1926 The Cocktail Book (new and revised edition 3rd imp)

California Afjsinthc. Use Mixing Class.

s Use Delicate Wine Glass. MALL lump sugar. Fill glass with ' shaved ice. Pour in champagne till the glass is full. Serve with straw, and decorate with fruit and leaves. Champagne Cup. Use Glass Pitcher. ♦||>^ ALF tablespoonful sugar; one rind of llJ' lemon; three slices orange; three slices lemon; berries; one slice cucumber peel; one pony brandy; one pony mara schino ; one pony white cura9oa; one wine glass sherry; one quart champagne; one bottle soda; two or three large lumps of ice. Ornament with fresh mint ^NE pony absinthe. Fill glass with fine ice. Shake well, strain into star champagne glass, and fill with siphon. Champagne CohMen

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