1914 Drinks by Jacques Straub

76

DRINKS

Pousse Oaf6 No. 1.

% raspberry syrup.

x

% maraschino. % creme de menthe, green.

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% Curasao, brown. % yellow chartreuse. % marteU brandy. Use pousse ca£6 glass.

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Pousse Cafe No. 2. ' \

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,, ,. Vb grenadine syrup.

anisette.

Yo creme Yvette. Vs green chartreuse.

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% cognac.

Vi

Use pousse cafd glass.

Pousse L'Amour.

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% maraschino. 1 yolk of egg. % benedictme. % brandy. Sherry glass.

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Promoter.

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Yt lemon juice. % lime juice.

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1 barspoonful sugar.

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1 jigger sloe gin. Fine ice. 1 fresh egg. Shake well, strain. Fill glass with seltzer. Queen Charlotte. V4, pigger raspberry syrup. 1 jigger French claret. 1 lump of ice. * 1 pint lemon soda. Stir well. Use Collins glass. Bed Swizzle. USE A shaker. 1 teaspoonful Angostura bitters. % wine-glass of whiskey. % wine-glass water. Add_ syrup or other sweetening to suit taste. 1 wine-glass of shaved ice. Shake very well and strain into a fancy cocktail glass. Benaud's Pousse Cafe. % jigger maraschino.

% jigger Curasao. % jigger brandy. Use whiskey glass.