Affinity Cocktail — The Cocktail Ontologist

Family

The Reminder by Jacob A. Didier (1909, p.29) — Didier 1909

2 dash	Aromatic bitters	base
1 drink	Scotch whisky — Scotch whiskey	base
0.5 drink	dry vermouth — French vermouth	modifier
0.5 drink	sweet vermouth — Italian vermouth	modifier

Use a mixing glass with cracked ice.
Add the bitters, French vermouth, Italian vermouth, and Scotch whiskey.
Stir, strain into a cocktail glass, twist lemon peel over the top, add a cherry, and serve.

Garnish: Cherry and twist of lemon peel

Ice: Cracked ice

Nose: Lemon oil, Scotch, and mixed vermouth herbs rise together.
Palate: The split vermouth line gives the drink a broad herbal middle, while Scotch keeps it drier and firmer than a Manhattan.
Finish: The finish is dry, aromatic, and lightly smoky.
Summary: A mature Scotch-and-vermouth aromatic already in classic form.

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

3 drop	Peychaud bitters	base
0.33 measure	Whiskey — whiskey	base
1 piece	Orange peel	garnish
0.33 measure	dry vermouth — French vermouth	modifier
0.33 measure	sweet vermouth — Italian vermouth	modifier

Stir with two or three lumps of ice in a large toddy glass, remove the ice, twist orange peel on top, and serve in the same glass.

Garnish: Orange peel

Ice: Lump ice

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.8) — Ensslin 1917

0.33 drink	French vermouth — French Vermouth	base
0.33 drink	Scotch whisky — Scotch Whiskey	base
2 dashes	Aromatic bitters — Aromatic Bitters	bitter
0.33 drink	Italian vermouth — Italian Vermouth	modifier

Garnish: Cherry and lemon peel

Ice: Cracked ice

This matters because Ensslin preserves one of the cleanest Scotch-vermouth aromatic checkpoints of the late pre-war bar.

The drink stays firmly in the stirred aromatic tradition, with garnish carrying part of the finish.

See also: Bobby Burns Cocktail, Manhattan Cocktail