1910s Jack's manual by J A Grohusko (3rd edition)

POUSSE CAFE (Use liquor pony glass.)

of raspberry syrup

Yf,

Yf, of Maraschino Yb of green Creme de Menthe brown Curagao Y& of yellow Chartreuse Yb of Martel brandy. Serve. Yf,

POUSSE L'AMOUR

'4 glass Maraschino Yolk of 1 egg Y glass vanilla cordial J4 glass brandy. Keep this drink in separate layers and serve.

PREPARING ROCK AND RYE.

pt. water

1

1 lemon cut in quarters Ya lb. rock candy Yi orange. Boil

together until rock candy

cool

dissolved;

let

is

it

off; strain through a cloth and add one quart of good rye whiskey. Stir well together; ready for use.

PUNCH A LA ROMAINE

bottle champagne

1

1 bottle rum 2 tablespoons angostura bitters 10 lemons 3 sweet oranges Z pounds powdered sugar 10 fresh eggs. For a party of IS.

Dissolve the sugar in the juice of the lemons and oranges, adding the rind of one orange, strain through a sieve into a bowl, and add by degrees the whites of the eggs, beaten to a froth. Place the bowl on ice till cold, then stir in the rum and wine until thoroughly mixed. Serve in fancy stem glass. QUEEN'S HIGHBALL \Y2 pony Amer. Picon

pony grenadine

1

1 clear piece ice in glass. Fill glass with fizz water.

Serve.

75