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MIXED DRINKS. .
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ABSINTHE COCKTAIL.
Fill mixing-glass two-thirds full of fine ice,
one jigger Absinthe,one small bar-spoonful syrup,
two dashes Caroui or Angostura bitters; stir well,
strain in cocktail-glass.
POUSSE CAFE.
Pour in Pousse Cafe or sherry glass .one-
quarter Maraschino, then over bar-spoon pour one-
quarter Curacoa,. one-quarter yellow Chartreuse,
one-quarter Conac brandy. Can ignite the brandy
if you wish to make a pretty effect. Be careful
and do not mix the cordials as it wonld spoil the
effect,the cordials being of different colors. After
burning about one minute extinguish the flame and
run a piece of ice around the rim of the glass.
VERMOUTH COCKTAIL.
Fill mixing-glass two-thirds full of fine ice,
small bar-spoonful syrup, two dashes Caroni or
Angostura bitters, one jigger Vermouth; stir,
strain in previously cooled cocktail-glass; fruit if
desired.
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