1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

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44 A COMPLETE BUFFET MANUAL,OR

PAREE POUSSE CAFE. (Use sherry wine-glass.) % glass Benedictine, or Chartreuse. % glass Curacoa. % glass Kirschwasser. Be careful and not allow the different colors to mix with each other.

5 oz. Sour Glass.

4 oz. Claret Glass.

Sold by Arthur Schiller & Co., Chicago. FRENCH POUSSE CAFE. (Use sherry wine-glass.)

% glass Maraschino. Vo glass raspberry syrup.

Ve glass vanilla. Ve glass Curacoa. Vo glass Chartreuse. Vo glass brandy. -In compounding the above, use a small wine-glass

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