1931 Cuban Cookery by Blanche Z de Baralt

134

Fill glass with hne ice Stir well Decorate with fruit and sprig of

green mint.

Serve with straws.

COFFEE FRAPPE Use small mixing glass into which

put

One teaspoonful of sugar Two jiggers .of coffee

One pony of Brandy or Bacardi Rum Fill with shaved ice, shake well, strain into Burgundy glass and serve. CUBAN POUSSE. (After dinner drink). One pony Bacardi Rum Two dashes Creme de Cacao One dash Anisette Cracked ice, stir well. Strain into

frappe glass.

POUSSE CAFE. _,• Use a pony glass into which put equal parts of Anisette, Triple Sec Aldab6, Chartreuse and Brandy.