1912 Hoffman House Bartender's Guide by Charley Mahoney

Pousse l'Amour.

Use sherry wine-glass. This is similar to the more familiar pousse cafe, and has to be as carefully made. One-quarter sherry-glass of sherry

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.

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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