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
3663	1092	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	27	1908 Jack's Manual by J A Grohusko.md	["Stir the Angostura bitters, Amer Picon, and French vermouth well with shaved ice.", "Strain into a cocktail glass and serve."]	—	Shaved ice	Bitter orange and herbal spice dominate the nose.	This is a very useful pre-war checkpoint because it shows the aperitif field tolerating extremely bitter, low-proof aromatic forms that sit outside later canonical simplifications.	The finish is long, dry, and firmly bitter.	A bitter Amer-Picon aperitif from the more austere aromatic fringe.	—	—	—	—
3908	1092	—	Jack's Manual	J. A. Grohusko	1910	39	1910 Jack's Manual by J A Grohusko.md	["Add the bitters, Amer Picon, and French vermouth to a mixing glass full of shaved ice.", "Stir well, strain into a cocktail glass, and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
4254	1092	—	The Buffet Blue Book	John H. Considine	1912	24	1912 The Buffet Blue Book bu John H Considine.md	["Stir the shaved ice, Abbott's Bitters, Amer Picon, and French vermouth well.", "Strain into a cocktail glass and serve."]	—	Shaved ice	—	—	—	—	—	—	—	—
4748	1092	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	14	1912 Wehman Bros.md	["Fill a large glass with shaved ice, add the Angostura, Picon, and French vermouth, stir well, strain into a cocktail glass, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5109	1092	French Style	Straub's Manual of Mixed Drinks	Jacques Straub	1913	19	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This is a good reminder that the pre-war aperitif field still made room for compact bitter-wine drinks with little or no base spirit.	—	—	Compared with Straub's standard Brut Cocktail, this version leans bitter and fortified rather than cordial and absinthe-led.
5110	1092	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 matters because it keeps calisaya and absinthe active inside the pre-war bitter aperitif line rather than treating vermouth drinks as a single Martini trajectory.	—	—	—
5201	1092	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 chilled and serve with an olive."]	Olive	Ice	—	—	—	—	—	—	—	—
2322	1093	—	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 Calisaya and whiskey.", "Mix well, strain into a cocktail glass, and finish with lemon peel."]	Lemon peel.	Ice	—	—	—	—	This helps map the quinine-bitter liqueur branch sitting close to whiskey cocktails at the turn of the century.	The structure is extremely spare, relying on the bitter cordial itself for most of the drink's identity.	—	—
3129	1093	Gorham 1905	The Gorham Cocktail Book	Gorham Mfg. Company	1905	21	1905 The Gorham Cocktail Book.md	["Mix the Calisaya, whiskey, lemon peel, and fine ice well.", "Strain into a cocktail glass."]	Lemon peel	Fine ice	Bitter bark notes and whiskey rise together.	This is a useful aperitif-side branch because the structural modifier is not vermouth or syrup but a quinine-bitter cordial.	The finish is bitter, herbal, and warming.	A Calisaya-led whiskey aromatic from the bitter cordial branch.	—	—	—	—
3913	1093	—	Jack's Manual	J. A. Grohusko	1910	42	1910 Jack's Manual by J A Grohusko.md	["Stir the calisaya with cracked ice.", "Strain and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
5112	1093	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	20	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir.", "Serve in a cocktail glass."]	—	—	—	—	—	—	This matters because it keeps the bitter-cordial side of the pre-war aperitif world visible as its own line rather than a mere modifier inside other drinks.	—	—	—
5743	1093	Metropolitan Club standard cocktail	Cocktails (Metropolitan Club Washington DC)	Metropolitan Club, Washington, D.C.	1920	—	1920 Cocktails (Metropolitan Club Washington DC).md	["Stir well."]	—	Ice	—	—	—	—	—	—	—	—
2324	1094	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	25	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Build the ingredients in a bar glass.", "Grate nutmeg into the drink, stir with a spoon, and serve with no ice."]	Grated nutmeg.	—	—	—	—	—	This is a vivid reminder that named 'cocktails' in private-use books could still include heavily restorative, almost medicinal cordial blends.	The instruction to use no ice is central; the drink is not meant as a chilled aromatic.	—	—
6906	1094	—	Cheerio! A Book of Punches and Cocktails	Charles	1928	21	1928 Cheerio a book of Punches and Cocktails by Charles.md	["Pour the Jamaica ginger, brandy, Port wine, cherry brandy, and blackberry brandy into a bar glass.", "Grate nutmeg on top, stir with a spoon, use no ice, and serve."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
