1908 The World's Drinks and How to Mix Them by Hon Wm Boothby

·63

MISCELLANEOUS DRINKS.

Pousse Cafe; and the yolk of the egg must not be placed in the glass after any liqueur as it should lay on the bottom. After these preparations have been completed, beat t he white of the egg which you have in the bowl or mixing-glass until it becomes stiff, sweeten to taste with bar sugar and with a spoon place a heavy layer over the decoction which you have just prepared. Dash with Angostura bitters, sprinkle with a little ground cin– namon and serve. This f amous T eutonic beverage is little known in America, and few bartenders have ever acquired the art of compounding one. It is an after– dinner drink, and in order to be fully appreciated, it must be partaken of according to the following directions, as four different sensations are experi– enced by the drinker. Therefore, the duty of the presiding mixologist is to thoroughly explain to the uninitiated the modus operandi, etc.: First-Pass the glass under the nose and inhale the flavor for about five seconds. Second- Hold the glass perpendicularly, open your mouth wide and suck the froth from off the top of the glass. P ause five seconds. Third-Point the lips and take one-third of the liquid contents of the glass without touching the yolk. Pause again for a few seconds. Fourth-Straighten t he body, throw the head back, swallow the contents remaining in the glass and break the yolk in your mouth at the same time.

254

LA CREOLE.

(A RL\IN.BO\V POUSSE CAFE WITHOUT COGNAC.) Pour carefully into a pousse cafe glass, so the colors will not mix, equal parts of the following ingredients in the order named: Raspberry. syrup, maraschino, yellow Chartreuse and green Chartreuse. This beverage IS very popular in cert~in parts of the Southern States and the West Indies with the fair sex.

255

LA PIROUETTE.

( A LA PHIL. HACQUETTE, ST. LOUIS, MO.) Fill a sherry-glass with equal parts of dry sherry and French vermouth, flavor with a dash of Orange bitters and a dro'p or two of Angostura; ~queeze a piece of lemon rind over the top and serve with ice water on the side.