1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

66

SLEEl'EE.

165,

brandy

VANILLA

Pousse TAmour.

CORDIAL

This delightful ito/»5' maraschino French drink is do-

scribed in the above engra"ing. To mix it fill a small Avine-glass half Full of maraschino, then put in the i)ure yolk of .'in egg, sur round tluF yolk with vanilla cordi.al, and dash the top with Cog-

POUSSE l'amoue.

nac brandy.

166. Brandy Champerelle. (Uso smuU ■Nvine-glass,)

■1 brandy, y Bogart's bitters. ■j Curacoa. This is a delicious French cafe drink. •167- Brandy Scafia. (Uso -wino-gluafl.) \ brandy. maraschino. 2 dashes of bitters.

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