2329	1095	—	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."]	—	Ice	—	—	—	—	This is a valuable small aperitif branch linking bitter cordial logic to the dry gin field.	The recipe is intentionally bare and makes its point through the split base alone.	—	—
2330	1096	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	27	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 good marker for the dual-vermouth aperitif field thickening at the same time as dry Manhattan and Martini styles were consolidating.	Like the Brut, the acid-phosphate and shake instruction give it a sharper service profile than a plain stirred vermouth cocktail.	—	—
5425	1096	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	40	1917 The Ideal Bartender by Tom Bullock.md	["Fill a large bar glass with shaved ice.", "Shake, strain into a cocktail glass, and serve."]	—	Shaved ice	—	—	—	—	This matters because it preserves acid phosphate as an active cocktail-house modifier inside the dual-vermouth field rather than only in soda-fountain drinks.	The phosphate is central to the drink's identity and should not be flattened into generic acidity.	—	—
2340	1097	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	31	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 early witness for an ultra-minimal gin-and-vermouth aperitif before later dry styles dominate the story.	The explicit absence of bitters is the entire point of distinction here.	—	—
2934	1097	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	20	1904 Applegreen's Bar Book by John Applegreen.md	["Shake the dry gin, French vermouth, orange bitters, and fine cracked ice until it is frapped.", "Strain into a large cocktail glass."]	—	Fine cracked ice	Dry vermouth and clean gin botanicals lift sharply.	This is a useful comparison point because it shows a very dry gin-vermouth drink being handled by shaking and heavy chilling rather than by the now-dominant stirred Martini orthodoxy.	The finish is lean, cold, and aromatic.	A frapped dry gin-vermouth aperitif from the transitional branch.	—	—	—	—
3553	1097	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	45	Louis' Mixed Drinks by Muckensturm (1906).md	["Fill the mixing glass with ice, stir well, strain into a cocktail glass, twist lemon peel on top, add the peel to the cocktail, and serve."]	Lemon peel	Ice	—	—	—	—	—	—	—	—
3770	1097	Didier 1909	The Reminder	Jacob A. Didier	1909	39	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Use a mixing glass with cracked ice.", "Add the maraschino, dry gin, French vermouth, and lemon peel.", "Stir, strain into a cocktail glass, and serve."]	Lemon peel	Half a glass of cracked ice	Lemon and maraschino rise over the gin.	The maraschino rounds the drink without undoing its dry aperitif structure, making it a softer cousin to the driest Martini forms.	The finish is clean, dry-fruity, and lightly citric.	A maraschino-softened dry-gin aperitif branch.	—	—	—	—
4199	1097	Sullivan 1910, cocktails section	The Barkeeper's Manual	Raymond E. Sullivan	1910	4	1910 The Barkeeper's Manual by Raymond E.md	["Frappe and serve with orange peel."]	Orange peel	Ice	—	—	—	—	—	—	—	—
5353	1097	Ensslin 1917	Recipes for Mixed Drinks	Hugo R. Ensslin	1917	21	1917 Recipes for Mixed Drinks by Hugo R Ensslin (second edition).md	["Shake well in a mixing glass with cracked ice.", "Strain and serve."]	—	Cracked ice	—	—	—	—	This matters because it preserves a dual-vermouth gin aperitif branch that sits between Martini, Perfect, and other mixed-vermouth cocktail lines.	The shake keeps it in the lightly aerated pre-war cocktail service mode rather than later rigid stirred orthodoxy.	—	—
5431	1097	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	49	1917 The Ideal Bartender by Tom Bullock.md	["Use a large mixing glass filled with lump ice.", "Shake well and serve in a cocktail glass."]	—	Lump ice	—	—	—	—	This matters because Bullock preserves a very stripped Lone Tree, showing how bare the dual-vermouth Old Tom branch could be in club service.	Its spare structure is historically informative in itself and should not be padded with later assumptions.	—	—
5582	1097	—	Julian's Recipes	Julian Anderson	1919	12	1919 Julian's Recipes by Julian Anderson.md	["Shake the fine ice, Old Tom gin, and Italian vermouth.", "Strain and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
5752	1097	Metropolitan Club standard cocktail; OCR reads Lons Tree	Cocktails (Metropolitan Club Washington DC)	Metropolitan Club, Washington, D.C.	1920	—	1920 Cocktails (Metropolitan Club Washington DC).md	["Frappe."]	—	Ice	—	—	—	—	—	—	—	—
