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

HOW TO l\IIX DRINKS. 21 CORDIALS (Continued). CORDIAL LEMONADE: Make a plain lemonade. Ornament with fruit. Pour in slowly half a pon y of what­ ever cordial is desired. CREME DE MENTHE: . Fill stem glass with fine shaved ice. Pour in creme de menthe until glass is filled. Cut one straw in half and serve with both pieces. FAIVRE'S POUSSE CAF E : Use cordial glass. Directions same as above, using following ingredients: One-third of a cordial glass of each, viz., Benedictine. Red Curacoa, Cognac brandy. Bitters, two drops. JESSJ!OA POUSSE CAFE: Use cordial glass. Directions as above, substituting liquors named below : Equal portions of RaspbeITy syrup. Anisette. Parfait Amour. Creme Yvette. Yellow Chartreuse. Green Chartreuse. Cognac brandy, POUSSE CAFE: Use cordial glass. This drink must be made very carefully. Pour in the licqueres specified below, in the cordial glass, in the order named, lo.yer upon layer, and do not mix or shake them. Equal portions in cordial glass of follow- ing: 'Red Curacoa. Green vanilla syrup. Marischino. Yellow chartreuse. Brandy. Raspberry syrup.