Tom Schlesinger-Guidelli (invented for Roaring Twenties party at Boston Athenaeum)
1 1/2 oz London dry gin
3/4 oz simple syrup
3/4 oz fresh lime and grapefruit juice (equal parts)
1/4 oz green Chartreuse
Shake ingredients over ice, strain into a champagne glass and top with bubbly and a small mint leaf.
Tags: Boston Athenaeum, chartreuse, Gerald Murphy, Tom Schlesinger-Guidelli
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Old Mr. Boston Deluxe Bartender’s Guide (6th edition, 1946. Could be in earlier ones; 1st ed. is 1935)
2 or 3 oz rum
1/4 oz simple syrup
1/2 oz lemon juice
soda water or ginger ale
Shake first three ingredients with ice and pour into 12-oz collins glass. Fill with club soda or ginger ale, insert spiral of orange or lemon peel (or both) and dangle end over rim of glass. (In The Fine Art Of Mixing Drinks, David Embury says, “A cooler is a Horse’s Neck with a kick.”)