Fill a Pousse Cafe glass ½ 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.
Fill large Bar glass ⅔ full Shaved Ice.
1 teaspoonful Bar Sugar.
¼ jigger Curacoa.
1 jigger Port Wine.
Fill up with Milk; shake well; strain into Punch glass; grate Nutmeg on top and serve.
Use two Pewter or Silver Mugs.
1 teaspoonful Bar Sugar dissolved in a little Hot Water.
1 Wineglass (or jigger) Scotch Whiskey.
Ignite the mixture, and while blazing pour it several times from one mug to the other. Serve with a piece of twisted Lemon Peel on top.
Use a large Mixing glass; fill with Lump Ice.
1 jigger Old Brandy.
1 pony white Creme de Menthe.
Shake well; strain into Cocktail glass and serve.
Use a large Mixing glass.
Fill with Lump Ice.
½ jigger Cusinier Grenadine.
1 jigger Bacardi Rum.
Shake well and serve in a Cocktail glass.