1932 The art of Mixing by James A Wiley

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CLARET LEMONADE

For a one glass drink try this: H alf fill a water glass with finel y chopped ice, the juice of 1 lemon, 2 teaspoonfuls su gar syrup, one wineglass Claret, and fill with seltzer. Stir slowly with somethin' and serve with a straw. CLARIDGE COCKTAIL Slip 1/ 3 Fren ch Vermouth, 1/ 3 Gin, 1/ 6 Apricot Brandy, 1/ 6 Cointreau into the shaker with ice. Give the business a sleigh ride, strain and guzzle. CLOVER CLUB COCKTAIL To the white of a country egg, add the juice of sm all lime (or 1/ 4 l emon), 1/ 6 raspb erry syrup, 2/ 3 Gin, 1/ 6 Italian Vermouth, and a flock of ice . Turn over 300 revolutions and pour. CLOVER LEAF COCKTAIL To 1 white of a friendly egg add the juice of a small lime (or 1/ 4 l emon) , 1/6 Gren adin e, 1 sprig of fresh m int, 2/ 3 Gin, 1/ 6 I talian Ver– mouth and ice. Shake well, strain, serve, and r ep eat.