1917 Seventy Recipes for Cocktails Cups and Punches by GGD and EEFP

I9 Pousse L'Amour.

Pour a little maraschino into a ver rnout h– g lass, ca refu ll y lay th e yolk of a n egg on th e top of thi s cover th e yo.l k with Creme de Va nil le a nd fi ll th e g lass with cog nac. T he co lors s houl d not m ix. Butterfly Flip. Into a heavy cobb ler g lass p lace some crac ked ice, a s ma ll lrn r spoonful of suga r, a jigge r of cogn ac, a pony of c reme de cacao a nd a dash of A n gos tur a b it te rs, fi ll up the g lass with fresh sweet mi lk, s ha ke thoroug h ly, gra te nutmeg ove r th e top a nd serve wit h .straws. Rafael Nectar. lnt.o a la rge ba r-g lass pl ace a teaspoonful of s ugar, t wo ji gge rs of s herry a ncl a raw egg. Fi II a sh a ker w ith fi ne ice, s ha l e thoroug hl y, s tra in into a nd se rve in a goh le t with frui ts an .I s traws. Egg Nog. Pl ace . a barspoonfu l o f s uga r, in a large mix ing g lass, add some fi ne ice, a raw egg, ji gger of cogn ac a nd clas h of S t. Croix rum. Fi ll the g lass w ith good milk, s h ake t horoughl y, gra te nutmeg ove r th e top ·a n.ct serve wit h straws. Milk Punch. Into a large mi xing g lass p lace a teas poonful of sugar, a ji gger of cognac and a clash of St. Croiz ru m, a nd fi ll th e ba la nce of t he g lass wit h