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
2243	1070	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	220	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Rub the sugar over the peels of six lemons until it has absorbed the yellow part of the skins.", "Place the sugared citrus, imported selters water, pineapple, oranges, strawberries, and two sliced lemons into a large punch bowl and mix well with a spoon.", "Add the champagne, brandy, pale sherry, Madeira, and maraschino.", "Stir up well with a spoon or ladle, surround the bowl with ice, and serve in a wine glass so each customer gets some of the fruit."]	Sliced citrus, pineapple, and strawberries from the bowl	Served from an iced bowl	Wine, citrus oil, and fruit rise in a grand bowl-service perfume with brandy depth beneath.	Bombay Punch is expansive and festive, part citrus sherbet logic, part wine cup, part ceremonial punch. It is a true party-bowl drink rather than a scaled-up single serve.	The finish is long, fruity, wine-rich, and sparkling.	A grand cosmopolitan bowl punch built on citrus-oil extraction and layered wine service.	Bombay Punch is historically useful because it shows how imperial naming, oleo-saccharum technique, fruit abundance, and mixed-wine luxury could coexist in one party drink. It sits comfortably between older Regency punch habits and later hospitality spectacle.	The lemon-rub step is essential. Johnson is not merely dissolving sugar but building aromatic citrus oil into the bowl's structure before the liquids arrive.	—	—
7405	1070	Bombay:Ponche	Cocktails	Pedro Chicote	1928	298	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a large glass.", "Add an orange slice and serve with straws."]	Orange slice	Ice	—	—	—	—	This matters because it preserves a sherry-and-cognac punch with egg in the Madrid bar manual.	The drink is shaken, then served as a punch rather than a short cocktail.	—	—
2245	1071	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	226	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the sugar and lemon juice with a squirt of syphon selters in a large bar glass.", "Add the finely shaved ice and Jamaica rum.", "Stir well with a spoon and strain into a sour glass.", "Ornament with fruit and serve."]	Seasonal fruit	Finely shaved ice	Lemon and rum rise together, with Jamaica rum giving a more fragrant and characterful nose than a plainer sour base.	This is a direct sour, but the choice of Jamaica rum gives it more depth and aromatic complexity than a neutralised template version would suggest.	The finish is brisk, lightly funky, and citrus-clean.	A rum-led sour that keeps the family tied to distinctive spirit character rather than generic acid-sugar balance.	Rum sours are useful evolutionary markers because they sit close to the same acid-sweet template that later supports whole branches of tropical and Caribbean-adjacent drinks. Johnson's version keeps that line firmly visible.	Even though this is structurally simple, Johnson still wants it ornamented. Sour service at this stage is not yet stripped of visual hospitality.	—	—
2714	1071	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	90	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in a little water or seltzer and add the lemon juice, Jamaica rum, and fine ice.", "Stir well with a spoon, strain into a sour glass, put in fruit, and serve."]	Fruit.	Fine ice	—	—	—	—	This is a useful companion to Daly's St. Croix version, preserving a distinct Jamaica-rum sour line.	The spooned build and fruit finish remain consistent with Daly's broader sour grammar.	—	—
2880	1071	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	71	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the shaved ice, powdered sugar, lemon or lime juice, Seltzer or Apollinaris, and Jamaica rum to the glass.", "Stir well, strain into a sour glass, dress with fruit, and serve."]	Fruit	Shaved ice	Rum funk and citrus dominate the aroma.	Lewis preserves the rum sour as a fully integrated member of the same charged-water sour family rather than as an outlier or tiki precursor.	The finish is bright, tart, and rum-led.	A charged-water Jamaica-rum sour preserving the family in straightforward late form.	—	—	—	—
4018	1071	—	Jack's Manual	J. A. Grohusko	1910	61	1910 Jack's Manual by J A Grohusko.md	["Shake the powdered sugar, lemon juice, Jamaica rum, and ice well.", "Strain and serve."]	—	Ice	—	—	—	—	—	—	—	—
5068	1071	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	43	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a large bar glass three-quarters full with shaved ice and add the bar sugar, citrus juice, carbonated water, and Jamaica rum.", "Stir, strain into a sour glass, decorate with fruit, and serve."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
