1900 Harry Johnsons Bartenders Manual (Mixellany)

240

5 or 6 slices of pineapple; ^ wine glass of curacoa; 1 quart of champagne (Piper Heidsieck); 1 bottle of club soda;

Stir up with a ladle; put bowl into a vessel filled with ice, in order to cool it; fill the ingredients into fancy champagne glasses, and serve. This will make a very tasteful beverage for a small party. EGG SOUK (Use a large bar glass.) 1 tablespoonful of powdered sugar; 2 dashes of lemon juice; 1 pony glass of curagoa; 1 pony glass of brandy (Martell); 1 yolk of an egg ; | glass of finely shaved ice; Shake up well with a shaker; strain into a medium- sized/fancy wine glass, and serve. PARISIAN POUSSE CAPE. (Use a sherry wine glass.) 1 / 3 wineglassful of chartreuse (green); 1 / 3 wineglassful of curagoa (red); 1 / 3 wineglassful of Kirschwasser; Top it of! with a little French cognac, and serve. Care should be taken in placing in the different cor- dials, in order to have each color separated and not running together. HOT EGG NOGG. (Use a large bar glass.) Mix as follows: 1 fresh egg;

•| tablespoonful of powdered sugar; •| wineglassful of cognac (Martell);