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
8478	1047	—	The Artistry of Mixing Drinks	Frank Meier	1936	63	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Shake with ice, strain into a double cocktail glass, grate nutmeg on top, and serve."]	Grated nutmeg	Ice	—	—	—	—	—	—	—	—
2149	1048	Aczel 1899, No. 12	American-Bar	Aczel Miksa	1899	28	1899 American Bar by Aczel Miksa.md	["Add honey over one piece of ice, add cognac, stir well, add lemon peel, and serve."]	Lemon peel	One piece of ice	—	—	—	—	—	—	—	—
2151	1049	Aczel 1899, No. 14	American-Bar	Aczel Miksa	1899	29	1899 American Bar by Aczel Miksa.md	["Layer equal quantities carefully in glass VIII, ideally pouring slowly over the back of a teaspoon so the colors remain separate."]	—	None	—	—	—	—	—	—	—	—
2153	1050	Aczel 1899, No. 16	American-Bar	Aczel Miksa	1899	30	1899 American Bar by Aczel Miksa.md	["Dose a sugar cube with orange bitters, add a whole lemon peel spiral, fill with sweet Hubert champagne, stir slowly, and serve with a straw."]	Whole lemon peel spiral	None	—	—	—	—	—	—	—	—
2156	1051	Aczel 1899, No. 19	American-Bar	Aczel Miksa	1899	33	1899 American Bar by Aczel Miksa.md	["Stir with ice, strain, add a cherry, and serve."]	Cherry	Lumps of ice	—	—	—	—	—	—	—	—
2157	1052	Aczel 1899, No. 20	American-Bar	Aczel Miksa	1899	33	1899 American Bar by Aczel Miksa.md	["Shake sugar, lemon juice, egg white, Scotch whisky, and ice strongly so the egg white is fully broken up, strain, and serve."]	—	Lumps of ice	—	—	—	—	—	—	—	—
2159	1053	Aczel 1899, No. 22	American-Bar	Aczel Miksa	1899	33	1899 American Bar by Aczel Miksa.md	["Stir syrup, mint liqueur, and rum with ice, strain into glass VI, and serve with orange peel."]	Orange peel	Lumps of ice	—	—	—	—	—	—	—	—
9760	1053	International cocktails	Tratado Practico de Cocteleria, Pasteleria y Afines	Enzo Antonetti; Mario Kardahi	1966	—	1966 TRATADO PRÁCTICO DE COCTELERÍA, PASTELERÍA Y AFINES.md	["Shake well and serve over ice with a straw."]	Orange slice	Cracked ice	—	—	—	—	—	—	—	—
2160	1054	Aczel 1899, No. 23	American-Bar	Aczel Miksa	1899	34	1899 American Bar by Aczel Miksa.md	["Put one piece of ice in glass IV, half-fill with cold coffee, and serve with powdered sugar and a bottle of iced water."]	—	One piece of ice	—	—	—	—	—	—	—	—
2161	1055	Aczel 1899, No. 24	American-Bar	Aczel Miksa	1899	34	1899 American Bar by Aczel Miksa.md	["Shake water, lemon juice, sugar, Jamaica rum, and ice well, pour out, and serve with a lemon slice."]	Lemon slice	Lumps of ice	—	—	—	—	—	—	—	—
2167	1056	Larsen 1899, cocktails section	156 Recettes de Boissons Americaines	Niels Larsen	1899	2	1899 156 recettes de boissons americaines by N Larsen.md	["Prepare as Fancy Brandy Cocktail, replacing cognac with whisky."]	Lemon-moistened rim and expressed lemon peel	Crushed ice	—	—	—	—	—	—	—	—
2169	1057	Larsen 1899, cocktails section	156 Recettes de Boissons Americaines	Niels Larsen	1899	3	1899 156 recettes de boissons americaines by N Larsen.md	["Stir the base ingredients with crushed ice, strain into a cocktail glass, add champagne and expressed lemon peel, and serve."]	Expressed lemon peel	Crushed ice	—	—	—	—	—	—	—	—
4228	1057	—	Das Buch der American Drinks	Richard Andeck	1910	15	1910 Das Buch der American Drinks by Richard Andeck.md	["Stir the gum syrup, curacao, and Angostura bitters well together and pour Champagne over them.", "Fill the mixture into a glass containing three-quarters ice and a slice of lemon.", "Serve with straws."]	Lemon slice	Crushed ice	—	—	—	—	—	—	—	—
