Champagne, Claret and Rum Punch; Dessert Drinks

Champagne.—Three quarts of champagne wine, two quarts or bottles of Sauterne wine, three bottles of soda water, one gill of Curacoa and fresh fruits in season.

Claret.—Four bottles of Bordeaux, one quart of water, one pound of sugar, one gill of Curacoa and kirsch, half of each, half a gill of lemon juice and fresh fruits in season, such as cherries, strawberries, pineapple or raspberries.

Rum.—Two quarts of St. Croix rum, one pint of Jamaica rum, three pints of water, one pound of sugar, one gill of lemon juice and fresh fruits in season.

A delicious drink is currant juice, grenadine or orgeat, in large glasses, and moistened with ice cold water.

Dessert Drinks.—Fine champagne brandy, iced eckau kummel, iced cream of peppermint (creme de menthe), Chartreuse, yellow and green, and kirsch.

Pousse Cafe.—The pousse cafe is a drink composed of four kinds of liquor of different color; that is to say, white cream of peppermint, green Chartreuse, cream of cocoa and brandy. These four liquors are poured into a glass tumbler in such a way that they remain in distinct layers, which is done by carefully pouring the above liquors, one after the other, against the side of the glass; thus the liquors flow down gently without mixing.