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

Pousse rAmour.

Use sherry zviiie-glass. This is similar to tiie more familiar pousse cafe, and has to be as carefully made. One-quarter sherry-glass of sherry

Yolk of fresh egg (drop in). One-quarter glass green vanilla. One-quarter glass Cognac, The yolk of the egg must be cold.

•t-

Shandy Gaff.

Use large bar glass.

One-half old ale. One-half glass imported ginger ale.

Stir with spoon.

Brandy and Soda or Stone Wall. Use large bar glass. One wine-glass brandy. One-half glass with fine ice. Fill up with plain soda.

White Plush.

Use small bar glass. r Allow customer to help himself to bourbon or rye whiskey, and then fill glass with milk.

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