Bottle Cocktail

Drinks, and How to Make Them by Yeatman & Co. (1879, p.5) — Travelling

1. Fill a wine bottle half or two-thirds with the chosen spirit.
2. Add the bitters and top with water.
3. Add optional liqueur for variety and include a squeeze of lemon juice if desired.

The booklet emphasizes that these bitters remove the need for added sugar in bottled cocktails.

The Complete Bartender by Albert Barnes (1884, p.5) — Quart

1. Fill a quart bottle three quarters full of whiskey.
2. Add the curacao, gum syrup, bitters, and lemon juice.
3. Shake well.

New Guide for the Hotel Bar Restaurant by Bacchus (1885, p.5) — Quart

1. Fill a quart bottle three quarters full of whiskey.
2. Add the curacao, gum syrup, bitters, and lemon juice.
3. Shake well.

The Police Gazette Bartenders Guide by Richard K. Fox (1888, p.17) — 1888 Brandy

1. Compound the brandy, water, bitters, gum syrup, and curacoa as a bottled cocktail mixture.
2. Use the same formula for whiskey or gin bottled cocktails by substitution.

Summary

A clear bottled aromatic-cocktail formula preserving prepared-service logic in the late nineteenth-century bar.

This is historically useful because it shows cocktails already being formalized for pre-batched bottle service.

The key fact is not a shake or stir but the explicit compounding-for-storage logic.

Compared with the live-mixed Brandy Cocktail, this is about consistency and readiness rather than last-minute polish.