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DRINKS
Pousse Oaf6 No. 1.
% raspberry syrup.
x
% maraschino.
% creme de menthe, green.
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n
, jij
% Curasao, brown.
liu'Ti .
% yellow chartreuse.
i i .o-ilndH
% marteU brandy.
Use pousse ca£6 glass.
Pousse Cafe No. 2. ' \
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n
f ei'iil 1
Vb grenadine syrup.
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anisette.
n:, li fli
Yo creme Yvette.
Vs green chartreuse.
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n
% cognac.
Vi
Use pousse cafd glass.
Pousse L'Amour.
tsU
% maraschino.
1 yolk of egg.
roitu'i
% benedictme.
I
% brandy.
. jj
f
Sherry glass.
il
Promoter.
ui?i
Yt lemon juice.
% lime juice.
,
,*it
1 barspoonful sugar.
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1 jigger sloe gin.
Fine ice.
1 fresh egg.
Shake well, strain. Fill glass with seltzer.
Queen Charlotte.
V4, pigger raspberry syrup.
1 jigger French claret.
1 lump of ice.
*
1 pint lemon soda. Stir well.
Use Collins glass.
Bed Swizzle.
USE A shaker.
1 teaspoonful Angostura bitters.
% wine-glass of whiskey.
% wine-glass water.
Add_ syrup or other sweetening to suit taste.
1 wine-glass of shaved ice. Shake very well
and strain into a fancy cocktail glass.
Benaud's Pousse Cafe.
% jigger maraschino.
% jigger Curasao.
% jigger brandy.
Use whiskey glass.