Imperial Cocktail

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.70)

1. Half fill a mixing glass with fine ice and add the aromatic bitters, maraschino, French vermouth, and Plymouth gin.
2. Spoon well, strain into a cocktail glass, put in an olive, and serve.

Garnish: Olive.

Ice: Fine ice

Daly's note about better-class European popularity is a useful social positioning detail for this early dry-style aromatic.

Its identity lies in the clean stirred gin-vermouth line rather than any sweeter old cocktail grammar.

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.20) — Ensslin 1917

1. Stir well in a mixing glass with cracked ice.
2. Strain and serve with an olive.

Garnish: Olive

Ice: Cracked ice

This matters because it preserves another mature gin-and-French-vermouth branch distinguished by tiny bitter and cherry-spirit accents rather than ratio shifts alone.

The olive places it squarely inside the aperitif service world despite the maraschino accent.

Il Barista Guida del Barman by Mazzon Ferruccio (1920, p.15)

1. Fill half the mixing glass with crushed ice.
2. Add the sugar, Angostura, absinthe, maraschino, and Noilly vermouth.
3. Stir and prepare as above.

Ice: Crushed ice