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
3840	981	Didier 1909	The Reminder	Jacob A. Didier	1909	133	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Mix the champagne and Guinness stout in a bowl or pitcher.", "Stir slowly and serve in champagne goblets, adding a few lumps of ice if desired."]	—	A few lumps, if desired	—	—	—	—	This remains historically useful because it keeps the prestige-sparkling and stout-mixed branch visible rather than treating it as a tavern curiosity.	The instruction to stir slowly matters because the drink depends on preserving some sparkle and avoiding rough handling.	—	—
1929	982	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	63	1895 The Mixicologist by C F Lawlor.md	["Dissolve two lumps of cut sugar in a little water in a good-sized thick glass.", "Add two lumps of ice and one jigger of Kentucky whiskey.", "Stir, add one small slice of lemon and a little nutmeg, and serve in the same glass with a spoon."]	Lemon slice and nutmeg	Two lumps	Kentucky whiskey, lemon, and nutmeg rise in a direct aromatic line.	It is a lightly dressed whiskey service that sits very close to old-fashioned toddy logic while carrying its own named identity.	The finish is sweet, citrus-scented, and grain-led.	A named whiskey serve that helps show how late nineteenth-century bars kept generating small branded variations on familiar service patterns.	Attorney General is useful because Lawlor explicitly calls it similar to Kentucky Toddy. Those explicit textual links are gold for the ontology, since they expose family resemblance from the source itself rather than from later inference alone.	The drink depends on measured aromatic additions rather than radical structural change. Naming outruns transformation here.	—	Compared with Kentucky Toddy, this is essentially a named close cousin rather than a wholly separate structure.
1933	983	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	64	1895 The Mixicologist by C F Lawlor.md	["Make with the same ingredients as the foregoing Whiskey Punch, except stir with a spoon and serve with the ice in the same glass with a strainer or straws."]	Seasonal fruit	Serve with the ice in same glass	Whiskey and lemon sit closer to the drinker because the ice and garnish remain in the glass.	It is more immediate and less formally strained than the standard whiskey punch, making the drink feel closer to everyday old-fashioned service.	The finish is cool, sweet-tart, and fruit-scented.	A useful crossover drink where old-fashioned language attaches itself to punch service.	This is another excellent example of `old-fashioned` functioning as a service style marker rather than as a single fixed canonical recipe. The term continues to travel across neighbouring families.	The decision not to strain is the defining move. Service format, not ingredient change, creates the distinction.	—	Compared with Whiskey Punch, this is looser and more immediate. Compared with Old-fashioned Cocktail, it remains obviously citric and punch-derived.
1936	984	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	65	1895 The Mixicologist by C F Lawlor.md	["Make some lemonade and strain it into a pitcher.", "Half fill some thin glasses with ice, put in some Cazarac cognac, and fill up with the lemonade."]	—	Half-filled with ice	Cognac and lemonade create a simple bright aroma.	It is a practical long cognac drink, more about easy refreshment than display.	The finish is citrusy, cool, and lightly brandied.	A straightforward cognac-and-lemonade long drink from the practical end of the bar spectrum.	The dedication attached to this drink is useful cultural metadata even if the formula is simple. Named house or social drinks like this help show how local identity lives inside otherwise modest mixed forms.	This is about good cold service and clean strained lemonade. The drink should feel easy, not overwrought.	—	Compared with Collins or punch forms, this is simpler and more direct. Its interest is social naming and service practicality.
1937	985	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	65	1895 The Mixicologist by C F Lawlor.md	["Mix and strain."]	—	—	Orange liqueur, vermouth botanicals, and gin rise in a polished aromatic cluster.	It is already recognisably modern in attitude, balancing gin and vermouth with a richer orange-laced sweetness than later drier descendants.	The finish is herbal, sweet-bitter, and elegant.	A key late nineteenth-century aromatic short drink sitting on the road toward the more codified modern aperitif canon.	Bijou Cocktail is especially important because it feels strikingly modern in compositional ambition. Even with some OCR uncertainty on exact fractions, it clearly belongs to the emerging lineage of jewel-like spirit-forward aperitif cocktails that matter for later Martini-adjacent history.	The recipe is compressed, but the logic is clear: a properly chilled and strained aromatic short drink, not a shaken citrus mixture.	—	Compared with Martinez, this is richer in orange-liqueur character. Compared with later drier gin-and-vermouth cocktails, it still belongs to a more liqueur-friendly aromatic world.
