1908 The Hoffman House Bartender's Guide by Charles S Mahoney

Manhattan Cocktail.

Use large bar glass.

Fill glass with ice. One dash gum syrup. One or two dashes orange bitters. One dash Curacoa—absinthe, if asked for.

One-half wine-glass whiskey. One-half wine-glass Vermouth. Stir with spoon, strain in cocktail glass, and serve after squeezing lemon peel on top.

Olivette Cocktail.

Use large bar glass. One-half glass shaved ice. Two dashes gum. Three dashes orange bitters. Three dashes absinthe.

One wine-glass Plymouth gin. Stir with spoon, and after straining in cocktail glass put in olive and serve after squeezing lemon peel on top. Fill mixing glass with cracked ice. One dash of Aromatic Bitters. Three dashes of gum. One dash of Orange Bitters. One-fourth jigger Creme-de-Cacao (a la Van illa). One-fourth jigger Marasquin. One-half jigger French Vermouth. Mix well with bar spoon, strain off into cocktail g ass, add cherry or other fruit in season, squeeze emon peel on top and serve. Tropical Cocktail.

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