1880 American & Other Drinks by Leo Engel (second edition)

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AMERICAN AND OTHER DRINKS.

124 POUSEE L'AMOUR. To mix this, fill a wine glass half full of Maraschino; then put in the pure yolk of an egg. Surround the yolk with Viyiilla cordial, and dash the top with Cognac.

125 BRANDY CHAMPERELLE.

Use Wine Glass.

One-third brandy; one-third Angostura bitters; one-third Curagoa. This is a delicious French Cafe drink.

126

BRANDY SCAFFA.

Use Wine Class.

One-half brandy; one-half Maraschino; two dashes of bitters.

127 CLARET OR CHAMPAGNE CUP. These drinks are highly appreciated in Russia, where for many years they have enjoyed a high reputation amongst the aristo cracy of the Muscovite's Empire. Proportions:—Three bottles of claret; two-thirds of a pint of Curacoa; one pint of sherry; half-pint of brandy; two wine glasses of syrup of rasp berries; three oranges, and one lemon cut in slices; some sprigs of borage; a small piece ofrind ofcucumber; two bottles of German seltzer; three bottles of soda-water. Stir this together, and sweeten with Capillaire or poundedsugar until itferments. Let it stand one hour; strain it and ice it well, it is then ready for use. Servein small glasses. Thesamefor Champagne Cup—Champagne instead of claret; Noyeau instead of raspberry. SLEEPER. To a gill ofold rum add one ounce of sugar; two yolks of eggs; the juice of half a lemon. Boil hjlf a pint of water with six cloves, ■- SHC coriander seeds, and a bit of cinnamon. Whisk all together • and strain them into a tumbler. 128