Sunshine Cocktail — The Cocktail Ontologist

Family

The World's Drinks and How to Mix Them by Hon. Wm Boothby (1908, p.31) — Boothby 1908

1 twist	lemon peel — lemon peel	acid
0.33 jigger	Old Tom gin	base
	orange bitters — A few squirts.	bitter
0.33 jigger	dry vermouth — French vermouth	modifier
0.33 jigger	sweet vermouth — Italian vermouth	modifier

Stir the Old Tom gin, the two vermouths, orange bitters, and cracked ice thoroughly.
Strain into a stem cocktail glass.
Squeeze lemon peel over the top and serve.

Garnish: Twist of lemon peel

Ice: Cracked ice

Nose: Sweet and dry vermouth meet Old Tom sweetness on the nose.
Palate: The drink balances the sweet and dry vermouth poles more evenly than a Martini, creating a softer but still recognisably aperitif profile.
Finish: The finish is herbal, rounded, and citric.
Summary: A balanced pre-war vermouth-and-gin club cocktail from the broader aperitif fringe.

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.48) — For Two

1 lime	Lime juice (fresh) — Juice of one Lime	base
1.25 jigger	Tom gin — Tom Gin	base
0.5 jigger	French vermouth — French Vermouth	modifier
2 whole	egg white — White of Egg	other
1 barspoon	Grenadine syrup — Grenadine	sweetener

Ice: Frappe

This is useful because it preserves another egg-white citrus branch linking the aromatic and sour fields in a shared-service format.

Rawling's Book of Mixed Drinks by Ernest P. Rawling (1914) — Rawling 1914, cocktail section

0.33 measure	dry vermouth — French vermouth	base
0.33 measure	London dry gin — dry gin	base
1 piece	Orange peel	garnish
0.33 measure	sweet vermouth — Italian vermouth	modifier

Garnish: Orange peel

Ice: Cracked ice

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.32) — Ensslin 1917

0.5 drink	Cuban rum — Cuban Rum	base
1 juice	Lime juice (fresh) — Juice of 1 Lime	base
2 dashes	creme de cassis — Creme de Cassis	modifier
0.5 drink	French vermouth — French Vermouth	modifier

Ice: Cracked ice

This matters because it preserves another rum-and-vermouth citrus branch, but one darkened by cassis rather than grenadine or orange.

The French vermouth keeps the drink tied to aperitif logic even though the citrus is prominent.

See also: President Cocktail, Santiago Cocktail