1882 Harry Johnson's new and improved bartender's manual (1882)

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— 36

One-sixth glass of Vanilla; One-sixth glass of Curacao (red); One-sixth glass of Chartreuse (yellow) ; One-sixth glass of brandy;

i according to the above ingredients you will hate your glass filled. 68. POUSSE L'AMOUI^. This delicious French drink is somewhat similar to the Pousse Cafe, and also has to be made very carefully. Mix as follows: One-quarter sherry glass Marachino, drop in 1 yolk of a fresh cold egg; One-quarter of a glass of Vanilla; One-quarter of a glass of Cognac. Proper attention must be paid that the yolk of the egg does not run into the liquor. I Use a sherry wine glass.)

RHINE WINE COBBLER. ( Use a large bar glass.

69.

1\ table-spoon of sugar ; One-half wine glass of water, dissolved well with a spoon; wine glass of Rhine wine; till the glass up with shaved ice; stir up well with a spoon ; ornament with grapes, orange, pineapple, straw- berries, in season; serve with a straw.

JERSEY COCKTAIL. (Use a large bar glass.)

70.

One-half table-spoon of sugar; 3 or 4 lumps of broken ice 3 or 4 dashes of bitters (Angostura) 1 wine glass full of good cider; mix well and strain it into a cocktail glass, and twist a piece of lemon peel on top. This is a favorite drink with Jersey people.