Recipe variants
recipe_variants · showing 4651–4700 of 16953
| id | recipe_id | variant_label | is_recommended_spec | 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 2034 | 999 | Drinks of All Kinds 1896 | 0 | Drinks of All Kinds For All Seasons | Frederick Davies and Seymour Davies | 1896 | 29 | 1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md | ["Shake gum, bitters, raspberry syrup, gin, vermouth, and shaved ice well, strain into a claret glass, and top with lemon peel."] | Lemon peel | Shaved ice | — | — | — | — | — | — | — | — |
| 2037 | 1000 | Drinks of All Kinds 1896 | 0 | Drinks of All Kinds For All Seasons | Frederick Davies and Seymour Davies | 1896 | 29 | 1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md | ["Add rye whisky, bitters, gum, and ice to a small tumbler, shake well, strain, and top with lemon peel."] | Lemon peel | Ice | — | — | — | — | — | — | — | — |
| 2040 | 1001 | Drinks of All Kinds 1896 | 0 | Drinks of All Kinds For All Seasons | Frederick Davies and Seymour Davies | 1896 | 30 | 1896 Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.md | ["Make as Brandy Crusta, using whisky instead of brandy."] | Frosted rim and lemon-peel collar | Small lump of ice | — | — | — | — | — | — | — | — |
| 2201 | 1001 | Larsen 1899, crustas section | 0 | 156 Recettes de Boissons Americaines | Niels Larsen | 1899 | 16 | 1899 156 recettes de boissons americaines by N Larsen.md | ["Shake with crushed ice, strain into a Bordeaux glass prepared as for Brandy Crusta, and serve."] | Prepared crusta glass | Crushed ice | — | — | — | — | — | — | — | — |
| 4910 | 1001 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 44 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Prepare the serving glass with one-piece lemon rind and a sugared rim, stir the drink thoroughly, and strain into the prepared glass."] | — | Fine ice | — | — | — | — | — | — | — | — |
| 5806 | 1001 | Olivier Mayor 1921, Cocktails Short Drinks section | 0 | Le Barman | Olivier Mayor | 1921 | — | 1921 Le Barman Guide du Limonadier et du Restaurateur by Olivier Mayor.md | ["Make as Brandy Crusta, replacing brandy with whisky."] | Sugared rim and lemon peel | Crushed ice | — | — | — | — | — | — | — | — |
| 6405 | 1001 | — | 0 | L'Art du Shaker | Dominique Migliorero | 1925 | 72 | 1925 L'Art du Shaker by Dominique Migliorero.md | ["Prepare following the Brandy Crusta method, replacing cognac with whisky."] | — | — | — | — | — | — | — | — | — | — |
| 2042 | 1002 | Fancy Drinks and Popular Beverages 1896, No. 22 | 0 | Fancy Drinks and Popular Beverages | William Schmidt | 1896 | 26 | 1896 Fancy Drinks and Popular Beverages by the Only William.md | ["Stir well with ice, strain, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 2044 | 1003 | Fancy Drinks and Popular Beverages 1896, No. 24 | 0 | Fancy Drinks and Popular Beverages | William Schmidt | 1896 | 27 | 1896 Fancy Drinks and Popular Beverages by the Only William.md | ["Shake absinthe, anisette, yellow Chartreuse, and fine ice to the freezing point, strain into a cocktail glass, and drop creme de roses in the centre."] | — | Fine ice | — | — | — | — | — | — | — | — |
| 6038 | 1003 | Tony 1924, absinthe with grenadine and green peppermint layers | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Shake water and absinthe well with crushed ice, strain into an Oporto glass, and add grenadine and green peppermint so they sink separately; use anis if absinthe is unavailable."] | — | Crushed ice | — | — | — | — | — | — | — | — |
