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BARTENDERS' MANUAL
Pousse Cafe, French.—(A sherry glass.)
glass
of maraschino; 1-G glass of raspberry syrup; 1-G
glass of vanilla; 1-6 glass of Curacoa; 1-6 glass of
chartreuse; 1-6 glass of brandy. In compounding
the above, use a small wineglass for pouring in
each article separately; be very careful in doing so,
that each article may be separate. Serve without
mixing.
Pousse I'Amour.—(Use sherry wine glass.) This is
similar to the more familiar pousse cafe, and has to
be as carefully made.
'A .sherry glass of sherry;
yolk of fresh egg (drop in); )4 glass green vanilla;
glass Cognac. The yolk of the egg must be cold.
Prefeldt Highball.—Take large sherry glass, fill
y2 full with Swedish punch. • Fill other half with
Rhine wine and serve.
Punch.—Boil a large kettle of strong black coffee,
take a large dish and put 4 lbs of sugar into it;
then pour 4 bottles of brandy and 2 bottles of Jama
ica rum over the sugar, and set it on fire; let the
sugar dissolve and drop into the black coffee; stir
this well and you will have a good hot punch.
Punch a la Romaine.—(For a party of 20.) 2 bot
tles of rum; 2 bottles of wine; 15 lemons; 3 sweet
oranges 3 pounds of powdered sugar; 15 eggs. Dis
solve the sugar in the juice of the lemons and
oranges, adding the thin rind of 1 orange; strain
through a sieve into a bowl, and add by degrees the
whites of the eggs beaten to a frotb. Place the bowl
on ice for a while, then stir in briskly the rum and
the wine.
Punch, Chauffeur.—(Use large bar glass.) Plenty
of shaved ice; 4 or 5 spoons of sugar; 2 or 3 dashes
of lemon juice; same of celery tonic bitters;
pony French brandy; 1 fresh egg; fill the balance
with claret wine; shake well, dress with fruit, serve
with straw.
Punch, Cuban.—Thin bar glass full of shaved ice.)
y pony Curacoa;
whisk" glass Italian vermouth;
fill up with sherry wine; stir with spoon; sprinkle
with powdered sugar; 2 or 3 dashes Cirenie de
Menthe or 2 dashes Angostura; dress with fruit and
serve with straws.
Punch, Escapernong.—Large mixing glass half
full of cracked ice; 3 barspoons powdered sugar;
Rhine wine glass Escapernong wine; (4 jigger creme
de vanilla; 1 egg; dash of brandy. Fill glass with
cream or rich milk- shake well; strain in milk punch
glass; sprinkle with nutmeg and cinnamon; serve
with straws.
Punch, Golden.—(Use a punch
gla.ss.)
bar-
spoon of sugar; juice of a whole lime; dissolve with
syphon; 1 dash Curacoa; dubb orange; 1 drink of
straight whisky.
Fill glass with cracked ice, stir
well and ornament with fruit.
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