5855	1057	Himmelreich 1921, opening cocktails section	American Drinks	Victor Hugo Himmelreich	1921	—	1921 American Drinks by Victor Hugo Himmelreich.md	["Stir very cold with clear ice, pour into a champagne cocktail glass, top with Yquot Champagne, and serve with cherry or lemon spiral."]	Cherry or lemon spiral	Clear ice pieces	—	—	—	—	—	—	—	—
6083	1057	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	11	1925 About Town Cocktail Book by Joe Fitchett.md	["Make a plain brandy cocktail.", "Pour a little Champagne on top, add squeezed lemon peel, and serve in cocktail glasses moistened with lemon juice and dipped in pulverized sugar."]	Squeezed lemon peel	—	—	—	—	—	This matters because it preserves the prose-defined Chicago service grammar even where the source references the underlying brandy cocktail rather than restating it fully.	The sugared-rim Champagne finish is the defining service feature here.	—	—
7051	1057	Orange slice garnish	Cocktails	Pedro Chicote	1928	125	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a cocktail glass, adding an orange slice."]	Orange slice	Chopped ice	—	—	—	—	This matters because it preserves a Spanish interwar Chicago Cocktail that is much drier than some better-known later versions.	—	—	—
2175	1058	Larsen 1899, cocktails section	156 Recettes de Boissons Americaines	Niels Larsen	1899	5	1899 156 recettes de boissons americaines by N Larsen.md	["Stir with crushed ice, strain into a cocktail glass, and serve with small straws."]	—	Crushed ice	—	—	—	—	—	—	—	—
2178	1059	Larsen 1899, cocktails section	156 Recettes de Boissons Americaines	Niels Larsen	1899	6	1899 156 recettes de boissons americaines by N Larsen.md	["Stir with crushed ice, strain into a cocktail glass, add expressed lemon peel, and serve with small straws."]	Expressed lemon peel	Crushed ice	—	—	—	—	—	—	—	—
6686	1059	—	El Bar Americano en España	Pedro Chicote	1927	65	1927 El Bar Americano en Espana by Pedro Chicote.md	["Prepare as directed in the source and serve cold."]	guinda	Ice	—	—	—	—	—	—	—	—
7193	1059	Cherry garnish	Cocktails	Pedro Chicote	1928	194	1928 Cocktails by Pedro Chicote.md	["Build in a large glass over ice, fill with Old Tom gin, and serve in a cocktail glass with a cherry."]	Cherry	Ice pieces	—	—	—	—	This matters because it preserves a sweetened Old Tom aromatic with both curacao and cherry garnish in Chicote's Madrid repertoire.	The source presents this as a built large-glass preparation passed into cocktail service rather than a standard shaken formula.	—	—
2182	1060	Larsen 1899, cocktails section	156 Recettes de Boissons Americaines	Niels Larsen	1899	7	1899 156 recettes de boissons americaines by N Larsen.md	["Stir with crushed ice, strain into a cocktail glass, add expressed lemon peel, and serve with small straws."]	Expressed lemon peel	Crushed ice	—	—	—	—	—	—	—	—
6687	1060	—	El Bar Americano en España	Pedro Chicote	1927	65	1927 El Bar Americano en Espana by Pedro Chicote.md	["Sírvase en copa de cocktail, agregando una rodaja de limón."]	rodaja de limón	Ice	—	—	—	—	—	—	—	—
7194	1060	Dulce	Cocktails	Pedro Chicote	1928	194	1928 Cocktails by Pedro Chicote.md	["Build over ice and serve in a cocktail glass with a slice of lemon."]	Lemon slice	4 to 5 pieces ice	—	—	—	—	This matters because it preserves a lightly sweetened French-vermouth aromatic branch inside Chicote's interwar field.	—	—	—
2183	1061	Larsen 1899, cocktails section	156 Recettes de Boissons Americaines	Niels Larsen	1899	8	1899 156 recettes de boissons americaines by N Larsen.md	["Stir with crushed ice, strain into a cocktail glass, add expressed lemon peel, and serve with small straws."]	Expressed lemon peel	Crushed ice	—	—	—	—	—	—	—	—