| 6490 | 1003 | Slagter 1926, Absinth-Dranken No. 14 | 0 | Cocktails, American- en Fancy Drinks, IJsrecepten en -Dranken | W. Slagter | 1926 | — | 1926 Cocktails by W Slagter.md | ["Shake well with ice, serve in a Champagne glass including the ice, sprinkle with Creme de Rose, and serve with straws."] | Creme de Rose drops | Ice pieces | — | — | — | — | — | — | — | — |
| 2045 | 1004 | Fancy Drinks and Popular Beverages 1896, No. 25 | 0 | Fancy Drinks and Popular Beverages | William Schmidt | 1896 | 27 | 1896 Fancy Drinks and Popular Beverages by the Only William.md | ["Stir gum, absinthe, maraschino, and ice well, strain into a cocktail glass, and pour a little creme de menthe in the centre."] | — | Ice | — | — | — | — | — | — | — | — |
| 2967 | 1004 | Applegreen 1904 | 0 | Applegreen's Bar Book | John Applegreen | 1904 | 60 | 1904 Applegreen's Bar Book by John Applegreen.md | ["Shake the white absinthe, anisette, and yellow Chartreuse with fine ice.", "Strain into a Burgundy glass, add a little seltzer, and serve."] | — | Fine ice | Intense anise and alpine-herbal aromas leap from the glass. | This is a strong example of the pre-modern-classic aperitif edge of the ontology, where a drink can be tiny, aromatic, absinthe-led, and still slightly lengthened. | The finish is cold, herbal, and lingeringly anisic. | A small absinthe-Chartreuse aperitif from the chilled aromatic fringe. | — | — | — | — |
| 3838 | 1004 | Didier 1909 | 0 | The Reminder | Jacob A. Didier | 1909 | 131 | 1909 The Reminder by Jacob A. Didier (3rd edition).md | ["Stir the gum syrup, Maraschino, absinthe, and cracked ice well.", "Strain into a cocktail glass, drop a little creme de menthe in the center, and serve."] | — | Mixing glass full of cracked ice | — | — | — | — | This keeps another absinthe-led aromatic side branch visible at a moment when the pre-war aperitif field was still much wider than later classic lists suggest. | The center-drop of creme de menthe is the distinctive service point and should not be flattened away. | — | — |
| 2046 | 1005 | Fancy Drinks and Popular Beverages 1896, No. 26 | 0 | Fancy Drinks and Popular Beverages | William Schmidt | 1896 | 27 | 1896 Fancy Drinks and Popular Beverages by the Only William.md | ["Mix ingredients with fine ice, strain into a fancy glass, and present."] | — | Fine ice | — | — | — | — | — | — | — | — |
| 2049 | 1006 | Fancy Drinks and Popular Beverages 1896, No. 29 | 0 | Fancy Drinks and Popular Beverages | William Schmidt | 1896 | 28 | 1896 Fancy Drinks and Popular Beverages by the Only William.md | ["Stir well with ice, strain, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4482 | 1006 | — | 0 | Bartenders' Guide: How to Mix Drinks | Wehman Bros. | 1912 | 15 | 1912 Wehman Bros.md | ["Fill the glass half full with fine ice, add the gum, orange bitters, Chartreuse, vermouth, and Old Tom gin, stir well, strain into a cocktail glass, garnish with a cherry, and serve."] | — | Ice | — | — | — | — | — | — | — | — |
| 4794 | 1006 | — | 0 | Bartenders' Manual | Bartenders Association of America | 1913 | 22 | 1913 Bartenders' Manual (Bartenders Association of America).md | ["Stir well with ice and serve with a cherry."] | Cherry | Fine ice | — | — | — | — | — | — | — | — |
| 5420 | 1006 | Bullock 1917 | 0 | The Ideal Bartender | Tom Bullock | 1917 | 33 | 1917 The Ideal Bartender by Tom Bullock.md | ["Fill a large bar glass half full with shaved ice.", "Stir, strain into a cocktail glass, dress with berries, dash with Champagne, twist lemon skin over the drink, and serve."] | Berries and lemon peel | Shaved ice | — | — | — | — | This matters because it preserves a sparkling dressed brandy branch in compact service rather than only bowl or goblet Champagne forms. | The tiny Champagne finish is part of the point; this is not just a plain brandy cocktail with fruit pasted on. | — | — |
