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76
DBINKS
Pousse Cafe
No.
1
1/6
raspberry
syrup.
1/6
maraschino.
1/6
creme
de
menthe,
green.
1/6
Curasao,
brown.
1/6
yellow
chartreuse.
1/6
martell
brandy.
Use
pousse
cafe
glass.
Pousse
Cafe
No.
2
%
grenadine
syrup.
y
5
anisette.
y
5
creme
Yvette.
Ys
green
chartreuse.
%
cognac.
Use
pousse
cafe
glass.
Pousse
1/
Amour
%
maraschino.
1
yolk
of egg.
Yti
benedictine.
%
brandy.
Sherry
glass.
Promoter
y
2
lemon
juice.
Y<±
lime
juice.
1
barspoonful
sugar.
1
jigger
sloe
gin.
Fine
ice.
1
fresh
egg.
Shake
well,
strain.
Fill
glass
with
seltzer.
Queen
Charlotte
%
jigger
raspberry
syrup.
1
jigger
French
claret.
1
lump
of
ice.
1
pint
lemo
o
n
soda.
Stir
well.
Use
Collins
glass.
Red
Swizzle
USE A
SHAKER
1
teaspoonful
Angostura
bitters.
%
wine-glass
of
whiskey.
Yz
wine-glass
water.
Add
syrup
or
other
sweetening
to
suit
taste.
1
wine-glass
of
shaved
ice.
Shake
very
well
and
strain
into
a
fancy
cocktail
glass.
Benaud's
Pousse
Cafe
Vs
jigger
maraschino.
Yd,
jigger
Curasao.
%
jigger
brandy.
Use
whiskey
glass.