129 / 308
MIXED
DRINKS.
I2Q
24.
Imperial
pal.
A
mixing-glass
%
filled
with
fine
ice,
i
pony
of
absinthe,
i
dash
of
anisette,
1
dash
of
chartreuse
(yellow).
Shake
this
to
the
freezing-point;
strain
into
a
cocktail
glass;
drop
a
little
creme
de
roses
in
the
centre,
and
serve
25.
ai)e
pal.
A
goblet
with
ice,
2
dashes
of
gum,
i
pony
of
absinthe,
i
dash
of
maraschino.
Stir
well,
strain
into
a
cocktail
glass;
pour
a
little
creme
de
menthe
in
the
centre,
which
will
go
to
the
bottom,
and
serve.
26.
l)e
IJtmroer.
A
large
glass
%
full
of
fine
ice,
i
dash
of
bitters,
1
dash
of
absinthe,
^j
of
vino
vermouth,
}/(,
of
anisette,
l
/6
of
curagao.
Mix
well,
strain
into
a
fancy
glass,
and
present.
27.
Solra
Cocktail.
A
large
glass
with
a
spoonful
of
sugar,
squeeze
a
little
oil
of
the
peel
of
a
lemon
on
it,
a
little
fine
ice,
2
dashes
of
bitters.
Pour
in
a
bottle
of plain
soda
slowly
with
your
left
hand,
while
you
stir
it
with
your
right
hand,
and
present;
strain
if
de-
sired.
9