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

109. Gin Highball is a Gin and Soda, with Lemon Peel squeezed in glass, and a lump of Ice.

110. Golden SUpper 4 glass of Yellow Chartreuse into small wine glass, then drop one yolk of a Fresh Egg and 4 glass Eau de Vie de Dantzig. (Recipe by Harry Johnson, New Orleans.) 111. Gin Rickey. Put I lump of ice in a tumbler, cut a fresh lime in half and squeeze the juice in the glass, and add I glass of Gin, and fill balance with Seltzer or Soda Water. 112. Gangadine Cocktail. 1 teaspoonful of Framboise Syrup, 4 Oxygen^e Cusenier, 4 Gin, 4 White Mint. Shake well, and strain into cocktail glass. (Note.—Oxygcnee is a white Absinthe which is now manufactured in Belgium since its prohibition in France.) 113. Green Room Cocktail. 5 French Vermouth, 4 Brandy, 2 dashes of Cura^oa. Shake well and strain into cocktail glass. 114. Guards' Cocktail. 2 dashes Curafoa, f Italian Vermouth, 4 Gilbey's Gin. Shake well, and strain into cocktail glass. 35