1933 Mixer's Guide

MIXER'S GUIDE

81

Orangeade^

ORANGEADE

Use large bar glass. One and one-half teaspoonfuls of fine sugar.

Seven or 8 dashes of orange juice. Three-fourths glass of shaved ice. Fill up with water; dress with fruit in season and serve with straws.

Pousse Cafes ABRICOTINE POUSSE CAFE

Fill pousse cafe glass 1/3 full of abricotine and add maraschino, curacoa, chartreuse and brandy in equal proportions until the glass is filled. The ingredients should be poured in one after the other from a small wine glass, with great care, to prevent the colors from blending. Ignite the brandy on top, and after it has blazed for a few seconds extinguish it by placing a saucer or the bottom of another glass over the blazing fluid. Then serve. Raspberry syrup, vanilla, Curacoa, Chartreuse and brandy in equal proportions until the glass is filled. Then proceed as for Abricotine pousse cafe. "JERSEY LILY" POUSSE CAFE Use a pony glass. One-half of chartreuse. One-half of brandy. Pour brandy in carefully, so as not to disturb the chartreuse, and serve. FRENCH POUSSE CAFE Use a pousse cafe glass one-half full of Maraschino and add:

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