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i
dash
of
anisette.
i
wine
glass
of
absinthe.
Shake
until
the
outside
of
the
shaker
is
white
with
frost
;
strain
into
a
cocktail
glass,
twist
a
piece
of
lemon
peel
on
top,
and
serve.
TEA
COBBLER.
Use
extra
large
bar
glass.
6
or 7
lumps
of
cracked
ice.
i
spoonful
of
powdered
sugar.
Juice
of
one
whole
lemon.
Fill
the
glass
with
black
tea,
add
a
dash
of
Jamaica
rum,
spoon
well,
and
serve.
This
makes
a
delightful
accompaniment
with
a
light
noonday
lunch,
and
should
be
served
thoroughly
cold.
OYSTER
COCKTAIL.
Use
a
medium
wine
glass.
3
dashes
of
catsup.
2
medium-sized
oysters.
Salt
and
pepper
to
season
;
one
dash
of
lime
juice,
and
serve.
68