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CALIFORNIA FRAPPE.
Use a mixing glass.
The white of an egg.
2 dashes of gum syrup.
J wineglass of absinthe.
Fill the glass with fine ice.
Shake until outside of the shaker
is frosted, strain into a cocktail glass
and serve.
CHAMPAGNE FRAPPE.
Place the bottle in the champagne
cooler, fill around it with fine ice and
salt, whirl the bottle until the wine
becomes almost frozen, and serve.
FRUIT FRAPPE.
Use mixing glass.
Juice of half a lemon.
A little orange juice.
I barspoonful sugar.
4 pony of pineapple syrup.
I pony of cream.
I drink of Santa Cruz rum.
Pack goblet with fine ice.
Shake to the freezing point, strain
and serve.
VERMOUTH FRAPPE.
Use medium size, thin glass.
I drink of vermouth.
Pill glass with shaved ice.
Fill up with carbonated water and
serve.
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