Applegreen's Bar Book by John Applegreen (1904, p.19) — Applegreen 1904
| 1 piece | lemon peel — lemon peel | acid |
| 1 whole | Sugar cube — cut sugar lump | base |
| 1 dash | Peychaud's bitters — Peychaud or Angostura bitters | bitter |
| water — water | dilution | |
| 1 jigger | dry vermouth — French or Italian vermouth | modifier |
| 1 lump | ice — lump ice | other |
- Prepare as for the old-fashioned whiskey cocktail, substituting vermouth for whiskey.
- Serve built over the lump ice.
Garnish: Lemon peel
Ice: 1 lump
- Nose
- Herbal vermouth and citrus oil dominate the aroma.
- Palate
- This matters because it shows old-fashioned service crossing fully into aperitif-wine territory, which broadens our picture of what the form meant in 1904.
- Finish
- The finish is herbal, lightly sweet-bitter, and dry.
- Summary
- An old-fashioned vermouth service from the expanded aperitif branch.