| 5745 | 1006 | Metropolitan Club standard cocktail | 0 | Cocktails (Metropolitan Club Washington DC) | Metropolitan Club, Washington, D.C. | 1920 | — | 1920 Cocktails (Metropolitan Club Washington DC).md | ["Stir well."] | — | Ice | — | — | — | — | — | — | — | — |
| 6042 | 1006 | Tony 1924, green Chartreuse vermouth gin | 0 | Manual del Barman | Antonio Fernandez (Tony) | 1924 | — | 1924 Manual del Bar by Antonio Fernandez Tony.md | ["Stir with ice in a large glass and serve in a cocktail glass."] | — | Ice | — | — | — | — | — | — | — | — |
| 6192 | 1006 | — | 0 | L'Art du Shaker | Dominique Migliorero | 1925 | 18 | 1925 L'Art du Shaker by Dominique Migliorero.md | ["Stir very cold in a mixing glass and serve with a cherry."] | Cherry | — | — | — | — | — | — | — | — | — |
| 6654 | 1006 | — | 0 | El Bar Americano en España | Pedro Chicote | 1927 | 53 | 1927 El Bar Americano en Espana by Pedro Chicote.md | ["Agítese muy bien y sírvase en copa de cocktail, añadiéndole una guinda."] | guinda | Ice | — | — | — | — | — | — | — | — |
| 7059 | 1006 | Canadian Club branch | 0 | Cocktails | Pedro Chicote | 1928 | 128 | 1928 Cocktails by Pedro Chicote.md | ["Shake very well and serve in a cocktail glass, adding a cherry."] | Cherry | 3 to 4 pieces ice | — | — | — | — | This matters because it preserves a branded Canadian whisky branch inside Chicote's Madrid canon. | — | — | — |
| 2051 | 1007 | Fancy Drinks and Popular Beverages 1896, No. 31 | 0 | Fancy Drinks and Popular Beverages | William Schmidt | 1896 | 28 | 1896 Fancy Drinks and Popular Beverages by the Only William.md | ["Stir very well with fine ice and strain into a cocktail glass."] | — | Fine ice | — | — | — | — | — | — | — | — |
| 2054 | 1008 | Fancy Drinks and Popular Beverages 1896, No. 34 | 0 | Fancy Drinks and Popular Beverages | William Schmidt | 1896 | 29 | 1896 Fancy Drinks and Popular Beverages by the Only William.md | ["Beat egg in a cup, add sherry and beef tea, fill with boiling water, stir well, season to taste, and serve."] | — | — | — | — | — | — | — | — | — | — |
| 2055 | 1009 | Fancy Drinks and Popular Beverages 1896, No. 35 | 0 | Fancy Drinks and Popular Beverages | William Schmidt | 1896 | 29 | 1896 Fancy Drinks and Popular Beverages by the Only William.md | ["Dissolve sugar in boiling water in a hot punch glass, add Chianti, Jamaica rum, and lemon, grate nutmeg on top, and serve."] | Lemon slice and nutmeg | — | — | — | — | — | — | — | — | — |
| 8492 | 1009 | — | 0 | The Artistry of Mixing Drinks | Frank Meier | 1936 | 66 | The Artistry of Mixing Drinks by Frank Meier (1936).md | ["Dissolve sugar in a little boiling water in a heated tumbler, add the rum and Burgundy, fill with boiling water, and serve."] | Lemon slice and optional grated nutmeg | — | — | — | — | — | — | — | — | — |
| 2056 | 1010 | Fancy Drinks and Popular Beverages 1896, No. 36 | 0 | Fancy Drinks and Popular Beverages | William Schmidt | 1896 | 29 | 1896 Fancy Drinks and Popular Beverages by the Only William.md | ["Pour hot Scotch into a hot silver mug, light it, leave it burning about two minutes while pouring it into another hot mug and back again, then serve."] | — | — | — | — | — | — | — | — | — | — |
