Modern American Drinks by George J. Kappeler (1895, p.44) — George J. Kappeler 1895
| 1 jigger | sweet vermouth — Italian vermouth | base |
| 1 dash | orange bitters — orange bitters | bitter |
| 2 dash | Peychaud's bitters — Peyschaud or Angostura bitters | bitter |
| 3 dash | Maraschino liqueur — maraschino | modifier |
| sugar — powdered sugar on rim | sweetener |
- Mix the drink the same as Fancy Brandy Cocktail, substituting vermouth for brandy.
- Strain into a fancy cocktail glass with a lemon-moistened sugared rim.
Garnish: Frosted sugar rim
- Nose
- Sweet vermouth herbs and maraschino perfume rise above the sugared-rim presentation.
- Palate
- The drink turns vermouth from a severe aromatised wine into a decorated cocktail object, showing how far the branch could travel from plain aperitif service.
- Finish
- The finish is sweet, spiced, and aromatic.
- Summary
- A dressed vermouth cocktail demonstrating that the fancy branch could migrate even onto modifier-led drinks.
This entry is historically revealing because it shows that the logic of the fancy cocktail was portable. Even vermouth on its own could be 'fancied' through maraschino, orange bitters, and frosted-rim service.
The frosted rim is central to the drink's identity. It pushes the first sip toward confectionary elegance rather than simple herbal aperitif style.