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

HOW TO MIX FANCY DRINKS.

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for pouring in each article separately, be very careful in doing so, that each portion may be separate. Serve without mixing.

"JERSEY LILY" POLSSE CAFE.

(Use pony glass.)

% glass of Chartreuse. 1/^ glass Brandy. Pour brandy in carefully, so as not to disturb the Chartreuse, and serve.

POUSSE L'AMOUR.

(Use sherry wine-glass.)

% glass Maraschino. The yolk of 1 egg carefully. glass of old brandy. Serve without mixing. Be careful and see that the colors do not run into each other.

PARISIAN POLSSE CAFE NO. 1. (Use sherry wine glass.)

One-third glass Curacoa. One-third glass Chartreuse. One-third glass Brandy. Keep the three colors separate and serve without mixing. PARISIAN POUSSE CAFE NO. 2. (Use sherry wine-glass.) ^ glass Maraschino. Yi Kirschwasser.

V4 Chartreuse. Brandy on top.