Barry Cocktail

Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.18)

1. Stir with ice.
2. Strain into a cocktail glass.

This is a good checkpoint for how quickly the Martini field was sprouting tiny aromatic side branches in the early 1890s.

The service stays firmly in the stirred vermouth-cocktail grammar even with the menthe accent.

The drink matters less for quantity than for how clearly it shows the Martini template being locally modified.

Jack's Manual by J. A. Grohusko (1910, p.35)

1. Place the ice, bitters, Plymouth gin, Italian vermouth, twisted lemon peel, and creme de menthe in a small glass.
2. Stir well, strain into a small bar glass, and serve with ice water.

Garnish: Lemon peel

Ice: Ice

The Buffet Blue Book by John H. Considine (1912, p.20)

1. Place the ice, bitters, Italian vermouth, Plymouth gin, lemon peel, and creme de menthe in a small glass.
2. Stir well, strain into a small bar glass, and serve with ice water on the side.

Garnish: Twisted lemon peel

Ice: Ice

Rawling's Book of Mixed Drinks by Ernest P. Rawling (1914) — Rawling 1914, cocktail section

1. Make like a Gibson cocktail, adding creme de menthe, and serve properly iced.

Ice: Cracked ice