Drinks as They Are Mixed by Paul E. Lowe (1904, p.29) — Lowe 1904 New York
| lemon peel — lemon peel | acid | |
| 2 dash | Angostura bitters — Boker's or Angostura bitters | base |
| 1 jigger | rye whiskey — whiskey | base |
| 0.5 teaspoon | Sherry wine — sherry | modifier |
| 0.5 jigger | sweet vermouth — Italian vermouth | modifier |
- Stir the bitters, Italian vermouth, whiskey, and sherry with ice in a mixing glass.
- Strain into a cocktail glass, add a small twist of lemon peel, and serve.
Garnish: Small twist of lemon peel
- Nose
- Whiskey, vermouth herbs, and a faint sherry note sit beneath fresh lemon oil.
- Palate
- This variant matters because it shows another way the plain whiskey-cocktail line could be drawn toward Manhattan-style seasoning without fully becoming a Manhattan.
- Finish
- The finish is dry, vinous, and quietly spiced.
- Summary
- A seasoned whiskey cocktail sitting between the plain and vermouth branches.