1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

66

BLEEPEB. n

— 165,

Pousse rAmour,

CORDIAL

This delightful

MARASCHINO

scribed in the above engraving. To mix it fill a smaU wine-glass halffull of maraschino, then put in the pure yolk of an egg, sur round the yolk %vith vanilla cordial, and dash the top with Cog-

POUSSE l'amoue.

nac brandy.

166. Brandy Champerelle.

(Use small wlne-gEss.)

i brandy, i Bogart's bitters. ^ Cura9oa. This is a delieious French cafe drink.

167. Brandy Scaffa.

(Use -wine-glass.)

j brandy. 1 maraschino. 2 dashes of bitters.

168 Sleeper. To a giU of old rum add one ounce of sugar, two yolkd »f eggs, and the juice of half a lemon; boil half a pint