| 2058 | 1011 | Fancy Drinks and Popular Beverages 1896, No. 38 | 0 | Fancy Drinks and Popular Beverages | William Schmidt | 1896 | 30 | 1896 Fancy Drinks and Popular Beverages by the Only William.md | ["Build lime juice, pineapple juice, sugar, boiling tea, Jamaica rum, brandy, and sliced lemon in a hot thin glass; add hot water if needed and optional maraschino."] | Sliced lemon | — | — | — | — | — | — | — | — | — |
| 2060 | 1012 | Fancy Drinks and Popular Beverages 1896, No. 40 | 0 | Fancy Drinks and Popular Beverages | William Schmidt | 1896 | 30 | 1896 Fancy Drinks and Popular Beverages by the Only William.md | ["Combine lemon juice, orange juice, and sugar, nearly fill with boiling water, add a little Chianti, stir, and serve with nutmeg on top."] | Nutmeg | — | — | — | — | — | — | — | — | — |
| 2061 | 1013 | Bariana 1896, No. 1 | 0 | Bariana | Louis Fouquet | 1896 | 17 | Bariana by Louis Fouquet (1896).md | ["Stir ingredients with small pieces of ice in mixing glass A, strain into glass D, add lemon zest, and serve."] | Lemon zest | Small pieces of ice | — | — | — | — | — | — | — | — |
| 5783 | 1013 | — | 0 | Guide du Barman et du Gourmet Chic | A. Torelli | 1921 | 20 | 1921 Guide Du Barman et Du Gournet Chic (1ere ?dition contenant 690 Recettes) by A Torelli.md | ["Shake the ingredients with crushed ice.", "Strain into a cocktail glass.", "Press lemon zest over the drink and serve with a short straw."] | Lemon peel | Crushed ice | — | — | — | — | — | — | — | — |
| 6058 | 1013 | — | 0 | Carlo's Cocktails et Boissons Americaines | Carlo Beltramo | 1924 | 20 | 1924 Carlo's Cocktail et Boissons Am?ricaines by Carlo Beltramo.md | ["Shake the ingredients with crushed ice.", "Strain into a cocktail glass.", "Press lemon zest over the drink and serve with a short straw."] | Lemon peel | Crushed ice | — | — | — | — | — | — | — | — |
| 2063 | 1014 | Bariana 1896, No. 3 | 0 | Bariana | Louis Fouquet | 1896 | 17 | Bariana by Louis Fouquet (1896).md | ["Stir ingredients with small pieces of ice in mixing glass A, strain into glass D, add lemon zest, and serve."] | Lemon zest | Small pieces of ice | — | — | — | — | — | — | — | — |
| 2064 | 1015 | Bariana 1896, No. 4 | 0 | Bariana | Louis Fouquet | 1896 | 18 | Bariana by Louis Fouquet (1896).md | ["Stir ingredients with small pieces of ice in mixing glass A, strain into glass D, add lemon zest, and serve."] | Lemon zest | Small pieces of ice | — | — | — | — | — | — | — | — |
| 3220 | 1015 | — | 0 | The Hoffman House Bartender's Guide | Charles S. Mahoney | 1905 | 164 | 1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md | ["Shake the brandy, maraschino, red curacoa, orange bitters, and Angostura bitters well.", "Strain and serve with a piece of lemon peel."] | Lemon peel | — | — | — | — | — | — | — | — | — |
| 5814 | 1015 | Himmelreich 1921, opening cocktails section | 0 | American Drinks | Victor Hugo Himmelreich | 1921 | — | 1921 American Drinks by Victor Hugo Himmelreich.md | ["Stir with clear ice in a mixing glass and serve only with lemon peel."] | Lemon peel | Clear ice pieces | — | — | — | — | — | — | — | — |
| 2066 | 1016 | Bariana 1896, No. 6 | 0 | Bariana | Louis Fouquet | 1896 | 18 | Bariana by Louis Fouquet (1896).md | ["Stir ingredients with ice in mixing glass A, strain into glass D, add lemon zest, and serve."] | Lemon zest | Small pieces of ice | — | — | — | — | — | — | — | — |
| 2076 | 1017 | Bariana 1896, No. 16 | 0 | Bariana | Louis Fouquet | 1896 | 22 | Bariana by Louis Fouquet (1896).md | ["Stir ingredients with ice in mixing glass A, strain into red glass D, garnish with a half slice of orange, and serve."] | Half slice of orange | Small pieces of ice | — | — | — | — | — | — | — | — |
