Per Yarm's site, the first recipe of this cocktail was in 1900 "The Cocktail Book: A Sideboard Manual for Gentlemen" by Fredrick L. Knowles. Checking, I find it on p. 21. Oddly, it doesn't show up in much else that I have checked for several more decades other than Kokuteera (1924), and Swallows by Boothby in 1930. Maybe I missed finding it in others in between?
Many thanks for the heads-up, Shawn. I've updated the history as best as I'm able until I get my hands on a translated copy of Kokuteeru. Please bear with me.
Kokuteeru is unusual, and this first printing has a number of errors and likely errors in translation (e.g. Hiram became Harlem, Brut = Fruit, Calisaya = Cascarilla, Armour = Amour, Inimitable = Immutable.) I have only had two days to look through it. At least 98 of the actual cocktails (not crab/lobster/tomato/vegetable) in the 156 entry "cocktails" section come from Vermeire. At least 18 others are from Kappeler, a few others from Ensslin and Straub. Several others appear to be original to the Japanese author/establishment, and a number of cocktails have small stylistic differences (lack of Boker's and Peychaud's--subbing with Ango or orange; adding a touch of vermouth, sometimes a dash maraschino.) A dozen have me stumped because they are either new (perhaps garbled?) names, too generic to search, or are completely unrelated to period cocktails of the same name.
The history is incomplete. The R.A.C. Cocktail was in Robert Vermeire's 1922 "Cocktails: How to Mix Them" on page. 42. This explains why it is also in the 1924 Japanese work "Kokuteeru" by Yonekichi Maeda. This latter work was republished as an English translation in 2022, and the R.A.C. recipe is on page 79.