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PDFPour 1 pony of Absinthe into a Champagne glass which is standing in a bowl. Fill the bowl of your Absinthe glass with Shaved Ice and water. Raise the bowl and let the Ice Water drip into the Absinthe until the proper color is obtained. Serve in thin Bar glass.
ABSINTHE, ITALIAN SERVICE
1 pony of Absinthe in a large Bar glass.
3 pieces Cracked Ice.
3 dashes Maraschino.
1/2 pony Anisette.
Pour Ice Water in glass, at same time stirring gently
with Bar Spoon.
Serve.
ADMIRAL SCHLEY HIGH BALL
Drop a piece of Ice into a High Ball glass.
1 teaspoonful Pineapple Syrup.
1 teaspoonful Lemon Juice.
2/3 jigger Irish Whiskey.
2/3 jigger Tokay, Angelica or Sweet Catawba Wine.
Fill up with Apollinaris or Seltzer.
ALE FLIP
Fill an Ale glass nearly full.
1 teaspoonful of Bar Sugar.
Break in 1 whole Egg; grate a little Nutmeg on top and serve the drink with a spoon alongside of the glass.
ALE SANGAREE
Dissolve in an Ale glass 1 teaspoonful Bar Sugar. Fill up with Ale and serve with grated Nutmeg on top.
AMERICAN POUSSE CAFE
Fill a Pousse Cafe glass 1/4 full of Chartreuse, and add Maraschino, Curacoa and Brandy in equal proportions until the glass is filled. Then proceed as for Abricontine Pousse Cafe.
APOLLINARIS LEMONADE
Fill large Bar glass 2/3 full Shaved Ice.
2 teaspoonfuls Powdered Sugar.
1 Lemon’s Juice.
Fill up with Apollinaris; stir; strain into Lemonade
glass dress with
Fruit and serve.
APPLE JACK COCKTAIL
Fill large Bar glass 3/4 full Shaved Ice.
3 dashes Gum Syrup.
3 dashes Raspberry Syrup.
1-1/4 jiggers Applejack.
Shake; strain into Cocktail glass and serve with piece of Lemon Peel twisted on top.
APPLEJACK FIX
Fill large Bar glass with Shaved Ice.
2 teaspoonfuls Bar Sugar, dissolved in little Water.
1/4 Juice of 1 Lemon.
3 dashes of Curacoa.
4 dashes of any Fruit Syrup.
1 jigger Applejack Brandy.
Stir; dress with Fruits; serve with Straws.
APPLEJACK SOUR
Fill large Bar glass 3/4 full Shaved Ice.
2 teaspoonfuls Bar Sugar, dissolved in little Water.
3 dashes lemon or Lime Juice.
1 jigger Applejack.
