1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

wine. Use a shaker in mixing. Strain into a wineglass. Grate a little nutmeg on top. Port Wine Negus. (A small bar glass.) 1 teaspoon of sugar; 1 wineglass of port wine; fill glass full of hot water; grate a little nutmeg on top. Port Wine Punch. (A large bar glass.) V2 tablespoon of sugar; % tablespoon of orchard syrup; 1 or 3 dashes of lemon juice; 1)4 wineglasses of port wine; fill up with fine ice. Stir well and dress top with fruits in season. Serve with a straw. Port Wine Sangaree. (A small bar glass.) 1 or 2 lumps of ice; 1 teaspoon of sugar; 1)4 wineglasses of port wine. Shake well, remove ice; grate a little nutmeg on top. Pousse Cafe, French. (A sherry glass.) % glass of maraschino; ^ glass of raspberry syrup; 14 glass of vanilla; glass of Curacoa; 14 of chartreuse; glass of brandy. In compounding the above, use a small wineglass for pouring in each article separately; be very careful in doing so, that each article may be separate. Serve without mixing. Pousse TAmour. n (Use sherry wineglass.) This is similar to the more familiar pousse cafe, and has to be as carefully made. % sherry glass of sherry; yolk of fresh egg (drop in); )4 glass green vanilla; )4 glass Cognac. The yolk of the egg must be cold.

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