6109	1097	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	18	1925 About Town Cocktail Book by Joe Fitchett.md	["Stir and strain into cocktail glass."]	—	—	—	—	—	—	This matters because it preserves the simplest Lone Tree branch in a mid-1920s social source.	—	—	—
6513	1097	Barflies 1927	Barflies and Cocktails	Harry McElhone and Wynn	1927	50	1927 Barflies and Cocktails.md	["Squeeze orange peel in the shaker, stir with ice, and strain into a cocktail glass."]	Orange peel	—	—	—	—	—	This matters because it preserves the equal-parts Lone Tree branch inside McElhone's interwar canon.	—	—	—
2348	1098	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	34	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 very useful transitional aromatic because it drops bitters entirely while still living firmly inside the whiskey-vermouth field.	The explicit 'No bitters' note is the defining differentiator.	—	—
2349	1099	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	34	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Shake the bitters and vermouth with ice and strain into a star champagne glass.", "Fill with soda water and serve."]	—	Ice	—	—	—	—	This is a good example of a named cocktail that sits halfway between vermouth aromatic and lengthened soda service at the start of the twentieth century.	The book is explicit that the soda comes after the shake and strain, not during the mix.	—	—
2350	1100	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	34	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Build the lemon juice, sauces, vinegar, oysters, and their liquor in a tumbler.", "Season to taste with pepper and salt, mix, and serve with a small fork in the glass."]	—	—	—	—	—	—	This is a strong reminder that private-house cocktail books still used 'cocktail' for savory oyster restoratives as well as spirituous aromatics.	The small fork is part of the service logic, not just tableware convenience.	—	—
2677	1100	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	74	1903 Daly's Bartenders' Encyclopedia.md	["Build the catsup, oysters, salt, pepper, and lime juice in a medium wine glass.", "Serve."]	—	—	—	—	—	—	This is a useful savory cocktail checkpoint that shows how broadly the term still ranged in 1903.	The drink depends on direct seasoned oyster service rather than any shaken or lengthened logic.	—	—
3045	1100	Lowe 1904	Drinks as They Are Mixed	Paul E. Lowe	1904	27	1904 Drinks as they are Mixed by Paul E Lowe.md	["Combine the lemon juice, Tabasco, tomato catsup, and oysters with their liquor in a tumbler.", "Season with pepper and salt, mix, and serve with a small fork in the glass."]	—	—	Briny oyster liquor and sharp peppered seasoning dominate the nose.	This entry matters because it preserves the savoury oyster-service branch that sat beside restorative and eye-opener drinks in the working bar.	The finish is saline, spicy, and sharply citric.	A savoury oyster shooter from the bracing restorative side of the bar.	—	—	—	—
3146	1100	Gorham 1905	The Gorham Cocktail Book	Gorham Mfg. Company	1905	36	1905 The Gorham Cocktail Book.md	["Build the lemon juice, Tabasco, vinegar, tomato catsup, and oysters with their liquor in a tumbler.", "Season to taste, mix, and serve with a small fork or spoon."]	—	—	Brine, acid, and seasoning hit immediately.	This is an important bracer-style entry because it shows the savory oyster cocktail as a working bar preparation, not only a later brunch curiosity.	The finish is sharp, saline, and lingeringly savory.	A savory oyster bracer from the restorative and shellfish-service branch.	—	—	—	—
3172	1100	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	146	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Put enough catsup in a medium wine-glass to fill the bottom.", "Add the oysters, season well with pepper and salt, add the lemon juice, and serve."]	—	—	—	—	—	—	—	—	—	—
4056	1100	—	Jack's Manual	J. A. Grohusko	1910	69	1910 Jack's Manual by J A Grohusko.md	["Build the oysters, lemon juice, sauces, vinegar, salt, and pepper in a star champagne glass.", "Stir gently with a spoon and serve."]	—	None	—	—	—	—	—	—	—	—
4345	1100	—	The Buffet Blue Book	John H. Considine	1912	43	1912 The Buffet Blue Book bu John H Considine.md	["Build the oysters, lemon juice, paprika sauce, vinegar, salt, and pepper in a star champagne glass.", "Stir gently with a spoon and serve."]	—	None	—	—	—	—	—	—	—	—
4493	1100	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	18	1912 Wehman Bros.md	["Combine the catsup, oysters, pepper, salt, and lemon juice in a medium wine-glass and serve."]	—	Ice	—	—	—	—	—	—	—	—
