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
5399	1082	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	34	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Stir well with cracked ice.", "Strain and serve."]	—	Cracked ice	—	—	—	—	This matters because it preserves a notably different Tuxedo lineage from the more familiar gin-led forms in earlier books.	The sherry base is the key historical fact here; the name alone should not cause us to flatten it into the better-known gin template.	—	—
5953	1082	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	83	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Stir up well with a spoon and strain into cocktail glass.", "Put in a cherry and squeeze lemon peel on top."]	Cherry and expressed lemon peel	—	—	—	—	—	This matters because it preserves a London 1923 Tuxedo with explicit Old Tom identity rather than a flattened dry-gin modernization.	The source is explicit that this branch is stirred, garnished with a cherry, and finished with lemon-peel expression.	—	—
6616	1082	Sir R. Burnett's Old Tom Gin	Barflies and Cocktails	Harry McElhone and Wynn	1927	81	1927 Barflies and Cocktails.md	["Stir well with a spoon and strain into a cocktail glass.", "Squeeze lemon peel on top and put in a cherry."]	Cherry and lemon peel	—	—	—	—	—	This matters because it preserves a mature Old Tom Tuxedo witness in the Paris hotel-bar canon.	—	—	—
2305	1083	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	265	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the fine-shaved ice, orange bitters, anisette, French vermouth, and Plymouth 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	Anise and citrus sit over a dry gin-vermouth base, making the drink more perfumed than a minimalist martini line.	Marguerite is clearly part of the same late aperitif family as Turf and Tuxedo, but the anisette gives it a softer and more fragrant edge.	The finish is dry, faintly aniseed, and aromatic.	A perfumed vermouth-and-gin cocktail showing the diversification of the late aromatic canon.	Marguerite matters because it shows how quickly the late cocktail family diversified once vermouth and lighter gin styles took hold.	The anisette must remain a seasoning note. Too much would collapse the drink into liqueur rather than cocktail balance.	—	—
2696	1083	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	83	1903 Daly's Bartenders' Encyclopedia.md	["Half fill a mixing glass with fine ice and add the orange bitters, orange curacoa, French vermouth, and Plymouth gin.", "Stir well with a spoon, strain into a cocktail glass, twist a piece of lemon peel on top, and serve."]	Twisted lemon peel.	Fine ice	—	—	—	—	This is a useful early dry-style gin-vermouth checkpoint sitting beside Daly's Martini, Tuxedo, and Imperial lines.	The drink stays in a very tight stirred aromatic grammar with only a light curacoa accent.	—	—
3137	1083	Gorham 1905	The Gorham Cocktail Book	Gorham Mfg. Company	1905	32	1905 The Gorham Cocktail Book.md	["Stir the orange bitters, Plymouth gin, and French vermouth with fine ice.", "Strain into a cocktail glass, place an olive in the bottom, and serve."]	Olive	Fine ice	Dry gin botanicals and orange bitters lift first.	This is a very useful pre-modern-classic checkpoint because it captures a dry gin-vermouth-olive line that sits beside Martini naming rather than under it.	The finish is dry, cool, and savory-citrus.	A dry Plymouth-and-vermouth aperitif from the early Martini-adjacent branch.	—	—	—	—
3547	1083	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	44	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill the mixing glass with ice, stir well, strain into a cocktail glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
3705	1083	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	45	1908 Jack's Manual by J A Grohusko.md	["Stir the orange bitters, Plymouth gin, French vermouth, and absinthe with cracked ice.", "Strain into a cocktail glass and serve."]	—	Cracked ice	Orange and absinthe lift over the cool gin.	This is a strong pre-war checkpoint because it shows the dry gin aperitif line still carrying a meaningful absinthe accent rather than flattening into later Martini simplicity.	The finish is cool, dry, and lightly anisic.	An absinthe-lifted Plymouth-gin aperitif from the Marguerite branch.	—	—	—	—
