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^green chartreuae.
brandy.
This is the New York Cafe style of -ervine
Don't allow colors to mix.
POUSSE L'AJWOUR
Use sherry glass.
glass Maraschino.
Yolk of 1 egg.
a glass vanilla cordial.
glass brandy.
Keep this drink in separate layers and
KJrve.
PUNCH A LA ROMAINE
1 bottle champagne.
1 bottle rum.
2 tablespoons Dr. Siegert's Genuine An
gostura Bitters.
10 lemons.
3sweet oranges.
2 pounds powdered sugar.
10 fresh eggs.
For a party of 15.
Dissolve the sugar in the juice of thelemons
and oranges, addirrg the rind of one orange:
strain through a sieve into a bowl, and add
by degrees the whites of the eggs, beaten to
a froth. Place the bowl on ice till cold, then
stir in the rum and wine rmtil thoroughly
mixed. Serve in fancy stem glasses.
RED SV\'IZZLE (See page 7)
RECENT PUNCH
To one and one-half pints of strong, hot
green tea add one and one-half pints of lemon
juice, one and one-half pints of Capillaire,
one pint Jamaica nrm, one pint brandy, one
Cint Batavia arrack, one prnt curacao, one
ottio champagne,2 tablespoons Dr.Siegert's
Genuine Angostura Bittern, one sliced pine-
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1^