4990	1100	—	The Up-to-Date Bartender's Guide	Harry Montague	1913	20	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the lemon juice, Tabasco sauce, tomato catsup, oysters with their liquor, pepper, and salt into a tumbler.", "Stir well and serve with a small fork in the glass."]	—	—	—	—	—	—	—	—	—	—
5227	1100	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 a few small chips of ice until the ice dissolves and serve cold in a low punch glass; Mandalay sauce or a little white wine may be substituted or added."]	Paprika	Small chips of ice	—	—	—	—	—	—	—	—
6265	1100	—	L'Art du Shaker	Dominique Migliorero	1925	48	1925 L'Art du Shaker by Dominique Migliorero.md	["Stir lightly in a Bordeaux glass and serve."]	—	—	—	—	—	—	—	—	—	—
2352	1101	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	35	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 strong example of the liqueur-accented dry aperitif field widening beyond the later-famous names.	The Chartreuse is only a spoonful, so it functions as a structural accent rather than a sweet base.	—	—
6118	1101	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	21	1925 About Town Cocktail Book by Joe Fitchett.md	["Fill with ice, mix, and strain into cocktail glass."]	—	Ice	—	—	—	—	This matters because it preserves a Chartreuse-lifted Plymouth aromatic in a social cocktail source.	—	—	—
2354	1102	—	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	36	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.", "Serve an olive in the glass."]	Olive.	Ice	—	—	—	—	This is a very useful early private-house Rob Roy checkpoint because it shows the drink already stable enough to appear as a standard named cocktail.	The olive garnish aligns it with the increasingly dry aperitif logic of the period.	—	—
2917	1102	Applegreen 1904	Applegreen's Bar Book	John Applegreen	1904	16	1904 Applegreen's Bar Book by John Applegreen.md	["Stir the orange bitters, Scotch whisky, Italian vermouth, lemon peel, and ice.", "Strain into a cocktail glass."]	Lemon peel	Ice	Scotch and vermouth herbals rise under a citrus note.	This is useful because it shows the Rob Roy already functioning clearly as a Scotch Manhattan rather than as a looser named curiosity.	The finish is smoky, herbal, and warming.	A Scotch Manhattan branch from the mature aromatic-vermouth family.	—	—	—	—
3149	1102	Gorham 1905	The Gorham Cocktail Book	Gorham Mfg. Company	1905	37	1905 The Gorham Cocktail Book.md	["Stir the bitters, Scotch whiskey, and Italian vermouth with fine ice.", "Strain into a cocktail glass and place a small piece of lemon peel on top."]	Lemon peel	Fine ice	Scotch and sweet vermouth rise in balance.	This is useful as a clean historical checkpoint because Gorham treats Rob Roy not as an exotic outlier but as a straightforward Scotch translation of Manhattan logic.	The finish is warming, smoky, and wine-softened.	A Scotch Manhattan branch presented as a normal aromatic variation.	—	—	—	—
3607	1102	Boothby 1908	The World's Drinks and How to Mix Them	Hon. Wm Boothby	1908	30	1908 The World's Drinks and How to Mix Them by Hon Wm Boothby.md	["Stir the Scotch whisky, French vermouth, bitters, and cracked ice well.", "Strain into a chilled cocktail glass.", "Squeeze lemon peel over the top and serve with ice water on the side."]	Twist of lemon peel	Cracked ice	Scotch and lemon lift over the dry vermouth.	The French vermouth keeps the drink tauter than later sweeter Rob Roy models, letting the whisky speak with more directness.	The finish is dry, smoky-spiced, and citric.	An early Rob Roy that sits closer to the dry Manhattan field than to later sweeter Scotch versions.	—	—	—	—
3721	1102	Grohusko 1908	Jack's Manual	J. A. Grohusko	1908	54	1908 Jack's Manual by J A Grohusko.md	["Stir the Curacao, sherry, and sweet vermouth with cracked ice.", "Strain and serve."]	—	Cracked ice	Orange and sherry rise from the chilled glass.	This is historically valuable because it shows how unstable some later-famous names still were in 1908, with the Rob Roy not yet fixed to the form later drinkers expect.	The finish is vinous, orange-tinged, and gently nutty.	A pre-standardisation Rob Roy from the unstable named-cocktail field.	—	—	—	—
4099	1102	—	Jack's Manual	J. A. Grohusko	1910	76	1910 Jack's Manual by J A Grohusko.md	["Stir the curacao, sherry wine, Italian vermouth, and cracked ice.", "Strain and serve."]	—	Cracked ice	—	—	—	—	—	—	—	—
4211	1102	Sullivan 1910, cocktails section	The Barkeeper's Manual	Raymond E. Sullivan	1910	7	1910 The Barkeeper's Manual by Raymond E.md	["Frappe with orange peel and serve."]	Orange peel	Ice	—	—	—	—	—	—	—	—