1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

GIN SOUR. Th e Gin Sou r is m ade w it h the sam e i n gr ed i ­ en t s as the W h i sk ey Sou r , u sin g Gin inst ead o f W h isk ey. BRANDY SOUR. M ak e in the same m an ner as W h i sk ey Sou r , u sin g Br an d y in st ead o f H i gh sp i r e W h i sk ey. FR O Z E N L IQUORS . O r igin at ed b y the Gallat in V al l ey Club, Bozem an , M on t ana. ROCKYMOUNTAINGOAT’SMILK. O ne spoon fu l sugar ,- O ne dash A n gost u r a Bit t er s, T h r ee dashes Cu r acao, O ne t easpoon fu l lemon, O ne j i gger Gin . T op o ff w it h Sel t zer— Fr u i t . FROZEN GIN. T h e same as Fr ozen Rye, u sin g Gin in st ead o f W h isk ey. FROZEN RYE. U se l ar ge glass. Pu t in t h r ee dashes lemon ju ice, T w o dashes Pin eapp le Syr u p , One and on e-h al f t easpoon fu ls sugar , One ji gger Sh er w ood W h i sk ey. Ser ve in cham pagne gl ass w it h cr ack ed ice and fr u it . 26