1891 Wehman’s Bartender’s Guide by Henry J. Wehman

15

WEHMAN'S BABTENDEES' GUIDE.

Pousse cafe.-fUse a Sherry icine glass.) . T . • ^ nhovo drink great care raust bo taken. Aa In it should be made in aucb a mauL^^that the portiona Albe perfectly separated from each i glass of Parfait d'Amour or Easpberry syrup, i glass of Maraschino.

1 Slass of Vanilla(green). 1 glass of Curacoa(red).

1 glass of Chartreuse(yellow), i ^lass of Cognac(or Brandy). Theateingredients will nil the glass.

Pousse L'Amour.-r Use a Sherry trine glass.) CaTe'LdS ha!to'be ^mefully made; mix as follows: afe, and ateo Maraschino; drop in fyolk of a fresh Egg. glass of Vanilla(green). 14: glass of Co^ac^ egg does no!r?n into the Uqnor. in order to have it in its naturalform. T?ronch drink IssomewhatsimilartothePousse ~

SaratogaPousse Cafe.—(Use small wine glass.) I Curacoa.

, ^ , '>

n

a Benedictine.

i Easpberry Syrup. 1 due old Brandy. ,. , 4, [ tea-spoonful of vanilla cordial on top.

, '

AinericauPousse Cafe.—(Use small wine glass.) Maraschino. U Curacoa. ^ Chartreuse(green). V Brandy. Keep the colors separate.

"Jersey Lily"Pousse Cafe.-fDsepony glass.) Halt nil with Chartreuse. Pour ?raudy In carefully^ so as not to disturb the Chartreuse, and serve.