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MISCELLANEOUS
145
PORT NEGUS
Port Wine
1 jigger Sugar Syrup
1 spoon
Stir well with ice, pour into chilled cocktail glass and serve.
PORTOREE
Porter
154 jiggers Sugar Syrup 2 spoons
lee Water
1 jigger Nutmeg
to taste
Stir well in short highball glass, add porter to fill, grate nutmeg over and
serve.
POUSSE CAFE
(Sky-scraper)
Cremede Vanille(l)%jigger Chartreuse
Maraschino (2) ...% jigger (Yellow) (4) ...% jigger
CremedeMenthe(3)%jigger Cognac (S) % jigger
Pour carefully, as numbered, into chilled pousse cafe glass, so that in
gredients will not mix, and serve with cut straws and ice water chaser.
B. Creme de cassis may be substituted for creme de vanille in this
recipe.)
POUSSE CAFE
(Southern)
Same as above, except: set fire to cognac and, after allowing to bum for
short time, carefully add lump of ice to cool.
POUSSE L'AMOUR
Grenadine
4 dashes Egg
1 yolk
Maraschino
54 jigg" Champagne 54 jigger
Pi ce grenadine in chilled cocktail glass and add egg yolk whole. Add
Maraschino, carefully float over with champagne and serve.
POUSSE L'AMOUR,No.2
Maraschino
1 spoon Creme de Vanille 54 jigger
ggg
1 yolk Brandy
to fill
Place Maraschino in chilled short highball glass and add egg yolk whole.
Cover with creme de vanille, float brandy over and serve.