Vermouth Frappe

Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.25)

1. Shake the vermouth thoroughly with fine ice.
2. Strain into a small cut bar-glass and serve.

This is a compact but useful reminder that vermouth was often treated as a complete service drink, not only as a modifier.

Boothby's use of heavy chilling keeps the drink close to frappe logic even without a built shaved-ice presentation.

The Complete Buffet Guide by V. B. Lewis (1903, p.76) — French vermouth

1. Add the French vermouth to a glass heavily filled with shaved ice.
2. Fill up with cold Seltzer or Apollinaris water and serve.

Ice: Shaved ice

Nose

Cold vermouth botanicals lead the aroma.

Palate

Lewis treats vermouth not only as a cocktail modifier but as a stand-alone chilled service, which helps preserve aperitif drinking as its own branch rather than folding everything into Martini genealogy.

Finish

The finish is cold, herbal, and dry.

Summary

A vermouth highball from the stand-alone aperitif service branch.

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.213)

1. Add the French vermouth and shaved ice to a large bar glass.
2. Fill up with cold seltzer or Apollinaris water and serve.

Ice: Shaved ice

The Reminder by Jacob A. Didier (1909, p.87) — Didier 1909

1. Use a medium size, thin glass.
2. Add the vermouth and fill the glass with shaved ice.
3. Fill up with carbonated water and serve with a spoon.

Ice: Shaved ice

This keeps the stand-alone vermouth service line visible in 1909, which matters because aperitif drinking should not be flattened into Martini genealogy alone.

Jack's Manual by J. A. Grohusko (1910, p.87)

1. Frappe the Boker's bitters and Italian vermouth with ice.
2. Strain and serve.

Ice: Ice

The Buffet Blue Book by John H. Considine (1912, p.57)

1. Build the drink in a large bar glass half full of ice with vermouth.
2. Fill up with carbonated water, stir, and serve.

Ice: Ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.35)

1. Combine the French vermouth and shaved ice in a large bar glass, fill up with cold seltzer water, and serve.

Ice: Ice

Bartenders' Manual by Bartenders Association of America (1913, p.44)

1. Build in the glass and serve cold.

Ice: Shaved ice

The Up-to-Date Bartender's Guide by Harry Montague (1913, p.28)

1. Fill a large mixing glass half full of fine ice and add the French vermouth.
2. Fill with suitable carbonated water, stir, and serve.

Ice: Fine ice