1930 Swallows by Hon WM T Boothby

MISCELLANEOUS

145

PORT NEGUS

Port Wine 1 spoon Stir well with ice, pour into chilled cocktail glass and serve. 1 jigger Sugar Syrup

PORTOREE

Porter

154 jiggers Sugar Syrup 2 spoons

lee Water to taste Stir well in short highball glass, add porter to fill, grate nutmeg over and serve. 1 jigger Nutmeg

POUSSE CAFE (Sky-scraper) Cremede Vanille(l)%jigger Chartreuse

Maraschino (2) ...% jigger (Yellow) (4) ...% jigger CremedeMenthe(3)%jigger Cognac (S) % jigger

Pour carefully, as numbered, into chilled pousse cafe glass, so that in gredients will not mix, and serve with cut straws and ice water chaser. B. Creme de cassis may be substituted for creme de vanille in this recipe.) POUSSE CAFE (Southern) Same as above, except: set fire to cognac and, after allowing to bum for short time, carefully add lump of ice to cool.

POUSSE L'AMOUR

Grenadine Maraschino

4 dashes Egg

1 yolk

54 jigg" Champagne 54 jigger Pi ce grenadine in chilled cocktail glass and add egg yolk whole. Add Maraschino, carefully float over with champagne and serve.

POUSSE L'AMOUR,No.2

Maraschino

1 spoon Creme de Vanille 54 jigger

ggg to fill Place Maraschino in chilled short highball glass and add egg yolk whole. Cover with creme de vanille, float brandy over and serve. 1 yolk Brandy