4033	1083	—	Jack's Manual	J. A. Grohusko	1910	64	1910 Jack's Manual by J A Grohusko.md	["Stir the orange bitters, Plymouth gin, French vermouth, absinthe, and cracked ice well with a spoon.", "Strain into a cocktail glass and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
5326	1083	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	25	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Shake well in a mixing glass with cracked ice.", "Strain and serve."]	Orange peel	Cracked ice	—	—	—	—	This matters because Ensslin preserves the Marguerite as a clear gin-vermouth pre-Martini branch rather than a tequila-era back-formation.	The orange-bitter and peel handling remain central to the drink's identity.	—	—
6112	1083	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	19	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill with ice, shake well, and strain into a cocktail glass."]	—	Ice	—	—	—	—	This matters because it preserves a simple late Marguerite control point in a social source.	—	—	—
2306	1084	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	267	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the fine-shaved ice, gum syrup, orange bitters, absinthe, and Plymouth gin to a large bar glass.", "Stir up well with a spoon.", "Strain into a cocktail glass.", "Add an olive, squeeze lemon peel on top, and serve."]	Olive, with lemon peel expressed on top	Fine-shaved ice	The absinthe gives the nose a sharper and greener aromatic line than some of the neighboring gin cocktails.	Olivette is a drier and more spirit-direct late cocktail than many of Johnson's sweeter aromatic variants, showing how the gin aperitif line keeps tightening.	The finish is dry, herbal, and orange-bittered.	A sharply aromatic gin cocktail helping map the tightening dry line before the modern martini settles.	The late Johnson cocktails matter in part because they are not all the same. Olivette shows a distinct absinthe-marked branch within the broader gin-aperitif world.	The gum must be minimal. This drink wants structure and dryness, not overt sweetness.	—	—
3195	1084	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	154	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Stir the shaved ice, gum, orange bitters, absinthe, and Plymouth gin with a spoon.", "Strain into a cocktail glass, add an olive, squeeze lemon peel on top, and serve."]	Olive and expressed lemon peel	Shaved ice	—	—	—	—	—	—	—	—
3593	1084	Spaulding and Rositer 1906, cocktails section	How to Mix Drinks	George L. Spaulding and W. Rositer	1906	15	1906 How to Mix Drinks Compiled Selected and Concocted by G Spaulding and W Rositer.md	["Use large glass, stir ingredients with ice, strain into cocktail glass, add olive, and twist lemon peel on top."]	Olive and lemon peel	Ice	—	—	—	—	—	—	—	—
3712	1084	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	49	1908 Jack's Manual by J A Grohusko.md	["Stir the syrup, orange bitters, absinthe, Angostura, and Plymouth gin with ice.", "Strain into a cocktail glass, add an olive, twist lemon peel on top, and serve."]	Olive and twisted lemon peel	Ice	Lemon, absinthe, and olive rise over the gin.	This is a very useful pre-war aperitif variant because it shows how decorative garnish, absinthe shading, sweetness, and savory olive garnish could all coexist inside the same gin cocktail logic.	The finish is cool, savory, and lightly anisic.	A richly dressed Plymouth-gin aperitif from the stranger side of the Martini world.	—	—	—	—
4058	1084	—	Jack's Manual	J. A. Grohusko	1910	69	1910 Jack's Manual by J A Grohusko.md	["Stir the syrup, orange bitters, absinthe, bitters, dry gin, and ice with a spoon.", "Strain into a cocktail glass, add an olive, twist lemon peel on top, and serve."]	Olive and lemon peel	Half bar glass of ice	—	—	—	—	—	—	—	—
4343	1084	—	The Buffet Blue Book	John H. Considine	1912	43	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, syrup, orange bitters, absinthe, and Plymouth gin with a spoon in a large bar glass.", "Strain into a cocktail glass, put in an olive, twist lemon peel on top, and serve."]	Olive and twist of lemon peel	Ice	—	—	—	—	—	—	—	—
5141	1084	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	39	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well.", "Twist lemon peel on top and serve."]	Lemon peel	—	—	—	—	—	This is a strong marker for how intensely seasoned the pre-war dry gin and vermouth field could still be.	—	—	—
