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

94. Gilroy Cocktail. i Gin, J Noilly Pratt, J Cherry Brandy, J Kirsch. Shake well. Strain into cocktail glass. 95. Gin Cocktail. I teaspoonful of Gomme Syrup, 2 dashes of Orange Bitters, 2 dashes of Angostura Bitters, remainder Gin. Shake well and serve with cherry. 96. Greenbriar Cocktail. I dash Peach Bitters, J French Vermouth, 5 Sherry, one sprig of Fresh Mint. Shake well, and strain. 97. Gazette Cocktail. 1 teaspoonful Gomme Syrup, i teaspoonful Lemon J uice, 2 dashes of Orange Bitters, i Brandy, J Italian Vermouth. Serve in wineglass with one whole slice of lemon. [Recipe by Win. Reno, at the Freerstone Cafi, Toledo, Ohio.) 98. Gloom Raiser. 2 dashes of Absinthe, 2 dashes of Grenadine, 5 Gordon Gin, i French Vermouth, Lemon Peel. [Recipe by " Robert," of the Embassy.) 99. Gimlet. J Coates' Plymouth Gin, 4 Rose's Lime Juice Cordial. Stir, and serve in same glass. Can be iced it desired. A very popular beverage in the Navy. 33