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

MISCELLANEOUS

245

POUSSE L'AMOUR

Grenadine Maraschino

4 dashes Egg

1 yolk

'/i jigger Champagne 54 jigger Place grenadine in chilled cocktail glass and add egg yolk whole. Add Maraschino, carefully float over with Champagjne and serve.

POUSSE L'AMOUR,No.2

Maraschino

1 spoon Crerae de Vanille 54

Egg to fill Place Maraschino in chilled short highball glass and add egg yolk whole. Cover with creme de vaniUe, float brandy over and serve. 1 yolk Brandy

PRAIRIE OYSTER

Brandy Catsup Vinegar

54 jigger Bitters

1 dash

1 spoon Worcestershire ....2 spoons

2 spoons Egg

1 yolk

Red Pepper 1 pinch Stir well in short highball glass, drop egg yolk in whole, add red peppet and serve. (N. B.: This recipe is also known as Mountain Oyster. An other version is to omit brandy and serve with sherry chaser.)

PRUNELLE

Prunelle

54 jigger Cherry Brandy .

Lemon 1 spoon Stir well and, after filling pousse cafe glass with finely cracked ice, pour in. Add cut straws and serve.

RAINBOW (Pousse Americaine) Raspberry Syrup(l)%j'gg" Maraschino Creme de Vanille (3) ....'/e jigger Curacoa Chartreuse (Jaune) (5) '/e jigger Cognac (6)

(Zara) (2) '/e jigger

(Fockink) (4) ..'/e jigger

'/a 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.

REVELATION

Benedictine

54 jigger Kummel

54 jigger

Creme de Menthe..7 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over and serve with cut straws.