1934 Drinks as they were made before Prohibition by Ira D Altschul

Clover Club

Use a large mixing glass. Half fill with shaved ice. Juice of half lime. Half white of one egg. Half spoon Grenadine syrup. One jigger Dry Gin. Shake well and strain into cocktail glass. The whole white of one egg adding a little extra gin will make two cocktails.

Coffee

Use a large mixing glass. One spoonfull powdered sugar. One fresh egg.

One jigger Port wine. One-half jigger Brandy. Fill mixing glass with shaved ice and shake well. Strain into a goblet and sprinkle a little nutmeg on top. (The name of this drink is a misnomer, as coffee and bitters are not any of the ingredients, but when properly concocted the color is like coffee with cream in it.)

Coronation

Use a large mixing glass. Half fill with shaved ice. Two dashes Maraschino.

Three dashes Angostura bitters. One-half jigger French Vermuth. One-half jigger Sherry wine. Stir well, strain, add a cherry or olive, twist a strip of lemon peel, and serve.

Dewey

Use a small mixing glass. Half fill with shaved ice. One dash Orange bitters. One-half jigger Plymouth Gin. One-half jigger French Vermuth. Shake well and strain.

Dewing

Use a large mixing glass. Two-thirds full of shaved ice. One-half jigger Whiskey

One-quarter jigger Italian Vermuth. One-quarter jigger French Vermuth. Two or three dashes Angostura bitters. One slice each, lime, lemon and orange. Shake well, strain and add one small pickled onion.

Dubonnet

Use small mixing glass. Two limps or cubes of ice. One-half jigger Dubonnet. One-half jigger Dry gin. Stir well and strain.

Gibson

Use a large mixing glass. Two or three cubes or lumps of ice. Two-thirds jigger of Plymouth Gin. One-third jigger French Vermuth. Stir well, strain and add meat of one hazel nut.