2301	985	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	259	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the fine shaved ice, green Chartreuse, Italian vermouth, Plymouth gin, and orange bitters to a large bar glass.", "Mix well with a spoon and strain into a cocktail glass.", "Add a cherry or medium-size olive, squeeze lemon peel on top, and serve."]	Cherry or olive, with lemon peel expressed on top	Fine shaved ice	Herbal richness and citrus sit on top of a more complex base than a simple gin-and-vermouth cocktail.	Bijou marks a major late-nineteenth-century turn toward deeply liqueur-herbal aperitif cocktails, balancing sweetness, botanicals, and bitterness in a recognisably modern way.	The finish is long, herbal, and gently spiced.	A landmark herbal aperitif cocktail pointing strongly toward the modern classic era.	Bijou is one of the clearest signs in Johnson that the ontology is approaching the modern cocktail canon. It sits much closer to twentieth-century aperitif logic than many earlier whiskey and punch forms.	The equal structure here matters. The drink is about deliberate balance among three strong identities rather than a base spirit merely seasoned with modifiers.	—	—
2988	985	Newman 1904, No. 9	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	4	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Stir ingredients with ice in mixing glass no. 1, strain into glass no. 5, and serve with a strawberry."]	Strawberry	Lumps of ice	—	—	—	—	—	—	—	—
3182	985	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	149	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Stir the shaved ice, green Chartreuse, Italian Vermouth, and Plymouth gin well with a spoon.", "Strain into a cocktail glass, add a cherry or small olive, squeeze lemon peel on top, and serve."]	Cherry or small olive, with expressed lemon peel	Shaved ice	—	—	—	—	—	—	—	—
3574	985	Spaulding and Rositer 1906, cocktails section	How to Mix Drinks	George L. Spaulding and W. Rositer	1906	11	1906 How to Mix Drinks Compiled Selected and Concocted by G Spaulding and W Rositer.md	["Three-quarters fill a large glass with shaved ice, stir ingredients with spoon, strain into cocktail glass, squeeze lemon skin on top, and add cherry or olive."]	Lemon peel and cherry or olive	Shaved ice	—	—	—	—	—	—	—	—
3649	985	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	21	1908 Jack's Manual by J A Grohusko.md	["Stir the Chartreuse, Italian vermouth, and Plymouth gin well over shaved ice.", "Strain into a cocktail glass, add cherry or small olive, squeeze lemon juice on top, and serve."]	Cherry or small olive	Shaved ice	Gin and green herbal liqueur leap from the glass.	This is a major pre-war aperitif marker because it shows the gin-vermouth world taking on powerful herbal liqueur accents without losing elegance.	The finish is long, herbal, and jewel-bright.	A canonical Chartreuse-lifted aperitif from the jewel-toned cocktail branch.	—	—	—	—
3878	985	—	Jack's Manual	J. A. Grohusko	1910	36	1910 Jack's Manual by J A Grohusko.md	["Stir the shaved ice, green Chartreuse, Italian vermouth, and dry gin well with a spoon.", "Strain into a cocktail glass, add cherry or small olive, squeeze lemon juice on top, and serve."]	Cherry or olive	Shaved ice	—	—	—	—	—	—	—	—
4233	985	—	The Buffet Blue Book	John H. Considine	1912	21	1912 The Buffet Blue Book bu John H Considine.md	["Stir the shaved ice, green Chartreuse, Italian vermouth, and Plymouth gin well with a spoon.", "Strain into a cocktail glass, squeeze lemon juice on top, add a cherry or small olive, and serve."]	Cherry or small olive	Shaved ice	—	—	—	—	—	—	—	—
4477	985	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	13	1912 Wehman Bros.md	["Stir the ice, Chartreuse, vermouth, and gin well with a spoon, strain into a cocktail glass, add a cherry or olive, squeeze lemon peel on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4793	985	—	Bartenders' Manual	Bartenders Association of America	1913	22	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well with shaved ice, strain into a cocktail glass, add a cherry or small olive, and squeeze lemon peel on top."]	Cherry or small olive	Shaved ice	—	—	—	—	—	—	—	—