2247	1072	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	225	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the orchard syrup, citrus, and pineapple syrup with a little water or a squirt of syphon, vichy, or selters in a large bar glass.", "Fill the glass with fine ice and add the California brandy.", "Mix well with a spoon.", "Ornament with grapes, oranges, pineapple, and berries, top off with a little port wine, and serve with a straw."]	Seasonal fruit	Fine ice	Fruit syrup and brandy rise in a broader orchard-fruit register than many neighboring punches, with the port adding a darker top note.	This is a lush decorated punch balancing syrup, citrus, fruit garnish, and brandy in a way that anticipates later fruit-heavy party drinks without losing nineteenth-century punch structure.	The finish is cool, fruity, and gently wine-darkened.	A fruit-rich decorated punch that keeps orchard and California-brandy character visible inside Johnson's bar-glass service grammar.	The use of California brandy alongside orchard syrup is historically useful because it reflects domestic substitution and localisation rather than strict dependence on imported French materials.	The little port float is part of both presentation and flavour. Like several Johnson decorated punches, this drink depends on finishing detail rather than mere base ratio.	—	—
2517	1072	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	57	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Build the ingredients over shaved ice in a large bar glass and stir well.", "Dress with fruits, dash with a little port wine, and serve with a straw."]	Fruit.	Shaved ice	—	—	—	—	This is a useful checkpoint for orchard-syrup punch logic in a later California-brandy frame.	The final port-wine dash is a defining finishing act, not just decoration.	—	—
4062	1072	—	Jack's Manual	J. A. Grohusko	1910	70	1910 Jack's Manual by J A Grohusko.md	["Build the orchard syrup, pineapple syrup, California brandy, and ice in a glass.", "Mix well, trim with fruits in season, add a dash of port wine, and serve with straws."]	Seasonal fruit	Ice	—	—	—	—	—	—	—	—
4653	1072	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	53	1912 Wehman Bros.md	["Combine orchard syrup, brandy, lemon, and fine ice, shake well, dress with fruit, top with a dash of port wine, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
2249	1073	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	226	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve one or two pieces of lump sugar in water with the drops of lemon juice.", "Add the Batavia arrack.", "Fill the glass with hot water and stir well with a spoon.", "Grate nutmeg on top and serve."]	Nutmeg	—	Warm spice and arrack rise immediately, with the spirit's distinctive aromatic funk softened by steam and sugar.	This is a lean hot punch rather than a heavy bowl drink, but the use of Batavia arrack keeps an older punch world alive inside a compact hot-water format.	The finish is warm, lightly funky, and nutmeg-spiced.	A concise hot arrack service linking older arrack punch traditions to turn-of-the-century glass-built winter drinks.	Hot arrack drinks are historically important because they preserve a spirit once central to punch history but later much less visible. Johnson's version helps keep that older global trade lineage attached to the ontology.	This is deliberately simple, but still part of punch logic rather than mere hot toddy logic because the arrack identity is the point.	—	—
2264	1074	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	232	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the sugar and lemon juice to a large bar glass.", "Fill the glass with fine ice and add the desired wine.", "Fill the balance with water and shake well.", "Dress the top with fruit and serve with a straw."]	Seasonal fruit	Fine ice	Citrus leads, with the chosen wine shaping whether the aroma leans dry, fruity, or darker and richer.	This is a very revealing crossover drink, blending lemonade logic with wine service and allowing multiple wine personalities inside the same basic structure.	The finish is cool, citrusy, and wine-dependent in tone.	A wine-led lemonade that shows how temperance and wine-service logics could overlap in a single adaptable format.	Johnson notes that it is a favourite in Italy, which is helpful evidence for the cosmopolitan and national framing of certain drinks in turn-of-the-century bar literature.	Choice of wine is part of the drink's identity rather than mere substitution. The bartender is expected to shape the drink to the desired wine character.	—	—
