Coney Cocktail

Jack's Manual by J. A. Grohusko (1908, p.30) — Grohusko 1908

1. Shake the sweet vermouth and dry gin with fine ice.
2. Frappe, strain, and serve.

Ice: Fine ice

Nose

Gin botanicals rise through chilled vermouth sweetness.

Palate

This is a useful checkpoint because it shows the dry-gin aperitif field still tolerating simple sweet-vermouth equal parts beside the drier Martini line.

Finish

The finish is cool, herbal, and softly sweet.

Summary

A very compact gin-and-vermouth aperitif from the named club-cocktail field.

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.23) — Straub 1913

1. Shake well.
2. Serve in a cocktail glass.

This matters because it shows how minimal the pre-war gin-and-French-vermouth field could become without collapsing all such drinks into a single Martini story.