1876 Jerry Thoma's Bar-Tender's Guide or How to Mix Drinks (Soft Cover)

66

SLEEPER.

165

BRANDY VANILA CORDIAL

Pousse l'Amour.

This de l i gh t f u l French drink is de scribed in the above engraving. To mix it fill a small wine-glass half full of maraschino, then put in the pure yolk of an egg, sur­ round the yolk with vanilla cordial, and dash the top with Cog­ nac brandy.

MARASCHINO

POUSSE L'AMOUR.

166. Brandy Champerelle. (Use smal wine-glass.)

1/3 brandy. 1/3 Bogart's bitters. 1/3 Curaçoa. This is a delicious French café drink.

167. Brandy Scaffa. (Usewine-glass.)

1/2 brandy. 1/2 maraschino. 2 dashes of bitters.

168 Sleeper. To a gill of old rum add one ounce of sugar, two yolka of eggs, and the juice of half a lemon ; boil half a pint