2829	1074	Base	The Complete Buffet Guide	V. B. Lewis	1903	48	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Combine the sugar, lemon juice, and shaved ice.", "Fill the balance with water, shake well, and serve."]	—	Shaved ice	The aroma is straightforward fresh lemonade.	The interest here is not the base formula itself, but Lewis's note that it may be pushed toward syrup-and-port embellishment, showing how temperance and wine-service logics overlapped.	The finish is clean, sweet-citric, and cooling.	A base lemonade entry positioned for later embellishment and crossover use.	—	—	—	—
4600	1074	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	41	1912 Wehman Bros.md	["Dissolve the sugar in a little water, add the lemon juice, fine ice, and chosen wine, fill up with water, stir well, dress with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4924	1074	—	Bartenders' Manual	Bartenders Association of America	1913	46	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake well, dress with fruits, and serve with a straw."]	Fruits	Fine ice	—	—	—	—	—	—	—	—
5540	1074	1918 Home Brewed, wine lemonade with wine	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, add lemon, sugar, and desired wine, fill with water, shake well, dress with fruits, and serve with a straw."]	Fruit	Shaved ice	—	—	—	—	—	—	—	—
2267	1075	Fancy	New and Improved Bartenders' Manual	Harry Johnson	1900	233	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the sugar and lemon juice with a squirt of syphon selters in a large bar glass.", "Fill the glass with ice and add the brandy.", "Stir up well.", "Place fruit into a fancy sour glass, strain the ingredients into it, and serve."]	Seasonal fruit	Ice	Fruit garnish makes the sour seem more perfumed and hospitable than the plain branch.	This is still a simple brandy sour structurally, but Johnson's fancy service turns it toward the dressed late-nineteenth-century aesthetic rather than bare acid-and-spirit minimalism.	The finish is cool, citrusy, and softly wine-spirituous.	A fruit-dressed sour showing how even simple templates could be elevated through service style.	The 'fancy' designation is important because it preserves the visual hierarchy inside the sour family rather than implying all sours were presented alike.	The fruit belongs in the receiving glass, not just as an afterthought. The staging is part of the drink's identity.	—	—
2718	1075	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	92	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in a little seltzer water and add the lemon juice, brandy, and fine ice.", "Spoon well, strain into a sour glass, put in fruit, top off with claret, and serve."]	Fruit.	Fine ice	—	—	—	—	This is a useful reminder that Daly still treats claret-topped dressed variants as live sour practice.	The claret top is the whole point of the fancy designation here.	—	—
2269	1076	English royal	New and Improved Bartenders' Manual	Harry Johnson	1900	234	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Mix the hot green tea, brandy, Jamaica rum, curacoa, arrac, lime juice, sliced lemon, and sugar thoroughly with a ladle in a bowl.", "Add the whites of four eggs.", "If too strong, add more green tea to taste.", "If not hot enough, heat the mixture over the fire without boiling.", "Serve as hot as possible."]	Sliced lemon	—	Hot tea, citrus, and layered spirits combine into a rich bowl aroma that is broader than a plain hot punch.	This is a grand hot punch with tea depth, citrus lift, and softened texture from egg whites, sitting between festive ceremony and restorative power.	The finish is warm, long, and tea-spirit layered.	A regal hot tea punch that preserves one of the great ceremonial branches of the punch family.	Johnson's commentary about the drink being good enough for an emperor or king is part of its rhetoric, but the more useful historical point is the blend of tea, arrack, rum, brandy, and egg whites, which preserves a very old punch complexity in a 1900 source.	The instruction not to boil it if reheated matters. Heat control is part of punch quality, not a secondary issue.	—	—
4808	1076	—	Bartenders' Manual	Bartenders Association of America	1913	25	1913 Bartenders' Manual (Bartenders Association of America).md	["Mix thoroughly with a ladle, add the egg whites, and drink as hot as possible.", "If needed, add more green tea or reheat gently without boiling."]	—	—	—	—	—	—	—	—	—	—
