3 dashes Anisette.
1 jigger Old Tom Gin.
1 pony fresh Cream.
Shake well, serve in Cocktail glass.
Fill a Pousse Cafe glass 1/2 full of Maraschino and add: Raspberry Syrup, Vanilla, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled. Then proceed as for Abricontine Pousse Cafe.
Place a good size block of Ice in a large Punch bowl.
4 jiggers Lemon Juice.
1-1/2 lbs. Bar Sugar.
2 jiggers Orange Juice.
1-1/2 jiggers green Chartreuse.
1 quart Brandy.
6 Quarts Tokay or Sweet Catawba Wine.
2 quarts Claret Wine.
Stir well; ladle into Stem glasses, and decorate each glass with Fruit before serving.
Use a large Mixing glass with Lump of Ice.
2 jiggers of Orange Juice.
2 jiggers of Grape Fruit Juice.
Fill with Seltzer Water.
Stir; ornament with Fruit and serve with Straws.
Use a large Mixing glass with Lump Ice.
1 jigger Gordon Gin.
1 pony French Vermouth.
Stir; strain and serve in Cocktail glass.
Use a large Mixing glass; fill with Lump Ice.
Juice 1/2 Lime.
1-1/2 jiggers Burnette’s Old Tom Gin.
1/2 teaspoonful Bar Sugar.
Stir well and strain into Cocktail glass.
Put 1/2 oz. of Calamus Root, which has been steeped, into a quart bottle of Gin.
Serve as you would a Straight Drink.
Juice of 1/2 of a Lime.
1 pony Cusenier Grenadine.
1 jigger Sir Robert Burnette’s Old Tom Gin.
Serve in a Mug with Lump Ice; fill with Seltzer.
Stir well and decorate with the skin of the Lime and fresh Mint and serve with Straws.
Use a large Mixing glass.
Fill with Lump Ice.
1/2 Lime Juice.
1/2 Orange Juice.
2 dashes Pineapple Juice.
1/2 pony Rock Candy Syrup.
1 jigger Burnette’s Old Tom Gin.
Shake well; strain into Cocktail glass and serve.
Use a large glass Stein; fill with Lump Ice.
1 pony Lemon Juice.