6171	985	—	L'Art du Shaker	Dominique Migliorero	1925	11	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir cold and serve in a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
6648	985	—	El Bar Americano en España	Pedro Chicote	1927	1	1927 El Bar Americano en Espana by Pedro Chicote.md	["Sirvase en copa de cocktail y agréguese una guinda."]	guinda	Ice	—	—	—	—	—	—	—	—
6868	985	—	Cocktails	Piero Grandi	1927	25	1927 Cocktails by Piero Grandi.md	["Mix the orange bitters, green Chartreuse, Italian vermouth, and Plymouth gin well in a bar glass.", "Strain into a cocktail glass.", "Add a little sherry or an olive, then express lemon peel over the top."]	Olive or lemon peel	—	—	—	—	—	—	—	—	—
7040	985	Cherry garnish	Cocktails	Pedro Chicote	1928	112	1928 Cocktails by Pedro Chicote.md	["Build over ice in a large glass, then serve in a cocktail glass with a cherry."]	Cherry	Ice pieces	—	—	—	—	This matters because it gives us a Spanish late-1920s Bijou witness with explicit brand naming and cherry finish.	—	—	—
7604	985	Wiley 1932, opening A-B recipe run	The Art of Mixing	James A. Wiley and Helene M. Griffith	1932	—	1932 The art of Mixing by James A Wiley.md	["Stir, add a cherry or green olive, and squeeze lemon peel over the drink."]	Cherry or green olive; lemon peel	—	—	—	—	—	—	—	—	—
1938	986	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	67	1895 The Mixicologist by C F Lawlor.md	["Fill the glass half full of milk and the remaining half with seltzer water."]	—	—	Cool milk and faint mineral fizz give a mild aroma.	It is extremely soft and simple, but historically useful as part of the bar's non-alcoholic repertoire.	The finish is creamy, light, and gently sparkling.	A mild temperance refresher from the softer edge of the soda-glass world.	Entries like this matter because they stop the ontology from pretending the bar universe was purely alcoholic. The non-alcoholic and quasi-restorative repertoire shaped taste and service habits too.	Coldness and freshness are the whole drink. There is nowhere for flaws to hide.	—	Compared with Snow Flake, this is even plainer and more explicitly temperance-coded.
2728	986	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	96	1903 Daly's Bartenders' Encyclopedia.md	["Half fill a medium size glass with seltzer.", "Fill the balance with milk, adding the milk last so the foam does not run over the top."]	—	—	—	—	—	—	This is a useful bar-service checkpoint for an extremely plain dairy long drink still treated as worthwhile mixed-drink knowledge.	The order of build is the whole point of the recipe.	—	—
4603	986	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	42	1912 Wehman Bros.md	["Pour milk into the glass until half full, fill the balance with seltzer, and serve."]	—	—	—	—	—	—	—	—	—	—
6942	986	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	29	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Fill half a glass with cold milk and the rest with iced seltzer.", "Drink while effervescent."]	—	Iced seltzer	—	—	—	—	—	—	—	—
1948	987	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	45	1895 The Mixicologist by C F Lawlor.md	["Put one piece of ice in a medium thin glass.", "Let the customer help himself to whiskey and fill up the glass with Apollinaris water."]	—	One piece of ice	—	—	—	A customer-finished whiskey-and-mineral-water highball from the practical plain-service edge of the bar.	Splificator matters because it preserves a very casual, customer-participatory service style that sits between strict bartender formulas and plain spirit service. That kind of border form is easy to lose if we only keep polished canonical drinks.	The notable feature is not complexity but the self-pour spirit element combined with premium mineral water.	—	Compared with High Ball, this is even looser and more overtly customer-shaped. Compared with Brandy and Soda, the branded mineral water matters.