2273	1077	Cold	New and Improved Bartenders' Manual	Harry Johnson	1900	237	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the loaf sugar in the green tea.", "Add the Batavia arrack, port wine, lemon juice, and sliced pineapple.", "Stir the mixture together.", "Serve iced."]	Sliced pineapple from the bowl	Served iced	Tea, dark wine, and arrack produce a more shaded aromatic profile than many fruit-bright punches.	This is a deep cold punch, using tea and port to create weight while still serving it in a refreshing iced mode.	The finish is long, tea-tinged, and dark-fruited.	A cold tea-and-port punch that keeps a darker branch of bowl service visible.	Cold Ruby Punch is a useful counterweight to lighter claret and champagne bowls. It shows that 'cold party punch' could still be structurally rich and tea-based.	Tea is not incidental here; it gives the bowl shape and dryness. This is part of the older serious punch tradition rather than simple fruit refreshment.	—	—
4802	1077	—	Bartenders' Manual	Bartenders Association of America	1913	23	1913 Bartenders' Manual (Bartenders Association of America).md	["Sweeten to taste, ice before serving, and serve cold."]	—	—	—	—	—	—	—	—	—	—
2274	1078	For a small party	New and Improved Bartenders' Manual	Harry Johnson	1900	237	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Combine the sparkling Catawba, sparkling Isabella, Sauterne, maraschino, and curacoa.", "Flavor with ripe strawberries if in season, or with a few drops of extract of peach or vanilla if not.", "Ice the mixture in a cooler.", "Place pieces of different fruits in season into a fancy wine glass and serve."]	Seasonal fruit	Iced in a cooler	Sparkling native wines and fruiting notes give the drink a bright, buoyant party aroma.	Rochester Punch is a regional sparkling bowl drink that leans more on wine character and flavouring than on heavy spirit structure.	The finish is lively, grapey, and fruit-perfumed.	A regional sparkling wine punch that broadens the ontology's American wine-service map.	This is a valuable regional wine punch entry because it points to native American sparkling wine culture, not just imported champagne logic.	The fallback flavouring note matters. Johnson is not only giving a recipe, but a contingency plan for seasonality.	—	—
4660	1078	For a Small Party (Wehman Bros. 1912)	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	55	1912 Wehman Bros.md	["Combine the sparkling wines, sauterne, maraschino, and curacoa, flavor with ripe strawberries or a few drops of peach or vanilla extract, ice in a cooler, and serve."]	—	Ice	—	—	—	—	—	—	—	—
2275	1079	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	237	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the brandy, curacoa, Jamaica rum, Bourbon, powdered sugar dissolved in a little water, and lemon slice to a large bar glass or tumbler.", "Fill the tumbler with fine ice.", "Shake well.", "Ornament with berries or small pieces of orange and serve with a straw."]	Seasonal fruit	Fine ice	The mixed spirits and curacoa create a busy, fragrant nose with citrus and rum lifting the darker whiskey-brandy core.	Fedora is a composite late-century mixed drink, more eclectic than classic family archetypes and therefore historically useful as a sign of ornamental bar-room experimentation.	The finish is mixed-spirit, citrusy, and lightly sweetened.	A multi-spirit shaken cooler that shows the late nineteenth-century appetite for ornate blended formulas.	Drinks like Fedora matter because they sit outside the neat modern canonical family tree. They remind us that bar books also preserved ornamental hybrids and fashion drinks that were popular in their own moment.	The lemon slice goes into the mix before shaking, which makes the drink more actively citrus-integrated than a later decorative garnish approach would.	—	—
2556	1079	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	101	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill the tumbler with fine ice, add the ingredients, and shake well.", "Ornament with berries or small pieces of orange, serve with a straw, and serve."]	Berries or small pieces of orange.	Fine ice	—	—	—	—	This keeps a mixed-base decorative tumbler style alive inside the main service chapter rather than relegating it to novelty status.	Sheridan treats this as a shaken tumbler drink with straw-and-fruit service rather than a small cocktail-glass aromatic.	—	—
4535	1079	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	29	1912 Wehman Bros.md	["Dissolve the sugar in a little water, add the spirits and lemon, fill the tumbler with fine ice, shake well, ornament with berries or orange pieces, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
4811	1079	—	Bartenders' Manual	Bartenders Association of America	1913	26	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake well, ornament with berries or orange, and serve with a straw."]	Berries or orange pieces	Fine ice	—	—	—	—	—	—	—	—
