Tropical Cocktail — The Cocktail Ontologist

Variants (3)

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.154)

	lemon peel — Squeeze on top.	acid
	ice — cracked ice	base
1 dash	Aromatic bitters — Aromatic Bitters	bitter
1 dash	orange bitters — Orange Bitters	bitter
1	garnish — cherry or other fruit in season	garnish
0.25 jigger	creme de cacao — Creme-de-Cacao (a la Vanilla)	modifier
0.5 jigger	French vermouth — French Vermouth	modifier
0.25 jigger	marasquin — Marasquin	modifier
3 dashes	gum syrup — gum	sweetener

Mix the cracked ice, aromatic bitters, gum, orange bitters, creme de cacao, marasquin, and French Vermouth well with a bar spoon.
Strain into a cocktail glass, add a cherry or seasonal fruit, squeeze lemon peel on top, and serve.

Garnish: Cherry or seasonal fruit with expressed lemon peel

Ice: Cracked ice

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.83) — Harry of Ciro's 1923

1 dash	Angostura bitters — Angostura	base
1 dash	orange bitters — Orange Bitters	bitter
1 cherry	Cherry	garnish
0.5 glass	creme de cacao — Creme de Cacao	modifier
0.5 glass	French vermouth — French Vermouth	modifier
0.5 glass	Maraschino	modifier

Garnish: Cherry

This matters because it preserves another post-war cacao-and-vermouth side branch in the London hotel-bar layer.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.81) — Cherry garnish

1 dash	Angostura bitters — Angostura Bitters	base
1 dash	orange bitters — Orange Bitters	bitter
0.33 part	creme de cacao — Creme de Cacao	modifier
0.33 part	French vermouth — French Vermouth	modifier
0.33 part	Maraschino	modifier

Garnish: Cherry

This matters because it preserves a cacao-and-vermouth interwar side branch that later lists often flatten away.

The source line is slightly compressed, but the ingredient structure is clear.

See also: Snowball Cocktail, Rose Cocktail