1 quart of Sparkling Moselle.

1 jigger Cusenier Grenadine.

1 jigger Maraschino.

1 jigger Sir Robert Burnette's Old Tom Gin. (Ok, you can use Tanqueray)

1 jigger Lemon Juice.

1 jigger Orange Bitters.

1 jigger Angostura Bitters.

4 Oranges, sliced.

2 Lemons, sliced.

1 ripe Pineapple, sliced and quartered.

4 tablespoonfuls Sugar.

1 bottle Apollinaris Water.

Place large square of Ice in bowl; dress with the Fruits and serve Julep in fancy Stem glass.

Now come on, this is just soda water with a little lemon juice!

Fill large Mixing glass 2/3 full fine Ice.

1 tablespoonful Bar Sugar.

Juice of 1 Lemon.

Fill up with Apollinaris or suitable Carbonated Water.

Stir; strain into lemonade glass; dress with Fruit and serve.

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.

Fill large Bar glass 3/4 full Shaved Ice.

4 dashes Gum Syrup.

1 teaspoonful Lemon Juice.

1 teaspoonful Orange Juice.

2 jiggers Claret.

Shake, strain into tall, thin glass.

Fill up with Apollinaris or Seltzer, dress with fruit and serve.

For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.

6 Oranges, sliced.

3 Lemons, sliced.

2 Pineapples.

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 into another bowl, and when ready to use add 3 pints of some sparkling Wine, preferably Champagne.

Stir gently once or twice, and hen 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.

Fill large Bar glass 3/4 full Shaved Ice.

2 teaspoonfuls Bar Sugar.

3 dashes Lemon or Lime Juice.

3 dashes Seltzer or Apollinaris Water.

1 jigger Brandy.

Stir; strain into Sour glass; dress with Fruit and serve.

1 tablespoonful Bar Sugar in large Mixing glass.

3 dashes Boker's or Angostura Bitters.

3 dashes Lemon Juice.

2 dashes Anisette.

1 Egg.

1 jigger Brandy

1/2 glass Shaved Ice.

Shake well; strain into tall, thin glass; fill with Apollinaris and serve.

Pour into a Punch glass the Juice of 1 Lime and a little Apollinaris Water in which a heaping teaspoonful of Bar Sugar has been dissolved.

Add:

1 Lump Ice.

3/4 jigger Batavia Arrack.

1/4 Jigger Jamaica Rum.

Stir well; dash with Champagne; stir again briskly; dress with Fruit and Serve.

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.

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.