1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

66

SLEEPEK.

165,

BRANDV

VAUILL/V CORDIAL

Pousse 1'Amour.

This delightful French drink is de scribed in the above engraving. To mix it fill a small ■vvine-glasa half full of maraschino, then put in the pure yolk of an egg, siu'- round the yolk mth vanilla cordial, and dash the top withCog nac brandy.

MARASCHIHQ

POUSSE L AMOUR.

166. Brandy Champerelle. (Use small wine-glass.)

^ brandy. ^ Bogart's bitters. •j Cm-ajoa. This is a delicious French cafe drink. 167. Brandy Scaffa. (Use wine-glass.) j brandy. ^ maraschino. 2 dashes of bitters. , 168. Sleeper.

To a giU of old rum add one ounce of sugar, two yolks *>( egg.s, and the juice of half a lemon; boil half a pint