1917 The Ideal Bartender by Tom Bullock

FRENCH POUSSE CAFE

Fill a P6usse Cafe glass ^full of Maraschino and add: Raspberry Syrup, Vanilla, Curacoa, Chartreuse and Brandy In equal proportions until the glass is flUed. Then proceed as for Abricontine Pousse Cafe. GARDEN PUNCH (23^-gaUon mixture for a party of .50) Place a good size block of Ice In a large Punch bowl. 4jiggers Lemon Juice. lbs.Bar Sugar. 2jiggers Orange Juice. jiggers green Chartreuse. 1 quart Brandy. 6 quarts Tokay or Sweet Catawba Wine. 2quarts Claret Wine. Stir well; ladle into Stem glasses, and decorate each glass with Fruit before serving.

G. O. P.

Use a large Mixing glass with Lump of Ice. 2jiggers of Orange Juice. 2jiggers of Grape Fruit Juice. Fill with Seltzer Water. Stir; ornament with Fruit and serve with Straws.

GIBSON COCKTAIL

Use a large Mixing glass with Lump Ice. 1 jigger Gordon Gin. 1 pony French Vermouth. Stir; strain and serve in Cocktail glass.

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