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Pousse Cafe.
Use the regulation Pousse Cafe glass.
One-fifth each of the following:
Raspberry syrup.
Maraschino.
Curacoa.
Green Chartreuse.
Brandy.
Pour each liqueur carefully so that they do not mix; each color
must be distinct.
Light the brandy when ready to serve.
Pousse Cafe,
a la Waldorf Hotel
In this case use a sherry glass.
One-seventh each of the following.
Raspberry syrup.
Anisette.
Parfait 1'Amour.
Creme de Yvette.
Green Chartreuse.
Yellow Chartreuse.
Cognac.
Follow the above directions.
Pousse Cafe.
Potter Hotel
Use a Pousse Cafe Glass.
One-sixth each of the following.
Raspberry syrup.
Curacoa.
Maraschino.
Green Chartreuse.
Yellow Chartreuse.
Cognac.
Same direction as the above.
PUNCHES
Arrack.
Use a small mixing glass.
Dissolve two spoons full of sugar in a little water.
Juice of one-half lemon.
One-half jigger Batavia Arrack.
One jigger Jamaica Rum.
One-half slice pineapple.
Fill mixing glass with shaved ice, shake well, strain into a
goblet filled with fresh shaved ice, dress with fruit and serve
with straws.
Brandy.
Use a small mixing glass.
Dissolve one spoonful of sugar in a little water.
One spoonful raspberry syrup.
One wine glass Brandy.
One-half wine glass Jamaica Rum.
Juice of one-half lemon.
Two slices orange.
One piece of pineapple.
Fill glass with shaved ice.
Shake thoroughly and strain into a goblet that has been filled
with shaved ice.
Decorate with fruit and serve with straws.
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