1949	988	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	45	1895 The Mixicologist by C F Lawlor.md	["Serve the drink in the same manner as the Splificator, using a small goblet."]	—	One piece of ice	—	—	—	A goblet-served variant of Lawlor's very loose whiskey-and-mineral-water highball service.	Buffalo is useful because it shows how tiny naming shifts could attach to essentially the same service logic. The project benefits from preserving that naming ecology rather than collapsing everything into generic whiskey-and-water.	Its identity depends on inherited service from Splificator rather than a new recipe structure.	—	Compared with Splificator, this seems to be a presentation-size and naming variant rather than a deeper structural change.
1950	989	C. F. Lawlor 1895	The Mixicologist	C. F. Lawlor	1895	47	1895 The Mixicologist by C F Lawlor.md	["Place the bottle in the champagne pail.", "Fill with fine ice and salt, whirl or twist the bottle several times, and continue until it becomes almost frozen."]	—	Fine ice and salt	—	—	—	A service-preparation note that preserves late bar technique for almost-frozen Champagne.	This matters because the ontology should not lose important serving techniques just because they are not mixed drinks in the narrow modern sense. Frapped Champagne is part of the real bar-service world these manuals document.	The salt-and-ice pail is the whole point here: this is controlled bottle chilling, not just putting the wine on ice.	—	Compared with ordinary chilled Champagne service, this is a more theatrical and technically assertive preparation.
1955	990	For a party of fifteen (R. C. Miller 1895)	The American Bar-Tender	R. C. Miller	1895	11	1895 American Bar-Tender by R. C. Miller.md	["Rub the sugar over the lemons until it has absorbed all the yellow part of the skins and put the sugar into a punch-bowl.", "Add the remaining ingredients except the spirits and pour over the boiling water.", "Stir well together.", "Add the rum, brandy, and nutmeg, mix thoroughly, and serve."]	Nutmeg	—	Warm citrus oil, nutmeg, and mixed spirits rise deeply from the bowl.	It is a fully integrated hot party punch, richer and more rounded than a hot sling or toddy because the oleo-saccharum and dual spirits build real depth.	The finish is warming, citric, and sweet-spiced.	A ceremonial hot bowl punch showing classic punch craft in a winter social format.	Miller opens with punch and immediately reinforces the importance of peel-rubbed sugar and proper amalgamation. This recipe is a strong example of that philosophy in action and a useful checkpoint against both Thomas and later bowl-punch treatments.	The lemon-rubbed sugar is the heart of the drink. Without proper peel extraction, the punch loses much of its fine aromatic breadth.	—	—
4633	990	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	48	1912 Wehman Bros.md	["Rub the sugar over the lemons to absorb the peel oils, place the sugar in a punch bowl, add the remaining ingredients, pour over the boiling water, stir well, add the rum, brandy, and nutmeg, mix thoroughly, and serve."]	—	—	—	—	—	—	—	—	—	—
6981	990	Party of fifteen	Cheerio! A Book of Punches and Cocktails	Charles	1928	40	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Rub the white loaf sugar over the lemons until it absorbs the yellow part of the skins, then put the sugar into a large punch bowl and stir it together with the lemon juice.", "Pour the boiling water over this, add the Jamaica rum, brandy, and grated nutmeg, mix thoroughly, and serve."]	—	None	—	—	—	—	—	—	—	—
