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BOOTHBY'S WORLD DRINKS
PARISIEN
Framboise
Maraschino
Syrup (1) % jigger (Zara)(2) % jigger
Curacoa
Chartreuse
(Rocher) (3) ...% jigger (Jaune) (4) '/s jigger
Champagne (5) ..'/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.
POMPONETTE
Fr. Vermouth (1)..^ jigger Creme de Cassis(2)^jigger
Kirschwasser (3)..% jigger Cognac (4) Yn jigger
Pour carefully, as numbered and so that ingredients will not mix, into
pousse cafe glass and serve with cut straws. (Note: A whisky glass
placed upon a glass saucer and surrounded with shaved ice may be used.)
PORT NEGUS
Port Wine
1 jigger Sugar Syrup
1 spoon
Stir well with ice, pour into chilled cocktail glass and serve.
PORTOREE
Porter
\y^ jiggers Sugar Syrup
2 spoons
Ice 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)
Creme de Vanille(l)%jigger Chartreuse
Maraschino (2) ...% jigger (Yellow) (4) ...% jigger
Cremede Menthe(3)%jigger Cognac (5)
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.
(N. B.: Creme de cassis may be substituted for creme de vaniUe in this
recipe.)
POUSSE CAFE
(Southern)
Same as above, except: set fire to cognac and, after allowing to burn for
short time, carefully add lump of ice to cool.