1895 Bartender's Guide by Berner-Mayer Co

B. B. C. Pousse Cafe. [Uso sherry glass.] J.i glass of raspberry syrup, 7i glass of mar· aschino, J..- glass of va nilla l{ gla ·s of red curacao, l{ glass yellow cha rtreuse, l4 glass brandy. KeAp each liquor in layers. Bra ndy and Gum. I.Use small bar glass.] 3 dashes of gum syrup, small lump of ice. Put a spoon in the glass and set out a bottle of brandy for customer to fill.

Hot Coffee Punch. [Use Tom and J erry cup.)

Beat one egg well mixed with one cream pitcher of cream, add 1 drink of brandy and pour in boiling coffee, stir well and serve. Claret Cup . [Use la rge bar glass.) 2 wine glasses of claret, Y. wine glass of cold water, 1 tea– ·spoonful of fine sugar, l4 teaspoonful of fine cinnamon, cloves and allspice, stir thoroughly, 1 piece of lemon peol. L ORD SALT O UN'S ST YL E . 1 piece of lemon peel, 1 teaspoonful of powdered sugar, 3 dashes of sherry, 2 wine glasses of cla ret, 1 wine glass of soda water, stir and strain well.

Claret Cobbler. [Use large bar glass.]

1 teaspoonful of powdereg sugar dissolved in M wine glass of water, fill glass with fine ice, 2 wine glasses of claret, trim with fruits, sip with straws. 10