1916 Jack's Manual by J A Grohusko (4th edition)

POUSSE CAFE

'

(Use liquor pony glass)

1-6 Raspberry Syrup 1-6 Maraschino 1-6 Green Creme de Menthe 1-6 Brown Curacao 1-6 Yellow Chartreuse 1-6 Martell Brandy. Serve.

POUSSE L'ARMOUR

1-4 glass Maraschino Yolk of an egg 1-4 glass Vanilla Cordial 1-4 glass of Brandy. Keep this drink in separate layers and serve.

PREPARING ROCK & RYE

water

pt.

1

1 lemon cut in quarters % pound Rock candy Vi an orange.

Boil together until rock candy is dissolved; let it cool off, strain through cloth and add one quart of good rye whiskey. Stir well together, ready for use.

PROMOTER

y 2

lemon juice

Yz lime juice 1 teaspoonful of sugar 100% Sloe Gin Fine ice 1 fresh egg. Shake well, strain.

glass with seltzer.

Fill

QUEEN CHARLOTTE

25% Raspberry Syrup 75% French Claret 1 lump of ice 1 pint lemon soda. Use Collins glass.

Stir well.

RANDOLPH

50% Gordon Dry Gin 40% French Vermouth 10% M & R Italian Vermouth.

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