24. Imperial Opal

A mixing-glass 2/3 filled with fine ice, 1 pony of absinthe,

1 dash of anisette,

1 dash of chartreuse (yellow). Shake this to the freezing-point; strain into a cocktail glass; drop a little creme de roses in the centre, and serve

25. The Opal

A goblet with ice,

2 dashes of gum,

1 pony of absinthe, 1 dash of maraschino. Stir well, strain into a cocktail glass; pour a little creme de menthe in the centre, which will go to the bottom, and serve.

26. The Preserver

A large glass % full of fine ice, 1 dash of bitters,

1 dash of absinthe, 2/3 of vino vermouth, 1/6 of anisette,

1/6 of curagao. Mix well, strain into a fancy glass, and present.

27. Soda Cocktail

A large glass with a spoonful of sugar, squeeze a little oil of the peel of a lemon on it, a little fine ice,

2 dashes of bitters.

Pour in a bottle of plain soda slowly with your left hand, while you stir it with your right hand, and present; strain if desired.

28. Tom Gin Cocktail

A goblet filled with ice,

2 small dashes of gum, 1 dash of absinthe,

1 drink of Old Tom gin,

2 dashes of orange bitters.

(A dash of green chartreuse may be added.) Stir well, strain, and serve.

29. Club Cocktail

Half a glassful of ice,

2 dashes of gum,

2/3 of Old Tom gin,

1/3 of vino vermouth,

2 dashes of orange bitters,

1 dash of green chartreuse. Stir well, strain, and serve.

30. Vermonth Cocktail

A glass with some fine ice,

1 dash of bitters,

2 dashes of maraschino, 1 dash of absinthe,

1 drink of vino vermouth. Stir to the freezing-point, and strain into a cocktail glass.

31. The Weeper's Jog

A goblet 2/3 full of fine ice,

3 dashes of gum,

½ pony of absinthe, ½ pony of vino vermouth, ½ pony of kummel, 1 dash of curacao. Stir very well, and strain into a cocktail glass.

32. Whiskey Cocktail

Half a glassful of fine ice, squeeze a little lemon-peel over it,

3 dashes of gum,

2 dashes of bitters,

1 dash of absinthe,

1 drink of whiskey. Stir this well, strain and serve.

33. Hot Apple Toddy

A lump of sugar dissolved in half a glass of boiling water, a drink of apple whiskey. Add a piece of a roasted apple, if you wish, and serve with a little nutmeg.

34. Hot Beef-Tea

Break an egg in the bottom of a cup; beat it well; a drink of sherry, a spoonful of beef-tea. Fill the balance with boiling water; stir well, season to taste, and serve.

35. Hot Benefactor

A hot punch-glass with 2 or 3 lumps of sugar,

½ glass of boiling water to dissolve,

⅔ of Chianti,

⅓ of Jamaica rum,

1 slice of lemon. Grate a little nutmeg on top, and serve.

36. The Old Style Of Blue Blazer

The same as a hot Scotch, only take a hot silver mug, pour in your hot Scotch and light it; leave it burning for about 2 minutes, while you pour it into another hot mug, and vice versa; then serve.