1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER.

26

LOCOMOTIVE.

126

The yolk of i egg, ly^ tablespoonful

Use large bar glass.

of Honey, 2 tablespoonsful of Curacoa, 2

wine glasses of

Claret, mix well with a spoon, then put it

on the fire until it

boils, add a few cloves, sprinkle with nutmeg and serve.

CLARET CUP. For a party of Five.

127

Use a punch bowl, i quart bottle of Claret, % pint o^ Brandy, y^ pint of Curacoa, juice of 2 Lemons, ^ pint of water, i wine glass of Vanilla Syrup, i Orange cut into slices, sweeten to taste with sugar, mix well.

CEAMPAGME CUP.

128

Make in the same way as Claret Cup,

Use a punch bowl.

using Champagne instead of Claret.

POUSSE CAFE.

129

Use a wine glass. This drink must be made very carefully, as each liquor must lie in the glass by itself, and must not mix with the others that are added to it. i tablespoonful of Curacoa, i tablespoonful Vanilla Syrup, i tablespoonful of Maraschino, i tablespoonful of Chartreuse, i tablespoonful of Brandy, i tablespoonful of Raspberry Syrup, i tablespoonful of Port Wine, serve

POUSSE L' AMOUR.

130

Make in the same way as Pousse Cafe,

Use wine glass

2 tablespoonsful of Sherry Wine, i yolk of an ^gg, 2 table- spoonsful of Vanilla Syrup, 2 tablespoonsful of Brandy^ serve.