Frosted Cocktail — The Cocktail Ontologist

Variants (2)

McDonough's Bar-Keepers' Guide, and Gentlemen's Sideboard Companion by Patsy McDonough (1883, p.9) — Frosted

	lemon — For moistening the rim.	acid
2 dash	Angostura bitters — Angostura Bitters	base
1 pony-wine-glass	gin — Gin	base
5 dash	gum syrup — Gum Syrup	sweetener
	sugar — powdered sugar	sweetener

Fill a large bar glass one-third full of cracked ice and add the bitters, gum syrup, and gin.
Stir with a bar spoon.
Moisten the rim of a cocktail glass with lemon, dip it in powdered sugar, and strain the drink in.

Garnish: Sugared rim

Ice: Cracked ice

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.118)

	lemon — Rub the rim and twist peel on top.	acid
2 dashes	gum syrup — Source says two or three dashes.	base
0.5 jigger	Whiskey	base
2 dashes	orange bitters — Source says two or three dashes.	bitter
1	Olive	garnish
1 dash	Benedictine — benedictine	modifier
0.5 jigger	French vermouth — French vermuth	modifier
	ice — fine ice	other
	powdered sugar — pulverized sugar	sweetener

Stir the gum syrup, orange bitters, Benedictine, whiskey, French vermouth, and fine ice well.
Rub a cocktail glass with lemon, dip the rim in pulverized sugar, strain into it, add an olive, twist lemon peel on top, and serve.

Garnish: Sugared rim, olive, and expressed lemon peel

Ice: Fine ice

The frosted sugared rim is the defining distinction from a standard stirred aromatic cocktail.

See also: Imperial Cocktail, Whiskey Cocktail

The source notes that this was a favorite drink with ladies.