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WEHMAN BROS. ' BART E N DERS' GUIDE .
NEGUS- Po rt Wine. (Use a small bar glass.)
One
teRspoonfn l
of
sugAr,
·
1
•
One
wi11 ~·glas~
of
po1·t
wine,
' F ill t.he i!lnss one-t.hi rr\ full of bot water.
Grate a little n u t meg on top a nd ser ve.
ORANGEADE.
Thi• Rg1·eeable b everage is m ad e th e sam e
wdr
as lemonad e.
substit u tin g or a nges for lemons.
'
PEACH AND HONE·V. (Use a •mall bar glasa.)
One tablespoonfu l of h oney,
One wi ne-g lass of peac h b ra ndy.
S t ir well w ith a
spoon,~nd
ser ve.
POUSSE CAFE. (Use a sh erry wine glass.)
In m ixing tb is d rink gr ea t r a re must be take n. As t he re
are s.,v.,ra l liquors req uire-cl, it should be mad e Jn suc h · n
man ner t hat t.he por tions will be per fectly
s~parated
fro m
each other.
One-sixth glass of raspberry syrup,
One-sixth v lass of marMchino,
On~-sixth
glass of vanilla (green) , ·
One-Rix th glass of curacoa (red),
<
lne-sixth g la.qs of ch a r t reuse (yellow) ,
One-sixth g lass of bra nd y.
T he a bove ingredients
will
fi ll
~he
glass.
POUSSE CAFE- American. (Use a small wine·glass.;
On e-quarter J?lass of m1w nschino,
One-quar ter glass of c n rncoa,
One-J?uar t.P.1' J?lass of ch a r t reuse (gr eenJ.
One-qunr t.,r glass of Brand y.
Keep the colrs •epa rate.