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BAR KEEPERS' GUI DE.
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D RIP PED ABSINTHE.
Fill absinthe dripper with fine ice a nd set it
on top of the a bsinthe goblet ; then p our into the
ice r pony of absinthe and r jigger of water and
let it slowly d rip through the ice into the goblet ;
then strain into a thin Burgundy glass a nd serve.
BRANDY AND CURACOA.
Use a p ony glass one-half full of curacoa,
pour bra ndy on top so it will floa t.
[Other liqueurs may be used with brandy in
the same manner.)
BRANDY AND SODA 16 OZ.