1934 Cocktail Bill Boothby's World Drinks and how to mix them

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BOOTHBY'S WORLD DRINKS

PARISIEN

Framboise Maraschino Syrup (1) % jigger (Zara)(2) % jigger Curacoa Chartreuse (Rocher) (3) ...% jigger (Jaune) (4) '/s jigger Champagne (5) ..'/s jigger

Pour carefully, as numbered, into chilled pousse cafe glass, so that in gredients will not mix, and serve with cut straws and ice water chaser.

POMPONETTE Fr. Vermouth (1)..^ jigger Creme de Cassis(2)^jigger Kirschwasser (3)..% jigger Cognac (4) Yn jigger

Pour carefully, as numbered and so that ingredients will not mix, into pousse cafe glass and serve with cut straws. (Note: A whisky glass placed upon a glass saucer and surrounded with shaved ice may be used.)

PORT NEGUS

Port Wine 1 spoon Stir well with ice, pour into chilled cocktail glass and serve. 1 jigger Sugar Syrup

PORTOREE

Porter

\y^ jiggers Sugar Syrup

2 spoons

Ice Water to taste Stir well in short highball glass, add porter to fill, grate nutmeg over and 1 jigger Nutmeg

serve.

POUSSE CAFE (Sky-scraper) Creme de Vanille(l)%jigger Chartreuse Maraschino (2) ...% jigger (Yellow) (4) ...% jigger Cremede Menthe(3)%jigger Cognac (5) jigger

Pour carefully, as numbered, into chilled pousse cafe glass, so that in gredients will not mix, and serve with cut straws and ice water chaser. (N. B.: Creme de cassis may be substituted for creme de vaniUe in this recipe.) POUSSE CAFE (Southern) Same as above, except: set fire to cognac and, after allowing to burn for short time, carefully add lump of ice to cool.