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THE ART OF MIXING THEM
wine. Use a shaker in mixing. Strain into a
wineglass. Grate a little nutmeg on top.
Port Wine Negus.
(A small bar glass.) 1 teaspoon of sugar; 1
wineglass of port wine; fill glass full of hot
water; grate a little nutmeg on top.
Port Wine Punch.
(A large bar glass.) V2 tablespoon of sugar;
% tablespoon of orchard syrup; 1 or 3 dashes of
lemon juice; 1)4 wineglasses of port wine; fill up
with fine ice. Stir well and dress top with fruits
in season. Serve with a straw.
Port Wine Sangaree.
(A small bar glass.) 1 or 2 lumps of ice; 1
teaspoon of sugar; 1)4 wineglasses of port wine.
Shake well, remove ice; grate a little nutmeg on
top.
Pousse Cafe, French.
(A sherry glass.) % glass of maraschino; ^
glass of raspberry syrup; 14 glass of vanilla;
glass of Curacoa; 14
of chartreuse;
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 TAmour.
n
(Use sherry wineglass.) This is similar to
the more familiar pousse cafe, and has to be as
carefully made. % sherry glass of sherry; yolk
of fresh egg (drop in); )4 glass green vanilla;
)4 glass Cognac. The yolk of the egg must be
cold.
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