1881 American and Other Drinks (second edition) Hard cover by Leo Engel

54

AMERICAN AND OTHER DRINKS.

124

POUSEE L'AMOUR.

To mi.'c this, fill a wine glass half full of Maraschino; then put in the pure yolk of an egg. Surround the yolk with Vanilla 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.

123

BRANDY SCAFFA.

Use Wine Glass,

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 Curagoa; 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 orpoundedsugar until itferments. Let it stand one hour; strain it and ice it well, it is then ready for use. Serve in smallglasses. Thesamefor Champagne Cup—Champagne instead of claret; Noyeau instead of raspberry. SLEEPER. To a gill of old rum add one ounce ofsugar; two yolks of eggs; the juice of half a lemon. Boil halfa pint of water with six cloves, sk coriander seeds, and a bit of cinnamon. Whisk all together and strain them into a tumbler. 128