197. The Press

The white of an egg in the bottom of a glass,

3 dashes of lemon-juice,

1 spoonful of sugar,

⅔ of whiskey,

1 dash of St. Croix rum,

1 dash of calisaya,

1 dash of absinthe. Fill your glass with ice, shake well, strain into a fizz-glass, and fill the balance with Seltzer.

198. Posse L' Armour

Fill a sherry glass,

⅓ of maraschino, the yolk of one fresh egg, ⅓ of creme de roses,

⅓ of brandy, each separate.

199. The Promenade

An egg in the bottom of the glass, the glass two-thirds full of fine ice, a barspoonful of fine sugar,

⅔ pony of brandy,

⅓ pony of creme de cocoa,

½ pony of port wine,

2 ponies of cream, Shake this very well, and strain into a fancy glass.

200. Pousse Cafe

A sherry glass,

1/6 of creme de roses, or raspberry syrup,

1/6 of maraschino,

1/6 of curagao,

1/6 of benedictine,

1/6 of chartreuse (green),

1/6 of brandy, each separate. You may drop in a little bitters on the top, and set fire to the brandy. While burning, squeeze a little orange-peel on it, which will produce a fine pyrotechnical effect.)

201. The "World's Poussse Cafe"

¼ of maraschino,

¼ of creme de roses,

¼ of benedictine,

¼ of brandy, each separate.

A drop of bitters in the centre; set fire to the brandy, and serve.

202. La Premiere

(FOR TWO.)

Place the leaves of four sprigs of mint and one-half spoonful of sugar in a large tumbler,

2 dashes of mineral water.

Squeeze out the extract, to give it a dark green tincture. Fill your tumbler two-thirds full of chopped ice; add two small drinks of Tom gin; stir to a very cold degree; strain into two cocktail glasses; place a small sprig of mint in each, allowing the stem to rest on the bottom; sprinkle a little sugar on the leaves; add a little champagne, and serve.

203. The Life-Prolonger

A large glass, with a fresh egg,

1 spoonful of fine sugar, ⅔ full of fine ice, ⅔ of sherry wine, ⅓ of port wine,

1 dash of creme de roses,

2 ponies of cream.

Shake this exceedingly well, strain into a large glass, and serve.

204. The Queen Of Night

A glass, with a dash of chartreuse in the bottom, ⅔ of port wine, ⅓ of Madeira, 1 dash of brandy,

1 dash of creme de roses,

2 dashes of gum.

Fill your glass with ice; mix well; strain, and serve in a cut glass.

205. The Queen Of Sheeba

(for two.)

A large glass, with the yolks of two eggs,

2 barspoonfuls of sugar,

1 dash of vino vermouth,

1 dash of port wine,

2 dashes of sherry,

1½ drinks of brandy,

2 dashes of maraschino,

1 dash of curagao. Fill your glass with ice; shake well, strain into two long, thin glasses; crown them with the whites of the two eggs beaten to a hard consistency, and sprinkle colored sugar on the top of it.