2185	1062	Larsen 1899, cocktails section	156 Recettes de Boissons Americaines	Niels Larsen	1899	8	1899 156 recettes de boissons americaines by N Larsen.md	["Shake with crushed ice, strain into a champagne goblet, grate nutmeg over the top, and serve with large straws."]	Grated nutmeg	Crushed ice	—	—	—	—	—	—	—	—
2187	1063	Larsen 1899, cocktails section	156 Recettes de Boissons Americaines	Niels Larsen	1899	19	1899 156 recettes de boissons americaines by N Larsen.md	["Shake the base with crushed ice, strain over strawberries in a Bordeaux glass, add expressed lemon peel, fill with champagne, and serve with large straws."]	Strawberries and expressed lemon peel	Crushed ice	—	—	—	—	—	—	—	—
3197	1063	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	155	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Stir the bitters, fresh mint, and Gordon gin in a mixing glass.", "Strain into a cocktail glass, add an olive, and serve."]	Olive	—	—	—	—	—	—	—	—	—
3760	1063	—	Manual del Cantinero	Carlos Golfrin	1909	214	1909 Manual del Cantinero by Carlos Golfrin.md	["Half-fill a suitable vessel with small pieces of ice and add the bitters, pineapple syrup, maraschino, and cognac.", "Mix well and place four strawberries in the serving glass.", "Add lemon peel and finish by filling the glass with Champagne."]	Strawberries and lemon peel	Crushed ice	—	—	—	—	—	—	—	—
6663	1063	—	El Bar Americano en España	Pedro Chicote	1927	57	1927 El Bar Americano en Espana by Pedro Chicote.md	["Sírvase en copa de cocktail, añadiéndole una guinda."]	guinda	Ice	—	—	—	—	—	—	—	—
7075	1063	Cherry garnish	Cocktails	Pedro Chicote	1928	139	1928 Cocktails by Pedro Chicote.md	["Build over ice in a large glass, then serve in a cocktail glass, adding a cherry."]	Cherry	3 to 4 pieces ice	—	—	—	—	This matters because it preserves a Spanish Derby branch centered on brandy rather than later bourbon-focused expectations.	—	—	—
2189	1064	Larsen 1899, cobblers section	156 Recettes de Boissons Americaines	Niels Larsen	1899	10	1899 156 recettes de boissons americaines by N Larsen.md	["Shake sugar, pineapple syrup, Amontillado, and crushed ice, return to the glass, garnish with pineapple and strawberries, float red port, and serve with large straws."]	Pineapple slices, strawberries, and red port float	Crushed ice	—	—	—	—	—	—	—	—
3751	1064	—	Manual del Cantinero	Carlos Golfrin	1909	212	1909 Manual del Cantinero by Carlos Golfrin.md	["Half-fill a suitable vessel with small pieces of ice and add the sugar, pineapple syrup, and amontillado.", "Shake well and strain or pour into the serving glass over the pineapple slices and strawberries.", "Float the red port on top without mixing."]	Pineapple and strawberries	Crushed ice	—	—	—	—	—	—	—	—
6727	1064	—	El Bar Americano en España	Pedro Chicote	1927	84	1927 El Bar Americano en Espana by Pedro Chicote.md	["Build in a water goblet over crushed ice with sugar, banana syrup, and solera.", "Add sliced banana and strawberries, fill with port, and serve in the same glass with straws."]	Seasonal fruit and straws	Crushed ice	—	—	—	—	—	—	—	—
7310	1064	Banana and strawberry garnish	Cocktails	Pedro Chicote	1928	239	1928 Cocktails by Pedro Chicote.md	["Build in a water glass over cracked ice, add banana and strawberries, top with port, and serve in the same glass."]	Sliced banana and strawberries	Cracked ice	—	—	—	—	This matters because it preserves a heavily fruited port cobbler branch in Chicote's interwar service world.	—	—	—
2197	1065	Larsen 1899, coolers section	156 Recettes de Boissons Americaines	Niels Larsen	1899	14	1899 156 recettes de boissons americaines by N Larsen.md	["Shake egg, sugar, lemon juice, and ice strongly, fill with cider, grate nutmeg over the top, and serve."]	Grated nutmeg	Lumps of ice	—	—	—	—	—	—	—	—
