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Classic
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page 250
SUISSISSE
To half a wineglass of absinthe, put half a tablespoon of orgeat syrup, plenty
of fine ice; add water, mix well. Serve in liquor glass.
POUSSE CAFE--NO. 1
Maraschino, curacoa, kirsh-wasser and brandy in equal parts of each; dash with
Peychaud bitters. Serve in liquor glasses.
POUSSE CAFE--NO. 2
Bernardine, brandy and curacoa, in equal parts of each; dash with Angostura
bitters.
POUSSE CAFE--NO. 3
Brandy, maraschino and cassis, in equal parts; dash with Boker's bitters.
POUSSE CAFE--NO. 4
La grande chartreuse (yellow), brandy (French), and la grande chartreuse
(green), in equal parts; dash with Peychaud bitters.
HOT SPICED RUM
Two lumps of sugar, two wineglasses boiling water, one wineglass Jamaica rum, a
little butter--about as much as you can put on a dime; cloves and allspice.
Serve in small bar glass.
SOUPE LA REINE
Boil two chickens in water with thyme, sweet-bay and parsley. When cooked (not
to pieces), take them
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