1933 Mixer's Guide

MIXER'S GUIDE

119

POUSSE L'AMOUR

Use wine glass. Make same way as Pousse Cafe. Two tablespoonfuls of sherry wine. Yolk of 1 egg, unbroken. Two tablespoonfuls of vanilla syrup. Two tablespoonfuls of brandy. Care should be taken that the colors do not blend. Serve.

RHINE WINE COBBLER

Use large bar glass. One pony of water. One and one-half tablespoonfuls of sugar.

Mix until sugar is

dissolved. Two wine glasses of Rhine wine. Fill with cracked ice; stir with spoon; ornament with oranges, pineapple and berries in season; serve with straws.

ROCK AND RYE

Use medium-sized thin glass. Two lumps of ice. One wine glass of whisky. Juice of 1 lemon. Fill glass with vichy and serve.

RUM COW

Use shell glass. One jigger rum. Fill glass with milk and serve.

RUM SHAKE

Use small bar glass. Same as Brandy Shake, substituting rum for brandy.

SAUTERNE COBBLER

One teaspoonful of sugar. One-half glass cracked ice. Fill glass with sauterne wine. Stir with spoon, ornament with fruits in season, and serve with straws.