1917 The Reminder by Jacob A. Didier (5th edition)

ROB ROY COCKTAIL. Fill mixing glass half full of cracked ice. 1 dash of lemon juice. 2 dashes of sj'rup. I dash of orange bitters. I dash of Peychaud or Angos tura bitters. 3 drink of Scotch whiskey. J drink of French vermouth. Stir, strain into cocktail glass and serve. 2 dashes of Aromatic bitters. I dash of Benedictine. J drink of Dubonnet. J drink of London dry gin. n I glass of cracked ice. Stir, strain into a cocktail glass, drop in olive and serve. SAZERAC COCKTAIL. Use old-fashioned cocktail glass. First cool the glass by pouring ice and water from one glass to another, then put two or three dashes of ab sinthe into the cooled cocktail glass, rinse it so that the absinthe will be evenly coated inside the glass. Add I dash of gum syrup. ROYAL COCKTAIL. Use mixing glass.

I dash of Peychaud bitters. § drink French vermouth. i6