Fancy Whiskey Cocktail

Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.19)

1. Stir with ice.
2. Strain into a cocktail glass and dress with citrus.

Garnish: Citrus twist

The fancy modifier helps show the still-live split between plain aromatic cocktails and the dressed citrus version before later simplifications.

The citrus dressing is the key difference from the plain whiskey cocktail template.

The World's Drinks and How to Mix Them by Hon. Wm Boothby (1908, p.27) — Boothby 1908

1. Dissolve the sugar in water in a small mixing glass.
2. Add ice, curacao, Angostura bitters, whiskey, and twisted lemon peel, then stir thoroughly.
3. Strain into a frosted glass, add a little fruit, and serve with ice water on the side.

Garnish: Fruit garnish and twisted lemon peel

Ice: Ice

Nose

Orange liqueur and lemon sit on top of the whiskey.

Palate

This is sweeter and more decorated than the plain Whiskey Cocktail, but it still reads as an aromatic rather than a long drink or sour.

Finish

The finish is sweet-spiced and citrusy.

Summary

A dressed whiskey aromatic from the fancy-cocktail branch.

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.27) — Straub 1913

1. Shake.
2. Twist a piece of lemon peel on top and serve.

Garnish: Lemon peel

This is another good continuity checkpoint for the fancy service grammar surviving intact deep into the pre-war period.

Cheerio! A Book of Punches and Cocktails by Charles (1928, p.33) — Cheerio 1928

1. Place the rye whiskey, maraschino, bitters, orange bitters, and ice in a shaker.
2. Shake until very cold, strain into a small whiskey glass, and serve.

Ice: Ice