizz softer and rounder than spirit-led versions, but still recognisably part of the sparkling sour family.	The finish is bright, vinous, and clean.	A Sauterne-led fizz showing the family's range beyond spirit bases.	—	—	—	—
1608	842	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	62	1900 Modern American Drinks by J Kappeler.md	["Mix the lemon juice and sugar in a fizz-glass.", "Fill three-fourths full with seltzer.", "Add a small bar-spoonful of bicarbonate of soda, stir, and drink during effervescence."]	—	—	Fresh lemon and active fizz dominate the aroma.	This is an emphatically temperance fizz, driven by acidity and chemical lift rather than spirit or wine structure.	The finish is brisk, sharp, and cleansing.	A strongly effervescent lemon temperance fizz preserved as a practical stomach-settling bar drink.	Kappeler explicitly notes that this is a good stomach settler, which is useful evidence for the medicinal and practical framing of temperance fizzy drinks in bar manuals.	—	—	—
1609	843	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	62	1900 Modern American Drinks by J Kappeler.md	["Fill a mixing-glass half-full with fine ice.", "Add the lemon juice, sugar, egg white, and St. Croix rum.", "Shake well, strain into a fizz-glass, fill with siphon seltzer, and serve."]	—	—	Rum and lemon rise through a creamy, sparkling top.	The drink broadens the fizz family beyond the better-known gin and brandy versions, with rum giving the body a slightly warmer and more characterful centre.	The finish is bright, softly foamy, and lightly funky.	A rum-side fizz showing how widely the late-century sparkling sour template travelled.	—	—	—	—
4131	843	—	Jack's Manual	J. A. Grohusko	1910	81	1910 Jack's Manual by J A Grohusko.md	["Shake the sugar, lemon juice, St. Croix rum, and broken ice and strain.", "Fill the glass with fizz water and serve."]	—	Broken ice	—	—	—	—	—	—	—	—
4550	843	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	32	1912 Wehman Bros.md	["Shake the sugar, lemon juice, St. Croix rum, egg white, and fine ice well, strain into a fizz glass, fill with seltzer or Vichy, and serve immediately."]	—	Ice	—	—	—	—	—	—	—	—
1610	844	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	63	1900 Modern American Drinks by J Kappeler.md	["Place one lump of ice in a fizz-glass.", "Add the Scotch whiskey, fill the glass with siphon carbonic or vichy, and serve."]	—	One lump	Scotch and mineral sparkle define the aroma with almost no decoration.	This is nearly a highball by another name, showing how the fizz label could stretch to extremely minimal spirit-and-sparkling-water service.	The finish is cool, clean, and lightly smoky.	A stripped Scotch fizz on the border between fizz and highball.	The Tailor's Fizz is useful because it demonstrates just how elastic drink names still were in the period. Not every fizz required citrus, egg, or sugar.	—	—	—
1611	845	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	63	1900 Modern American Drinks by J Kappeler.md	["Prepare the drink in the same manner as a Silver Fizz, adding a tablespoonful of raspberry vinegar before shaking."]	—	—	The fizz gains a bright fruity-sour aromatic edge from the vinegar addition.	Raspberry vinegar sharpens and perfumes the Silver Fizz base, creating a more vivid and almost sherbet-like profile.	The finish is sparkling, tart, and fragrant.	A sharpened fruit-vinegar branch of the silver-fizz line.	—	—	—	—
8476	845	—	The Artistry of Mixing Drinks	Frank Meier	1936	62	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake with ice, strain into a fizz glass, add soda water, and serve."]	—	Ice	—	—	—	—	—	—	—	—
1614	846	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	64	1900 Modern American Drinks by J Kappeler.md	["Put the maraschino, yellow Chartreuse, sugar, and egg into a mixing-glass half-full of fine ice.", "Shake well, strain into a fancy bar-glass, grate a little nutmeg on top, and serve."]	Grated nutmeg	—	Herbal liqueur perfume and nutmeg create a rich after-dinner aroma.	This is a liqueur-forward flip, sweet and elaborate, far removed from plainer spirit-and-egg working drinks.	The finish is rich, herbal, and lingering.	A luxurious liqueur flip from the after-dinner edge of the family.	—	—	—	—
