1 Slice Orange.

Shake well; strain into Cocktail glass and serve.

BURNT BRANDY

Place two lumps of Cut Loaf Sugar in a small, shallow dish or saucer and pour over the Sugar 1½ jiggers of Cognac Brandy. Ignite the Sugar and Brandy and let them burn for about two minutes. Then cover the dish or saucer with a plate, and when the fire is extinguished pour the liquid into a small Bar glass and serve.

BUSTER BROWN COCKTAIL

Fill large Bar glass ⅔ full Shaved Ice.

1 teaspoonful Gum Syrup.

2 dashes Lemon Juice.

2 dashes Orange Bitters.

1 jigger Whiskey.

Stir; strain into Cocktail glass and serve.

BUTTERED RUM

In a Tumbler drop 1 lump of Sugar and dissolve it in a little hot Water, and add:

1¼ Jiggers Rum.

1 piece of Butter about the size of a Walnut.

Grate Nutmeg on top and serve.

CALIFORNIA SHERRY COBBLER

1 pony of Pineapple Syrup in large Bar glass.

2 jiggers California Sherry.

Fill glass with Shaved Ice; stir well; decorate with Fruit; dash a little Port Wine on top and serve with Straws.

CALIFORNIA WINE COBBLER

Fill tall, thin glass nearly full Shaved Ice.

1 heaping teaspoonful Bar Sugar.

Juice of 1 Orange.

2½ jiggers California Wine.

Stir; ornament with Fruit and serve with Straws.

CARLETON RICKEY—St. Louis Style

Use a large Mixing glass; fill with lump Ice.

Juice 1 Lime.

Drop squeezed Lime in glass.

1 jigger Old Bourbon Whiskey.

Fill with Sweet Soda.

Stir well and serve.

CATAWBA COBBLER

Fill large Bar glass ½ full of Shaved Ice.

1 teaspoonful Bar Sugar dissolved in a little Water.

1½ jiggers Catawba Wine.

¼ slice of Orange.

Fill with Shaved Ice; stir well; decorate with Berries and serve with Straws.

CELERY SOUR

Fill large Bar glass full Shaved Ice.

1 teaspoonful Lemon Juice.

1 teaspoonful Pineapple Syrup.

1 teaspoonful Celery Bitters.

Stir; strain into Fancy Wineglass with Fruit and serve.

CENTURY CLUB PUNCH (for a party of 5)

Fill glass Pitcher ¼ full Cracked Ice.

½ pint Jamaica Rum.

½ pint Santa Cruz Rum.

2½ pints aerated Water.

2½ tablespoonfuls Bar Sugar.

Stir well and serve in Punch glasses.

CHAMPAGNE

Serve off the Ice very cold. Ice should never be put in the Wine.

CHAMPAGNE COBBLER

1 teaspoonful Bar Sugar in large Bar glass.

1 slice Lemon Peel.

1 slice Orange Peel

Fill glass ½ full Shaved Ice and fill up with Champagne. Decorate with Fruit and serve with Straws.

CHAMPAGNE COCKTAIL

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.

CHAMPAGNE CUP (2-gallon mixture)

For mixing use a large Punch bowl or other suitable vessel of glass or porcelain