2200	1066	Larsen 1899, crustas section	156 Recettes de Boissons Americaines	Niels Larsen	1899	16	1899 156 recettes de boissons americaines by N Larsen.md	["Prepare a Bordeaux glass as for Brandy Crusta, shake the drink with crushed ice, strain into the prepared glass, garnish with fruit, and serve."]	Fruit in prepared crusta glass	Crushed ice	—	—	—	—	—	—	—	—
2214	1067	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	173	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Put 1 or 2 pieces of ice into a medium size fizz glass.", "Squeeze in the juice of 1 good-sized lime or 2 small ones.", "Add 1 wine-glass of rye whiskey.", "Fill up the glass with club soda, selters, or vichy, and serve with a spoon."]	—	Ice pieces	Rye and lime come up cleanly without any sweetening or garnish interference.	This is dry, brisk, and much leaner than the sour and daisy branches, showing the Rickey as a distinct highball logic rather than a minor sour variant.	The finish is sharp, sparkling, and refreshing.	A spare whiskey Rickey showing the highball branch at its most direct.	The Rickey line is historically important because it marks a real shift toward drier, longer drinks. Johnson's version shows that transition clearly in a fully codified turn-of-the-century form.	The drink should stay dry and brisk. Adding sweetener would blur the whole point of the Rickey branch.	—	—
2418	1067	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	63	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Make the same as Gin Rickey, using whiskey in place of gin."]	Pressed lime shell in glass.	One lump	—	—	—	—	This keeps the whiskey branch of the early rickey field explicit in the same chapter as the gin version.	The structure is inherited whole from the gin rickey; only the base spirit changes.	—	—
2735	1067	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	100	1903 Daly's Bartenders' Encyclopedia.md	["Put the ice, squeeze the juice of one lime into the glass, and add the whiskey.", "Fill with plain soda or vichy and serve with a spoon."]	—	Lump ice	—	—	—	—	Daly explicitly compares it to the gin Rickey and notes that many find it superior.	—	—	—
2946	1067	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	27	1904 Applegreen's Bar Book by John Applegreen.md	["Prepare as for the Tom-gin Rickey, substituting whiskey for Tom gin.", "Serve filled with seltzer."]	—	1 lump	Lime and whiskey rise immediately.	This matters because it shows the Rickey family carrying over cleanly into whiskey service without adding sweetness or ornament.	The finish is dry, tart, and brisk.	A whiskey branch of the stripped-down Rickey family.	—	—	—	—
3489	1067	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	91	Louis' Mixed Drinks by Muckensturm (1906).md	["Put the whiskey and lime juice into a star-glass with a good-sized piece of ice and half of the lime, fill with soda, stir only when ready to serve, and serve."]	—	Ice	—	—	—	—	—	—	—	—
3815	1067	Didier 1909	The Reminder	Jacob A. Didier	1909	89	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Make in the same manner as the Gin Rickey, using whiskey in place of gin.", "Serve filled with syphon seltzer or soda."]	Lime rind	1 square piece	—	—	—	—	This confirms that the Rickey line remains cleanly transferable across base spirits while staying dry and unsweetened.	—	—	—
4179	1067	—	Jack's Manual	J. A. Grohusko	1910	89	1910 Jack's Manual by J A Grohusko.md	["Put the ice, lime juice, squeezed limes, and Scotch whisky in the glass.", "Fill with fizz water, stir with a spoon, and serve."]	Spent lime halves	1 piece ice	—	—	—	—	—	—	—	—
