1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

67

MISCELLANEOUS DRINKS.

PORT LIGHT.

269

A LA .MR. WM. BROWN, TUCSON, ABlZ. A highball of Rose Menthe and seltzer or Creme de Rose ancl seltzer. This beverage takes its name from a red light which is always carried on all vessels after dark on the left hand or port bow. 270 Dissolve a teaspoonful of bar sugar in a little water in a small glass; add a piece of ice and a jigger of port wine and serve without decorations or spice. FIVE COLORS. Pour the following liqueurs down the side of a small pony or pousse cafe glass slowly and carefully, so the ingredients will not run together but lie on top of one another wuhout mixing. One-fifth glassful of raspberry syrup, Creme de Vanilla or Creme de Cassis, one-fifth glassful of maraschino, one-fifth glassful of Creme de Menthe, onll··flfth glassful of yellow Chartreuse and one-fifth glassful of cognac. Serve ice water on the side. PORT WINE NEGUS. POUSSE CAFE. 271 NEW ORLEANS STYLE. Make a Pousse Cafe according to the :-'receding recipe and set the cogu1c afire b efore serving, allowing the fusil oil in the brandy to consume; then immerse a piece of ice with an ice tongs into the cognac to cool it and serve ice water for a chaser. 273 Pour a little maraschino into a vermouth-glass, carefully lay the yolk of an egg on top of this, cover the yolk ':dth Creme de Vanille and fill the glass with cognac. The . colors should not mix. 274 Place a piece of ice, a jigger of raspberry syrup and a dash of orgeat eyrup in a large glass. Fill the glass with lemon soda or sweet soda, squeeze and twist a piece of lemon peel over the drink, stir thoroughly and serve. POUSSE L 'AMOUR. QUEEN CHARLOTTE. POUSSE CAFE. 272