So, it’s the 75 Cocktail we’re talking about, something of a precursor to what we know as the French 75… no grenadine/simple sugar, and no Calvados, but a teaspoon of absinthe. Excellent sidebar!

http://forums.egullet.org/index.php?showtopic=96261

The Frank Meier recipe in question, was as follows:

The Artistry of Mixing Drinks, by Frank Meier, 1933

Seventy Five (”75″)

In shaker: a teaspoon of Anis “Pernod fils”, the juice of one-quarter lemon, one-half glass of Gin; shake well, strain into small wineglass, fill with Champagne and serve.

Like Frank’s French 75 gloomer raiser, the monkey gland requires absinthe to be perfect…

Which is curious, since none of these recipes, nor this one call for absinthe in a ‘75. Definitely merits further exploration.

It could have been “soixante-quinte”, meaning 75th. And it could have referred to a French 75 cocktail. Looks like a question for the boys over on the Drinkboy forum.

Thanks, too, for your URL. I’d missed the advent of the Webtender Wiki.

The Washington Post - Washington, D.C., Apr 29, 1923:

“Preparing for a busy tourist season, Frank, the noted concocter behind the bar of the Ritz, has devised a new series of powerful cocktails, the favorite of which is known as the “monkey gland”, or , as it is popularly called, the “McCormick.”

Like Frank’s “poixxito quinte” [?] gloomer raiser, the monkey gland requires absinthe to be perfect, but its amateurs have found anise a substitute with a sufficient kick.

For the benefit of friends over in America who have not exhausted their cellars, here is the recipe: half and half gin and orange juice, a dash of absinthe, and a dash of raspberry or other sweet juice. Mix well with ice and serve only with a doctor handy. Inside half an hour the other day Frank purveyed forty of these, to the exclusion of Manhattans and Martinis.”