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152.
POUSSE CAFE.
Pour fn a pousse caf e glass as follows:
1-6 glass raspberry syrup, 1-6 glass Mara~-
1
chino, 1-6 glass green vanilla, 1-6 glass cu–
racoa, 1-6 glass yellow chartreuse, 1-6 glass
brandy. In preparing the above use a small
wine glass·wtth spoon, for pouring in each
1
cordial separately.
Be careful they do not
mix together.
•
153.
POUSSE CAFE.
Half glass Maraschino, 1-6 glass vanilla,
1-6 glass curacoa, 1-6 glass chartreuse, 1-6
glass brandy.
This is the Parisian Cafe
recipe. Serve without letting colors mix.
154.
POUSSE CAFE (Manhattan).
One-quarter Maraschino,
%
curacoa,
%.
.. green chartreuse,
%
brandy. This is the
New York Cafe style of serving. Don't
al·
low colors to mix.
155.
POUSSE L'AMOUR.
Use sherry glass;
%.
glass Maraschino,
yelk of 1 egg,
%.
glass vanilla cordial,
%
glass brandy. Keep this drink In separate
layers, and serve.
156.
PORT WINE FLIP.
Use large bar glass, haif full of Ice; half
tablespoon sugar, 1 jigger of port wine, 1
fresh egg. Shake well, ~train in flip glass.
grate nutmeg on top and .·serve.
157.
PORT WINE COBBLER.
Use large bar glass, half full of ice, half
jigger Orchard syrup, half tablespoonful su–
gar, 1 jigger port wine. Stir well, fill u~
with lee, dress with fruit, serve with straw
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA
..