1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis
How to 'i!Ii x A ll K inds of Drinks.
drink while it is foaming. This is a very pleasant beverage for a morning drink, and a gentle purge for the bowels. BENEDICTINE. Place a whisky glass on the bar, bottom side up, then put a pony glass on top and fill it with Benedic– tine and serve.
PEACH AND HONEY. (Use small bar glass .)
r tablespoon honey. r wine-glass peach brandy; stir well with a spoon; serve.
PORT WINE NEGUS. (Use a small bar glass.)
;% tablespoon powdered sugar. l wine-glass Port wine. Fill glass one-third full of hot water. Grate a little nutmeg on top. Serve.
AMERICAN POUSSE CAFE.
One-fifth Maraschino. l-5 Curacoa. l-5 green Chartreuse.
l-5 Ainsette. l-5 Br;andy. Keep the colors separate. Burn. PAREE POUSSE CAFE. (Use sherry wine-glass.) 1-3 glass Benedictine, ·or Chartreuse. 1-3 glass Curacoa.
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