1932 The art of Mixing by James A Wiley

.................................. ~

33

PRINCETON COCKTAIL Pinch 2 dashes of orange bitters into 1 teaspoon– ful of Port Wine, add 1 portion of Gin, plenty ice, wave shaker and pour. PoussE CAFE (Continental) Made of 1/6 Syrup Framhoise (strawberry), 1/ 6 Creme de Violette, 1/ 6 Orange Curacao, 1/ 6 Creme de Menthe, 1/6 Kummel, 1/ 6 Brandy. Pour the thickest and heaviest in first (as named) very carefully. The result is a layer of color too nice to spoil by drinking.

PoussE CAFE (Savoy) As above but:

1/6 Anisette Syrup, 1/6 Cherry Brandy, 1/6 White Mint, 1/6 Yellow Chartreuse, 1/ 6 Green Chartreuse, 1/6 Grand Man1ier.

QUAKER'S COCKTAIL To 1/3 Brandy, 1/3 Rum add 1/ 6 lemon juice, 1/6 raspberry syrup and ice. Shake until quaking and exhausted. QUARTER-DECK COCKTAIL Heave 1 teaspoonful lime juice, 2/3 Rum and 1/3 Sherry in the trusty ice-filled shaker. Run before the wind, and serve before the mast.