1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

66

8LEEPEE.

165.

BRAIfDY

Pousse l'Amonr.

VANILLA CORDIAL

Tbis delightful French drink is de^ ecribed in the above engraving. To mix it fill a small wine-glass balf fidl of marascMno, then put in the pure yolk of an egg, sur round the yolk with vanilla cordial, and dash the top with Cog-

MARASCHIMO

nao brandy.

POUSSE L AMOUR.

166. Brandy Champerelle,

(Use BnuU vlne-glfls&)

I brandy. ^ Bogart's bittérs. YCuraçoa. This is a delicîous French café drink.

Brandy Scaffîi.

167.

(Ubo ^rine-glua.)

1 brandy,

maraschino. 2 dashes of bitters.

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