Mountain Cocktail — The Cocktail Ontologist

Variants (3)

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.158)

large whiskey glass	Whiskey — Base quantity implied by vessel-sized source wording.	base
6 dashes	tonka bitters — Tonka bitters	bitter
1	Cherry	garnish
5 dashes	vermouth — Vermouth	modifier
1	egg white — white of a beaten egg	other
	ice — shaved ice	other
5 dashes	lemon syrup	sweetener
6 dashes	Sugar syrup	sweetener

Combine the whiskey, shaved ice, tonka bitters, lemon syrup, sugar syrup, vermouth, beaten egg white, and cherry.
Strain into a cocktail glass and serve.

Garnish: Cherry

Ice: Shaved ice

The source wording is slightly compressed, so the record stays close to the printed structure.

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.60) — Hoffman House, New York

1 white	egg white — Fresh Egg White	base
3 parts	rye whiskey — Rye Whisky	base
3 dashes	orange bitters — Orange Bitters	bitter
1 cherry	Cherry — Serve with a cherry.	garnish
0.5 part	French vermouth — French Vermouth	modifier
0.5 part	lemon syrup — Lemon Syrup	sweetener

Garnish: Cherry

This matters because it preserves another American hotel import into the London 1923 field, still egg-white-based and citrus-syrup-seasoned.

The egg-white and lemon-syrup structure are the defining features.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.55) — Hoffman House, New York

1 white	egg white — Fresh Egg white	base
0.33 part	rye whiskey — Rye Whisky	base
3 dashes	orange bitters — Orange Bitters	bitter
0.17 part	French vermouth — French Vermouth	modifier
0.17 part	lemon syrup — Lemon Syrup	sweetener

Garnish: Cherry

This matters because it preserves a pre-Prohibition New York hotel drink still circulating in the Paris 1927 layer.

See also: Whiskey Sour, Perfect Cocktail