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

ZEBESTYET COCKTAIL.

U se l ar ge bar glass, O n e-h al f bar spoon Gr an u lat ed Su gar , D issol ve in a lit t le w at er , Fo u r d rops Zebest yet Bi t t er s, O ne ji gger o f Sh er w ood W h isk ey. St r ai n t h r ough ice and squeeze a piece o f lem on on top. ( T h i s cock t ail can on ly be m ade b y t hose h av­ in g Zebest yet Bi t t er s.) B. AND O. COCKTAIL. U se l ar ge m i xi n g glass. Pu t a Y2 lemon in the bott om , Squeeze the ju i ce and oil fr om it , and aft er t his is done let it rem ain in the glass, A d d sm all t easpoon fu l sugar , O ne t easpoon fu l Gr en ad in e Syr u p , One d r in k o f O ld T om Gin , A lit t le fine ice. Sh ak e up w ell and st r ai n in cock t ail glass. COFFEE COCKTAIL. U se l ar ge m i xi n g glass. Pu t in one r aw egg, O ne t easpoon fu l o f sugar , T w o t easpoon fu ls Cr em e de Cocoa, O ne ji gger Po r t W in e. Sh ak e well in ice. St r ai n in stem gl ass and ser ve w it h nutmeg. 6