1920 Drinks by Jacques Straub

DBINKS

76

Pousse Cafe No. 1

1/6 raspberry syrup. 1/6 maraschino. 1/6 creme de menthe, green. 1/6 Curasao, brown. 1/6 yellow chartreuse. 1/6 martell brandy. Use pousse cafe glass.

Pousse Cafe No. 2

% grenadine syrup. y 5 anisette. y 5 creme Yvette. Ys green chartreuse. % cognac. Use pousse cafe glass.

Pousse 1/ Amour

% maraschino. 1 yolk of egg. % brandy. Sherry glass. Yti benedictine.

Promoter

y 2

lemon juice.

Y<± lime juice. 1 barspoonful sugar. 1 jigger sloe gin. Fine ice. 1 fresh egg. Shake well, strain.

Fill glass with seltzer.

Queen Charlotte

% jigger raspberry syrup. 1 jigger French claret. 1 lump of ice. 1 pint lemo o n soda.

Stir well.

Use Collins glass.

Red Swizzle USE A SHAKER 1 teaspoonful Angostura bitters. % wine-glass of whiskey. Yz 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 Vs jigger maraschino.

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