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
2098	1024	Anleitung Amerikanischer Eis-Getraenke 1898	Anleitung zur Bereitung Amerikanischer Eis-Getraenke	The Continental Bodega Company	1898	5	1898 Anleitung zur Bereitung Amerikanischer Eis-Getraenk.md	["Use no more than two dashes of bitters, turn the glass so the bitters coat the inside, fill with sherry, and serve."]	—	—	—	—	—	—	—	—	—	—
2099	1025	Anleitung Amerikanischer Eis-Getraenke 1898	Anleitung zur Bereitung Amerikanischer Eis-Getraenke	The Continental Bodega Company	1898	6	1898 Anleitung zur Bereitung Amerikanischer Eis-Getraenk.md	["Fill the glass with fine cracked ice, add egg, sugar, cognac, and sherry, shake well in a shaker, strain into a glass, sprinkle nutmeg over, and serve."]	Nutmeg	Fine cracked ice	—	—	—	—	—	—	—	—
2107	1026	Anleitung Amerikanischer Eis-Getraenke 1898	Anleitung zur Bereitung Amerikanischer Eis-Getraenke	The Continental Bodega Company	1898	7	1898 Anleitung zur Bereitung Amerikanischer Eis-Getraenk.md	["Fill a goblet half full with porter, fill the remainder with champagne, stir carefully with a spoon, and serve."]	—	—	—	—	—	—	—	—	—	—
2237	1026	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	209	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Fill a large-sized goblet half full with porter.", "Fill the balance with champagne.", "Stir up slowly with a spoon and serve."]	—	—	Malt and sparkling wine make an unexpectedly plush nose, with roasted beer notes softened by lifted fruit and fizz.	This is a hybrid social drink, half novelty and half luxury, with porter depth and champagne brightness producing a smoother and richer effect than either alone would suggest.	The finish is creamy, sparkling, and faintly bitter.	An expensive champagne-and-porter hybrid that preserves the pleasure of bar-room novelty inside a serious manual.	Johnson's note that the bartender should ask what brand of wine the customer desires is a useful reminder that luxury drinks were partly acts of social signalling. Champagne Velvet also keeps alive a mixed-beverage line that is harder to see if one only studies canonical cocktails.	The drink must be stirred slowly. Johnson is managing foam, texture, and appearance all at once.	—	—
3657	1026	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	28	1908 Jack's Manual by J A Grohusko.md	["Fill the goblet half full of porter and the balance with Champagne.", "Stir slowly and carefully and serve."]	—	—	Malt and sparkling wine meet unexpectedly on the nose.	This matters because it preserves one of the key beer-and-Champagne crossover forms still alive in pre-war service books.	The finish is creamy, fizzy, and slightly bitter.	A porter-and-Champagne hybrid from the sparkling crossover branch.	—	—	—	—
3925	1026	—	Jack's Manual	J. A. Grohusko	1910	44	1910 Jack's Manual by J A Grohusko.md	["Fill the goblet half full of cold porter and balance with cold champagne.", "Stir slowly and carefully and serve."]	—	—	—	—	—	—	—	—	—	—
4266	1026	—	The Buffet Blue Book	John H. Considine	1912	27	1912 The Buffet Blue Book bu John H Considine.md	["Fill a goblet half full of cold porter.", "Balance slowly and carefully with cold champagne, stir with a spoon, and serve."]	—	—	—	—	—	—	—	—	—	—
4738	1026	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	69	1912 Wehman Bros.md	["Fill the goblet half full with porter and the balance with champagne, stir slowly with a spoon, and serve."]	—	—	—	—	—	—	—	—	—	—
5605	1026	—	Julian's Recipes	Julian Anderson	1919	18	1919 Julian's Recipes by Julian Anderson.md	["Stir the Champagne and Irish porter slowly with a spoon in a pitcher.", "Serve in a large size goblet."]	—	—	—	—	—	—	—	—	—	—
2109	1027	Anleitung Amerikanischer Eis-Getraenke 1898	Anleitung zur Bereitung Amerikanischer Eis-Getraenke	The Continental Bodega Company	1898	7	1898 Anleitung zur Bereitung Amerikanischer Eis-Getraenk.md	["Prepare pineapple ice and freeze it firm; shortly before serving mix in half a bottle of good champagne and serve in glasses."]	—	Pineapple ice	—	—	—	—	—	—	—	—
2111	1028	Anleitung Amerikanischer Eis-Getraenke 1898	Anleitung zur Bereitung Amerikanischer Eis-Getraenke	The Continental Bodega Company	1898	9	1898 Anleitung zur Bereitung Amerikanischer Eis-Getraenk.md	["Dissolve a sugar cube with hot water, add cognac, fill with hot water, mix with a spoon, sprinkle with nutmeg, and serve."]	Nutmeg	—	—	—	—	—	—	—	—	—
