1895 Modern American drinks; how to mix and serve all kinds of cups and drinks
MODERN AMERICAN DRINKS.
a teaspoonful fine sugar; shake until cold, strain into long thin glass.
Pousse Cafe (American Style).
Fill a thin cordial-glass with one-fourth mara- schino, one-fourth orange curagoa, one-fourth green chartreuse, and one-fourth brandy. Be care- ful to have the cordials in separate layers.
Pousse Cafe (French Style).
Fill a pousse-caf e glass one-fifth full grenadine, one-fifth maraschino, one-fifth orange curagoa, one-fifth green chartreuse, one-fifth cognac ; keep liqueurs in separate layers.
Pousse Cafe (Jersey Lily). A pony-glass half -full maraschino, fill brandy, add five drops Angostura bitters.
up with Be care-
ful to keep colors separate.
Pousse Cafe (New Orleans Style). A sherry wineglass one-fifth full maraschino, one-fifth raspberry syrup, one-fifth orange curagoa, one-fifth green chartreuse, one-fifth brandy. Ig- nite the brandy, let it burn a few moments, extin- guish, and serve.
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