1615	847	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	64	1900 Modern American Drinks by J Kappeler.md	["Fill a mixing-glass half-full of fine ice.", "Add the sugar, egg, and Jamaica rum.", "Shake well, strain into a fancy bar-glass, grate a little nutmeg on top, and serve."]	Grated nutmeg	—	Rum funk and nutmeg lead the aroma with warm after-dinner weight.	The flip structure gives Jamaica rum a rich and creamy stage, making the drink much denser than the family's wine-led forms.	The finish is warm, spicy, and lingering.	A rum-rich flip preserving the family's stronger spirit side.	—	—	—	—
1618	848	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	65	1900 Modern American Drinks by J Kappeler.md	["Prepare the drink in the same manner as Sherry Flip, using one jigger apple brandy in place of sherry."]	Grated nutmeg	—	Apple spirit and nutmeg make the drink smell rustic and warming.	The apple-brandy base gives this flip a recognisably American orchard identity within a classic egg-rich structure.	The finish is appley, sweet, and spiced.	An orchard-spirit flip from the localised side of the family.	—	—	—	—
9365	848	—	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	79	Famous Orleans Drinks and How to Mix â€˜Em by Stanley Clisby Arthur (1938).md	["Beat the egg with sugar, add apple brandy and crushed ice, and beat until frothy.", "Finish with grated nutmeg."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
1621	849	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	66	1900 Modern American Drinks by J Kappeler.md	["Fill a pony-glass half-full with maraschino.", "Fill the rest with orange curacoa, being careful to keep the two cordials in separate layers."]	—	—	Sweet cherry-almond and orange liqueur aromatics rise in a compact after-dinner register.	The drink is more about layering and staged cordial identity than dilution or integration.	The finish is sweet, liqueur-rich, and persistent.	A layered after-dinner cordial service preserving the tiny-glass theatrical branch of the bar.	—	—	—	—
1622	850	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	67	1900 Modern American Drinks by J Kappeler.md	["Fill two mixing-glasses with fine ice.", "Put the sugar, a little water, lemon juice, and brandy into one glass.", "Turn the second glass on top of the first, leave there a moment, then reverse the glasses so as to allow the liquid to flow from one glass into the other.", "Repeat this until the mixture is very cold, strain into a fancy glass, trim with fruits in season, and serve."]	Seasonal fruit	—	Brandy, lemon, and icy freshness define the drink immediately.	This is a compact punch rendered in the language of the frappé, more about extreme chill and polish than bulk service.	The finish is cold, citric, and neat.	A punch rendered as a hyper-chilled fancy-glass service.	—	—	—	—
1623	851	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	67	1900 Modern American Drinks by J Kappeler.md	["Dissolve one lump of sugar with one demi-tasse of cold coffee in a mixing-glass.", "Add a few lumps of ice and one pony of brandy.", "Shake well, strain into a fancy bar-glass, and serve."]	—	—	Cold coffee and brandy make a brisk after-dinner aroma.	This is lighter and colder than a coffee cocktail, using chill and directness rather than egg richness to frame the coffee-and-brandy pairing.	The finish is cool, roasted, and gently warming.	A cold coffee-and-brandy refresher from the after-dinner branch of the bar.	—	—	—	—
2970	851	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	63	1904 Applegreen's Bar Book by John Applegreen.md	["Shake the sugar, coffee, brandy, and fine ice well.", "Strain into a Burgundy glass and serve."]	—	Fine ice	Cold coffee and spirit rise together from the glass.	This is a useful crossover entry because it links café-style cold coffee service with the frappe and cordial branches of the bar.	The finish is cool, lightly sweet, and coffee-bitter.	A cold coffee-and-brandy frappe from the café-bar overlap zone.	—	—	—	—
