Pour in Pousse Cafe glass as follows:

1/6 glass Raspberry Syrup.

1/6 glass Maraschino.

1/6 glass Green Vanilla.

1/6 glass Curacao.

1/6 glass Yellow Chartreuse.

1/6 glass Brandy.

In preparing the above use a small Wineglass with spoon for pouring in each Cordial separately.

Be careful they do not mix together.

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.

"Like to try a little French Pousse, big boy?"

Fill large Bar glass 3/4 full Shaved Ice.

2 teaspoonfuls Bar Sugar dissolved in little Water.

1 pony Curacoa.

1 pony Brandy.

1/2 pony Jamaica Rum.

1/2 pony Whiskey.

Shake well; dress with Fruit and serve with Straws.

I like it! 

Fill large Bar glass 3/4 full Shaved Ice.

3 dashes Maraschino.

3 dashes Red Curacoa.

3 dashes Angostura Bitters.

1 jigger Brandy.

Stir well; strain into Cocktail glass and serve with a piece of twisted Lemon Peel on top.

You know, I could really go for an East India Cocktail right now.

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Into a bottle which will hold a full quart, or a little over, drop 6 ounces of Orange Peel sliced very thin, and add 1 pint of Whiskey.

Cork the bottle securely and let it stand two weeks, shaking the bottle frequently during that time.

Next strain, the mixture, add the Syrup (what syrup?), pour the strained mixture back into the cleaned bottle and let it stand days, shaking well now and then during the first day.

Next, pour a teacupful of the mixture into a mortar and beat up with it 1 drachm powdered Alum, 1 drachm Carbonate of Potash.

Put this mixture back into the bottle and let it stand for 10 days, at the expiration of which time the Curacoa will be clear and ready for use.

Take 1-1/2 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.

1/2 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.

What? No Punch glasses? Better Klinq!