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

Anisette, i dash Angostura, f of a wine glass of Grand Marnier. Shake and strain in cocktail glass with frosted rim, add zest of squeezed lemon and serve with short straws. Knickerbocker. Shaker with crushed Ice, the juice of i a lemon with zest, I tablespoonful of Sirop Framboise, 4 dashes Grand Marnier, i glass of Rum. Shake and serve in medium size glass, fill with frappe water and garnish with cut fruit and straws. Locomotive. (Hot). Heat a glass of Red Wine in which is added one liqueur glass Grand Marnier, and pour out in grog glass containing the yolk of an egg well beaten with 2 teaspoonfuls of honey. Stir and serve. Torrelli's CoUin. In a large goblet, i tablespoonful of powdered Sugar, the juice of i a Lemon, and ^ an Orange, 1 liqueur glass of Grand Marnier, -J- a liqueur glass of Gin, I- a liqueur glass of Maraschino, fill with syphon, a few small pieces of Ice. Stir, and serve with straws. Torrelli's Crusta. Prepare a claret glass with sugared rim, with a knife take off rinf of an Grange so as to be able to garnish the inside of the claret glass. Put a Straw berry at the bottom, and pour over the following mixture. In a shaker with crushed Ice, the juice of a ;1- of a Lemon, ]-a teaspoonful of powdered Sugar, 2 dashes of Angostura, 4 dashes of Noyau, i tea- spoonful of Maraschino, i liqueur glass of MTiite Port, I liqueur glass Grand Marnier. Frappcr and strain in the glass prepared as above, and serve with short straws. G 85