5225	1084	Rawling 1914, cocktail section	Rawling's Book of Mixed Drinks	Ernest P. Rawling	1914	—	1914 Rawling's of Book Mixed Drinks by E P Rawling.md	["Stir with lump ice, strain, twist lemon peel on top, and serve with an olive."]	Lemon peel and olive	Lump ice	—	—	—	—	—	—	—	—
5882	1084	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	65	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass with an olive.", "Squeeze lemon peel on top."]	Olive and lemon peel	—	—	—	—	—	This matters because it preserves another lean pre-Prohibition aperitif branch in the London 1923 field.	The olive service and heavy seasoning with absinthe and orange bitters define the drink here.	—	—
6259	1084	—	L'Art du Shaker	Dominique Migliorero	1925	47	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir very cold and serve."]	—	—	—	—	—	—	—	—	—	—
6532	1084	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	56	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass with an olive.", "Squeeze lemon peel on top."]	Olive and lemon peel	—	—	—	—	—	This matters because it keeps the olive-and-absinthe aromatic branch distinct in the late McElhone field.	—	—	—
2307	1085	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	266	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the fine-shaved ice, bitters, French vermouth, and sherry 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	Wine and citrus dominate the aroma, with bitters adding tension rather than obvious spice.	This is a dry fortified-wine cocktail, less spirit-forward than many others but still structurally part of the late aromatic tradition.	The finish is vinous, dry, and lightly bitter.	A dry wine-based cocktail showing how far the category could move from obvious base spirit.	Reform is historically useful because it demonstrates that the cocktail family could become overwhelmingly modifier-driven without losing its identity.	Because the base is so delicate, the bitters must stay in proportion. This is a precision drink.	—	—
5916	1085	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	73	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass with a cherry."]	Cherry	—	—	—	—	—	This matters because it preserves a lean fortified-wine aperitif branch in the London 1923 field.	The drink's identity comes from treating sherry and French vermouth as the whole base rather than modifiers.	—	—
6567	1085	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	67	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass with a cherry."]	Cherry	—	—	—	—	—	This matters because it keeps another fortified-wine aperitif branch explicit in the late McElhone canon.	—	—	—
2308	1086	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	268	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the fine-shaved ice, bitters, absinthe, French vermouth, and sherry wine 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	Absinthe and sherry make a sharper and more aromatic nose than the gentler Reform branch.	Brazil Cocktail is a dry fortified-wine cocktail made more assertive by absinthe, showing another variation within the late modifier-led cocktail field.	The finish is dry, herbal, and gently vinous.	A sharper sherry-and-vermouth cocktail that keeps the late aperitif branch diverse rather than uniform.	The late Johnson cocktail tail is historically valuable in part because it shows many closely related but genuinely distinct drinks rather than a single inevitable line toward one modern standard.	This drink lives in small differences. The absinthe changes the whole contour even though the base remains wine-led.	—	—
6185	1086	—	L'Art du Shaker	Dominique Migliorero	1925	14	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake cold and serve in a cocktail glass."]	—	—	—	—	—	—	—	—	—	—
2310	1087	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	264	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the gum, orange bitters, maraschino, French vermouth, gin, and shaved ice to a large bar glass.", "Stir up well with a spoon.", "Strain into a cocktail glass.", "Squeeze lemon peel on top and serve."]	Lemon peel expressed on top	Shaved ice	The aroma is elegant, citrus-led, and a touch sweeter than the driest vermouth-gin cocktails.	Silver Cocktail shows the late aperitif line at a slightly sweeter and rounder point than the Tuxedo/Turf axis, but still clearly within the modernising cocktail branch.	The finish is dryish, citrusy, and smoothly bittered.	A vermouth-and-gin cocktail showing how the late aromatic family could vary sweetness and liqueur shading without losing coherence.	These late named cocktails are important because they show a dense field of related drinks rather than one single canonical endpoint. Johnson preserves the pluralism of the moment.	The drink relies on balance among tiny modifiers. None of the dash ingredients should dominate the vermouth-gin frame.	—	—
