1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

MISCELLANEOUS DRINKS.

191. POUSSE L'AMOUR. Pour a little cr^me de vanille into a sherry glass,lay the yolk of an egg carefully on top of this, cover the yolk with maraschino and fill the glass with cognac.

192. QUEEN CHARLOTTE. Place a piece of ice, ajigger of raspberry syrup and a dash of orgeat syrup in a large glass. Fill the glass with lemon soda orsweetsoda and a littlelemon juice, stir and serve.

193. RAFAEL NECTAR. Into a large bar glass place a tablespoonful of sugar, twojiggers of sherry and a raw egg. Fill the glass with fine ice, shake thoroughly and serve in large goblet with fruite and straws.

194. RHINE WINE AND SELTZER. Halffill a medium-size cut bar glass with cold Rhine wine and fill up the balance ofthe glass with syphon seltzer off the ice.

195. ROCK AND RYE. Into a decanter ofgood rye whiskey place three or four sticks ofrock candy and set it away for afew days before using. Serve thesame asany plain liquor.

196. RUM AND GUM. Pour about a teaspoonful ofgum syrup into a small bar glass,place a toddy spoon in the glass, hand the customer a bottle of Jamaica rum so he can help anH serve ico water on the side.