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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.