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

216. Russ House Cocktail. 2 dashes Orange Bitters, 2 dashes Rock Syrup, 3 dashes Blackberry, i glass of Whisky (Rye). (Recipe by Ed. V. Orsinger, Hotel Columbus, Haryisburg, Pa.) 217. Rock and Rye. I teaspoonful of Rock Candy Syrup or Gomme Syrup, Juice of J Lemon, i glass of Rye Whisky. Stir together and serve in same glass, and squeeze lemon peel pn top. 218. Ruby Fizz. I teaspoonful of Sugar, 1 Fresh Egg, i glass of Sloe Gin. Shake well and strain into medium-sized tumbler and fill balance with Ginger Ale. (Recipe by Wm. Yarrow, of McDonagh Bros., Market Street, San Francisco, Gal.) 219. Royal Fizz. Yolk of a Fresh Egg, i teaspoonful of Grenadine, J nice of i Orange, J nice of ^ Lemon, i glass of Gordon Gin. Shake well and strain into medium-sized tumbler. Fill balance with syphon. 220. Remsen Cooler. Peel a Lemon as you would an apple, then place the rind into a large tumbler. Add 2 lumps of Ice, the glass of Scotch Whisky. FiU balance with Soda Water.

221. Rum Flip. As Brandy Flip.

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