Jerry Thomas' Bartender's Guide

Parisian Pousse Cafe.
(Use small wine-glass.)
Take 2/5 Curacoa.
2/5 Kirchwasser.
1/5 Chartreuse.

Care should be observed to keep the ingredients
from mixing together. See preceding recipe.

Faivre's Pousse Cafe.
(Use small bar-glass.)
Take 1/3 Parisian pousse cafe (as above).
1/3 Kirschwasser.
1/3 Curacoa.

Observe the directions given in the preceding recipe. This recipe is named after M. FAIVRE who at one time was the proprietor of a celebrated French Cafe in New York.

Saratoga Pousse Cafe.
(Use small wine-glass.)
Take 1/5 Curacoa.
1/5 Benedictine.
1/5 Raspberry syrup.
2/5 fine old brandy.
1 tea-spoonful of vanilla cordial on top.

In making this Pousse, the same precautions must be observed as directed in the preceding recipes.

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