1895 Official hand-book and guide (1895)

Enough water to dissolve the above. Fill the glass with fine ice. l)£ wine glasses of port wine.

Mix well,

trim with fruits, serve with straws.

Port Wine Sanifartc. (Use small bar glass.)

t teaspoonful of fine sugar dissolved in a little water, 3 small lumps of ice, i}£ glasses of port wine. Mix, remove the ice, grate nutmeg on top.

Pousse Cafe. (Use sherry glass.)

}4 maraschino, 34 curacoa, }4 green char- treuse, % brandy. Keep the liquors in dif- ferent layers.

B. B. C. Pousse Cafe. (Use sherry glass.)

J£ glass of raspberry syrup, maraschino, J£ glass vanilla,

glass of glass red

L 4 glass yellow chartreuse, 1 glass

curacoa,

brandy. Keep each liquor in layers.

Pousse Cafe, French. (Use sherry glass.)

5 drops of raspberry syrup, ^ glass of maraschino, x /i glass of curacoa, ^ glass of chartreuse, glass of brandy. Keep the layers apart. Pousse Cafe. (Use small wine glass.) % glass of curacoa, glass of kirschwasser. 14 glass of chartreuse. Keep in divided layers.

38