1932 The art of Mixing by James A Wiley

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ROYAL COCKTAIL Pour 1/3 Gin, 1/3 French Vermouth, 1/ 3 Cherry Brandy, 1 dash Maraschino, and throw 7 ice cubes into the shaker. Throw the works around wholeheartedly and pour again. RoYAL Fizz Disconnect the yolk of a fresh egg from its fam– ily and add: 1 teaspoonful of Grenadine, juice of 1h orange, juice of 1h lemon, 1 small glass of Gin. ROYAL SMILE Help the JUICe of 1 lime into 1 t~aspoonful of Grenadine and 2/ 3 Apple Jack then add 1/ 3 Gin and a piece of ice-berg. Waltz the shaker thru the "Blue Danube" and serve one to a customer. RUBY Fizz To 1 teaspoonful of sugar add a lately created egg and 1 snifter of Gin. Chase thru the motions rapidly, strain into a large glass and fill with gingerale. RUM JULEP Duplicate the efforts as explained under "Mint Julep" substituting Rum or Rhum or Rumm.

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