1625	852	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	67	1900 Modern American Drinks by J Kappeler.md	["Fill a fancy sauterne or claret glass with fine ice.", "Add a pony of the cordial desired by the customer.", "Let it stand until ice forms on the outside of the glass, then serve."]	—	Fine ice	The chosen cordial dictates the aroma, but the service emphasises cold perfume rather than complexity.	This is less a fixed recipe than a service category, preserving the frappé idea as a way of presenting liqueurs very cold.	The finish depends on the cordial chosen, but the intense chill keeps it bright and controlled.	A customer-choice cordial service preserving the flexible side of the frappé form.	This entry is useful because it reminds us some important bar knowledge is categorical rather than recipe-specific. 'Frappé' can be a serving mode as much as a named drink.	—	—	—
1626	853	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	68	1900 Modern American Drinks by J Kappeler.md	["Fill a long thin punch-glass half-full with fine ice.", "Add the raspberry syrup.", "Fill the glass two-thirds with cream or milk, then fill with siphon vichy.", "Mix, trim with fruit, and serve with straws."]	Seasonal fruit	Fine ice	Berry syrup and dairy create a confectionary soda-fountain aroma.	This is firmly on the temperance side of the bar, more soda-fountain-adjacent than cocktail-adjacent, but still preserved in the same professional manual.	The finish is creamy, fizzy, and sweet-fruity.	A temperance cream frappé from the sweet refreshment wing of the bar.	—	—	—	—
1627	854	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	68	1900 Modern American Drinks by J Kappeler.md	["Fill two mixing-glasses with fine ice.", "Pour the French vermouth into one of them.", "Turn the second glass on top of the first and reverse the glasses so as to allow the liquid to flow from one glass to the other.", "Repeat until the mixture is very cold, strain into a thin glass, add a squirt of seltzer, and serve."]	—	—	Cold dry vermouth rises cleanly and sharply from the glass.	The frappé treatment turns dry vermouth into a brisk aperitif service in its own right, distinct from both a cocktail and a plain room-temperature pour.	The finish is cool, dry, and clean.	A technique-defined aperitif service for dry vermouth.	—	—	—	—
1628	855	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	68	1900 Modern American Drinks by J Kappeler.md	["Prepare the drink in the same manner as French Vermouth Frappe, using Italian vermouth in place of French."]	—	—	Sweet vermouth herbs rise with a softened chilled perfume.	The service is colder and livelier than a standard vermouth cocktail, but less shaped by bitters or garnish; it lets the aromatised wine stand almost alone.	The finish is cool, sweet-herbal, and clean.	An ultra-cold sweet-vermouth service at the edge of the cocktail family.	—	—	—	—
1629	856	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	68	1900 Modern American Drinks by J Kappeler.md	["Prepare the drink the same as Brandy Punch Frappe, using whiskey in place of brandy."]	Seasonal fruit	—	Whiskey and lemon rise with a very cold punch-like brightness.	The structure mirrors the brandy version, but whiskey gives the frappé a firmer, drier edge.	The finish is crisp, citrusy, and oaky.	A thrown whiskey punch rendered in fancy-glass frappé service.	—	—	—	—
1630	857	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	68	1900 Modern American Drinks by J Kappeler.md	["Combine the black coffee and brandy.", "Make very cold and serve after dinner."]	—	—	Cold coffee and brandy give a clean, restrained after-dinner aroma.	This is simpler and less sweet than the coffee-based cocktail and frappé forms, relying on stark contrast rather than confection.	The finish is dry, roasted, and warming.	A cold coffee-and-brandy after-dinner service from the restrained side of the bar.	—	—	—	—
