Robinson Cocktail

Modern American Drinks by George J. Kappeler (1895, p.43) — George J. Kappeler 1895

1. Fill a mixing-glass half-full with fine ice.
2. Add the Peychaud's bitters, lemon peel, and bourbon whiskey.
3. Shake until very cold.
4. Strain into a cocktail glass and serve without sweetening.

Garnish: Lemon peel

Nose

Cold bourbon, Peychaud's spice, and lemon oil give a stripped, bracing aromatic impression.

Palate

The absence of sweetening makes the drink feel unusually severe for its period, exposing the whiskey and bitters with almost modern dryness.

Finish

The finish is dry, spicy, and direct.

Summary

A remarkably unsweetened bourbon cocktail that feels ahead of its time in austerity.

This entry is especially revealing because Kappeler explicitly warns against sweetening. That makes the Robinson a notable checkpoint in the history of drier whiskey cocktails.

Shaking until very cold is part of the style. The temperature compensates for the lack of sugar by giving the drink immediacy and polish.

Jack's Manual by J. A. Grohusko (1910, p.76)

1. Shake the dry gin, Byrrh wine, and cracked ice.
2. Strain and serve.

Ice: Cracked ice