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 a Sherry glass 1/2 full of Shaved Ice.

1/2 pony Benedictine.

1/2 pony Creme Yvette.

Fill up with Ginger Ale; stir gently and serve with a Straw cut in two.

2 teaspoonfuls Vanilla Cordial in Sherry Wine glass.

1 yolk of an Egg covered with Benedictine so as not to break the yolk.

1/2 Wineglass Kuemmel.

1 light dash Angostura Bitters.

The colors should be kept separate and great care exercised to prevent the ingredients from running together.

Place an inverted Whiskey glass on the bar, set a Pony glass on it and fill up with Benedictine.

That's it? Why an inverted Whiskey glass? I'm going to use an inverted pint glass so it will taste even better!

Serve all liquors straight in this manner.

Ok Tom, you're the boss.