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

Pousse rAmour.

Use sherry zoiue-glass. This is similar to the more familiar poussc cafe, and has to be as carefullj' made. One-quarter sherry-glass of sherrj'

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

Shandy Gaff.

Use large bar glass.

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

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

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