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

ROB ROY COCKTAIL.

One dash A n gost u r a Bi t t er s, O n e-t h ir d I t al i an Verm ou t h , Tw o-t h i r d s Scot ch W h isk ey. Fr ap p e w it h or an ge peel and ser ve. BALDWIN COCKTAIL. U se l ar ge m i xi n g glass. O n e-h al f I t al i an Verm ou t h , O n e-h al f O ld T om Gin . Fr ap p e, st r ai n in cock t ail gl ass and ser ve. SAZARAC COCKTAIL. U se m i xi n g glass. O ne t easpoon fu l Absin t h e, One t easpoon fu l A n iset t e, One w in e gl ass fu l l o f Br an d y. Fr ap p e, st r ai n and ser ve. WEST COCKTAIL. U se m i xi n g glass. Th r ee d rops A n gost u r a Bi t t er s, O n e-h al f t easpoon fu l Ro ck Can d y Syr u p , Fou r -fi ft h s Sh er w ood W h i sk ey, O n e-fi ft h I t al i an V erm ou t h , Sm al l port ion fine ice, St i r well. St r ai n in cock t ail glass. Ser ve w it h Ch er r y.

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