As served at Auditorium Hotel, Chicago, Illinois

• Use highball glass
• One-half lime muddled
• Small toddy
• Spoonful of Grenadine Syrup
• Three-fourths jigger Irish Whisky
• Lump highball ice
• Fill up with selzer

Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914

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