3 dashes Anisette.

1 jigger Old Tom Gin.

1 pony fresh Cream.

Shake well, serve in Cocktail glass.

FRENCH POUSSE CAFE

Fill a Pousse Cafe glass 1/2 full of Maraschino and add:  Raspberry Syrup, Vanilla, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled.  Then proceed as for Abricontine Pousse Cafe.

GARDEN PUNCH (2-1/2 gallon mixture for a party of 50)

Place a good size block of Ice in a large Punch bowl.

4 jiggers Lemon Juice.

1-1/2 lbs.  Bar Sugar.

2 jiggers Orange Juice.

1-1/2 jiggers green Chartreuse.

1 quart Brandy.

6 Quarts Tokay or Sweet Catawba Wine.

2 quarts Claret Wine.

Stir well; ladle into Stem glasses, and decorate each glass with Fruit before serving.

G.O.P.

Use a large Mixing glass with Lump of Ice.

2 jiggers of Orange Juice.

2 jiggers of Grape Fruit Juice.

Fill with Seltzer Water.

Stir; ornament with Fruit and serve with Straws.

GIBSON COCKTAIL

Use a large Mixing glass with Lump Ice.

1 jigger Gordon Gin.

1 pony French Vermouth.

Stir; strain and serve in Cocktail glass.

GILLETTE COCKTAIL—­Chicago Style

Use a large Mixing glass; fill with Lump Ice.

Juice 1/2 Lime.

1-1/2 jiggers Burnette’s Old Tom Gin.

1/2 teaspoonful Bar Sugar.

Stir well and strain into Cocktail glass.

GIN AND CALAMUS

Put 1/2 oz. of Calamus Root, which has been steeped, into a quart bottle of Gin.

Serve as you would a Straight Drink.

GIN DAISY

Juice of 1/2 of a Lime.

1 pony Cusenier Grenadine.

1 jigger Sir Robert Burnette’s Old Tom Gin.

Serve in a Mug with Lump Ice; fill with Seltzer.

Stir well and decorate with the skin of the Lime and fresh Mint and serve with Straws.

GIN SOUR—­Country Club Style

Use a large Mixing glass.

Fill with Lump Ice.

1/2 Lime Juice.

1/2 Orange Juice.

2 dashes Pineapple Juice.

1/2 pony Rock Candy Syrup.

1 jigger Burnette’s Old Tom Gin.

Shake well; strain into Cocktail glass and serve.

GIN SQUASH—­Country Club Style

Use a large glass Stein; fill with Lump Ice.

1 pony Lemon Juice.