Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.15) — Ensslin 1917
- Shake well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it shows mint still entering the aperitif field without turning the drink into a julep or smash.
The shake is notable here; it lightly bruises the mint into a dual-vermouth cocktail structure.
The Ideal Bartender by Tom Bullock (1917, p.37) — Bullock 1917
- Use a large bar glass filled with lump ice.
- Shake the ingredients well together, strain into a cocktail glass, and serve.
Ice: Lump ice
This matters because Bullock preserves a mint-seasoned vermouth cocktail branch that sits between Martini logic and later Southside-style drinks.
The fresh mint is the whole point of the variant and should not be blurred into a generic gin-vermouth cocktail.
About Town Cocktail Book by Joe Fitchett (1925, p.12) — Cowboy's cocktail
- Fill with ice, shake well, and strain into a cocktail glass.
Ice: Ice
This matters because it preserves a mint-touched Cooperstown branch in a 1925 social source rather than only later standard versions.