Place an inverted Whiskey glass on the bar, set a Pony glass on it and fill up with Benedictine. Serve all liquors straight in this manner.
Fill a Sherry glass ½ full of Shaved Ice.
½ pony Benedictine.
½ pony Creme Yvette.
Fill up with Ginger Ale; stir gently and serve with a Straw cut in two.
Take 1½ lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4 Lemons and 2 Oranges until the Sugar becomes well saturated with the oil from the skins. Then put the Sugar thus prepared into a large porcelain-lined or agate Mixing vessel, and add:
12 Oranges, sliced.
1 Pineapple, sliced.
1 box Strawberries.
2 bottles (quarts) Apollinaris Water.
Stir thoroughly with oak paddle or large silver ladle, and add:
1 jigger Benedictine.
1 jigger Red Curacoa.
1 jigger Maraschino.
½ jigger Jamaica Rum.
1 quart Brandy.
4 quarts Tokay or Sweet Catawba Wine.
2 quarts Madeira Wine.
4 quarts Chateau Margaux.
Mix well with oak paddle or ladle and strain into another bowl in which has been placed a block of clear ice. Then pour in 6 quarts Champagne. Decorate the Ice with Fruits, Berries, etc. Serve in Punch cups or glasses, dressing each glass with Fruit and Berries from the bowl.
2 teaspoonfuls Vanilla Cordial in Sherry Wine glass.
1 yolk of an Egg covered with Benedictine so as not to break the yolk.
½ Wineglass Kuemmel.
1 light dash Angostura Bitters.
The colors should be kept separate and great care exercised to prevent the ingredients from running together.
Fill medium Bar glass full of Shaved Ice.
1 teaspoonful Benedictine.
1 pony Absinthe.
Shake until outside of Shaker has frosty appearance; strain into six-ounce Shell glass and serve.