Washington Cocktail

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.28)

1. Combine the ingredients in a small wine glass.
2. Serve as mixed.

This is a useful compact aperitif checkpoint because Sheridan preserves a small direct-service vermouth cocktail built on brandy rather than whiskey or gin.

Like Manhattan No. 1, this appears as a small direct-glass cocktail rather than an explicitly chilled strained drink.

The Complete Buffet Guide by V. B. Lewis (1903, p.26) — V. B. Lewis 1903

1. Combine the brandy, French vermouth, bitters, and gum syrup in a small wine glass and serve.

Nose

Brandy and dry vermouth give a perfumed but relatively austere aroma.

Palate

This shows the aromatic cocktail line moving toward the Manhattan/Martini neighbourhood while still keeping brandy in play.

Finish

The finish is herbal, lightly sweet, and spirit-led.

Summary

A brandy-vermouth aromatic from the late nineteenth-century transition zone.

Jack's Manual by J. A. Grohusko (1910, p.91)

1. Stir the Angostura bitters, curacao, French vermouth, and brandy with broken ice.
2. Strain and serve.

Ice: Broken ice

L'Art du Shaker by Dominique Migliorero (1925, p.72)

1. Stir cold and serve.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.84) — Barflies 1927

1. Shake well and strain into a cocktail glass.

This matters because it preserves another light vermouth-brandy aromatic under a durable canonical name in the late 1920s layer.