1934 Drinks as they were made before Prohibition by Ira D Altschul

Pousse Cafe. Use the regulation Pousse Cafe glass. One-fifth each of the following: Raspberry syrup. Maraschino. Curacoa. Green Chartreuse. Brandy. Pour each liqueur carefully so that they do not mix; each color must be distinct. Light the brandy when ready to serve. Pousse Cafe, a la Waldorf Hotel

In this case use a sherry glass. One-seventh each of the following. Raspberry syrup. Anisette.

Parfait 1'Amour. Creme de Yvette. Green Chartreuse. Yellow Chartreuse. Cognac. Follow the above directions.

Pousse Cafe. Potter Hotel

Use a Pousse Cafe Glass. One-sixth each of the following. Raspberry syrup. Curacoa. Maraschino. Green Chartreuse. Yellow Chartreuse. Cognac. Same direction as the above.

PUNCHES

Arrack.

Use a small mixing glass. Dissolve two spoons full of sugar in a little water. Juice of one-half lemon. One-half jigger Batavia Arrack.

One jigger Jamaica Rum. One-half slice pineapple.

Fill mixing glass with shaved ice, shake well, strain into a goblet filled with fresh shaved ice, dress with fruit and serve with straws. Brandy. Use a small mixing glass. Dissolve one spoonful of sugar in a little water. One spoonful raspberry syrup. One wine glass Brandy. One-half wine glass Jamaica Rum. Juice of one-half lemon. Two slices orange. One piece of pineapple. Fill glass with shaved ice. Shake thoroughly and strain into a goblet that has been filled with shaved ice. Decorate with fruit and serve with straws.

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