5256	1079	Cocktail-Ology, whiskey drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Shake well and ornament with berries or orange."]	Berries or orange	Ice	—	—	—	—	—	—	—	—
2279	1080	Cold	New and Improved Bartenders' Manual	Harry Johnson	1900	241	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Dissolve the sugar with the water in a small bar glass.", "Add the broken ice and whiskey.", "Mix well.", "Grate nutmeg on top and serve."]	Nutmeg	Broken ice	Whiskey and nutmeg give the drink a gentle old-fashioned warmth despite its chilled format.	This is a plain seasoned whiskey serve, close to toddy and pre-cocktail logic rather than to the more composed cocktail branch.	The finish is short, sweetened, and spice-lifted.	A cold whiskey sling preserving the old-fashioned seasoned-spirit branch under the shadow of newer cocktails.	Johnson explicitly notes that this is an old-fashioned drink called for by old gentlemen, which is exactly the kind of social-historical comment we want to retain.	This is not 'old-fashioned cocktail' logic. It belongs to the sling family, and the ontology should preserve that distinction even when the emotional register overlaps.	—	—
5082	1080	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	41	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Dissolve the sugar in a whiskey glass, add ice and whiskey, then stir and serve with grated nutmeg on top."]	—	Ice	—	—	—	—	—	—	—	—
2300	1081	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, gum syrup, bitters, curacoa, and apple jack to a large bar glass.", "Stir up well with a spoon and strain into a cocktail glass.", "Add a cherry or medium-sized olive, squeeze lemon peel on top, and serve."]	Cherry or olive, with lemon peel expressed on top	Fine-shaved ice	Apple and bitters rise together in a recognisably cocktail-shaped aroma.	This is an apple-spirit aromatic cocktail, structurally close to whiskey cocktail but distinct enough to preserve the orchard branch inside the category.	The finish is warm, appley, and lightly bitter.	An apple-spirit cocktail preserving the orchard line within the aromatic cocktail family.	Apple Jack Cocktail is useful because it keeps the apple-spirit branch attached to mainstream cocktail logic rather than leaving it stranded as regional oddity.	Johnson's garnish and bitters treatment makes clear that this is a full cocktail, not just seasoned apple spirit.	—	—
2445	1081	—	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	26	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Put the syrups and apple jack in a large bar glass half full of cracked or shaved ice.", "Shake well, strain into a cocktail glass, twist lemon peel in, and serve."]	Twisted lemon peel.	Cracked or shaved ice	—	—	—	—	This is a good applejack checkpoint because Sheridan gives the drink a sweeter, red-fruit cast than many plainer orchard-spirit cocktails.	Shaking rather than stirring helps integrate the two syrups into the spirit base.	—	—
3168	1081	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	144	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Stir the shaved ice, gum syrup, bitters, curacoa, and apple jack with a spoon.", "Strain into a cocktail glass, add a cherry or olive, squeeze lemon peel on top, and serve."]	Cherry or olive, with expressed lemon peel	Shaved ice	—	—	—	—	—	—	—	—
4476	1081	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	13	1912 Wehman Bros.md	["Fill the glass half full of shaved ice, add the gum syrup, bitters, curacoa, and apple jack, stir with a spoon, strain into a cocktail glass, add a cherry or olive, squeeze lemon peel on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5409	1081	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	15	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass half full with shaved ice.", "Shake, strain into a cocktail glass, and serve with a piece of lemon peel twisted on top."]	Lemon peel	Shaved ice	—	—	—	—	This matters because Bullock treats applejack as a full cocktail base in its own right, not just a regional novelty.	The lemon-peel finish is part of the drink's aromatic profile rather than decorative garnish alone.	—	—
6166	1081	—	L'Art du Shaker	Dominique Migliorero	1925	10	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake cold and serve in a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
6864	1081	—	Cocktails	Piero Grandi	1927	24	1927 Cocktails by Piero Grandi.md	["Shake the ingredients well and strain into a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
7005	1081	—	370 Recettes de Cocktails	Jean Lupoiu	1928	9	1928 370 Recettes de Cocktails par Jean Lupoiu.md	["Shake the ingredients with ice and strain into a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
