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PORT WINE FLIP.
LARGE BAR GLASS.—glass ice, % table
spoon sugar, one egg, one wineglass Port wine.
Shake in shaker and strain into a wineglass, gat
ing nutmeg on top.
PORT WINE PUNCH.
LARGE BAR GLASS.—Two teaspoons fine
sugar, two teaspoons Orchard syrup, two dashes
lime juice, water to dissolve. Fill with fine ice,
add \y2 wine glasses Port wine. Mix well, trim
with fruits, serve with straws.
PORT WINE SANGAREE.
SMALL BAR GLASS.—Oneteaspoon finesugar,
two lumps ice, 1% wineglasses Port wine. Shake
well, strain, grate nutmeg on top.
POUSSE CAFE.
THIN SLIM GLASS.—Float carefully in suc
cessive layers an equal quantity of each of the
following liquors; Maraschino, Curacoa, Green
Chartreuse,Benedictine,Yellow Chartreuse,Brandy.
Serve without mixing.
REMISON COOLER.
TOM COLLINS GLASS.—Rindof wholelemon,
three lumps ice, one drink gin. Stir up with a
bottle plain soda.
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