1908 The Hoffman House Bartender's Guide by Charles S Mahoney

Toledo Punch.

Use a large punch bozvl. Place two and one-half pounds of loaf sugar in the bowl. Five or six bottles ot plain soda. Four lemons, the juice only. One quart of Cognac brandy. One small bunch of wintergreen. Four oranges and one pineapple (cut up), and add the slices into the bowl and also straw berries and grapes. Mix the ingredients well with a ladle and add: Six bottles of champagne.

Pousse Cafe.

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

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

Faivre's Pousse Cafe.

Use a sherry zvine-glass.

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

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