3180	1087	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	148	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Stir the gum, orange bitters, maraschino, French Vermouth, and gin with a spoon.", "Strain into a cocktail glass, squeeze lemon peel over the top, and serve."]	Expressed lemon peel	—	—	—	—	—	—	—	—	—
3725	1087	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	58	1908 Jack's Manual by J A Grohusko.md	["Stir the gum syrup, orange bitters, Angostura, Maraschino, vermouth, and gin well with ice.", "Strain into a cocktail glass, twist lemon peel on top, and serve."]	Twist of lemon peel	Ice	Orange, lemon, and gin rise with a faint cherry note.	This matters because it shows the silver branch as a highly dressed aperitif cocktail rather than merely a naming curiosity beside fizzes and flips.	The finish is cool, spiced, and lightly cherry-toned.	A richly dressed gin aperitif from the silver-cocktail branch.	—	—	—	—
4120	1087	Grohusko 1910	Jack's Manual	J. A. Grohusko	1910	80	1910 Jack's Manual by J A Grohusko.md	["Stir the gum syrup, orange bitters, Angostura bitters, Maraschino, French vermouth, and dry gin well with ice.", "Strain into a cocktail glass, twist lemon peel on top, and serve."]	Lemon peel twist	Ice	—	—	—	—	—	—	—	—
4498	1087	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	19	1912 Wehman Bros.md	["Stir the ingredients with a spoon, strain into a cocktail glass, twist lemon peel on top, and serve."]	—	—	—	—	—	—	—	—	—	—
5156	1087	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	46	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Shake.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is useful because it preserves a maraschino-lifted dry gin branch within the pre-war aromatic field.	—	—	—
5390	1087	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	31	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 twist of lemon peel on top of the glass."]	Lemon peel	Cracked ice	—	—	—	—	This matters because it preserves another Holland-gin aperitif branch still alive in 1917 rather than everything having collapsed into dry gin alone.	The tiny sweetening and maraschino accents matter; they keep this from being just a base-spirit swap on a Martini.	—	—
5929	1087	No. 1	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	77	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Shake well and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a sweetened egg-white Silver branch attributed to Pat O'Brien at the Knickerbocker Hotel, New York.	The egg-white and orgeat service makes this a softer branch than the drier aromatic Silver variants.	—	—
5930	1087	No. 2	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	77	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Stir up well with barspoon.", "Strain into cocktail glass and squeeze lemon peel on top."]	Expressed lemon peel	—	—	—	—	—	This matters because it preserves a second drier Silver line tied to Harry Johnson and New Orleans rather than to the sweeter egg-white branch.	This version is stirred rather than shaken and finished with lemon-peel expression.	—	—
6319	1087	—	L'Art du Shaker	Dominique Migliorero	1925	62	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir very cold and serve."]	—	—	—	—	—	—	—	—	—	—
6585	1087	Pat O'Brien / Knickerbocker Hotel	Barflies and Cocktails	Harry McElhone and Wynn	1927	73	1927 Barflies and Cocktails.md	["Shake well and strain into a cocktail glass."]	—	—	—	—	—	—	This matters because it preserves a named hotel-bar silver branch that sits between aperitif cocktails and the egg-white pink family.	—	—	—
