For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.
6 Oranges, sliced.
3 Lemons, sliced.
2 jiggers Abricontine.
4 jiggers Curacoa.
4 quarts Claret.
3 pints Apollinaris.
Mix well with a Ladle and set aside for three hours before using. Then strain info another bowl, and when ready to use add 3 pints of some sparkling Wine, preferably Champagne. Stir gently once or twice, and then put in a block of clear Ice and decorate the top of it tastily with Fruits and let several slices of Grape Fruit float around in the bowl. Serve in Champagne glasses.
Dissolve one teaspoonful of Sugar with little Water in large Bar glass.
1 quartered slice Orange.
2 jiggers Claret.
Fill up with Shaved Ice and serve with Straws.
4 lumps Ice in medium size Mineral Water glass.
Fill up with Claret and serve.
1 teaspoonful Bar Sugar in large Bar glass.
2 dashes Lemon Juice with the Skin of Two Slices.
Fill glass ¾ full Shaved Ice.
1 dash Seltzer Water.
2 dashes Jamaica Rum.
Fill up with Claret or Burgundy; shake; ornament with Fruit and serve with Straws.
Fill large Bar glass ⅔ full Shaved Ice.
4 dashes Lime or Lemon Juice.
1 teaspoonful Pineapple Syrup.
½ teaspoonful green Chartreuse.
1 jigger Sloe Gin.
Stir; strain into Claret glass; ornament with Fruit and serve.