1 teaspoonful Lemon Juice.
1 teaspoonful Pineapple Syrup.
1 teaspoonful Celery Bitters.
Stir; strain into Fancy Wineglass with Fruit and serve.
Fill glass Pitcher 1/4 full Cracked Ice.
1/2 pint Jamaica Rum.
1/2 pint Santa Cruz Rum.
2-1/2 pints aerated Water.
2-1/2 tablespoonfuls Bar Sugar.
Stir well and serve in Punch glasses.
Serve off the Ice very cold. Ice should never be put in the Wine.
1 teaspoonful Bar Sugar in large Bar glass.
1 slice Lemon Peel.
1 slice Orange Peel
Fill glass 1/2 full Shaved Ice and fill up with Champagne.
Fruit and serve with Straws.
1 lump Sugar in tall, thin glass.
1 small piece Ice.
2 dashes Angostura Bitters.
1 piece twisted Lemon Peel.
Fill up with Champagne.
Stir and serve.
For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.
4 Oranges, sliced.
4 Lemons, sliced.
1/2 Pineapple, sliced.
1/2 pint Chartreuse.
1/2 pint Abricontine.
1 pint Curacoa.
1 pint Cognac Brandy.
1 pint Tokay Wine.
Stir well and allow mixture to stand three hours. Strain into another bowl and add:
3 quarts Champagne.
3 pints Apollinaris Water.
1 large piece of Ice.
Stir well; decorate with Fruit; float slices of Grape Fruit on top and serve in Champagne glasses.
Place a bottle in a Champagne cooler and around it a freezing mixture of fine Ice and Salt. Twirl the bottle until it is about to freeze, when it will be ready to serve.
Fill medium size Shell glass 1/3 full Cracked Ice.
2 teaspoonfuls Bar Sugar.
2 sprigs bruised Mint.
Pour Champagne slowly into the glass, stirring gently at the same time.
Dress with fruit; dash with Brandy and serve with Straws.
Into a glass Pitcher pour the Juice of 1 Lemon, and add:
1/4 lb. Bar Sugar.
1 jigger Strawberry Syrup.
1 quart bottle Champagne.
Stir with Ladle and drop in: