1887 The bar-tender's guide

AMOUR.

POUSSE L 7

36

Pousse r Amour.

(Use a Sherry glass.

Take % glass of Maraschino. Yolk of one egg.

Sufficient vanilla cordial to surround the egg. 1 table-spoonful of fine old brandy. First, pour in the Maraschino, then introduce the yolk with a spoon, without disturbing the Maraschino, next carefully surround the egg with vanilla cordial, and lastly put the brandy on top. In making a Pousse of any kind the

greatest care should be observed to keep all the ingredients composing it sepa- rate. This may best be accomplished, by pouring the differ- ent materials from a sherry wine glass. The accompanying illustration w T ill give a tolerable idea of how this deli- cious French drink

VANILLA Ittff CORDIAL lip, _

/lir

MARASCHINO

pousse i/amoub. should be prepared. It requires a steady hand and careful manipulation to succeed in making a perfect Pousse.