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

75. East India Cocktail. I teaspoonful of Curafao, i teaspoonful of Pine apple Syrup, 2 dashes Angostura Bitters, J Brandy. Stir up with a spoon, strain into a cocktail glass, serve with a cherry. (Recipe by Harry Johnson, of Neiv Orleans.) 76. Elk's Own Cocktail. White of a Fresh Egg, J Rye Whisky, J Port Wine Juice of half Lemon, i teaspoonful Sugar. Shake well, strain into wineglass, and a slice of pineapple. 77. Eagle's Dream Cocktail. I teaspoonful Sugar or Gomme Syrup, i white of Egg, I Gin, J Creme Yvette, Juice of J Lemon. Shake well, and strain into cocktail glass, with cherry. 78. Eye-opener Cocktail. I yolk of Fresh Egg, i teaspoonful of Sugar, 2 dashes of Absinthe, 2 dashes of Curafao, 2 dashes of Creme de Noyau, J Rum. [Recipe by F. Neivman, Paris, 1907.) 79. E. Nos Cocktail. J French Vermouth, f Gordon Gin, 3 dashes of Absinthe. Shake well and strain. 80. Egg Flip. I yolk of Egg, 2 dashes Curafao, f Brandy, I teaspoonful Gomme Syrup. Shake well and strain into medium-sized wine glass and grate nutmeg on top. 29