1900 The 20th century guide for mixing fancy drinks ..

IIOIV TO MIX FANCY DRINKS.

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ABSINTHE SWISS S. Fill mixing glass with fine ice. y2 wine glass Orgeat syrup (or Anisette). 2-3 wine glass Eagle absinthe.

I wine glass water. The white of one tgg.

Shake the ingredients thoroughly with shaker, then strain into a glass that has been cooled (a six- ounce glass), give it a dash of seltzer and squeeze a piece of lemon peel over it and serve. This is a great nerve quieter.

ABSINTHE FRAPPEE.

Fill mixing glass full fine ice.

teaspoonful syrup.

I

I pony Eagle absinthe.

I wine glass water. Shake the ingredients until the the shaker has a frosty appearance, strain into a glass (six-ounce glass) that has been cooled, give it a dash of seltzer and serve. outside of

APPLE BLOSSOM PUNCH.

(1^4 -gallon Mixture.) Put in a punch bowl (with a piece of ice) 10 ounces lemon juice. 10 ounces syrup or sugar. 4 ounces pineapple syrup or orange juice. 8 ounces abricotine (Eagle Creme D'Apricot). 3 quarts Tokay wine or Sweet Catawba. I quart apple brandy. Stir the above ingredients thoroughly and serve in fancy stem glasses with fruit.