This proto-ice cream cocktail, from the 1927 book Here’s How!, boasts a method that’s dangerously easy to commit to memory—equal parts gin and vanilla ice cream, shaken (without ice!) until incorporated. “Here’s a concoction that’s endorsed by all the ice cream manufacturers,” reads the recipe, which suggests adding a hit of white wine to the tin if your results are too thick. “And, take it from me, it’s a rare beverage!”
Originally written as simply “1/2 vanilla ice cream, 1/2 Gordon water [gin]” the below measurements are only approximations, attempt at your own risk.