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

M AL LO RY COCK TAI L .

U se m i xi n g glass. O n e-t h ir d I t al i an Verm ou t h , Tw o -t h i r d s Gordon D r y Gin . Fr ap p e w it h or an ge peel. Ser ve. RED STAR COCKTAIL. Ju i ce j/2 lemon,

O n e-t h ir d Fr en ch Verm ou t h , O n e-t h ir d Fr en ch Br an d y, O n e-h al f H ollan d Gin . Fr ap p e w ell and st r ain . L i n e cock t ail glass w it h A p r i co t Br an d y. CHANDELER COCKTAIL. U se m i xi n g glass. Th r ee-qu ar t er s Gor don D r y Gin , O n e-qu ar t er I t al i an Verm ou t h . Fr ap p e w it h lem on peel and ser ve. PEERLESS COCKTAIL. U se sm all 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 b ar spoon fu l Ro ck Can d y Syr u p , O ne j i gger Sh er w ood W h isk ey. St r ai n t h r ough fine ice. Ser ve in cock t ail gl ass w it h sm all piece o f lemon peel. 9