Brown Cocktail

Cocktails How to Make Them by Livermore & Knight Co. (1898, p.18)

1. Fill a mixing-glass half full with fine ice.
2. Add the ingredients, shake until cold, strain into a cocktail glass, and twist a small piece of lemon peel on top.

Garnish: Lemon peel

Ice: Fine ice

The Gorham Cocktail Book by Gorham Mfg. Company (1905, p.20) — Gorham 1905

1. Shake the bitters, Holland gin, and French vermouth with fine ice until cold.
2. Strain into a cocktail glass and twist lemon peel on top.

Garnish: Lemon peel oil

Ice: Fine ice

Nose

Dry herbs, lemon oil, and grainy gin rise cleanly.

Palate

This is a useful bridge drink because it shows a very dry aromatic path developing beside, not after, sweeter Manhattan-type cocktails.

Finish

The finish is firm, dry, and botanical.

Summary

A dry Holland-gin aperitif from the pre-Martini aromatic branch.

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.19) — Straub 1913

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

This is a useful example of the pre-war cocktail field still treating rye and dry gin as compatible aromatic partners.