Rum Cocktail

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.84)

1. Stir the gum syrup, Angostura bitters, and Medford rum well.
2. Strain into a cocktail glass, twist a piece of lemon peel on top, and serve.

Garnish: Twisted lemon peel.

This is a useful compact Medford-rum aromatic checkpoint from a period when regional rum identities still mattered.

The drink keeps very close to the old cocktail grammar with only the base spirit changing.

Rawling's Book of Mixed Drinks by Ernest P. Rawling (1914) — Rawling 1914, cocktail section

1. Make in the manner of Rawling's Whiskey Cocktail, substituting Jamaica rum for whiskey.

Garnish: Lemon peel

Ice: Ice

Cheerio! A Book of Punches and Cocktails by Charles (1928, p.45) — Cheerio 1928

1. Pour the rum, vermouth, bitters, and ice into a shaker.
2. Mix well, strain into a cocktail glass, and serve.

Ice: Ice

Cocktails by Pedro Chicote (1928, p.212) — Negrita and strawberry syrup

1. Shake and serve in a cocktail glass.

Ice: 3 to 4 pieces ice

This matters because it preserves a strawberry-sweetened rum-and-vermouth aromatic in Chicote's Madrid layer.

Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.167)

1. Shake lightly from one glass to another and strain.

Ice: Cracked ice