Montana Club Cocktail — The Cocktail Ontologist

Family

Jack's Manual by J. A. Grohusko (1908, p.47) — Grohusko 1908

2 dash	Angostura bitters	base
0.5 jigger	brandy — California brandy	base
1 whole	Olive — olive	garnish
2 dash	anisette	modifier
0.5 jigger	dry vermouth — Chappaz French Vermouth	modifier
0.5 glass	ice — ice	other

Garnish: Olive

Ice: Ice

Nose: Anise and dry herbs rise over the brandy base.
Palate: This is an excellent club-cocktail oddity because it combines the dry aperitif field with olive garnish and anisette shading rather than following a straightforward Martini or Manhattan path.
Finish: The finish is dry, lightly savory, and anisic.
Summary: A distinctive brandy-vermouth club aperitif from the stranger pre-war fringe.

Jack's Manual by J. A. Grohusko (1910, p.67)

2 dashes	Angostura bitters	base
0.5 portion	brandy	base
1	Olive	garnish
2 dashes	anisette	modifier
0.5 portion	French vermouth — French Vermouth	modifier
	ice — Use large bar glass half full of ice.	other

Stir the Angostura bitters, anisette, French vermouth, brandy, and ice with a spoon.
Strain into a cocktail glass, put in an olive, and serve.

Garnish: Olive

Ice: Half bar glass of ice

The Buffet Blue Book by John H. Considine (1912, p.42)

Stir the ice, Abbott's Bitters, French vermouth, and California brandy with a spoon in a large bar glass.
Strain into a cocktail glass, put in an olive, and serve.

Garnish: Olive

Ice: Ice

See also: Barry Cocktail, Manhattan Cocktail