1928 Cheerio a book of Punches and Cocktails by Charles

*1 1.1W'

LADIES COCKTAILS AND DELICACIES 23

Pousse Cafe

Pour carefully into a long thin cordial glass the fol- lowing in rotation: raspberry syrup, orange Cucacoa, green Creme de Menthe and brandy. Other combina- tions of cordials may be efïected, always bearing in mind that the heaviest should be poured first and always end with brandy. Queen of Ireland Place two-thirds green Creme de Menthe in shaker, one-third Vermouth and one dash of orange bitters; fin with ice, shake well to get a smooth mixture and strain into cocktail glass. Vermouth Cocktail Place in container one portion of Italian Vermouth, one dash of bitters, fill with ice, shake and strain into cocktail glass. Fancy Sour Cocktail In shaker place one portion Vermouth, three dashes of Maraschino, four dashes of bitters and a dash of orange bitters. Squirt in juice of a quarter of a lemon. Fill with ice, shake and strain into cocktail glass.