Blood Hound Cocktail — The Cocktail Ontologist

Variants (2)

The Ideal Bartender by Tom Bullock (1917, p.18) — Bullock 1917

1 jigger	Old Tom gin — Burnette's Old Tom Gin	base
6 berries	strawberries — fresh Strawberries	base

Fill a large bar glass half full of shaved ice.
Add fresh strawberries and gin, shake well, strain into a cocktail glass, and serve.

Ice: Shaved ice

This matters because it preserves a fresh-strawberry gin branch in club service rather than only fruit syrups and cordials.

The fresh fruit is structural here; this is not a syrup shortcut.

About Town Cocktail Book by Joe Fitchett (1925, p.8) — Vancouver Club

1 teaspoonful	Bardinet brandy — Bardinet	base
0.33 part	gin — Dry Gin	base
6 berries	Raspberry or strawberry — Raspberries or Strawberries	base
	Angostura bitters — Angostura Bitters	bitter
0.33 part	French vermouth — French Vermouth	modifier
0.33 part	Italian vermouth — Italian Vermouth	modifier

Crush the fruit well in the shaker with the other ingredients and shake thoroughly.
Strain very fine so no pips pass through.

This matters because it preserves a club-checked crushed-fruit aromatic branch rather than a fully standardized canonical cocktail.

The instruction to strain very fine and keep fruit pips out is the key service detail here.

See also: Clover Club Cocktail, Bronx Cocktail