1933 Here's How by George A Lurie

MISCELLANEOUS

157

PARISIEN

Framboise Maraschino Syrup (1) ...% jigger (Zara) (2) ..^jigger Curacoa Chartreuse (Rocher) (3) % jigger (Jaune) (4)..% jigger Champagne (5) % jigger

Pour carefully, as numbered,into chilled pousse cafe glass, so that ingredients will not mix, and serve with cut straws and ice water chaser.

POMPONETTE

Fr. Vermouth (1)

Creme.de Cassis (2)

14 jigger

14 jigger

Kirschwasser (3)

Cognac (4) ....14 jigger

14 jigger Pour carefully, as numbered and bo that ingredients will not mix, into pousse cafe glass and serve with cut straws. (Note—A whisky glass placed upon a glass saucer and sur rounded with shaved ice may he used.) 1 jigger Sugar Syrup 1 spoon Stir well with ice, pour into chilled cocktail glass and serve. PORTOREE Porter 114 jiggers Sugar Syrup ....2 spoons Ice Water 1 jigger Nutmeg to taste Stir well in short highball glass, add porter to fill, grate nutmeg over and serve. PORT NEGUS Port Wine

POUSSE CAFE (sky-scraper) Creme de Vanille (1) Creme de Menthe (3) % jigger % jigger Maraschino (2) Chartreuse (Yellow) (4) % jigger % jigger Cognac (5) % jigger

Pour carefully, as numbered,into chilled pousse cafe glass, so that ingredients will not mix, and serve with cut straws and ice water chaser. (Creme de cassis may be substituted for creme de vanille in this recipe.)