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

CLO VER CLU B COCK TAI L .

U se sm all m i xi n g glass. T ak e ju i ce h alf lemon, Th e wh it e o f one egg, O ne pon y St r aw b er r y Br an d y, One j i gger E l - Bar t Gin . Fr ap p e, st r ai n in cock t ail glass. Sp r i g o f m int 011 the top. Ser ve. OLD FASHION COCKTAIL. U se sm all t h ick bot t om gl ass or (m in t sm ash gl ass.) O ne lum p sugar , d issolve in a lit t le w at er , A dash A n gost u r a Bi t t er s, One sm all piece lemon peel, O ne lum p o f ice, O ne j i gger Sh er w ood W h i sk ey, add lit t le w at er , st i r t oget h er and ser ve. CHAMPAGNE COCKTAIL. U se cham pagne glass. Soak f o u r d rops o f A n gost u r a Bi t t er s on a lum p o f sugar , Squeeze sm all piece o f lemon peel,

One sm all lum p o f ice, One split o f Cham pagne. St i r well. Ser ve. S