Golf Cocktail

The Reminder by Jacob A. Didier (1909, p.37) — Dry

1. Use a mixing glass two-thirds full of cracked ice.
2. Add Hostetter's bitters, French vermouth, and dry gin.
3. Stir well, strain into a cocktail glass, drop in an olive, and serve.

Garnish: Olive

Ice: Mixing glass two-thirds full of cracked ice

Nose

Dry gin and bitter aromatics rise first.

Palate

This sits close to the Martini line, but the Hostetter's bitters give it a firmer medicinal-bitter edge.

Finish

The finish is dry, bittered, and clean.

Summary

A drier bittered gin-aperitif branch from the pre-war field.

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.29) — Straub 1913

1. Stir well and strain into a cocktail glass.
2. Serve.

This is useful because it shows another small named dry-gin branch held apart from the Martini and Gibson lines by bitters rather than by fruit or liqueur.

Cocktails by Pedro Chicote (1928, p.155) — Madrid 1928

1. Shake with cracked ice and serve in a cocktail glass.

Ice: Cracked ice

This matters because it preserves a simple golf-club aromatic in the Spanish interwar field.