1631	858	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	69	1900 Modern American Drinks by J Kappeler.md	["Make a plain lemonade rather tart.", "Add a pony of grenadine before shaking.", "Trim with fruit, serve with straws, and serve."]	Seasonal fruit	—	Grenadine softens the sharp lemonade profile with a gentle red-fruit sweetness.	The drink remains a lemonade first, but grenadine broadens it into the decorative temperance register that sits close to the soda-fountain world.	The finish is bright, sweet-tart, and cooling.	A prettified grenadine lemonade from the decorative temperance branch.	—	—	—	—
1635	859	George J. Kappeler 1895	Modern American Drinks	George J. Kappeler	1895	70	1900 Modern American Drinks by J Kappeler.md	["Cut the peel from a lemon in one long piece.", "Place it in a thin punch-glass, add a bottle of cold imported ginger ale, and serve."]	Long lemon peel	—	Lemon peel and ginger rise immediately in a bright, clean aromatic profile.	The drink is extremely simple, but the long peel makes citrus aroma part of the service design rather than an afterthought.	The finish is gingery, cool, and lemon-bright.	A minimal ginger-ale classic built around aroma and presentation.	This entry matters because it shows how a very simple temperance drink could still be defined by a specific service gesture. The long peel is the identity of the drink.	—	—	—
2423	859	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	68	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Put the lemon rind and ice into a large glass.", "Add the bottle of dry ginger ale and stir with a spoon."]	Lemon rind.	Two or three lumps	—	—	—	—	This is an important temperance-service witness for the Horse's Neck before later alcoholic reinterpretations dominate.	The long lemon rind and simple stir define the drink more than any mixing complexity.	—	—
2632	859	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	52	1903 Daly's Bartenders' Encyclopedia.md	["Place the long lemon peel in a large thin bar glass with one end projecting over the edge and add a large piece of clean ice.", "Fill the glass with imported ginger ale and serve."]	Long lemon peel.	Large clean ice piece	—	—	—	—	Daly explicitly calls this a temperance drink, which makes it a useful non-alcoholic bar-service witness.	The projecting peel is the defining visual and service element.	—	—
3499	859	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	96	Louis' Mixed Drinks by Muckensturm (1906).md	["Place the long strip of lemon rind in a lemonade-glass, hold one end above a lump of ice, fill with imported ginger ale, and serve."]	—	Ice	—	—	—	—	—	—	—	—
3989	859	—	Jack's Manual	J. A. Grohusko	1910	56	1910 Jack's Manual by J A Grohusko.md	["Build the lemon juice, long lemon peel, and ice in a large thin glass.", "Fill with ginger ale and serve."]	Long lemon peel	Ice	—	—	—	—	—	—	—	—
4307	859	—	The Buffet Blue Book	John H. Considine	1912	36	1912 The Buffet Blue Book bu John H Considine.md	["Peel a lemon in one long string and place it in a large fizz glass so one end hangs over the edge.", "Add 2 or 3 lumps of ice, fill up with imported ginger ale, and serve."]	Long spiral lemon peel	Lumps of ice	—	—	—	—	—	The long hanging lemon peel is central to the identity.	—	—
4577	859	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	36	1912 Wehman Bros.md	["Place the long lemon rind and ice in the glass, fill with ginger ale, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4578	859	Stiff (Wehman Bros. 1912)	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	36	1912 Wehman Bros.md	["Build the horse's neck with the long lemon rind and ice, add a glass of whiskey, fill with ginger ale, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4959	859	—	Bartenders' Manual	Bartenders Association of America	1913	30	1913 Bartenders' Manual (Bartenders Association of America).md	["Build in the glass and serve."]	Long lemon peel	Broken ice	—	—	—	—	—	—	—	—
5023	859	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	29	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Peel a lemon in one long strip and fit it into a large fizz glass, allowing an end to fall over the outside of the glass.", "Add the ice, fill up with ginger ale, and serve."]	Long lemon peel	Ice	—	—	—	—	—	—	—	—