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

RENAUD'S POUSSE CAFE

Yi brandy Yi Maraschino Yi Curasao. Put in whiskey glass, mix well with spoon, withdraw spoon and serve. This delightful drink is from a recipe by Renaud of New Orleans. RHINE WINE COBBLER (Use large bar glass half full of ice.) jigger mineral water 2 jiggers Rhine wine. Fill up with ice, stir well, ornament with fruit and serve with straws. RHINE WINE AND SELTZER Y2 glass seltzer. Fill with Rhine wine and serve. RHINE WINE CUP 1 tablespoonful of sugar 1

qt. of Rhine wine pony of brandy pony of Curagao

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1 pony of Maraschino 1 sliced orange 1 sliced lemon 1 bottle of club soda or syphon

Place large piece of ice in punch bowl. Stir well together, add mint and serve. RICHMOND COCKTAIL 75% French vermouth 25% Italian vermouth Fill glass with fine ice. Stir, strain and serve. ROBERT BURNS. 1 dash orange Curasao

3 dashes of absinthe 50% French vermouth

50% Irish whiskey Y2 glass cracked ice. Stir with spoon, strain and serve.

ROB ROY COCKTAIL.

50% Scotch whiskey 50% Italian vermouth 3 dashes Peychard bitters Y2 glass of cracked ice. Stir, strain and serve.

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