White Lady for the gin! I use the slightly later version that came in towards the end of the decade, not the earliest one that used creme de menthe…1/4 lemon juice, 1/4 Cointreau 2/4 gin, shaken with ice and strained into a cocktail glass. Can also be shaken with raw egg white to give it a creamier taste…I like this, but I know not everyone does and it’s fine without.
Singapore Sling - one of the earlier recipes, not the later one that is really an amalgamation with the Straits Sling and is more elaborate - 1/4 lime juice 1/4 cherry brandy 2/4 gin (note that this is not a tall drink - shake with ice and strain into cocktail glass).
Running out of time…but also Champagne Cocktail, Gin-and-It, and Pink Lady spring to mind (*original* Pink Lady…not the creamy horror of the 1970s)…I’ll think of a few more. The Savoy Cocktail book is my bible and dates to this period.
Ones I’m not so fond of include the Bacardi Cocktail, even if I know at least one instance when Louise Brooks was drinking it. Too sweet.