Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 56
3/4 large bar glass iceshaved
Ingredient: iceWhat 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).
4 to 5 dash gum syrup
2 to 3 dash Boker's bitters
Ingredient: Boker's bittersWhat 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.
1 wine-glass vermouth
Ingredient: vermouthWhat it is: Vermouth
A fortified wine, flavoured with aromatic herbs and spices ("aromatized" in the trade) such as cardamom, cinnamon, marjoram and chamomile.
2 dash maraschino(Use a large bar glass.)
Ingredient: maraschinoWhat 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).
Stir up well with a spoon; strain it into a cocktail glass, twist a piece of lemon peel on top, and serve.