| 5357 | 1017 | Ensslin 1917 | 0 | Recipes for Mixed Drinks | Hugo R. Ensslin | 1917 | 22 | 1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md | ["Stir well in a mixing glass with cracked ice.", "Strain and serve with a piece of pineapple on top."] | Pineapple | Cracked ice | — | — | — | — | This matters because it preserves another absinthe-and-anise whiskey branch inside the pre-war stirred field. | The garnish is unusual for so spirit-forward a drink and shows how decorative finishing still survived in small aperitif service. | — | — |
| 2077 | 1018 | Bariana 1896, No. 17 | 0 | Bariana | Louis Fouquet | 1896 | 25 | Bariana by Louis Fouquet (1896).md | ["Stir ingredients with ice in mixing glass A, strain into glass D, and serve without lemon zest."] | — | Small pieces of ice | — | — | — | — | — | — | — | — |
| 2082 | 1019 | Bariana 1896, No. 22 | 0 | Bariana | Louis Fouquet | 1896 | 26 | Bariana by Louis Fouquet (1896).md | ["Stir syrup, lemon juice, whisky, gin, and ice in mixing glass A, strain, add lemon zest, fill with siphon, and serve."] | Lemon zest | Small pieces of ice | — | — | — | — | — | — | — | — |
| 2083 | 1020 | Bariana 1896, No. 23 | 0 | Bariana | Louis Fouquet | 1896 | 26 | Bariana by Louis Fouquet (1896).md | ["Stir ingredients with ice in mixing glass A, strain into glass D, add lemon zest, and serve."] | Lemon zest | Small pieces of ice | — | — | — | — | — | — | — | — |
| 7242 | 1020 | Canadian Club with split vermouth | 0 | Cocktails | Pedro Chicote | 1928 | 213 | 1928 Cocktails by Pedro Chicote.md | ["Shake and serve in a cocktail glass."] | — | 3 to 4 pieces ice | — | — | — | — | This matters because it preserves a Canadian Club checkpoint for the late aromatic whisky line in Chicote. | — | — | — |
| 2085 | 1021 | Bariana 1896, No. 25 | 0 | Bariana | Louis Fouquet | 1896 | 29 | Bariana by Louis Fouquet (1896).md | ["Stir ingredients with ice in mixing glass A, press in half an orange, strain into glass D, add lemon zest, and serve."] | Lemon zest | Small pieces of ice | — | — | — | — | — | — | — | — |
| 2089 | 1022 | Bariana 1896, No. 29 | 0 | Bariana | Louis Fouquet | 1896 | 30 | Bariana by Louis Fouquet (1896).md | ["Stir ingredients well with ice in mixing glass A, strain into glass D, garnish with mint or orange according to season, and serve."] | Mint sprig or orange slice | Small pieces of ice | — | — | — | — | — | — | — | — |
| 4400 | 1022 | — | 0 | The Buffet Blue Book | John H. Considine | 1912 | 57 | 1912 The Buffet Blue Book bu John H Considine.md | ["Stir the ice, Abbott's Bitters, raspberry syrup, and Booth's Tom gin in a mixing glass.", "Strain into a cocktail glass, add a slice of orange, float creme de menthe on top, and serve."] | Orange slice | Ice | — | — | — | — | — | — | — | — |
| 5851 | 1022 | Himmelreich 1921, opening cocktails section | 0 | American Drinks | Victor Hugo Himmelreich | 1921 | — | 1921 American Drinks by Victor Hugo Himmelreich.md | ["Stir with clear ice and serve with a thin orange slice."] | Orange slice | Clear ice pieces | — | — | — | — | — | — | — | — |
| 2095 | 1023 | Anleitung Amerikanischer Eis-Getraenke 1898 | 0 | Anleitung zur Bereitung Amerikanischer Eis-Getraenke | The Continental Bodega Company | 1898 | 4 | 1898 Anleitung zur Bereitung Amerikanischer Eis-Getraenk.md | ["Beat a whole egg thoroughly in a beaker, add red port wine, beat again with a fork, and serve in a champagne beaker."] | — | — | — | — | — | — | — | — | — | — |