1912 Wehman Bros.' Bartenders Guide How to Mix Drinks

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WEHMAN BROS.' BARTENDERS' GUIDE.

POUSSE CAFE- Faivre's. (Use a sherry wine.glass.) One-third glass of b !Onedictine One-third glass of curacoa ' One-third glass of kirsch w'asser Three drops of bitters. • Be careful not to allow the different colors to mix with each other. POUSSE CAFE-" Jersey Lily." (Use a pony gla1s.) H alf fill with chartreuse, Half fill with brandy. Pour brandy in c..r efully, so as not to diaturb the char– t reuse, and serve. POUSSE CAFE-Parisian, No. 1. (Use a 1herry wine-glass.) T wo-fifths glass of curacoa, Two-fifths glass of kirchwassa.r, One-fifth glass of chartreuse. Care should be observed to k eep the ingredients from mix· ing together. · POUSSE CAFEL Parisian, No. 2. (Use a sherry wine-glass.) Five drops of raspberry syrup, One-quarter glass of maraschino, One-quarter glass of curacoa , One-quarter glass of chartreuse, Qne-quarter glass of brandy. . . ~ Keep the five colors separ ate anii serve without Duxmg. POUSSE CAFE- Santinas New Orleans. (Use a sherry wine-glass.) One-third wine-glass of brandy, . One-third wine-glass of m araschino, One-third wine-gla ss of curacoa. Careful ..t tention m ust be paid to the ai:rangement of ~ol· ors, a nd to preventing the different portions from r unmng into each other .