7599	1081	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	["Shake briefly."]	—	—	—	—	—	—	—	—	—	—
2303	1082	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	269	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the fine-shaved ice, maraschino, absinthe, orange bitters, French vermouth, and Old Tom gin to a large bar glass.", "Stir up well with a spoon.", "Strain into a cocktail glass.", "Add a cherry, squeeze lemon peel on top, and serve."]	Cherry, with lemon peel expressed on top	Fine-shaved ice	The nose is aromatic, lightly aniseed, and more polished than the earlier whiskey-centred cocktail families.	Tuxedo is a key bridge toward the modern aperitif style, balancing vermouth, gin, bitters, and delicate liqueur accents into a recognisably later cocktail shape.	The finish is dry, citrusy, and softly herbal.	A major turn-of-the-century aperitif cocktail pointing directly toward the modern classic canon.	Tuxedo matters disproportionately because it sits near the hinge between ornate late nineteenth-century cocktails and the twentieth-century dry aperitif line.	This drink depends on restraint in the dash ingredients. The absinthe and maraschino should season, not crowd the vermouth-gin balance.	—	—
2360	1082	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	38	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with ice and add the ingredients.", "Mix and strain into a cocktail glass."]	—	Ice	—	—	—	—	This preserves a sherry-seasoned Tuxedo branch before later drier codifications narrow the recipe family.	The sherry is minor in quantity but crucial to the drink's identity.	—	—
2665	1082	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	68	1903 Daly's Bartenders' Encyclopedia.md	["Half fill a mixing glass with fine ice and add the orange bitters, maraschino, French vermouth, and Maple gin.", "Spoon well, strain into a cocktail glass, put in a cherry, twist a piece of lemon peel on top, and serve."]	Cherry and twisted lemon peel.	Fine ice	—	—	—	—	This is a strong early Tuxedo checkpoint, especially because it preserves Maple gin specifically.	Its identity lies in the tight stirred aromatic build rather than any long-drink logic.	—	—
3040	1082	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	28	1904 Drinks as they are Mixed by Paul E Lowe.md	["Stir the bitters, sherry, Italian vermouth, and Tom gin with ice in a mixing glass.", "Strain into a cocktail glass and serve."]	—	—	Gin botanicals and aromatised wine lead, with a faint fortified-wine note beneath.	Lowe's Tuxedo matters because it captures a transitional named cocktail where gin, vermouth, and fortified-wine seasoning are becoming more restrained and cosmopolitan.	The finish is dry, herbal, and quietly vinous.	A restrained Tom-gin and vermouth aperitif from the late named-cocktail canon.	—	—	—	—
3191	1082	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	152	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Stir the shaved ice, maraschino, absinthe, orange bitters, French Vermouth, and Old Tom gin with a spoon.", "Strain into a cocktail glass, add a cherry, squeeze lemon peel on top, and serve."]	Cherry and expressed lemon peel	Shaved ice	—	—	—	—	—	—	—	—
3729	1082	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	63	1908 Jack's Manual by J A Grohusko.md	["Stir the Maraschino, absinthe, Angostura, French vermouth, and Old Tom gin with ice.", "Strain into a cocktail glass, add a cherry, and serve."]	Cherry	Ice	Absinthe and Maraschino lift over the Tom gin.	This is a major pre-war checkpoint because it shows the Tuxedo still balancing dry aperitif logic with older sweet-gin and liqueur dressing.	The finish is cool, anise-tinged, and aromatic.	A pre-war Tuxedo from the dressed dry-aperitif branch.	—	—	—	—
4161	1082	—	Jack's Manual	J. A. Grohusko	1910	86	1910 Jack's Manual by J A Grohusko.md	["Stir the maraschino, absinthe, Angostura bitters, French vermouth, and Tom gin well with ice.", "Strain into a cocktail glass, add a cherry, and serve."]	Cherry	Ice	—	—	—	—	—	—	—	—
4394	1082	—	The Buffet Blue Book	John H. Considine	1912	56	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, Maraschino, absinthe, orange bitters, Old Tom gin, and French vermouth in a mixing glass.", "Strain into a cocktail glass, add a cherry, and serve."]	Cherry	Ice	—	—	—	—	—	—	—	—
5165	1082	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	50	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is a major immediate pre-war checkpoint because it preserves the Tuxedo with its full seasoned and sherried complexity rather than a later simplified memory.	—	—	—