Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.83) — Harry of Ciro's 1923

0.5 glassFrench vermouth — French Vermouthbase
0.5 glassgin base
0.5 glassItalian vermouth — Italian Vermouthmodifier
  1. Stir well and strain into cocktail glass.

This matters because it preserves a simple late dual-vermouth gin structure under its own name rather than being folded back into the Martini family.

L'Art du Shaker by Dominique Migliorero (1925, p.66)

0.33 partcognac — Cognacbase
1 wholeCherry — Cherrygarnish
0.33 partFrench vermouth modifier
0.33 partItalian vermouth modifier
1 zestlemon zest — Lemon zestother
  1. Stir very cold, strain into a cocktail glass, express lemon zest, and serve with a cherry.

Garnish: Lemon zest and cherry

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.81) — Barflies 1927

0.33 partFrench vermouth — French Vermouthbase
0.33 partgin base
0.33 partItalian vermouth — Italian Vermouthmodifier
  1. Shake well and strain into a cocktail glass.

This matters because it preserves another late equal-parts dual-vermouth checkpoint rather than a single later-dry narrative.

See also: Martini Cocktail, Perfect Cocktail