2311	1088	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	265	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the fine-shaved ice, gum syrup, bitters, French vermouth, and Scotch whiskey to a large bar glass.", "Stir up well with a spoon.", "Strain into a cocktail glass.", "Add a medium-size olive, squeeze lemon peel on top, and serve."]	Olive, with lemon peel expressed on top	Fine-shaved ice	Vermouth and whisky meet in a drier, more pointed aromatic register than older sweetened whiskey cocktails.	St. Joseph helps show whiskey moving into the same vermouth-structured late cocktail world that gin had already begun to dominate.	The finish is dry, warming, and lightly bitter.	A Scotch-and-vermouth cocktail marking the whiskey branch's adaptation to the late aperitif idiom.	This is a useful whiskey-side counterpart to the gin-heavy late cocktails. It shows that the modernising aperitif line was not exclusively gin territory.	The gum must be restrained. Too much sweetness would undo the drink's drier late-cocktail profile.	—	—
2313	1089	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	21	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 is a good example of a sparse named aromatic that survives in a private-use cocktail book with very little explanatory padding.	Its identity depends almost entirely on the seasoning agent and base spirit, not on garnish or dilution style.	—	—
2316	1090	—	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 ingredients.", "Mix and strain into a cocktail glass."]	—	Ice	—	—	—	—	This matters as an early compact Blackthorn checkpoint before later Scotch-linked confusions and reinterpretations.	The drink remains a lean stirred aromatic with no extra syrup or garnish load.	—	—
3575	1090	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	["Fill a large glass two-thirds with ice, add ingredients, stir well, and strain into cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
4235	1090	—	The Buffet Blue Book	John H. Considine	1912	21	1912 The Buffet Blue Book bu John H Considine.md	["Fill a mixing glass two-thirds full of fine ice and add the syrup, lemon juice, orange bitters, Italian vermouth, Abbott's Bitters, and sloe gin.", "Stir thoroughly, strain into a cocktail glass, and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
4478	1090	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	14	1912 Wehman Bros.md	["Combine the ingredients over ice, stir well, strain into a cocktail glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5197	1090	Rawling 1914, cocktail section	Rawling's Book of Mixed Drinks	Ernest P. Rawling	1914	—	1914 Rawling's of Book Mixed Drinks by E P Rawling.md	["Stir with ice until very cold and strain into a cocktail glass."]	—	Ice	—	—	—	—	—	—	—	—
2317	1091	—	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 ingredients.", "Mix and strain into a cocktail glass."]	—	Ice	—	—	—	—	This helps show how quickly the dry gin-vermouth aperitif field became crowded with named side branches around 1900.	The recipe is a clean stirred split-base aperitif with no sweetening or finishing garnish.	—	—
2321	1092	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	24	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Fill a mixing glass with ice and add the ingredients.", "Shake well, strain into a cocktail glass, and serve."]	—	Ice	—	—	—	—	This is a useful checkpoint for acid phosphate appearing inside the aperitif-cocktail field rather than only in soda-fountain border drinks.	Unlike many adjacent stirred aromatics, the book explicitly wants this one shaken.	—	—
3554	1092	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	46	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill the mixing glass with ice, stir well, strain into a cocktail glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
3579	1092	Spaulding and Rositer 1906, cocktails section	How to Mix Drinks	George L. Spaulding and W. Rositer	1906	12	1906 How to Mix Drinks Compiled Selected and Concocted by G Spaulding and W Rositer.md	["Use large glass filled with shaved ice, stir well, and strain into cocktail glass."]	—	Shaved ice	—	—	—	—	—	—	—	—
3596	1092	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	25	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Stir the vermouth, Amer Picon, and bitters with cracked ice.", "Strain into a cocktail glass.", "Squeeze lemon peel over the top and serve."]	Twist of lemon peel	Cracked ice	Bitter orange and wormwood rise clearly.	The drink is dry but not austere, with Picon lending a darker orange bitterness than the cleaner gin-vermouth line.	The finish is bitter, citrusy, and appetising.	A low-proof bitter aperitif from the broader pre-war aromatic field.	—	—	—	—