1980	991	For a party of twenty (R. C. Miller 1895)	The American Bar-Tender	R. C. Miller	1895	24	1895 American Bar-Tender by R. C. Miller.md	["Steep the sliced lemons for twenty-four hours in the brandy and Jamaica rum.", "Add the sugar, water, and boiling milk.", "When well mixed, strain through a jelly-bag.", "Bottle if desired and serve hot or cold."]	—	—	Lemon and mixed spirits open under a softened dairy-rounded top note.	This sits between milk punch and clarified party punch, with the long lemon steep and hot milk processing giving it a fuller, rounder body than quick bowl punches.	The finish is smooth, citrusy, and quietly spirituous.	A regiment punch that uses milk processing to civilise a large mixed-spirit bowl.	This recipe is a good reminder that named regimental punches were often technique-rich, not merely honorary titles. It also helps connect milk processing to larger party-punch practice rather than leaving it isolated inside English Milk Punch.	The twenty-four-hour steep is central. This is a preparation drink, not a last-minute assembly.	—	—
2009	992	Drinks of All Kinds 1896	Drinks of All Kinds For All Seasons	Frederick Davies and Seymour Davies	1896	22	1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md	["Add Bourbon, sugar, lemon, and orange to a large tumbler, fill with shaved ice, shake well, and drink through two straws."]	Lemon and orange slices	Shaved ice	—	—	—	—	—	—	—	—
2010	993	Drinks of All Kinds 1896	Drinks of All Kinds For All Seasons	Frederick Davies and Seymour Davies	1896	23	1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md	["Dissolve sugar in water, add lemon rind, fill one-third with pounded ice, add port, stir, ornament with lemon, grapes, and pineapple, and serve with two straws."]	Lemon slices, white grapes, and pineapple	Pounded ice	—	—	—	—	—	—	—	—
2091	993	Anleitung Amerikanischer Eis-Getraenke 1898	Anleitung zur Bereitung Amerikanischer Eis-Getraenke	The Continental Bodega Company	1898	4	1898 Anleitung zur Bereitung Amerikanischer Eis-Getraenk.md	["Dissolve sugar, orchard syrup, and water, fill the glass with fine cracked ice, add port wine, mix well with a spoon, garnish with fruit, and serve with a straw."]	Grapes, orange, pineapple, strawberries, and lemon	Fine cracked ice	—	—	—	—	—	—	—	—
2192	993	Larsen 1899, cobblers section	156 Recettes de Boissons Americaines	Niels Larsen	1899	11	1899 156 recettes de boissons americaines by N Larsen.md	["Add sugar, currant syrup, and port, fill with crushed ice, shake strongly with the tin, garnish with fruit, and serve with large straws."]	Seasonal fruit	Crushed ice	—	—	—	—	—	—	—	—
2280	993	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	242	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the sugar, orchard syrup, and water in a large bar glass with a spoon.", "Fill the glass with fine ice and add the port wine.", "Mix up well.", "Ornament with grapes, berries, and similar fruit if in season, and serve."]	Seasonal fruit	Fine ice	Port and fruit garnish create a darker and sweeter perfume than the sherry or Rhine branches of the cobbler family.	This is a rich cobbler, but still a cooling and decorative one, using port's weight without abandoning the family's straw-and-fruit refreshment logic.	The finish is cool, grapey, and softly dark-fruited.	A port cobbler that preserves the darker fortified-wine branch of the dressed refresher family.	Port cobblers help prevent the family from being reduced to only sherry versions in later memory. Johnson's version keeps the broader fortified-wine field visible.	The orchard syrup is a meaningful part of the flavour profile, not just sugar by another name. It makes this a distinctly dressed cobbler.	—	—
3520	993	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	100	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill the mixing-glass with ice, shake well, strain into a high-ball glass with cracked ice, ornament with fruit, and serve with straws."]	Fruit	Ice	—	—	—	—	—	—	—	—
4081	993	—	Jack's Manual	J. A. Grohusko	1910	73	1910 Jack's Manual by J A Grohusko.md	["Build the sugar dissolved in water, Port wine, and cracked ice in a glass.", "Stir well with a spoon, trim with fruits in season, and serve with straws."]	Seasonal fruit	Cracked ice	—	—	—	—	—	—	—	—
