1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

Abricotine Pousse Cafe. Fill pousse cafe glass full of abricotine and add maraschino, curacoa, chartreuse and brandy in equal proportions until the glass is filled. The ingredients should be poured in one after the other from a small -wine glass, with great eare, to prevent the colors from blending. Ignite the brandy on top, and after it has blazed for a few seconds extinguish it by placing a saucer or the bottom of another glass over the blazing fiuid. Then serve. Absinthe (American Style). (A large bar glass.) % glass of fine iee; 4 or 5 dashes of gum syrup; 1 pony of absinthe; 2 wineglasses of water. Shake the ingredients until the outside of the shaker is eovered with ice. Strain into a large bar glass. Absinthe (French Style). (A large bar glass.) 1 pony of absinthe. Fill the bowl of your absinthe glass (which has a hole in the center) with fine ice and the balance with water. Then elevate the howl and let the contents drip into the glass containing the ab sinthe, until the color shows a sufficiency. Pour into a large bar glass. Absinthe Frappe. Fill medium bar glass full of shaved ice; 1 teaspoonful benedictine; 1 pony absinthe. Shake until outside of shaker has frosty appearance; strain into six-ounce shell glass and serve. Admiral Schley High Ball. Drop 1 piece of ice into a high ball glass;