A mixing-glass half-full fine ice; add one pony of absinthe, one pony of water, one dash anisette; shake until ice forms on outside of shaker, strain into thin glass, add a squirt of seltzer.
Brandy Punch Frappé.
Fill two mixing-glasses with fine ice; put into one of them one tablespoonful fine sugar, a little water, the juice of half a lemon, one jigger brandy. Turn the second glass on top of first; leave there a moment, then turn the glasses so as to allow the liquid to flow from one glass into the other. Repeat this until the mixture is very cold; strain into a fancy glass, trim with fruits in season.
Coffee Frappé.
Dissolve one lump of sugar with one demi-tasse of cold coffee in a mixing-glass; add a few lumps of ice, one pony brandy. Shake well and strain into a fancy bar-glass.
Brandy Frappé.
Take two mixing-glasses of the same size, fill them with fine shaven ice; pour into one of them one jigger brandy and a few dashes maraschino. Turn the second glass on top of first, then reverse the glasses several times, holding them together so as to allow the liquid to slowly flow from one glass to the other; when cold strain into fancy glass.
Cordial Frappé.
Fill a fancy sauterne or claret glass with fine ice, add a pony of the kind of cordial desired by the customer. Let it stand until ice forms on the outside of the glass, then serve.