1888 Harry Johnson's new and improved bartender's manual (1888)

-42- bottles, as it has a better appearance and takes less time; mix as follows; 1/ 6 glass of Parfait d'.Amour or Ra.'pberry syrup; 1/ 6 glass of Maraschino; glass of Chartreuse, (yellow); l/6 gh1,ss of Cognac (or Brandy;) The above ingredients will fill the glass. (See illus– tration, Plate No. 6.) I would advise any bartender having calls for these drinks often, to pla.ce his or iginal bottles con– taiuiug the different Conlials used in the drink separate in one place, so as to have them follow in the r otation above mentioned; this will avoid mixing up the bottles and trouble. I also have to mention another item of great impo1·tance, and that is, that the Cordials used in the above drink differ in weight, for instance, you will find the French Cura<}Oa to weig-h more than the Holland Curai;oa, and so it is different in all CQrdials and it is wise for a bartend.er to find out the differ ent weig-hts and then place them in rotation, in order to avoid mixing up; thernfore you cannot depend entirely on the illustration in mixing the drink called Pousse Cafe. 65. POUSSE L'AMOUR. (Use a Sherry wine glass.) This delicious French drink is somewhat simila.r to the Pousse Cafe, and also has to be carefully .... ma