1900 The 20th century guide for mixing fancy drinks ..

riVENTIETH CENTURY GUIDE. ABERCOTINE, CLABET AND CHEME DE VIOLETS. 20 ounces of claret wine. Put the above mixture into a full quart bottle. You will find it a fine flavoring extract, to be used in dif- ferent drinks. Always shake the bottle before using. One tablespoonful (or flavor to taste). APPLEJACK FIX. Is prepared the same as Brandy Fix, using Apple Jack instead. APPLE BLOSSOM. Fill mixing glass two-thirds full fine ice. 2 teaspoonsful pineapple syrup. 4 ounces Eagle Creme D'Apricot. 8 ounces Eagle Creme De Violets. I wine glass Tokay wine (or Sweet Catawba). 1-3 wine glass apple brandy. I teaspoonful Eagle Creme D'Apricot. Stir Avell, then strain into a claret glass with fruit dash w^ith seltzer water and serve. I teaspoonful syrup or sugar. I teaspoonful lemon juice.

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ABSINTHE COCKTAIL. Fill mixing glass two-thirds full fine ice. I piece of lemon peel.

1 teaspoonful of syrup. 2 dashes Paychand's bitters. ^ wine glass of Eagle absinthe. ^ wine glass of water. Stir well and strain into a cocktail glass, dash with seltzer and serve.