Campill Cocktail — The Cocktail Ontologist

Family

Jack's Manual by J. A. Grohusko (1908, p.27) — Grohusko 1908

1 dash	Absinthe — absinthe	base
0.5	rye whiskey — rye whiskey	base
0.25	dry vermouth — Chappaz French Vermouth	modifier
0.25	sweet vermouth — Bailor Vermouth	modifier
	ice — cracked ice	other

Ice: Cracked ice

Nose: Absinthe and vermouth herbs lift over the rye.
Palate: This is a good pre-war branch because it blends the mixed-vermouth and absinthe-rinse worlds into a single restrained aperitif.
Finish: The finish is dry, herbal, and faintly anisic.
Summary: A rye-and-vermouth aperitif with absinthe shading.

Jack's Manual by J. A. Grohusko (1908, p.27) — Grohusko 1908

1 dash	Absinthe — absinthe	base
0.5	rye whiskey — rye whiskey	base
0.25	dry vermouth — Chappaz French Vermouth	modifier
0.25	sweet vermouth — Bailor Vermouth	modifier
	ice — cracked ice	other

Ice: Cracked ice

Nose: Absinthe and mixed vermouth herbs lift over the rye.
Palate: This is a very useful branch drink because it blends the mixed-vermouth city-cocktail line with the absinthe-shaded aperitif world.
Finish: The finish is dry, herbal, and lightly anisic.
Summary: A rye-and-vermouth aperitif with a light absinthe accent.

Jack's Manual by J. A. Grohusko (1910, p.42)

1 dash	Absinthe	base
0.5 portion	rye whiskey — Source gives 50% rye whiskey.	base
0.25 portion	French vermouth — Source gives 25% French vermouth.	modifier
0.25 portion	Italian vermouth — Source gives 25% Italian vermouth.	modifier
	ice — cracked ice	other

Add the absinthe, rye whiskey, French vermouth, Italian vermouth, and cracked ice to a glass.
Stir, strain, and serve.

Ice: Cracked ice

See also: Cotton Cocktail, Trilby Cocktail