1 teaspoonful of Bar Sugar.
Break in 1 whole Egg; grate a little Nutmeg on top and serve the drink with a spoon alongside of the glass.
ALE SANGAREE
Dissolve in an Ale glass 1 teaspoonful Bar Sugar. Fill up with Ale and serve with grated Nutmeg on top.
AMERICAN POUSSE CAFE
Fill a Pousse Cafe glass ¼ full of Chartreuse, and add Maraschino, Curacoa and Brandy in equal proportions until the glass is filled. Then proceed as for Abricontine Pousse Cafe.