1923 Harry of Ciro's ABC of mixing cocktails (second impression)

47. Clover Leaf Cocktail. I white of Egg, Jnice of a small Lime (or J Lemon), I teaspoonful of Grenadine, i sprig of Fresh Mint, J Gin, ^ Italian Vermouth. Shake well, strain, and leave mint-leaf on top. 48. Champagne Pick-me-Up. I liqueur of Brandy, i liqueur of FrenchVermouth, I teaspoonful of Gommc Syrup. Shake well, strain in a wineglass, and add Champagne. (Recipe by Johnny Leapold, Grand Circle, AiX' les-Bains.) 50. Coffee Cocktail. I yolk of a Fresh Egg, i teaspoonful of Sugar or Gomme Syrup, J Port Wine, J Brandy, 1 dash Curagao. Shake well, strain into a small wineglass, and grate a little nutmeg on top. Note.—The name of this drink is a misnomer, as coffee and bitters are not to be found among its ingredients, but it looks like coffee when it has been properly concocted, hence probably its name. 51. Commodore Cocktail. I teaspoonful Gomme Syrup, 2 dashes Orange Bitters, Juice of half a Lime, glass of Rye Whisky. (Recipe by Phil Gross, Cincinnati, O.) 23 49. Cooperstown Cocktail. J French Vermouth, 5 Gin, 2 sprigs of Fresh Mint.