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4.
ABSINTHE FRAPPE.
Fill mixing glass full of fine lee, 1 tea–
·spoonful of syrup, 1 pony absinthe, 1 wine
glass of water. · Shake the ingredients until
the outside of glass has a frosted appear–
ance, strain into a glass and fill up with
seltzer, and serve.
5.
ALE SANGAREE.
Fill up ale glass with ale, 1 teaspoonful
powdered sugar.- Stir gently, grate a little
nutmeg on top, and serve.
6.
AMERICA.
Fill mixing glass 2-3 full of fine ice; 2
teaspoonfuls pineapple s;·rup, 1 teaspoonful
of syrup, 1 teaspoonful of lemon juice, 1
wine glass apple brandy.
Stir well and
strain into a claret glass '\\'Ith fruit. Then
fill it ver·y near full with seltzer, pour in a
little Creme Y Vette (just enough so it
will show a distinct blue in bottom of the
glass) and float a little claret on top, show–
Ing the colors ' of America-red,
white and
blue, and serve.
7.
AMARANTH
COCKTAIL.
Make a regular cocktail and strain into
a small thin glass, fill up with seltzer of
Vichy water; dip a small spoon in fine
Sligar, and with what sugar remains upon
the spoon, stir up the cocktail so as to
cause it to ferment; wet spoon when dip–
ping in sugar.
8.
AMERICAN
POUSSE CAFE.
1,4
Maraschino,
*
Curacoa,
%
Chartreuse
(green),
%
brandy. Keep the colors sepa–
rate.
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