1933 Here's How by George A Lurie

MISCELLANEOUS

157

PARISIEN

Framboise

Maraschino

Syrup (1) ...% jigger (Zara) (2) ..^jigger

Curacoa

Chartreuse

(Rocher) (3) % jigger (Jaune) (4)..% jigger

Champagne (5) % jigger

Pour carefully, as numbered,into chilled pousse cafe glass,

so that ingredients will not mix, and serve with cut straws

and ice water chaser.

POMPONETTE

Fr. Vermouth (1)

Creme.de

Cassis (2)

14 jigger

Kirschwasser (3)

Cognac (4) ....14 jigger

14 jigger

Pour carefully, as numbered and bo that ingredients will

not mix, into pousse cafe glass and serve with cut straws.

(Note—A whisky glass placed upon a glass saucer and sur

rounded with shaved ice may he used.)

PORT NEGUS

Port Wine

1 jigger Sugar Syrup 1 spoon

Stir well with ice, pour into chilled cocktail glass and

serve.

PORTOREE

Porter

114 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 (1) Creme de Menthe (3)

% jigger

Maraschino (2)

Chartreuse (Yellow) (4)

% jigger

Cognac (5) % jigger

Pour carefully, as numbered,into chilled pousse cafe glass,

so that ingredients will not mix, and serve with cut straws

and ice water chaser. (Creme de cassis may be substituted

for creme de vanille in this recipe.)