In a 4 ounce brandy glass, put a dash of absinthe (pernod) and roll it around so the liquid is distributed around the glass. Upend the glass in sugar in a shaker mix 1/3 Drambuie and 2/3 green crème do menthe and shake well with glass.

¾ crème de cacao

¾ crème

Pour carefully in glass allowing the crème to float.

1/3 crème de Violette

1/3 rasberry syrup

½ Maraschino

Pour ingredients carefully into liqueur glass so they do not mix.

1 glass anis del Oso

1 glass grenadine

Soda water in tall glass

Into a tall 12 ouncer put

1 ounce, orange and pineapple juice

1 once each of Spanish brandy and light claret

¼ ounce cointreau

Frost with shaved ice; sprinkle ½ teaspoon sugar. Dress with orange slice and mint sprig

1/3 brandy

1/s crème de cacao

1/ 3 benedictine

Pour ingredients  carefully into a liqueur glass

So they are in separate layers, serve after dinner