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MISCELLANEOUS
In this department appear many favorites of the connoisseur, together
with after-dinner beverages, members of the "nog" family and other
famous concoctions. Milk punches and a host of other delightful bev
erages are included. Here, also, will be found many pousse cafes and
other Parisian and Continental dainties.
In the serving of pousse cafes, where the proper glass is not at hand,
a whisky glass, placed upon a deep glass saucer and surrounded with
fine cracked ice, will serve satisfactorily. In the service of this bev
erage, a straw cut to one-half length should be placed in each glass.
Pousse cafes may be readily identified by the fact that the ingredients
are numbered in the order in which they must be placed in the glass.
ALFONSO
Dubonnet
1 jigger Orange Bitters ...2 dashes
Sugar
1 lump Champagne
to fill
Dash bitters over sugar in small cocktail glass. Add lump of ice,
Dubonnet and stir well. Add Champagne to fill, stir gently, twist lemon
peel over and serve with cut straws.
ALSACE-LORRAINE
Kirschwasser
jigger Anisette
54
Pour into pony glass with no ice and serve with ice-water chaser.
ANGEL
Raspberry Syrup (1) ...54 jigger Maraschino (2)
54 jigger
Creme de Violette (3) ....K jigger --
Pour carefully, as numbered and so that ingredients will not mix, into
pousse cafe glass and serve with cut straws.
ANGEL FACE
Creme de Cocoa (1) ... jigger Prunelle (2)
jigger
Pour carefully, as numbered and so that ingredients will not mix, into
pousse cafe glass and serve with cut straws.