4682	1067	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	60	1912 Wehman Bros.md	["Add the ice, lime juice, and whiskey to the glass, fill with Vichy or seltzer, and serve."]	—	Ice	—	—	—	—	—	—	—	—
2239	1068	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	206	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the sugar, lemon juice, and the juice of one or two oranges to a large bar glass.", "Fill the glass with shaved ice.", "Fill the balance with water.", "Shake or stir well, dress the top with fruit in season, and serve with a straw."]	Seasonal fruit	Shaved ice	Fresh orange leads, with lemon giving just enough lift to keep the drink from becoming flatly sweet.	This is a fuller and sunnier lemonade variant, using orange to broaden the citrus profile while still relying on the same sugar-water-refreshment logic.	The finish is cool, fruity, and clean.	A bright citrus cooler that shows Johnson's serious treatment of the temperance-refreshment branch.	Orange Lemonade matters because it shows the non-alcoholic side borrowing the same ice, fruit, and presentation grammar as cobblers and punches. Johnson treats such drinks as proper bar work, not as an afterthought.	Even this simple drink is expected to be dressed attractively and served cold with enough citrus and sugar to read as generous rather than thin.	—	—
4594	1068	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	40	1912 Wehman Bros.md	["Shake the ice, sugar, orange juice, lemon juice, and water, dress with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
5576	1068	—	Julian's Recipes	Julian Anderson	1919	10	1919 Julian's Recipes by Julian Anderson.md	["Shake the sugar, lemon juice, orange juice, shaved ice, and water.", "Dress the top with orange and fruit and serve with a straw."]	Orange slice and seasonal fruit	Shaved ice	—	—	—	—	—	—	—	—
2242	1069	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	203	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the sugar, mixed cloves and cinnamon, and claret to a dish over the fire and bring it to the boil.", "Beat the fresh egg yolks to a batter with a little white sugar.", "Pour the hot wine over the eggs, stirring continually while doing so.", "Grate nutmeg on top and serve."]	Nutmeg	—	Hot wine and winter spice dominate the aroma, with the egg yolk contributing richness rather than obvious scent.	This is a warm wine restorative, softer and richer than plain mulled wine because the egg rounds the edges and thickens the body.	The finish is warm, spiced, and wine-deep.	A hot claret-and-egg restorative that bridges mulled wine, nogg, and flip logics.	Johnson's warning not to stir the eggs into the wine but to pour the wine over them is historically revealing. It shows the drink as a technical hot-service preparation rather than a vague household warmer.	Order matters here. The egg is protected by technique, and the drink depends on careful tempering rather than brute mixing.	—	—
4606	1069	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	42	1912 Wehman Bros.md	["Boil the sugar, lemon juice, spices, and claret together, beat the yolks with a little sugar to a batter, pour the hot wine over the eggs while stirring continually, grate nutmeg on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5513	1069	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	["Boil sugar, lemon, spices, and claret; beat egg yolks with powdered sugar, pour hot wine over eggs while stirring, grate nutmeg on top, and serve."]	Grated nutmeg	None	—	—	—	—	—	—	—	—