The ingredients should be poured in one after the other from a small Wine glass, with great care, to prevent the colors from blending. Ignite the Brandy on top, and after it has blazed for a few seconds extinguishing it by placing a saucer or the bottom of another glass over the blazing fluid. Then serve.

ABSINTHE

(When the customer asks for Absinthe without specifying any particular style of service).

Pour one pony of Absinthe into large Bar glass and let ice cold water drip from the Absinthe glass into Bar glass until full. The Absinthe glass has a hole in the center. By filling the bowl of the Absinthe glass partly with Shaved Ice, and the rest with water, the water will be ice cold as it drops from the Absinthe glass.

ABSINTHE, AMERICAN SERVICE

Mixing glass ¾ full Shaved Ice.

4 dashes Gum Syrup.

1 pony Absinthe.

Shake until outside of shaker is well frosted; strain into large Champagne glass and serve.

ABSINTHE COCKTAIL

Mixing glass ¾ full Shaved Ice.

½ jigger Water.

½ jigger Absinthe.

2 dashes Angostura Bitters.

1 teaspoonful Benedictine.

Stir; strain into Cocktail glass and serve.

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.

ABSINTHE, FRENCH SERVICE

Pour 1 pony of Absinthe into a Champagne glass which is standing in a bowl. Fill the bowl of your Absinthe glass with Shaved Ice and water. Raise the bowl and let the Ice Water drip into the Absinthe until the proper color is obtained. Serve in thin Bar glass.

ABSINTHE, ITALIAN SERVICE

1 pony of Absinthe in a large Bar glass.

3 pieces Cracked Ice.

3 dashes Maraschino.

½ pony Anisette.

Pour Ice Water in glass, at same time stirring gently with Bar Spoon. Serve.

ADMIRAL SCHLEY HIGH BALL

Drop a piece of Ice into a High Ball glass.

1 teaspoonful Pineapple Syrup.

1 teaspoonful Lemon Juice.

⅔ jigger Irish Whiskey.

⅔ jigger Tokay, Angelica or Sweet Catawba Wine.

Fill up with Apollinaris or Seltzer.

ALE FLIP

Fill an Ale glass nearly full.

1 teaspoonful of Bar Sugar.

Break in 1 whole Egg; grate a little Nutmeg on top and serve the drink with a spoon alongside of the glass.

ALE SANGAREE

Dissolve in an Ale glass 1 teaspoonful Bar Sugar. Fill up with Ale and serve with grated Nutmeg on top.

AMERICAN POUSSE CAFE

Fill a Pousse Cafe glass ¼ full of Chartreuse, and add Maraschino, Curacoa and Brandy in equal proportions until the glass is filled. Then proceed as for Abricontine Pousse Cafe.

APOLLINARIS LEMONADE

Fill large Bar glass ⅔ full Shaved Ice.

2 teaspoonfuls Powdered Sugar.

1 Lemon's Juice.

Fill up with Apollinaris; stir; strain into Lemonade glass dress with Fruit and serve.

APPLE JACK COCKTAIL

Fill large Bar glass ¾ full Shaved Ice.

3 dashes Gum Syrup.

3 dashes