Brighton Cocktail — The Cocktail Ontologist

Family

Applegreen's Bar Book by John Applegreen (1904, p.14) — Applegreen 1904

1 piece	lemon peel — lemon peel	acid
0.75 jigger	Holland gin	base
2 dash	orange bitters — orange bitters	base
0.25 jigger	sweet vermouth — Italian vermouth	modifier
1 dash	Simple syrup (1:1) — syrup	sweetener

Stir the orange bitters, syrup, Holland gin, Italian vermouth, lemon peel, and ice.
Strain into a cocktail glass.

Garnish: Lemon peel

Ice: Ice

Nose: Maltier gin and vermouth herbals lead the aroma.
Palate: This matters because it shows the aromatic-vermouth field branching through Holland gin as well as through Old Tom and whiskey.
Finish: The finish is dry, malty, and gently bittered.
Summary: A Holland-gin vermouth cocktail from the broader aromatic field.

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.18) — Straub 1913

1 piece	lemon peel — Lemon Peel	acid
0.25 jigger	dry gin — Dry Gin	base
1 dash	orange bitters — Orange Bitters	base
0.5 jigger	Tom gin — Tom Gin	base
0.5 jigger	Italian vermouth — Italian Vermouth	modifier

Garnish: Lemon peel

This is a useful checkpoint for the period when Old Tom and drier gin could still sit together in the same aromatic spec.

See also: Martini Cocktail, Tom Gin Cocktail