1884 The Modern Bartenders' Guide by O. H. Byron

44

PARISIAN POUSSE CAFE, NO. 2.

Pour brandy in carefully, so as not to disturb the Chartreuse, and serve. r

Pousse L'Amour.

(A sherry wine-glass.)

i glass Maraschino. The yolk of 1 egg cai'efully. Then add i glass vanilla cordial. J glass of brandy. Serve without mixing. Be careful and see that the colors do not run into each other.

Parisian Pousse Cafe,No.1.

(A sherry wine glass.)

5 drops I'aspberry syrup. i of the glass Maraschino, i " " Curacoa. i " " Charti'euse. i " " brandy. Keep the five colors separate and serve without mix ing.

Parisian Pousse Cafe,No.2.

i glass Maraschino. Kirschwasser.

Vo Charti-euse. Brandy on top.