The Colleen Bawn dates to at least 1903, when the recipe appeared in The Flowing Bowl by Edward Spencer. Driven by the spark of rye whiskey, the drink introduces two very big hitters in the realm of full-flavored liqueurs— Benedictine and green Chartreuse—and blunts their sometimes overwhelming impact with the richness of an egg.
'rye whiskey' on Serious Eats
Here's a relative of the Manhattan that dates to within the past five years, a drink created by New York bartender Enzo Errico that utilizes its ancestor's rye whiskey base, matches it with the bitter Italian vermouth Punt e Mes, and fills in the flavor with a hearty dose of funky maraschino liqueur. Named for a once rough-and-tumble Brooklyn neighborhood that's since changed with the times, the Red Hook is one of the more memorable variations of the Manhattan.
A note indicates that this punch is "As served at the Club's last dance some years ago." If they were serving this, no wonder the dances have tailed off. Also, this recipe is attributed to "A Charleston Gentleman," which is as well, as one imagines that this punch would lead to the sort of indiscretions it behooves a gentleman to be discreet about.
Even after Prohibition, the Manhattan continued to rival the Martini for dominance at the bar until a demand for lighter spirits--coupled with the ascendance of vodka and, later, the Margarita--pushed the Manhattan into semi-retirement as king of the cocktail heap.
First documented 70 years ago in Arthur's Famous New Orleans Drinks and How to Mix 'Em, the Cocktail à la Louisiane has been largely ignored since then. It's worth the effort to search out the ingredients (or a talented bartender in a well-stocked establishment) and bring this drink into the 21st century.