Vermouth Cocktail

Source:  Bartender's Manual or How To Mix Drinks of the Present Style page:  56
3/4 large bar glass ice

Ingredient: ice

What it is:  Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).

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 shaved
4 to 5 dash gum syrup

Ingredient: gum syrup

Also Known As:  Gomme syrup What it is:  Syrup

An ingredient commonly used in mixed drinks. Like bar syrups, it is a sugar and water mixture, but has an added ingredient of gum arabic which acts as an emulsifier.

Substitution:  simple syrup

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2 to 3 dash Boker's bitters

Ingredient: Boker's bitters

What it is:  Bitters
Brand of proprietary, aromatic bitters no longer available. Appears mostly in 19th century cocktail books. Other barnds such as Angostura or Fee Brothers can be used as substitutes.

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1 wine-glass vermouth

Ingredient: vermouth

What it is:  Vermouth

A fortified wine, flavoured with aromatic herbs and spices ("aromatized" in the trade) such as cardamom, cinnamon, marjoram and chamomile.

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2 dash maraschino

Ingredient: maraschino

What it is:  Liqueur
Bittersweet, clear liqueur flavored with Marasca cherries, which are grown in Dalmatia, Croatia, mostly around the city of Zadar and in Torreglia (near Padua in Northern Italy).

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(Use a large bar glass.)

Stir up well with a spoon; strain it into a cocktail glass, twist a piece of lemon peel on top, and serve.