1929 The Bon Vivant's Companion or How to Mix Drinks by Jerry Thomas

THE BON VIVANT'S COMPANION

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SARATOGA POUSSE-CAFE

Use small wineglass

One-fifth curagao. One-fifth benedictine. One-fifth raspberry syrup. Two-fifths fine old brandy. One teaspoonful of vanilla cordial on top. In making this pousse, the same precautions must be ob served as directed in the preceding recipes.

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BRANDY CHAMPERELLE

Use small wineglass

One-third curagao.

One-third brandy. One-third bitters.

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This is a delicious French cafe drink.

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BRANDY SCAFFA

Use wineglass

One-half brandy.

Two dashes of bitters.

One-half maraschino.

...125.,. CLARET AND CHAMPAGNE CUP,

A LA BRUNOW

For a party of twenty

The following claret and champagne cup ought, from its excellence, to be called the Nectar of the Czar, as it is so 66