New and Improved Bartenders' Manual by Harry Johnson (1900, p.265) — Harry Johnson 1900
| lemon peel — lemon peel | acid | |
| 0.5 glass | ice — fine-shaved ice | base |
| 0.5 wine-glass | Scotch whisky — Scotch whiskey | base |
| bitters — bitters | bitter | |
| 1 whole | Olive — olive | garnish |
| 0.5 wine-glass | dry vermouth — French vermouth | modifier |
| gum syrup — gum syrup | sweetener |
- 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.
Garnish: Olive, with lemon peel expressed on top
Ice: Fine-shaved ice
- Nose
- Vermouth and whisky meet in a drier, more pointed aromatic register than older sweetened whiskey cocktails.
- Palate
- St. Joseph helps show whiskey moving into the same vermouth-structured late cocktail world that gin had already begun to dominate.
- Finish
- The finish is dry, warming, and lightly bitter.
- Summary
- 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.