2277	1028	Hot	New and Improved Bartenders' Manual	Harry Johnson	1900	241	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the sugar with a little hot water.", "Add the brandy and fill up with hot water.", "Stir up with a spoon.", "Grate nutmeg on top and serve.", "Add a slice of lemon if the customer desires it."]	Nutmeg, optional lemon slice	—	Warm brandy and nutmeg create a familiar winter mixed-drink aroma, with lemon optional rather than defining.	This is a direct hot sling, softer and rounder than the whiskey equivalents but still clearly part of the same dressed warm-service line.	The finish is warm, softly spiced, and spirit-led.	A classic hot brandy sling preserving the plain but dressed warm-service branch.	The optional lemon shows how customer choice continues to shape even old family forms. These drinks are not rigid templates but service frameworks.	The key distinction from punch remains scale and directness. This is a glass-built sling, not a bowl or a more elaborately citrused hot punch.	—	—
3990	1028	—	Jack's Manual	J. A. Grohusko	1910	56	1910 Jack's Manual by J A Grohusko.md	["Build the sugar and brandy in a glass.", "Fill with hot water, grate nutmeg on top, and serve."]	Grated nutmeg	None	—	—	—	—	—	—	—	—
4709	1028	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	64	1912 Wehman Bros.md	["Combine the sugar and brandy, fill the glass two-thirds full of hot water, stir well, add a twisted piece of lemon peel, grate nutmeg on top, and serve."]	—	—	—	—	—	—	—	—	—	—
5063	1028	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	40	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Prepare the drink as for Brandy Sling, substituting hot water for ice.", "Serve hot with lemon peel and grated nutmeg."]	Lemon peel and nutmeg	—	—	—	—	—	—	Source is explicitly substitution-based.	—	—
2115	1029	—	Cocktails How to Make Them	Livermore & Knight Co.	1898	15	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Use fine ice in a mixing-glass.", "Add the ingredients, mix, strain into a cocktail glass, and add a piece of orange peel."]	Orange peel	Fine ice	—	—	—	—	—	—	—	—
2315	1029	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	22	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with ice and add the bitters, sherry, and vermouth.", "Mix well, strain into a cocktail glass, add orange peel, and serve."]	Orange peel.	Ice	—	—	—	—	This is a strong early witness for the fortified-wine aperitif field thickening beyond the later-famous Martini/Manhattan pair.	The citrus peel is a meaningful final accent in a very low-proof aromatic structure.	—	—
3123	1029	Gorham 1905	The Gorham Cocktail Book	Gorham Mfg. Company	1905	17	1905 The Gorham Cocktail Book.md	["Stir the orange bitters, sherry, and Italian vermouth with fine ice.", "Strain into a cocktail glass and add a piece of orange peel."]	Orange peel	Fine ice	Orange oil and fortified wine lead the aroma.	This matters because it shows the early twentieth-century aperitif world still branching through sherry and vermouth, not only gin and whiskey.	The finish is dry, vinous, and faintly bitter-orange.	A compact sherry-vermouth aperitif from the aromatic fringe.	—	—	—	—
5098	1029	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	14	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This remains useful because it preserves the low-proof sherry-and-vermouth aperitif line inside a hotel-manual context rather than leaving it to a few famous named drinks only.	—	—	—
2117	1030	Old-Fashioned	Cocktails How to Make Them	Livermore & Knight Co.	1898	16	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Crush the lump of sugar in a whiskey glass with sufficient hot water to cover it.", "Add one lump of ice, bitters, lemon peel, and brandy.", "Stir with a small bar spoon and serve, leaving the spoon in the glass."]	Lemon peel	Ice	—	—	—	—	—	—	—	—
8102	1030	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	123	1935 Old Waldorf-Astoria Bar Book.md	["Build and stir with spoon."]	—	Ice	—	—	—	—	—	—	—	—
2118	1031	Fancy	Cocktails How to Make Them	Livermore & Knight Co.	1898	17	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Fill a mixing-glass half full with fine ice and add the liquid ingredients.", "Mix and strain into a cocktail glass whose rim has been moistened with lemon and dipped in powdered sugar."]	Sugared rim	Fine ice	—	—	—	—	—	—	—	—
