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THE ART OF MIXING THEM
Abricotine Pousse Cafe.
Fill pousse cafe glass full of abricotine and
add maraschino, curacoa, chartreuse and brandy
in equal proportions until the glass is filled. The
ingredients should be poured in one after the
other from a small -wine glass, with great eare,
to prevent the colors from blending. Ignite the
brandy on top, and after it has blazed for a few
seconds extinguish it by placing a saucer or the
bottom of another glass over the blazing fiuid.
Then serve.
Absinthe (American Style).
(A large bar glass.) % glass of fine iee; 4 or
5 dashes of gum syrup; 1 pony of absinthe; 2
wineglasses of water. Shake the ingredients until
the outside of the shaker is eovered with ice.
Strain into a large bar glass.
Absinthe (French Style).
(A large bar glass.) 1 pony of absinthe. Fill
the bowl of your absinthe glass (which has a
hole in the center) with fine ice and the balance
with water. Then elevate the howl and let the
contents drip into the glass containing the ab
sinthe, until the color shows a sufficiency. Pour
into a large bar glass.
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.
Admiral Schley High Ball.
Drop 1 piece of ice into a high ball glass;