- Two lumps of ice in a small wine-glass
- Add three dashes gum-syrup
- Two dashes Boker’s bitters
- One pony brandy
- One pony French vermouth
- Mix
- Take out the ice
- Add a small piece twisted lemon peel
Metropolitan Cocktail
Bronx Cocktail
- 1/2 Jigger Dry Gin
- 1/4 Jigger Italian Vermouth
- 1/4 Jigger French Vermouth
- 1 Piece Orange
- Shake Well
Straub’s Manual of Mixed Drinks by Jacques Straub, 1913
Trilby Cocktail
- Use large bar glass
- Fill glass with shaved ice
- Two dashes absinthe
- Two dashes orange bitters
- Two dashes Parfait d’Amour
- One-half wine-glass Scotch whiskey
- One-half wine-glass Italian Vermouth
- Stir with spoon
- Strain in cocktail glass
- Put in cherries
- Squeeze lemon peel on top, and
- Serve
The Hoffman House Bartenders Guide by Charles S. Mahoney, 1912
Bisleri Cocktail
- One part of Bisleri’s bitters (Ferro China Bisleri)
- Two parts Italian Vermouth
- Ice
- Shake
- Strain and
- Serve in cocktail glass, adding
- Oil of Orange Peel
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
H. P. Whitney Cocktail
- Take two dashes of orange bitters
- One dash of Maraschino
- One liqueur-glass of French Vermouth, and
- Two liqueur-glasses of dry gin
- Fill the mixing-glass with ice
- Stir well and
- Strain into a cocktail-glass
- Serve with an orange peel and a queen olive
Louis’ Mixed Drinks by Louis Muckensturm, 1906
Manhattan Cocktail
- Fill mixing-glass half-full fine ice
- Add two dashes gum-syrup
- Two dashes Boker’s bitters
- One-half jigger Italian vermouth
- One-half jigger whiskey
- Mix
- Strain into cocktail-glass
- Add a piece of lemon peel
The Gorham Cocktail Book, 1905
Pacific Union
- Put a lump of ice in a glass and
- Two dashes of gum syrup; on this
- Two dashes of Curaçao
- Three of Boker’s bitters, a
- Wine-glass of Italian vermouth and
- One pony of rye whisky
- Shake
- Thoroughly mix, and
- Strain into a glass in which there is a twist of lemon-peel
One Hundred & One Beverages by May E. Southworth, 1904
The Pacific-Union Club is a social club in San Francisco, at the top of Nob Hill, founded in 1889 as a merger of two earlier clubs: the Pacific Club (founded 1852) and the Union Club (founded 1854).
“The Three Graces” Cocktail
As served at St. Charles Hotel, New Orleans Louisiana
For persons fond of Vermouth or Dubonnet, this has the richest flavor and pleasant aroma, as well as taste, and is considered to give an unusually strong appetite.
- One-third Dubonnet
- One-third French Vermouth
- One-third Orange Gin
- Frappe and strain to cocktail glass
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
Yellow Dog
- Take one-half a cocktail-glass of Scotch whiskey, and
- One-half a cocktail-glass of Italian Vermouth
- Fill the mixing glass with ice
- Shake well and
- Strain into a bar-glass
- Add a small piece of orange peel
Louis’ Mixed Drinks by Louis Muckensturm, 1906
Martini Cocktail – No. 1
- Half a mixing-glass full fine ice
- Three dashes orange bitters
- One-half jigger Tom gin
- One-half jigger Italian vermouth
- One piece lemon peel
- Mix
- Strain into cocktail-glass