2119	1032	—	Cocktails How to Make Them	Livermore & Knight Co.	1898	17	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Use a mixing-glass half full of fine ice.", "Add the ingredients, mix well, strain into a cocktail glass, and twist a piece of lemon peel over the top."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
3127	1032	Gorham 1905	The Gorham Cocktail Book	Gorham Mfg. Company	1905	20	1905 The Gorham Cocktail Book.md	["Stir the bitters, white creme de menthe, and brandy with fine ice.", "Strain into a cocktail glass and twist lemon peel over the top."]	Lemon peel oil	Fine ice	Mint and lemon rise first, with brandy underneath.	This is a nice small side-branch because it shows the aromatic family taking on modest cordial accents without abandoning its core bittered structure.	The finish is mint-cooled, sweet, and warming.	A brandy-and-menthe aromatic from the cordial-accented fringe.	—	—	—	—
2120	1033	—	Cocktails How to Make Them	Livermore & Knight Co.	1898	18	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Fill a mixing-glass half full with fine ice.", "Add the ingredients, shake until cold, strain into a cocktail glass, and twist a small piece of lemon peel on top."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
3128	1033	Gorham 1905	The Gorham Cocktail Book	Gorham Mfg. Company	1905	20	1905 The Gorham Cocktail Book.md	["Shake the bitters, Holland gin, and French vermouth with fine ice until cold.", "Strain into a cocktail glass and twist lemon peel on top."]	Lemon peel oil	Fine ice	Dry herbs, lemon oil, and grainy gin rise cleanly.	This is a useful bridge drink because it shows a very dry aromatic path developing beside, not after, sweeter Manhattan-type cocktails.	The finish is firm, dry, and botanical.	A dry Holland-gin aperitif from the pre-Martini aromatic branch.	—	—	—	—
5108	1033	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	19	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is a useful example of the pre-war cocktail field still treating rye and dry gin as compatible aromatic partners.	—	—	—
2121	1034	—	Cocktails How to Make Them	Livermore & Knight Co.	1898	18	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Use a mixing-glass with fine ice, add the ingredients, mix, strain into a cocktail glass, and twist a piece of lemon peel over the top."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
2122	1035	—	Cocktails How to Make Them	Livermore & Knight Co.	1898	19	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Fill a mixing-glass half full with fine ice.", "Add the ingredients, mix, strain into a cocktail glass, and add a piece of twisted lemon peel."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
2328	1035	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	26	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with ice and add the ingredients.", "Mix well and strain into a cocktail glass."]	Lemon peel.	Ice	—	—	—	—	This is another useful sign of how crowded the named whiskey-cocktail field had become in private-use manuals by 1901.	The formula is simple and relies on bitters choice rather than sweetening or liqueur accent for distinction.	—	—
5423	1035	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	36	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass half full with shaved ice.", "Shake well, strain into a thin glass, grate nutmeg on top, and serve."]	Nutmeg	Shaved ice	—	—	—	—	This matters because it preserves another egg-and-fortified-wine compact cocktail branch under a local or social name rather than a generic flip label.	Its structure sits very close to flip logic even though Bullock keeps the cocktail name.	—	—
6090	1035	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	12	1925 About Town Cocktail Book by Joe Fitchett.md	["Half fill shaker with shaved ice and add the ingredients.", "Shake well, strain into glass, and grate nutmeg on top."]	Grated nutmeg	Shaved ice	—	—	—	—	This matters because it preserves a full-egg country-house flip style in a social cocktail collection.	—	—	—
6896	1035	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	18	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Place the rye whiskey, orange bitters, Angostura bitters, and a twisted lemon peel into a shaker with crushed ice.", "Mix well, strain into a whiskey glass, and serve."]	Twisted lemon peel	Crushed ice	—	—	—	—	—	—	—	—
2124	1036	Fancy	Cocktails How to Make Them	Livermore & Knight Co.	1898	20	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Prepare the glass with a lemon-moistened rim dipped in powdered sugar.", "Place the sugar, bitters, and maraschino in the glass, add Champagne, and twist lemon peel over the top."]	Sugared rim and lemon peel	—	—	—	—	—	—	—	—	—
