1910s Jack's manual by J A Grohusko (3rd edition)

RANDOLPH

50% dry gin 40% French vermouth 10% Bailor vermouth. Fill glass with cracked ice. shake, strain and serve in bar glass. RAPHAEL COCKTAIL 50% St. Raphael 40% French vermouth 10% dry gin. Fill glass with broken ice, stir, strain and serve.

RAYMOND COCKTAIL

Two dashes of Chartreuse 40% dry gin 30% French vermouth 30% Italian vermouth Twist of lemon peel. Serve in champagne glass.

RED LION COCKTAIL

50% high and dry gin 40% Italian vermouth 10% Booth's orange gin Yz glass cracked ice. Stir, strain and serve.

REGENT PUNCH To one and one-half pints of strong, hot green tea add one and one-half pints of lemon juice, one and one-half pints of Capillaire, one pint Jamaica rum, one pint brandy, one pint Batavia arrack, one pint Curagao, one bottle champagne, 2 tablespoons Dr. Siegert's genuine Angostura bitters, one sliced pineapple, and two sliced oranges. Mix thoroughly in a punch bowl. Add the wine and ice just before serving. Peel a lemon as you would an apple Place the rind or peeling into the fizz glass 2 or 3 lumps of crystal ice 1 wine-glass of Scotch whiskey Fill up the balance with club soda or syphon. Stir up slowly with a spoon and serve. In this country it is a Remsen cooler where thej' want Old Tom gin or Sloe gin -n- stead of Scotch whiskey; it is therefore the bartender's duty to mix as desired. 76 often the case that neople call REMSEN COOLER (Use a medium size fizz glass.)