1916 Jack's Manual ( 4 th edition ) by J A Grohusko

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ROSSINGTON COCKTAIL
40% M. & R. Italian Vermouth
60% Old Tom Gin
Orange peel.
Stir well.
ROYAL SMILE COCKTAIL
Beat up the white of an egg with the juice of an orange
Add a drink of Gin, shake well and strain.
RUBY COCKTAIL
90% Gordon Dry Gin
10% Peychard Bitters.
Fill glass with broken ice, shake, strain and serve.
RUBY ROYAL COCKTAIL
50% Sloe Gin
50% French Vermouth
3 dashes Raspberry.
Frappe. One cherry.
SABBATH COCKTAIL
50% French Brandy
50% Port Wine
1 egg
Y2 pony black coffee
y2 teaspoonful sugar.
Shake and strain into claret glass and serve.
SALOME COCKTAIL
25% M. & R. Italian Vermouth
25% French Vermouth
50% Gordon Dry Gin
2 dashes Orange Bitters.
Frappe with three celery leaves.
SARATOGA COCKTAIL
3 dashes Pineapple Syrup
2 dashes Angostura Bitters
40% M. & R. Italian Vermouth
50% Brandy
10% Rye Whiskey.
Fill glass with cracked ice. Stir, strain in cocktail glass
and serve.
ST. FRANCES COCKTAIL
50% French Vermouth
50% Gordon Dry Gin
1 pimola.
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