2127	1037	—	Cocktails How to Make Them	Livermore & Knight Co.	1898	21	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Put the clams and their liquor into a large cocktail glass.", "Season with salt, pepper, lemon juice, Tabasco sauce, and cayenne; serve with a small fork or spoon."]	—	—	—	—	—	—	This is a food-style oyster/clam cocktail rather than an alcoholic mixed drink, but it appears in the cocktail sequence.	—	—	—
2129	1038	Holland	Cocktails How to Make Them	Livermore & Knight Co.	1898	22	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Stir bitters, gum syrup, and Holland gin with fine ice.", "Strain into a cocktail glass and add twisted lemon peel."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
2130	1039	Old-Fashioned Holland	Cocktails How to Make Them	Livermore & Knight Co.	1898	23	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Put sugar in a whiskey glass, add enough hot water to cover it, and crush the sugar.", "Add ice, bitters, lemon peel, and Holland gin; mix with a small bar-spoon and serve with the spoon in the glass."]	Lemon peel	Lump ice	—	—	—	—	—	—	—	—
2131	1040	Plymouth	Cocktails How to Make Them	Livermore & Knight Co.	1898	23	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Stir bitters and Plymouth gin with fine ice.", "Strain into a cocktail glass and add lemon peel."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
2132	1041	Tom	Cocktails How to Make Them	Livermore & Knight Co.	1898	24	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Stir bitters and Tom gin with fine ice.", "Strain into a cocktail glass and add lemon peel."]	Lemon peel	Fine ice	—	—	—	—	—	—	—	—
2133	1042	Old-Fashioned Tom	Cocktails How to Make Them	Livermore & Knight Co.	1898	24	1898 Cocktails How to Make Them Providence Livermore Knight Co.md	["Prepare as the Old-Fashioned Holland Gin Cocktail, using Old Tom gin in place of Holland gin."]	Lemon peel	Lump ice	—	—	—	—	—	—	—	—
2139	1043	Aczel 1899, No. 2	American-Bar	Aczel Miksa	1899	25	1899 American Bar by Aczel Miksa.md	["Prepare as Absinthe Cocktail, but shake strongly in the freezing cup instead of stirring."]	—	Lumps of ice	—	—	—	—	—	—	—	—
2140	1044	Aczel 1899, No. 3	American-Bar	Aczel Miksa	1899	26	1899 American Bar by Aczel Miksa.md	["Stir bitters, curacao, equal Turin vermouth and Hubert champagne with ice in mixing glass I, strain, add a cherry, and serve."]	Cherry	Lumps of ice	—	—	—	—	—	—	—	—
2141	1045	Aczel 1899, No. 4	American-Bar	Aczel Miksa	1899	26	1899 American Bar by Aczel Miksa.md	["Mix pale and dark beer in glass II."]	—	—	—	—	—	—	—	—	—	—
2142	1046	Aczel 1899, No. 5	American-Bar	Aczel Miksa	1899	26	1899 American Bar by Aczel Miksa.md	["Stir bitters, raspberry syrup, and gin with ice, strain, add a few drops of lemon juice, and serve."]	—	Lumps of ice	—	—	—	—	—	—	—	—
2145	1047	Aczel 1899, No. 8	American-Bar	Aczel Miksa	1899	27	1899 American Bar by Aczel Miksa.md	["Shake sugar, egg, whisky, and ice strongly, pour out, dust with cinnamon, and serve."]	Cinnamon	Lumps of ice	—	—	—	—	—	—	—	—
2568	1047	—	Recipes of American and Other Iced Drinks	Charlie Paul	1902	13	1902 Recipes of American and other Iced Drinks by Charlie Paul.md	["Fill a tumbler with chipped ice.", "Add the sugar, egg, and rye whiskey, shake well, strain into a small pony tumbler, and grate a little nutmeg on top."]	Nutmeg	Chipped ice	—	—	—	—	—	—	—	—
2991	1047	Newman 1904, No. 12	American-Bar: Boissons Anglaises et Americaines	Frank P. Newman	1904	5	1904 American Bar Recettes des Boissons Anglaises et Americaines by Frank Newman.md	["Shake sugar, rye whisky, Madeira, egg, and crushed ice strongly in silver goblets, strain into glass no. 3, sprinkle nutmeg, and serve."]	Nutmeg	Crushed ice	—	—	—	—	—	—	—	—
5802	1047	Olivier Mayor 1921, Cocktails Short Drinks section	Le Barman	Olivier Mayor	1921	—	1921 Le Barman Guide du Limonadier et du Restaurateur by Olivier Mayor.md	["Shake in a shaker and strain into a glass."]	Nutmeg	Crushed ice	—	—	—	—	—	—	—	—
6175	1047	—	L'Art du Shaker	Dominique Migliorero	1925	13	1925 L'Art du Shaker by Dominique Migliorero.md	["Prepare in the shaker, shake well, strain, and serve in a large glass."]	—	—	—	—	—	—	—	—	—	—
6765	1047	—	El Bar Americano en España	Pedro Chicote	1927	107	1927 El Bar Americano en Espana by Pedro Chicote.md	["Shake and serve in a cocktail glass with straws."]	Straws	—	—	—	—	—	—	—	—	—