Applegreen's Bar Book by John Applegreen (1904, p.19) — Applegreen 1904
| 1 piece | lemon peel — lemon peel | acid |
| 0.5 jigger | rye whiskey — whiskey | base |
| 1 whole | Sugar cube — cut sugar lump | base |
| 1 dash | Peychaud's bitters — Peychaud or Angostura bitters | bitter |
| water — water | dilution | |
| 0.5 jigger | sweet vermouth — Italian vermouth | modifier |
| 1 lump | ice — lump ice | other |
- Prepare as for the old-fashioned whiskey cocktail, using half whiskey and half Italian vermouth.
- Serve built over the lump ice.
Garnish: Lemon peel
Ice: 1 lump
- Nose
- Whiskey spice, vermouth herbals, and citrus oil rise together.
- Palate
- This is an especially good comparative entry because it makes the Manhattan-family relationship to old-fashioned service explicit rather than merely implied.
- Finish
- The finish is warming, herbal, and lightly bitter.
- Summary
- A Manhattan recast through old-fashioned service logic.