twixt the cup and the lip" it has been none of his doing, but rather the
fault of those who have appreciated his art too highly. But why go on!
His work is before you. It is the best to be had. Follow on, and as you
sip the nectar of his schemings tell your friends, to the end that both
they and he may be benefitted.

G. H. WALKER.




ABRICONTINE POUSSE CAFE

Fill Pousse Cafe glass one-third full of Abricontine and add Maraschino,
Curacoa, Chartreuse and Brandy in equal proportions until the glass is
filled. The ingredients should be poured in one after the other from a
small Wine glass, with great care, to prevent the colors from blending.
Ignite the Brandy on top, and after it has blazed for a few seconds
extinguishing it by placing a saucer or the bottom of another glass over
the blazing fluid. Then serve.


ABSINTHE

(When the customer asks for Absinthe without specifying any particular
style of service).

Pour one pony of Absinthe into large Bar glass and let ice cold water
drip from the Absinthe glass into Bar glass until full. The Absinthe
glass has a hole in the center. By filling the bowl of the Absinthe