1912 Hoffman House Bartender's Guide by Charley Mahoney

Du Barry Cocktail. One dash Boonekamp bitters, two dashes absinthe, two dashes gum syrup, one pony French Vermouth, one pony of dry gin, ice; serve in cocktail glass with quarter slice of orange.

Harvard Cocktail.

Use miring glass. One dash of gum syrup, three dashes Boker's bit ters, one-half Italian Vermouth, one-half of brandy, ice; strain into cocktail glass; lemon on top.

Princeton Cocktail.

Use miring glass. Two dashes orange bitters, three-quarters Tom gin, fill with ice; strain into cocktail glass, add one good dash of Port wine carefully- and let it settle to the bottom before serving; lemon on top. Yale Cocktail. Three dashes orange bitters, one dash Boker's bit ters, add a portion of Tom gin, ice, mix, strain into cocktail glass, add a squirt of syphon, lemon on top. 153