1905 The Hoffman House Bartender's Guide by Charles S. Mahoney

Toledo Punch.

Use a large punch boxvl. Place two and one-lialf pounds of loaf sugar in the bowl. Five or six bottles of plain soda. Four lemons, the juice only. One quart of Cognac brandj'. One small biincli of wintergreen. Four oranges and one pineapple (cut up), and add the slices into the bowl and also straw berries and grapes. Mi.x the ingredients well with a ladle and add ; Six bottles of champagne.

Pousse Cafe.

Use a sherry svihie-glass. One-sixth glass raspberry .syrup.

One-sixth glass Maraschino. One-sixth glass green vanilla. One-sixth glass red Curacoa. One-si.xth glass yellow Chartreuse. One-sixth glass brandy. In compounding the above use a small wine glass for pouring in each article separately; be very careful in doing so that each portion may be sep arate. Serve without mixing.

Faivre's Pousse Cafe.

Use a sherry svinc-glass.

One-third glass Benedictine. One-third glass red Curacoa. One-third glass Kirsch wasser or brandy. Two or three drops bitters.

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