Modern Cocktail — The Cocktail Ontologist

Variants (3)

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.161)

3 dashes	lemon juice	acid
1 dash	Absinthe	base
0.5 glass	ice — Bar glass half full of ice.	base
0.5 jigger	Scotch whisky — Scotch whiskey	base
0.5 jigger	sloe gin — Sloe gin	base
1 dash	orange bitters	bitter
1	Cherry	garnish
4 dashes	syrup	sweetener

Mix the ice, lemon juice, orange bitters, absinthe, syrup, Scotch whiskey, and sloe gin well.
Strain into a cocktail glass, add a cherry, and serve.

Garnish: Cherry

Ice: Ice

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.24) — Ensslin 1917

2 dashes	Lemon juice (fresh) — Lemon Juice	acid
1 dash	Absinthe	base
	Jamaica rum — Jamaica Rum	base
1 drink	Scotch whisky — Scotch Whiskey	base
1 dash	orange bitters — Orange Bitters	bitter

Shake well in a mixing glass with cracked ice.
Strain and serve with a cherry in the glass.

Garnish: Cherry

Ice: Cracked ice

This matters because it preserves a hybrid smoky-anise-citrus whiskey branch that does not fit neatly inside later simplified cocktail taxonomies.

The drink's identity depends on modifier layering and the source should stay honest about the partially damaged rum quantity.

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

1 dash	Absinthe	base
1 dash	orange bitters — Orange Bitters	base
0.5 part	Scotch whisky — Scotch Whisky	base
0.5 part	sloe gin — Sloe Gin	base
1 cherry	Cherry — Serve with cherry.	garnish
4 dashes	Gomme syrup — Gomme Syrup	sweetener

Shake well and strain into cocktail glass with cherry.

Garnish: Cherry

This matters because it gives us a London 1923 checkpoint for the smoky-sloe Modern branch, distinct from the Ensslin version already in the ontology.

The absinthe dash and cherry service are the key details here.

See also: Modern Cocktail, Rob Roy Cocktail