1895 The Mixicologist (First Edition) by C F Lawlor

THE MIXICOLOGIST. 31 First ; pour in the maraschino, then introduce the yolk with a spoon, without disturbing the mara­ schino ; uext carefully surround the egg with vanilla cordial, and lastly put the brandy 011 top. In making a Pousse of any kind the greatest care should be observed to keep ail the ingrédients com- posing it separate. This may best be accomplislied by pouring the different materials from a sherry- wine glass. It requires a steady hand and careful manipulation to succeed in making a perfect Pousse.

Lawlor’s Pousse Café, (Use a small wiiieglass.)

Take }£ Curaçoa.

l/i maraschino. y( yellow chartreuse. y± old Cognac brandy. Keep ail the ingrédients separate. See conclud- ing remarks in the preceding recipe.

Parisian Pousse Café. (Use small wineglass.)

Take -f Curaçoa.

Kirschwasser.

£ chartreuse. Care should be taken to keep the ingrédients from mixing together. See preceding recipes.