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MISCELLANEOUS DRINKS.
67
PORT LIGHT.
269
A LA .MR. WM. BROWN, TUCSON, ABlZ.
A highball of Rose Menthe and seltzer or Creme de Rose ancl seltzer.
This beverage takes its name from a red light which is always carried
on all vessels after dark on the left hand or port bow.
PORT WINE NEGUS.
270
Dissolve a teaspoonful of bar sugar in a little water in a small glass;
add a piece of ice and a jigger of port wine and serve without decorations
or spice.
POUSSE CAFE.
271
FIVE COLORS.
Pour the following liqueurs down the side of a small pony or pousse
cafe glass slowly and carefully, so the ingredients will not run together but
lie on top of one another wuhout mixing. One-fifth glassful of raspberry
syrup, Creme de Vanilla or Creme de Cassis, one-fifth glassful of maraschino,
one-fifth glassful of Creme de Menthe, onll··flfth glassful of yellow Chartreuse
and one-fifth glassful of cognac. Serve ice water on the side.
POUSSE CAFE.
272
NEW ORLEANS STYLE.
Make a Pousse Cafe according to the :-'receding recipe and set the cogu1c
afire b efore serving, allowing the fusil oil in the brandy to consume; then
immerse a piece of ice with an ice tongs into the cognac to cool it and serve
ice water for a chaser.
POUSSE L 'AMOUR.
273
Pour a little maraschino into a vermouth-glass, carefully lay the yolk
of an egg on top of this, cover the yolk ':dth Creme de Vanille and
fill
the
glass with cognac. The . colors should not mix.
QUEEN CHARLOTTE.
274
Place a piece of ice, a jigger of raspberry syrup and a dash of orgeat
eyrup in a large glass. Fill the glass with lemon soda or sweet soda, squeeze
and twist a piece of lemon peel over the drink, stir thoroughly and serve.