1906 How to Mix Drinks Compiled Selected and Concocted by G Spaulding and W Rositer

20 HOW TO MIX DRINKS. CUPS (Cont'd). One quart. Maraschino, one pony. Benediotine, one pony. �il'f'�f;;, t;� � a a � � e � n � rl� .. P � � � e r s i mes.s- ure with champagne, add Rhine wine or Moselle, aocording to taste. CORDIALS. BOHEMIA POUSSE CAFE: Make same as pousse cafe, using equal parts of Marischino. Curacoa. Br11ndy. BENEDl!CTINE: Fill cordial glass. All cordials ate served this way, excepting pousse cafo and creme de menthe. CHERRY BOUNCE: Cherry bounce is a species of popular cordial used in the South, and kept among the familiar rules of sickroom cookery. Take four pounds of sour cherries and the same quantity of sweet ones. Put them in a wooden ��h E:'.;mgh e ;,.� � � a :J"% re !� 0 ':.'i � �� stones. Put the cherries in a stone jar, mbting in two and one·half ri : n o � s t h ! b ':!; t �"!i'l �� ; r � r � ��� d ; ;:; ; them1 and turn the whole into a demi3ohn. Keep it corked tightly and shake it enry day for a month. At the end of six months or a year strain it and bottle it. Use for a. cordial, serving in cordial glasses. Say, miQ) nie 1i11 aw autoniobiZe coclctaii. lVh