4220	993	—	Das Buch der American Drinks	Richard Andeck	1910	10	1910 Das Buch der American Drinks by Richard Andeck.md	["Dissolve the sugar in a little water.", "Pour the sugar solution, punch essence, and orange syrup into a glass half-filled with ice.", "Fill with port wine and serve with straws."]	—	Crushed ice	—	—	—	—	—	—	—	—
4356	993	—	The Buffet Blue Book	John H. Considine	1912	45	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, Orchard syrup, sugar, and port wine well in a large bar glass.", "Fill with ice, dress with fruit, and serve with a straw."]	Fruit	Ice	—	—	—	—	—	—	—	—
4472	993	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	12	1912 Wehman Bros.md	["Dissolve the sugar with orchard syrup and water, fill the glass with fine ice, add the port wine, stir, decorate with fruit, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4843	993	—	Bartenders' Manual	Bartenders Association of America	1913	37	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well, dress with fruit, and serve."]	Fruit	Fine ice	—	—	—	—	—	—	—	—
5522	993	1918 Home Brewed, How to Mix Drinks opening section	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Fill with shaved ice, stir well, dress with fruit, and serve."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
5906	993	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	69	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Half fill a tumbler with shaved ice and add the port, curacao, maraschino, and sugar.", "Fill the balance with syphon, stir well, then decorate with fruits in season."]	Seasonal fruits	Shaved ice	—	—	—	—	This matters because it keeps the ornate fortified-wine cobbler line alive in a late London hotel-bar source.	The syphon addition is a useful late-service detail inside the cobbler family.	—	—
6560	993	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	65	1927 Barflies and Cocktails.md	["Half fill a tumbler with shaved ice, add the ingredients, fill the balance with syphon, and stir well.", "Decorate the top with fruits in season."]	Fruits in season	Shaved ice	—	—	—	—	This matters because it preserves a fully dressed interwar port cobbler rather than a stripped-down old family remnant.	—	—	—
8412	993	—	The Artistry of Mixing Drinks	Frank Meier	1936	48	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Decorate with fruit of the season, stir, and serve with spoon."]	Fruit of the season	—	—	—	—	—	—	—	—	—
2018	994	Drinks of All Kinds 1896	Drinks of All Kinds For All Seasons	Frederick Davies and Seymour Davies	1896	25	1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md	["Mix egg yolk and sugar, add bitters, sherry, and brandy, fill with shaved ice, shake well, strain, and dust with nutmeg and cinnamon."]	Nutmeg and cinnamon	Shaved ice	—	—	—	—	—	—	—	—
2019	995	Drinks of All Kinds 1896	Drinks of All Kinds For All Seasons	Frederick Davies and Seymour Davies	1896	25	1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md	["Fill a small tumbler three-quarters with pounded ice, add remaining ingredients, stir well, and serve with lemon peel on top."]	Lemon peel	Pounded ice	—	—	—	—	—	—	—	—
2020	996	Drinks of All Kinds 1896	Drinks of All Kinds For All Seasons	Frederick Davies and Seymour Davies	1896	25	1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md	["Beat the egg with gin, add gum and bitters, ice, shake and strain, then dust with nutmeg."]	Nutmeg	Ice	—	—	—	—	—	—	—	—
2029	997	Drinks of All Kinds 1896	Drinks of All Kinds For All Seasons	Frederick Davies and Seymour Davies	1896	27	1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md	["Add ice, lemon, Angostura, noyau, and brandy to a half-pint tumbler, stir well, and serve with lemon peel on top."]	Lemon peel	Clear ice	—	—	—	—	—	—	—	—
2033	998	Drinks of All Kinds 1896	Drinks of All Kinds For All Seasons	Frederick Davies and Seymour Davies	1896	28	1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md	["Add vanilla syrup, bitters, sherry, brandy, and ice to a tumbler, mix, strain, and add lemon peel."]	Lemon peel	Ice	—	—	—	—	—	—	—	—