Talking about compounders of drinks reminds me of the fact that never before has the taste for mixed drinks been so great as present and new ideas, and new combinations are constantly being brought forward. It is but a short time ago that a mixture of whiskey, vermouth and bitters came into vogue. It was known by many names – the Manhattan, a Turf Club, even a Jockey Club Cocktail. Bartenders at first were sorely puzzled what was wanted when it was demanded. But now, they are fully cognizant of its various alfrurfiases.

Sunday Morning Herald,
Olean, New York, 1882.