Bacardi Cocktail

Cocktail-Ology by Count Benvenito Martini (1916) — Cocktail-Ology, dry Bacardi

1. Shake well and serve in a cocktail glass.

Ice: Ice

Cocktail-Ology by Count Benvenito Martini (1916) — Cocktail-Ology, sweet Bacardi

1. Shake well and serve in a cocktail glass.

Ice: Ice

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.10) — Ensslin 1917

1. Shake well in a mixing glass with cracked ice.
2. Strain and serve.

Ice: Cracked ice

This matters because it gives a clear pre-Prohibition Bacardi checkpoint before later legal and brand standardisation settles the drink.

The structure is a direct shaken rum sour, with no fruit dressing or topping-up logic.

The Ideal Bartender by Tom Bullock (1917, p.17) — Bullock 1917

1. Use a large mixing glass filled with lump ice.
2. Shake well and serve in a cocktail glass.

Ice: Lump ice

This matters because Bullock preserves a notably stripped Bacardi branch before lime becomes mandatory in many later tellings.

The omission of citrus is historically significant and should not be normalized away.

The Ideal Bartender by Tom Bullock (1917, p.17) — Country Club Style

1. Use a large mixing glass filled with lump ice.
2. Shake well, strain into a cocktail glass, and serve.

Ice: Lump ice

This matters because Bullock makes the lime-bearing Country Club branch explicit rather than assuming there was only one Bacardi formula.

The source-specific label belongs in the ontology because it captures venue/service identity, not just a recipe tweak.

Down the Hatch by "Paul" (1920, p.5) — Cuban Style

1. Add the usual amount of ice and shake.
2. Strain into a 3 oz glass, add cherry and pineapple, and serve.

Garnish: Cherry and pineapple

This matters because it shows a richer, vermouth-bearing early 1920s Bacardi branch rather than the later stripped canonical line.

The dual-vermouth structure is the defining feature and should remain visible.

L'Art du Shaker by Dominique Migliorero (1925, p.11)

1. Shake well and serve in a cocktail glass.

El Bar Americano en España by Pedro Chicote (1927, p.1)

1. Sirvase en copa de cocktail.

Ice: Ice

Cocktails by Piero Grandi (1927, p.25)

1. Shake the ingredients well and strain into a cocktail glass.

Cocktails by Pedro Chicote (1928, p.110) — Pedro Chicote 1928

1. Shake with ice and serve in a cocktail glass with lemon peel.

Garnish: Lemon peel

Ice: 3 to 4 pieces ice

This matters because it gives us a Spanish late-1920s Bacardi witness alongside the Anglo-American line.

The Art of Mixing by James A. Wiley and Helene M. Griffith (1932) — Wiley 1932, opening A-B recipe run

1. Serve cold.

Wet Drinks For Dry People by William C. Feery (1932) — Feery 1932, home-supplies opening run

1. Ice slightly and shake well.

Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.15) — Special

1. Shake and strain.

Ice: Ice

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.127)

1. Shake and strain.

Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.59)

1. Muddle the sugar thoroughly into the lime juice in a bar glass before adding the rum.
2. Fill with cracked ice, shake well, strain into a cocktail glass, and serve very cold.