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MIXER'S GUIDE
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Orangeade^
ORANGEADE
Use large bar glass.
One and one-half teaspoonfuls of fine sugar.
Seven or 8 dashes of orange juice.
Three-fourths glass of shaved ice.
Fill up with water; dress with fruit in season and serve with
straws.
Pousse Cafes
ABRICOTINE POUSSE CAFE
Fill pousse cafe glass 1/3 full of abricotine 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
extinguish it by placing a saucer or the bottom of another glass over
the blazing fluid. Then serve.
FRENCH POUSSE CAFE
Use a pousse cafe glass one-half full of Maraschino and add:
Raspberry syrup, vanilla, Curacoa, Chartreuse and brandy in equal
proportions until the glass is filled. Then proceed as for Abricotine
pousse cafe.
"JERSEY LILY" POUSSE CAFE
Use a pony glass.
One-half of chartreuse.
One-half of brandy.
Pour brandy in carefully, so as not to disturb the chartreuse, and
serve.
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