1932 The art of Mixing by James A Wiley

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CHINESE COCKTAIL 1/6 syrup Grenadine, 2/3 Jamaica Rum, I dash Angostura, 3 dashes Maraschino, 1/ 6 Curacao, and dash 100 yards shaking continually. Drink to bigger and better laundry tickets. CHOCOLATE COCKTAIL To 1 yolk of a awful fresh egg, add 1/ 3 Yellow Chartreuse and 2/3 Port Wine and 1 teaspoonful of Cocoa. Incorporate with frozen water, percolate the shaker considerably, strain and serve the ladies. 1/3 Gin, 1/ 3 Italian Vermouth, 1/3 French Vermouth and juice of 1/2 an orange, mix 'em together with ice. Serve in old-fashioned whiskey glass with slice of orange, or lemon-and be thankful you had them. CIDER Cup 1 liqueur glass of Brandy, I liqueur glass of Curacao, 1 pint of Cider, 1 pint soda water. Prepare the same way as Champagne Cup, but substitute "wrastle" for "wrestle". CHORUS LADY COCKTAIL If you have: