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PORT WINE SANGAREE
1 teaspoonful of sugar with
little water
2 lumps of ice
100% Port wine.
Stir with spoon, grate a little
nutmeg on top and serve.
PORTER COCKTAIL
10% Martini Russie Vermouth
50% Chappaz French Ver
mouth
40% Gordon dry gin
I spray of fresh mint.
Fill glass with ice.
Stir, strain and serve.
POUSSE CAFE
(Use liquor pony glass.)
Y(, of raspberry syrup
Yc, of Maraschino
Y of green Creme de Menthe
Y brown Curacao
Ye of yellow Chartreuse
Ye Martell brandy.
Serve.
POUSSE L'AMOUR
(Use sherry glass.)
Y glass Maraschino
Yolk of I egg
Ya glass vanilla cordial
Ya glass brandy.
Keep this drink in separate
layers and serve.
PREPARING ROCK & RYE
Ft. water
I lemon cut in quarters
Ya lb. rock candy, Yit orange
Boil together until rock candy
is dissolved; let it cool off;
strain through a cloth and
add one qt. of good rye
whiskey.
Stir well together ready for
PUNCH A
I bottle
1 bottle rum
2 tablespoons Angostura bitters
10 lemons
3 sweet oranges
2 pounds pov/dered sugar
10 fresh eggs
For a party of 15.
Dissolve the sugar in the
juice of the lemons and
LA ROMAINE
champagne
oranges, adding the rind of one
orange, strain through a sieve
into a bowl, and add by de
grees the whites of the eggs,
beaten to a froth. Place the
bowl on ice till cold, then stir
in the rum and wine until
thoroughly mixed. Serve in
fancy stem glass.
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