Polo Cocktail

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.28) — Ensslin 1917

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

Ice: Cracked ice

This matters because it shows the dual-vermouth gin field still overlapping directly with fresh lime service in 1917.

The lime makes this more than a vermouth-ratio variant; it changes the family's service logic.

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.67) — Harry of Ciro's 1923

1. Shake well and strain into cocktail glass.

This matters because it preserves a grapefruit-bearing gin branch in the London 1923 field.

The useful point is the small grapefruit accent added to the orange-and-gin structure.

L'Art du Shaker by Dominique Migliorero (1925, p.51)

1. Stir cold and serve.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.65) — Barflies 1927

1. Shake well and strain into a cocktail glass.

This matters because it preserves a drier citrus-gin branch in McElhone's late 1920s field.

Cocktails by Pedro Chicote (1928, p.207) — Seltzer service

1. Build over very finely crushed ice, top with seltzer, and serve in the same glass.

Ice: Very finely crushed ice

This matters because it preserves a sporting long-drink branch in Chicote's Madrid layer rather than only short cocktail service.

The source explicitly serves this in the same water glass rather than passing it into a cocktail glass.