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

196. Porto Flip. I yolk of a Fresh Egg, i teaspoonful of Sugar, I glass of Port Wine. Shake well and strain into small wineglass, and grate nutmeg on top. 197. Pegu Club Cocktail. I dash of Angostura Bitters, i dash of Orange Bitters, i teaspoonful Lime Juice (Rose's), J Curafao (Orange), f Gin. 198. Princess Mary Cocktail. J Gin, J Cr^me de Cacao, J Fresh Cream. Shake well and strain into cocktail glass. (This cocktail was introduced by myself in honour of Princess Mary's wedding to Lord Lascelles, February, 1922.) 199. Prairie Oyster Cocktail. Put 2 spoonfuls of Worcester Sauce (Lee and Perrin's), drop the yolk of a Fresh Egg without breaking, add a little red Pepper and Salt on top and pour 2 spoonfuls of malt Vinegar on top. 200. Port Wine Cobbler. Half fill a tumbler with shaved Ice, add i glass of Port Wine, J glass of Cura9ao, i glass of Maraschino, i teaspoonful of Sugar. Fill balance with syphon and stir well, then decorate the top with fruits in season. 57