Armour Cocktail

Cocktails How to Make Them by Livermore & Knight Co. (1898, p.15)

1. Use fine ice in a mixing-glass.
2. Add the ingredients, mix, strain into a cocktail glass, and add a piece of orange peel.

Garnish: Orange peel

Ice: Fine ice

The Cocktail Book a Sideboard Manual for Gentlemen (1901, p.22)

1. Fill a mixing glass with ice and add the bitters, sherry, and vermouth.
2. Mix well, strain into a cocktail glass, add orange peel, and serve.

Garnish: Orange peel.

Ice: Ice

This is a strong early witness for the fortified-wine aperitif field thickening beyond the later-famous Martini/Manhattan pair.

The citrus peel is a meaningful final accent in a very low-proof aromatic structure.

The Gorham Cocktail Book by Gorham Mfg. Company (1905, p.17) — Gorham 1905

1. Stir the orange bitters, sherry, and Italian vermouth with fine ice.
2. Strain into a cocktail glass and add a piece of orange peel.

Garnish: Orange peel

Ice: Fine ice

Nose

Orange oil and fortified wine lead the aroma.

Palate

This matters because it shows the early twentieth-century aperitif world still branching through sherry and vermouth, not only gin and whiskey.

Finish

The finish is dry, vinous, and faintly bitter-orange.

Summary

A compact sherry-vermouth aperitif from the aromatic fringe.

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.14) — Straub 1913

1. Stir.
2. Serve in a cocktail glass.

This remains useful because it preserves the low-proof sherry-and-vermouth aperitif line inside a hotel-manual context rather than leaving it to a few famous named drinks only.